Muffuletta Stromboli

Muffuletta Stromboli is nice alternative to pizza or calzone. The Italian Olive Salad and stone ground mustard give this sandwich roll a deli flavor.

Muffuletta Stromboli
(Adapted from recipe courtesy of Louisiana Cookin’, Jan/Feb 2018)

Serves 6

1 lb. pizza dough (prepared or from scratched)
2 Tbsp stone ground mustard (Creole mustard is preferred)
1/4 lb. thinly sliced mild soppressata
1/4 lb. thinly sliced tavern ham
1 cup olive salad (Boscoli or Racconto Italian Olive Salad is preferred)
1 cup shredded part-skim mozzarella cheese
6 slices provolone cheese, halved
2 large eggs, lightly beaten
1 24 oz. jar of marinara sauce

Preheat oven to 400F. Spray a large rimmed baking sheet with cooking spray.

On a lightly floured work surface, roll the dough into a 14-inch square. Spread the mustard evenly over the dough. Cut the dough in half. Cut one half of the dough crosswise into 1-inch wide strips.

On the prepared baking sheet, arrange overlapping slices of soppressata down the center of one piece of dough, leaving a 2-inch border on both sides and 1-inch top and bottom. Top with three slices of ham, 1/4 cup of olive salad, 1/4 cup mozzarella, and three provolone halves; repeat layers three times. Fold the border edges over the filling. Braid the dough strips diagonally over the top of the stromboli. Brush the dough with egg.

Bake until golden brown, about 25 minutes. Let cool before slicing. Serve with warm marinara sauce for dipping.

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