Strombolis
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
bread dough
frozen, thawed |
|
| ¼ | pound |
ham
thinly sliced, or proscuitto |
|
| ¼ | pound |
salami
hard, thinly sliced |
|
| ½ | teaspoon |
basil
whole, dried, divided |
*
|
| ½ | teaspoon |
oregano
whole, dried, divided |
|
| 3 | ounces |
provolone cheese
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
bread dough
frozen, thawed |
|
| 113.4 | g |
ham
thinly sliced, or proscuitto |
|
| 113.4 | g |
salami
hard, thinly sliced |
|
| 2.5 | ml |
basil
whole, dried, divided |
*
|
| 2.5 | ml |
oregano
whole, dried, divided |
|
| 86.7 | ml/g |
provolone cheese
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
cornmeal
|
|
Directions
Place bread dough on a lightly greased baking sheet.
Pat to a 15x10 inch rectangle.
Arrange ham slices lenghtwise from center. Place salami on top.
Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and mozzarella cheese atop that.
Top off with remaining herbs.
Moisten all edges of the dough with water. Bring each long edge of dough to center.
Press edges together securely to seal. Brush dough with 1 tablespoon butter and sprinkle with cornemal. Carefully invert. Brush top with remaining butter.
Bake at 375℉ (190℃) F for twenty minutes.
Serve with heated marinara sauce alongside.
