Stromboli with Mozzarella and Salami
with lemon garlic broccoli
Stromboli is a stuffed and rolled pizza. We fill this one with mozzarella and salami, cut it into slices and serve with extra marinara sauce for dipping.
Smarts: Short on time? Skip the step to roll this into stromboli and cook it like you would a regular pizza.
Ingredients
- Garlic - 2 cloves , crushed or minced
- Shallots (small) - 1 bulb , diced
- Oil, cooking - 1 Tbsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Sugar, brown - 1/2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pizza dough - 1 lb
- Cheese, parmesan (opt) - 1/4 cup , grated
- Parsley (opt) - 1 Tbsp , chopped
- Eggs - 1
- Marinara sauce (ingredients listed separately) - 3/4 cup + 3/4 cup
- Salami, thinly sliced Genoa or Calabrese (sub pepperoni) - 4 oz
- Cheese, shredded mozzarella (sub any pre-shredded blend) - 8 oz
- Garlic - 2 cloves , chopped
- Broccoli - 3/4 lb , chopped
- Lemons - 1/2 , juice of
Nutrition Facts
Prep
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Pizza dough - Take dough out 30 minutes before baking and cover in some flour. Resting dough will make it easier to work with.
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Garlic (for marinara and broccoli) / Shallots - Prep as directed. (Can be done up to 5 days ahead)
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Make marinara - (If prepping right before cooking, get oven heating before making marinara.) Heat cooking oil in a saucepan over medium heat. Add garlic (the portion for the marinara) and shallots to heated oil. Saute for ~2 minutes and then add crushed tomatoes with brown sugar, salt and black pepper. Reduce heat and simmer for ~4 minutes to let the flavors come together. (Can be done up to 5 days ahead)
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Parmesan cheese (if using) / Broccoli / Parsley- Prep as directed and store separately. (Can be done up to 4 days ahead)
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Eggs - Whisk eggs.
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Make
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Heat oven to 425F / 218C degrees.
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Line a sheet pan with parchment paper (check to be sure the brand you are using is approved at high cooking temps).
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Dust a counter with flour. Roll out pizza dough into an oval shape. Spread the first half of the marinara sauce in a thin layer (adding too much sauce will prevent the center of the stromboli from cooking all the way through) on the dough, leaving about a 1” (2.5cm) edge on all sides. Top with salami and then mozzarella. (Or watch video for assembly steps)
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Brush edges with whisked eggs. Starting with the edge closest to you, roll the dough into a log. Transfer stromboli to the sheet pan and cut slits in the top about 2” (5cm) apart. Brush with whisked eggs and sprinkle with parmesan cheese and parsley.
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Bake for 24 to 26 minutes, until golden brown and cooked through (if your dough was thick, it may need a few more minutes to bake).
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While stromboli cooks, place garlic and broccoli into a microwave-safe container. Cover with a damp paper towel and microwave for 3 to 4 minutes, until tender. Squeeze lemon juice over top and season with some salt and pepper.
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If marinara was made ahead, reheat second half of the marinara briefly in the microwave.
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When stromboli is done cooking, cut into slices. Serve with marinara for dipping and broccoli on the side. Enjoy!
Nutrition Facts
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