Mortadella Stromboli

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This was better than I expected. I followed the recipe exactly except I didn't use any tomato sauce. I couldn't see any in the picture and although I love tomatoes, I'm not a fan of tomato sauce. It seemed like it would have been soggy anyway.

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This was delicious! I used fresh whole wheat pizza dough from the refrigerated section at the grocery store. Also added mushrooms and used cheddar and mozzarella cheeses. It was super easy, fast and I'll definitely be making again. Thanks, FN Mag!

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This was an interesting and yet super good stromboli recipe. The only problems that I ran into were the saltiness of the mortadella (an italian bologna, which had a tendency to overwhelm the other flavors. Next time I think I would dice the meat into smaller chunks, thus distributing the flavor more evenly. The other thing I would suggest is cooking at a slighty lower temperature for a longer period of time. The olive oil was smoking viciously in my oven at 425, and caused the smoke alarm to start screaming at me. Also I added mushrooms to add some texture and variety and brushed the crust with garlic and olive oil. . Overall I would say give this a shot though.... The basil gives it some great flare.