Stromboli with mortadella
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 704, total fat 39 G., saturated fats 17 G., proteins 34 G., carbohydrates 55 G., fiber 4 G., cholesterol 89 mg, sodium 1607 mg, sugar 2 G.
Calories 704, total fat 39 G., saturated fats 17 G., proteins 34 G., carbohydrates 55 G., fiber 4 G., cholesterol 89 mg, sodium 1607 mg, sugar 2 G.
Despite its convoluted name, stromboli is a pizza rolled into a roll. The preparation method is very simple: all the ingredients are laid out on a rolled pizza dough, which is then rolled into a roll and baked in the oven. Try the combination of mortadella (Bolognese sausage), gooey cheese, olives, basil, and tomato sauce. Stromboli is sliced and served as an appetizer.
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:
- 1.5 cups coarsely grated Swiss or Gruyere cheese (170 g)
- 1 cup thinly sliced cheese braid (100 g)
- Extra-virgin olive oil, for greasing
- 1 package (400 g) of chilled pizza dough
- 10 fresh basil leaves
- 3/4 cup pitted green or black olives, coarsely chopped
- 0.5 cup tomato paste
- 100 g thin slices of mortadella, cut into 1 cm wide strips.
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Mix 1 cup of Swiss cheese with the cheese.
- Lightly grease a baking sheet with olive oil. Roll out the dough, cut it in half to make two 15x22 cm pieces, and place them on the prepared baking sheet.
- Spread half the cheese mixture along one long side of each rectangle, leaving a 2 cm border around the edge of the dough. Sprinkle each strip of cheese with half the basil, a quarter of the olives, 1/4 cup tomato sauce, and 1/3 of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
- Bake the stromboli until golden brown, about 15 minutes; remove from the oven. Brush each stromboli with olive oil and top with the remaining olives, mortadella, and cheese. Return to the oven and bake until the cheese is melted and golden brown. Let rest for 5 minutes before slicing.
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