Stromboli(Stuffed Bread)
Yield
1 loafPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ⅓ | ounce |
bread dough
thawed |
|
| 8 | slices |
salami
hard, thinly sliced |
*
|
| 8 | slices |
provolone cheese
thinly sliced |
|
| 8 | slices |
capicola
thinly sliced |
* |
| 1 ½ | teaspoons |
dijon mustard
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ½ | teaspoon |
garlic salt
|
|
| ½ | teaspoon |
oregano
dried, crumbled |
|
| ½ | teaspoon |
seasoned salt
|
|
| ¾ | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 9.6 | ml/g |
bread dough
thawed |
|
| 8 | slices |
salami
hard, thinly sliced |
*
|
| 8 | slices |
provolone cheese
thinly sliced |
|
| 8 | slices |
capicola
thinly sliced |
* |
| 7.5 | ml |
dijon mustard
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2.5 | ml |
garlic salt
|
|
| 2.5 | ml |
oregano
dried, crumbled |
|
| 2.5 | ml |
seasoned salt
|
|
| 177 | ml |
mozzarella cheese
shredded |
*
|
Directions
Preheat oven to 375℉ (190℃).
Brush a 11x17-inch baking sheet with oil. Roll dough out on prepared sheet to edges.
Arrange salami slices in lengthwise row down center of dough, leaving ½-inch space at ends.
Top with provolone, then capocollo.
Spread with mustard. Sprinkle with parmesan, garlic salt, oregano and seasoned salt.
Cover with mozzarella. Bring long sides of dough together atop filling and brush with water.
Pinch and fold over to close.
Brush short ends with water and pinch closed.
Bake until golden brown, about 25 minutes.
Serve warm.
