To serve, stromboli are simply sliced like a loaf of bread, creating a spiral baked sandwich that is perfect for large parties. If you like, you also can serve sandwich condiments (or even warmed marinara) alongside the stromboli slices for dipping. We've offered suggestions for fillings; but mix and match to suit your group (or devise your own combination).
Just be careful with vegetables. Because you will be baking the fillings in the dough, watery vegetables (such as tomatoes) can release too much liquid during cooking. To avoid this, cook most vegetables in a skillet before adding them. Sun-dried tomatoes would be a good alternative to fresh.
Start to finish: 1 1/2 hours (30 minutes active)
15 ml (1 tbsp) olive oil
500 ml (2 cups) chopped raw vegetables, such as peppers, onions and mushrooms
2 cloves garlic, minced
50 ml (1/4 cup) drained and chopped kalamata olives
15 ml (1 tbsp) drained and chopped capers
5 ml (1 tsp) dried Italian herb blend
Salt and ground black pepper
1 ball pizza dough (about 550 g/20 oz)
285 g (10 oz) sliced deli meat, such as salami and ham
250 ml (1 cup) grated provolone or mozzarella cheese
Coat a large baking sheet with cooking spray.
In a large skillet over medium-high, heat oil. Add vegetables and garlic, then saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables. Stir in olives, capers and herb blend. Season with salt and pepper, then set aside to cool slightly.
On a lightly floured surface, roll out dough to a 30-by-40-cm (12-by-16-inch) rectangle. Arrange sliced meat over dough, leaving a 2.5-cm (1-inch) border on longer sides, as well as the end farthest from you. Spread cooked vegetables over meat, then sprinkle with cheese.
Starting with side closest to you, roll stromboli up like a log. Pinch seam and ends to seal. Transfer log to prepared baking sheet with seam on bottom. Using a paring knife, make 3 deep slits in top of loaf.
Heat oven to 190 C (375 F). Let stromboli rest for 20 minutes while oven heats.
Bake for 40 to 50 minutes or until a meat thermometer inserted at the centre reads 83 C (180 F). The outside should be golden brown and should sound hollow when tapped. Let cool for at least 20 minutes before slicing.
Makes 10 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 240 calories from fat (55 per cent of total calories); 27 g fat (9 g saturated; 0 g trans fats); 60 mg cholesterol; 28 g carbohydrate; 22 g protein; 1 g fibre; 1,740 mg sodium.Suggest a correction