I’m always looking for fresh ideas to serve at our wine tasting evenings in Umbria. I get bored repeating the same dishes and enjoy experimenting with new recipes. Recently my husband and I ate at Villa Selva, a lovely country house close to our farmhouse that offers excellent meals.

One of the appetizers they served was a Stromboli-style roll—bread rolled around cured meats and cheese, then baked. It was so good that the following week I set out to make my own version.

This stuffed bread is versatile and easy to adapt. I used mortadella and a local salami with young pecorino, but any cured meats and semi-soft cheeses you prefer will work well. It’s perfect for summer entertaining, a casual buffet, or packed for a picnic.

You can make your own pizza dough or use store-bought dough if you prefer a shortcut. For a finishing touch, brush the rolls with beaten egg and, if you like, sprinkle sesame or poppy seeds on top before baking.

Buon Appetito!
Deborah Mele

Stromboli With Meat & Cheese

Yield:
Serves 16

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Pizza dough filled with cured meats and semi-soft cheese, baked and sliced for a delicious appetizer or party snack.

Ingredients

2 (1 pound each) pizza dough balls
1/2 pound thinly sliced salami
1/2 pound thinly sliced mortadella (or ham)
3/4 pound thinly sliced or cubed semi-soft cheese such as pecorino or asiago
1 egg, lightly beaten with 1 tablespoon water

Instructions

Preheat the oven to 400°F (200°C) and lightly grease two baking sheets.
On a lightly floured surface, roll one dough ball into a 15 x 12 inch rectangle.
Spread half the meat and cheese over the rectangle, leaving a 1/2 inch border around the edges.
Roll the dough tightly into a log, seam side down, pinching the ends to seal.
Place the roll on a prepared baking sheet and repeat with the second dough ball and remaining filling.
Brush each roll with the beaten egg mixture. Optionally, sprinkle sesame or poppy seeds on top.
Bake about 20 minutes, until golden brown. Let cool 10 minutes before slicing.

Nutrition Information:

Yield: 16
Serving Size: 1 slice

Amount Per Serving:

Calories: 373
Total Fat: 21 g
Saturated Fat: 9 g
Cholesterol: 66 mg
Sodium: 868 mg
Carbohydrates: 27 g
Fiber: 1 g
Sugar: 1 g
Protein: 17 g

Did you make this recipe?

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