Ham and Salami Stromboli
Ingredients
- 500 gBread dough (room temperature)
- 150 gTomato caviar (smoothed with a spoon)
- 150 gHam (thinly sliced)
- 100 gSalami (sliced)
- 200 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 50 gParmesan cheese (grated)
- 1 tbspOregano (dried)
- 1 pcEgg (beaten for egg wash)
- 100 gPepperoni (thinly sliced)
Method
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.
- 1
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
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 dough onto itself lengthwise, without tightening too much. Fold the ends underneath so the cheese doesn't escape.
- 4
Beat the egg and brush the entire surface. Make transverse incisions with the tip of a knife to let steam escape.
- 5
Bake at 200°C on a tray. Remove when the crust is dark brown and the cheese begins to bubble slightly through the slits.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge wrapped in foil. Reheat in the oven to restore the crunch.
