Stromboli Morsels
This Italian starter is absolutely perfect for party nibbles. Italian sausagemeat, ham, pepperoni, salami, mozzarella and processed cheese are wrapped in bread dough and baked to perfection.
Ingredients
Serves: 10
- 225g fresh Italian sausage, casings removed
- 450g ready-made bread dough
- 1 tablespoon English mustard
- 1 tablespoon Dijon mustard
- 5 slices cooked ham
- 6 slices pepperoni sausage
- 6 slices salami
- 4 slices mozzarella cheese
- 4 slices processed cheese, such as Kraft singles, unwrapped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 45g dry polenta
Method
Prep:15min ›
Cook:45min ›
Extra time:2hr proofing ›
Ready in:3hr
- Place bread dough in a large, lightly greased bowl. Place bowl in a warm location and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
- Place Italian sausagemeat in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
- Preheat oven to 170 C / Gas 3. Lightly grease a large baking tray.
- Roll dough into an approximately 25x35cm rectangle on the baking tray. Spread with English mustard and Dijon mustard. Line centre with cooked sausagemeat, ham, pepperoni sausage, salami, mozzarella cheese and processed cheese. Sprinkle with oregano and basil.
- Fold edges of dough over the fillings and pinch together. Tuck and pinch ends. Sprinkle with dry polenta and flip so the seam side is down.
- Bake in the preheated oven 45 minutes or until a deep golden brown. Cool 10 minutes before cutting into bite-sized slices.
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Reviews & ratings
Average global rating:
(20)
Reviews in English (16)
I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground sausage in this, it makes it way to greasy. For easy clean-up of the flour I wet the counter with a damp cloth and lay 2 pieces of saran wrap onto it. Add a small amount of flour on plastic and roll dough. Then just pull up the plastic with no flour mess on the counter! For a quicker baking time I cook at a higher temperature, 375 for 15-18 minutes. Served with Pizza Sauce I as a dipping sauce. This is a regular Friday night "pizza" at our house (even my kids can make it)! It cost less than a pizza chain's pizza! - 06 Jun 2008 (Review from Allrecipes US | Canada)
We thought this was quite good, and a nice change of pace. I might not use both salami and pepperoni; it seemed a little salty. Next time, I might try a little sliced pepperocini peppers or mushrooms or onions to make it a little less meaty. My husband really liked this! - 18 Jan 2001 (Review from Allrecipes US | Canada)
Excellent recipe, the only change I made was that I used the refrigerated Pillsbury Pizza dough and it came out just fine. I also tried some sauce on the side. - 09 Sep 2008 (Review from Allrecipes US | Canada)