Ham and Salami Stromboli

A golden crust that cracks under the knife, releasing a heart of melted mozzarella and cured meats. The aroma of dried oregano and warm bread immediately fills the air.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 933
• Protein: 46 g
• Carbs: 72 g
• Fat: 52 g

Ingredients

• 500 g Bread dough ( room temperature )
• 150 g Tomato caviar ( smoothed with a spoon )
• 150 g Ham ( thinly sliced )
• 100 g Salami ( sliced )
• 200 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 50 g Parmesan cheese ( grated )
• 1 tbsp Oregano ( dried )
• 1 piece Egg ( beaten for egg wash )
• 100 g Pepperoni ( thinly sliced )

Instructions

1. Flatten the dough

   Roll out the bread dough on a floured surface to form a large regular rectangle. The thickness should be about 5 millimeters for even cooking.

2. Fill generously

   Spread the tomato caviar leaving a 2 cm border. Arrange the ham slices, salami, pepperoni, and torn mozzarella. Sprinkle with parmesan and oregano.

3. Roll the log

   Roll the dough onto itself lengthwise, without tightening too much. Fold the ends underneath so the cheese doesn't escape.

4. Glaze and score

   Beat the egg and brush the entire surface. Make transverse incisions with the tip of a knife to let steam escape.

5. Bake

   Bake at 200°C on a tray. Remove when the crust is dark brown and the cheese begins to bubble slightly through the slits.

Chef's tips

• Don't overload with tomato sauce, or the dough will stay soggy inside.
• Let it rest for 5 minutes before slicing so the cheese sets slightly.

Storage

Keeps for 2 days in the fridge wrapped in foil. Reheat in the oven to restore the crunch.