Stromboli with Salami and Cheese
A pizza roll stuffed with salami, mozzarella, and sweet red pepper. Cuts neatly into slices and is easy to take on the go.
- Time
- 55 min
- Serving
- 784 kcal
- Ingredients
- ≈ $2.05
- Protein
- 36 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Salamipack 250 g ≈ $5.00 36 g
- 5 Mozzarellapack 125 g ≈ $1.80 68 g
- 6 Bell peppers≈ $6.00 per kg 50 g
- 7 Dried oregano 1 g
- 8 Eggspack 10 pcs ≈ $1.93 0.2 pcs
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 200 °C (400 °F).
Roll the dough into a rectangle, then layer with salami4, mozzarella5, thinly sliced red pepper, and oregano.
Roll tightly into a log, pinch the seam shut, and place seam-side down.
Brush with beaten egg and score 3–4 shallow slashes on top.
Bake for 25 minutes until golden-brown and the cheese is melted inside.
Tips
- Why it works
- Roll the dough into a rectangle so the layers of salami and cheese lie flat and don't shift when you roll it up. If you roll it into a circle, the roll will come undone when you cut it.
- Substitutions
- Use 50 g of canned pepper without oil instead of bell pepper. Use 68 g of any processed cheese instead of mozzarella, but it will be less juicy.
- Common mistakes
- If the crust doesn't brown and the cheese inside doesn't melt, the oven isn't hot enough. Check after 20 minutes: the crust should be golden and the cheese melted.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1 to 1.5 minutes, wrapped in a paper towel. Don't freeze it, as the dough will turn tough.
- Serve with
- Serve with spicy ketchup or pesto sauce. Good for a picnic or a quick dinner with friends.
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