Broccoli rabe salami stromboli is a great weekend appetizer or snack while watching your favorite game or a family movie.
What I like about making stromboli is that you can use the leftovers you might have in the fridge which is what I often do.
Stromboli is flexible, you can make it vegetarian and eliminate any meat, just use cheese and veggies, mushrooms, olives, peppers, onions – the possibilities are endless.
There is no magic recipe for stromboli. I always use my favorite pizza dough recipe which will make two, what I would call large strombolis. My interpretation of large is that you can get 8-12 slices from each stromboli depending on how thick you cut the slices.
Making two stromboli gives you the opportunity to make everyone happy using their favorite foods. The prep is easy.
Just roll out the dough and layer your ingredients. One tip is to add cheese as the first layer and a little shredded cheese as the last layer. This helps to hold everything together.
Then roll up the dough and bake.
- Pizza Dough
- 2 cups of broccoli rabe
- 12 slices of salami
- 1 cup of black olives, halved
- ⅔ cup of shredded mozzarella
- 12 slices of provolone
- ¼ cup sliced roasted peppers (optional)
- ½ tsp. oregano and/or basil
- 1 beaten egg
- If you make the pizza dough, cut it in half and you can make two stromboli. (If you do not use the second half you can freeze it)
- Roll out the dough into a rectangle. It should be fairly thin, approximately just under ¼ inch thick.
- Lay out the sliced provolone leaving 1 inch edge.
- Spread the broccoli rabe over the entire dough, leaving 1 inch edge.
- Add the salami, and layer any other items you wish to add.
- Spread the shredded mozzarella over the entire layer.
- Roll up as tight as possible, and tuck in the ends.
- Carefully pick up the roll and place it on a parchment lined baking sheet.
- Brush the top of the dough with egg wash. Cut slits in the top of the roll to allow steam to escape or the roll will burst in a few areas.
- Bake at 425 degrees for 35 to 45 minutes or until the dough is cooked on the bottom.
Everyone in my family has a favorite ‘flavor’ stromboli. One likes ham, another prefers salami, roasted peppers, always olives, and cheese is the ‘glue’ that keeps everything together, so be sure to use your favorite ‘melting’ cheese.