Rolled Stromboli
Filed Under Appetizer, Bread, Pork, Recipe | Printer Friendly Page
I first learned to make this bad boy at a little neighborhood pizza joint in Minneapolis called Casalenda’s. It was one of those things that was not on the menu, but if you were knew what to ask for, you just might get one. It makes for a great appetizer when sliced thin or a fantastic sandwich when cut into larger pieces. You can use any variation of meats and cheeses that you like. I like to serve a tomato-based sauce on the side like our Fire Roasted Tomato Sauce.
Ingredients:
- Pizza Dough, See recipe here (I used half of this dough recipe)
- 1 egg, for egg wash
- Cheese – I am using Buffalo Mozzarella, Parmesan and Cheddar Cheese .
- Thin sliced meats – I am using Pancetta, Salami, Ham and Coppa.
- Butter
- Garlic Powder
- Poppy Seeds
Roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of melted butter and lightly sprinkle the garlic powder on it. Lay the meats and cheeses over the entire dough in one thin layer. In the picture below, I will be rolling from left to right so I kept the cheeses mostly to the left so they will be in the center; this helps prevent the cheese from spewing out in the middle of baking.
Gently roll the dough up and tuck in each side underneath itself.
Place the Stromboli on a baking sheet seam side down. Brush with an egg wash and sprinkle poppy seeds on it. Cut a few slits across it and bake at 400 degrees for 30 minutes. 
This looks amazing…soooo good!
meeso’s last blog post..Spicy Shells & Cheese
Well, that is a thing of beauty! I’ll try it with some non-pork fillings, which of course might just mean more cheese…
I love this! A must try.
I am left utterly speechless! This is definitely one to make!
Valli’s last blog post..Mom & Dad’s Potato Bread
Lydia, the options are pretty much endless. Turkey and swiss, a reuben with corned beef and sauerkraut. Go meatless with sauteed onions , mushrooms and green peppers with cheeses and maybe an olive tapenade.
Those look perfect for a party Andy!
JennDZ – The Leftover Queen’s last blog post..WINNER of The November Royal Foodie Joust!!!
Wow!! So many delicious things inside, I want a slice, please!
Patricia Scarpin’s last blog post..Pasta al pesto (and another gift)
That looks so good! Meat and cheese rolled up in a light flaky dough…mmm… bookmarked!
Looks really good. I’ll have to give it a try. Never made it before.
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did you work there? that was my dad’s restaurant
Gina, Yes I did work there and I knew your Mom and Dad. What a small world! I was sad to see it change hands the last time I was back in the neighborhood. They truly had some of the best pizza around.
I’m trying to get my dad to open another restaurant. Hopefully someday he will.
I always learn something new when visiting thank you very much!
I love this. Thanks for letting it star in its own post. Trade Show Display
Wow! That looks delicious! Gotta try it soon!
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Thank you! Nice post. All very good points. There are a few sites that I?ve registered at in order to comment, but they are few and far between.
Just made this this weekend and it was phenomenal and easy too! I made it with your fire roasted tomato sauce and it was a perfect balance to round out the meal!
[...] love baking, especially yeast based baking, give me a Strombolli or a Challah loaf, but those croissant are hard, hard, hard as was my dough! I followed the [...]
I once owned Casalenda’s with my husband and I was trying to remember how he would do this at home. It’s what I thought, except I use the dough we had at the restaurant.