Recipe courtesy of Robert Irvine
Ham and Pepperoni Stromboli
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- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 126 mg
- Sodium
- 2809 mg
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 694
- Total Fat
- 35 g
- Saturated Fat
- 13 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 42 g
- Cholesterol
- 126 mg
- Sodium
- 2809 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
- Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.
