Recipe courtesy of Aaron McCargo Jr.
Meat Lover's Stromboli
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 16 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 279
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 60 mg
- Sodium
- 860 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Yield: 16 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 279
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 14 g
- Cholesterol
- 60 mg
- Sodium
- 860 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
- On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
- Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
- Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.
