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Ham, Soppressata and Two-Cheese Stromboli

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 From 4 ratings.

User Reviews

rating chicagocook
We loved this dish!  The soppressata is the most overwhelming flavor of the dish.  You don't taste the ham as much but we love the strong flavors and this is so easy to make.  I didn't have pepperoncini and added some jalepeno instead.
rating catbauer
I skipped the basil and the sesame seeds.  Easy, tasty, and looks great with the egg wash.
rating BAYWIFE
VERY tasty.  I skipped the basil leaves and I cannot imagine it could have been better with them.  I agree with the comment about the egg wash and sesame seeds.

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Ham, Soppressata and Two-Cheese Stromboli

  • make ahead MAKE-AHEAD
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 10 TO 12
As the child of Italian parents, Tom Valenti recalls a refrigerator permanently stocked with charcuterie, cheese and preserved vegetables like peperoncini, olives and roasted peppers. "My memory swept up all of those ingredients and rolled them up in pizza dough," he says. This hearty stromboli, stuffed with several kinds of Italian meats and cheeses, is easy to reheat—or enjoy cold—for a late-night snack.
ingredients
  • All-purpose flour, for dusting
  • Two 1-pound pieces of pizza dough
  • 1/2 pound thinly sliced Black Forest ham
  • 1/2 pound thinly sliced provolone
  • 1/2 pound thinly sliced hot or sweet soppressata
  • 1/2 pound fresh mozzarella, cut into 4-by-3/4-inch sticks
  • 12 large basil leaves
  • 8 ounces roasted red peppers from a jar, drained and cut into 1/2-inch strips
  • 2 peperoncini, stemmed and finely chopped
  • 1 large egg yolk beaten with 1 tablespoon of water
  • 2 tablespoons sesame seeds
directions
  1. Preheat the oven to 375°. On a lightly floured surface, roll out one piece of the pizza dough to a 14-by-10-inch rectangle, about 1/4 inch thick. With a long side facing you, layer half each of the ham, provolone and soppressata across the bottom half of the dough, leaving a 1/2-inch border on the bottom. Arrange half of the mozzarella strips across the soppressata. Top with half each of the basil leaves, roasted red pepper strips and chopped peperoncini. Loosely roll the dough around the filling and pinch the seams together to seal. Fold in the sides. Transfer the stromboli to a lightly oiled baking sheet, seam side down. Repeat with the remaining dough and fillings and place the stromboli on a second lightly oiled baking sheet.
  2. Brush the strombolis with the egg wash and sprinkle with the sesame seeds. Make five 1-inch diagonal slashes across the top of each stromboli to allow steam to escape. Bake the strombolis for about 40 minutes, until golden. Transfer to a rack and let cool for 20 minutes before slicing. Serve warm or at room temperature.

MAKE AHEAD The strombolis can be refrigerated overnight. Serve cold or wrap in foil and rewarm in the oven.

WINE Bright, juicy, cherry-inflected Chianti: 2005 Badia a Coltibuono Cetamura.