Notes: I chose to braid my stromboli rather than rolling it, as it gives it a very rustic presentation that always impresses. If you would prefer to skip this step, simply lay all the filling ingredients on one long side, leaving a 1 inch border, and then roll the dough into a tube shape, pinching the seams at the bottom and both ends.
Once your stromboli has been baked, wait at least 15 to 20 minutes before slicing, so the filling ingredients can cool enough to hold together. This stromboli will actually keep well for a couple of days wrapped tightly in the refrigerator. Just allow it to come all the way to room temperature before serving.
Don't worry if your braiding isn't perfect, the stromboli will only look more "rustic" and homemade. You can also make a "pizza" stromboli that children will love by using just pepperoni sausage and mozzarella with a side of marinara sauce for dipping
- 1/3 cup flavorful, mixed, pitted olives
- 1 tablespoon capers, drained
- 1/3 cup oil packed sun-dried tomatoes, drained and finely chopped
- 1 (16 ounce) ball pizza dough, at room temperature
- 8 to 10 slices salami (about 4 ounces)
- 8 to 10 slices provolone dolce (about 4 ounces)
- 8 slices cured ham (about 4 ounces)
- 1 (4 ounce) ball fresh mozzarella, cut into slices
- 8 fresh basil leaves
- 1 egg
- 3 tablespoons sesame seeds
Place the olives and capers together on a cutting board, and chop with a sharp knife until you have a coarsely chopped spreadable mixture. Alternatively, pulse in a food processor to chop. Assemble the rest of your ingredients together.
On a lightly floured counter or board, roll the dough out into a 16- by 12-inch rectangle. Place the dough on a baking sheet topped with a lightly oiled piece of parchment paper. Spread the olive mixture over the center of the dough lengthwise, covering the center 4 inches, and leaving 1 1/2 inches at each end. Layer the salami, then the provolone on top of the olive mixture down the center of the dough. Spread the sun-dried tomatoes on top, then layer the ham and mozzarella on top of the tomatoes. Finish by laying down a line of the fresh basil leaves over the filling ingredients.
To form the braid, starting 1 1/2 inches from the filling, make parallel horizontal cuts in the dough at 1 1/2 inch intervals down both sides, leaving a 1 1/2 inch border at the top and bottom. Fold the top and bottom edges over the filling, and starting at the top fold one strip over the filling from the right side, then the left, slightly overlapping each. Continue alternating strips to create a braided effect, tucking in the end strips as needed. Cover with a kitchen towel, and allow the Stromboli to rise 30 minutes.
Preheat oven to 400°F. Beat the egg with a tablespoon of water and lightly brush the tops and sides of the Stromboli, then sprinkle the sesame seeds on top. Bake until golden brown, for 25 to 30 minutes. Remove from the oven and let rest at least 15 minutes before slicing into strips and serving.