Scarpetta Stromboli

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I have now made this several times and my family loves it. The salami & mozzarella is, of course, so good but our favorite is a smoked ham (sliced thin and sharp cheddar cheese combo. I kept the garlic but didn't have fresh basil so I used a profuse amount of Italian seasoning inside the stromboli and on the outside. The tomatoes on the top of the stromboli are delicious! The dough is to die for. Whenever I start making this my hubby & son actually get excited and I love hearing my husband brag to his friends on-line that he's eating home-made stromboli. Thank you, Scott! I can't wait to try other combos of this. Oh, don't skip the butter sauce. I had to add more mascarpone than it called for 'cause we like it a lil thicker and it is so worth it. The oil dip is good but the butta sauce is definitely the winner.

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I followed the recipe as is and it turned out great! I used a high quality smoked moz and a ton of fresh basil from the garden and this was so easy to do and makes a TON. The tomatoes on top were a bit sweet which nicely paired with the buttery, salty crust on what turned out to be very light, fluffy bread. The flavors of the salami ( which I had sliced tissue paper thin and then layered well was perfect with the cheesy, smoky filling.

The citrus herb oil is amazingly fresh and complex in flavor. I am using it for salad dressings and grilled crostini with it. The marscapone butter has become my new go to butter for other recipes too. I have never been to scarpetta, but conant made this look so good on tv that I had to try it and my husband and 3 year old are glad I did!

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Well I tried a second time and used warm water (all other recipies suggested 100 deg to 110 deg. And it turned out delicious!! All the flavors -which can be strong on their own- mellowed out and blended nicely together. Very time consuming though!!

I am still disappointed in the error in the recipe. I never made anything like this but I tried it because I trusted scarpetta. I hope I don't run into anything like this here again.

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I thought it was good but not as fabulous as Scott made it seem. It did take a lot of time from start to finish (though little work as mentioned in the recipe and the show but I thought it would be worth it for fresh bread. After watching the show again though I noticed that the recipe online and how Scott made it was different. Next time I will make it as Scott demonstrated. The smoked cheese does make a difference. It was good but not something I'd make on a weeknight again due to time.

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Wow! This is totally awesome. We make fresh pizza nearly every week and I thought this might be a great switch from the usual pizza night. The Genoa salami with the smoked cheese and fresh basil is addictive and the crust baked perfectly: tender and chewy; crusty on the outside. I think this may have become a new favorite, and regular alternative to pizza. Scott, you are awesome.

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You must try this no need for mayo, mustard or ketchup. The only thing I added was a couple slices of ham. THE BEST SANDWICH I EVER ATE!!!

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I just made this and it is great! Have made something similar in the past, but when I saw this on t.v. today, just had to make it.