Mini Stromboli
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Nutritional value per serving:
Calories 151, total fat 7 G., saturated fats 3 G., proteins 7 G., carbohydrates 15 G., fiber 1 G., cholesterol 16 mg, sodium 512 mg, sugar 1 G.
Calories 151, total fat 7 G., saturated fats 3 G., proteins 7 G., carbohydrates 15 G., fiber 1 G., cholesterol 16 mg, sodium 512 mg, sugar 1 G.
A full-size stromboli is a pizza baked like a roll, but these miniature versions are perfect as appetizers. Savory and cheesy, they'll be a hit at a party. Fill store-bought dough with pizza toppings—delicious meats, sauce, pepperoncini peppers, olives, and cheese—then roll them up and bake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of ready marinara sauce
- 1 tube (400 g) of store-bought pizza dough
- Premium flour for working with dough
- 60 g thin slices pepperoni, cut in half
- 60 g thin slices of salami, cut into 2.5 cm pieces.
- 1/3 cup thinly sliced pepperoncini peppers
- 1/3 cup thinly sliced black olives
- 1 tbsp. grated mozzarella
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: yeast dough, pepperoni sausage, salami, peperoncino pepper, mozzarella cheese, Parmesan cheese, olives, marinara sauce
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper. Set aside 2/3 cup of marinara sauce for serving.
- Lightly flour a work surface. Roll out the pizza dough into a 12 x 15-inch rectangle. Cut the rectangle into fifteen 3 x 4-inch rectangles. Spread 1 teaspoon of the remaining marinara over each small rectangle, leaving a 1-inch border.
- Place 3-4 slices of pepperoni on top of the sauce, then 3-4 slices of salami, carefully layering them. Top with about 1 teaspoon of olives and pepperoncini. Sprinkle with 1 tablespoon of mozzarella.
- Roll each rectangle: fold the long edge of each rectangle tightly over the filling, fold the side edges under, and roll tightly. Pinch the seams to seal. Place the stromboli seam-side down on the prepared baking sheet. Sprinkle with Parmesan cheese. Bake until golden brown, 15-20 minutes.
- Meanwhile, heat the remaining 2/3 cup marinara sauce in the microwave. Serve with stromboli for dipping.
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