Stromboli with Soppressata, Rapini, and Provolone

Name: Stromboli with Soppressata, Rapini, and Provolone
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings (about 16 slices)
Ingredients: 1 bunch rapini; 3 tablespoons extra-virgin olive oil; kosher salt; 1 ¾ cups canned ground peeled tomatoes, crushed tomatoes, or whole peeled tomatoes crushed by hand; 1 large garlic clove; 1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano; 1 pound (455 grams) pizza dough; ¼ cup (30 grams) freshly grated Parmigiano-Reggiano or Pecorino Romano cheese; 4 ounces (115 grams) thinly sliced soppressata; 4 ounces (115 grams) thinly sliced provolone cheese; 1 large egg

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5.0

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
8 servings (about 16 slices)
Calories
312 kcal
Course
Main Course, Appetizer, Snacks
Cuisine
Italian

Stromboli with Soppressata, Rapini, and Provolone

Megan Mendez

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This is a creative and elevated recipe for Italian stromboli featuring salty soppressata, bitter rapini (broccoli rabe), and gooey provolone cheese. Accented with a garlic and oregano infused simple tomato sauce for dipping, this stromboli pizza roll is perfect for parties.

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Ingredients

Servings

1 bunch rapini trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
kosher salt
1 ¾ cups canned ground peeled tomatoes, crushed tomatoes, or whole peeled tomatoes crushed by hand
1 large garlic clove minced or crushed
1 teaspoon chopped fresh oregano or ½ teaspoon dried oregano
1 pound (455 grams) pizza dough homemade or store-bought, at room temperature
¼ cup (30 grams) freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
4 ounces (115 grams) thinly sliced soppressata
4 ounces (115 grams) thinly sliced provolone cheese
1 large egg lightly beaten

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Instructions

Preheat the oven to 450°F.
Toss the rapini with 2 tablespoons of the olive oil and a big pinch of salt in a large bowl. Spread it out on two large rimmed baking sheets and roast until the stalks are tender and the leaves are slightly charred, 8 to 10 minutes, rotating the pans in the oven halfway through.
Combine the tomatoes with the garlic, oregano, remaining 1 tablespoon olive oil, and ½ teaspoon salt. Set aside.
Line a clean, large rimmed baking sheet with parchment paper. Roll out/stretch the dough on a lightly floured work surface into a 16-by-12-inch rectangle with the long edges parallel to the edge of the countertop. If it is too elastic to roll out the whole way in one shot, cover it with a kitchen towel and let rest for 10 minutes, then continue rolling.
Spread ½ cup of the sauce over the surface of the dough, leaving a 1-inch border. Sprinkle it with the Parmigiano-Reggiano or Pecorino Romano.
Arrange the soppressata in an even layer over the sauce, and then layer the provolone over the soppressata. Sprinkle the rapini over that (you may not use it all).
Brush the bare edges of the dough lightly with some of the beaten egg. Beginning at the long edge closest to you, carefully roll up the dough snugly into a cylinder (like a jelly roll). Press the seam together and tuck in the ends to completely encase the filling.
Place the stromboli, seam-side down, on the prepared baking sheet. Brush the top and sides lightly with the egg. Cut five diagonal slits about 2-inches apart in the top of the dough for steam vents. Bake until the crust is a deep golden brown, 25 to 30 minutes. Let the stromboli cool for at least 10 minutes before slicing.
Meanwhile, bring the remaining sauce to a simmer over medium heat. Transfer the stromboli to a cutting board and cut it crosswise into slices (you'll likely yield about 16 one-inch slices). Serve directly from the cutting board or on a long platter, with the remaining sauce on the side for dipping.

Notes

This stromboli can easily be enjoyed at room temperature, or gently reheated before slicing if you'd like to make it ahead of time.
You may end up with a bit more roasted rapini than you need for your filling. If you don't use it all (if it seems like too much), you can save the rest to eat as a side dish for another meal. Or add it to an omelet, frittata, quiche, soup, or pasta.
Adapted from Beer Bites

Nutrition Information

Show Details

Serving 2slices Calories 312kcal (16%) Carbohydrates 29g (10%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 24mg (8%) Sodium 533mg (22%) Potassium 296mg (8%) Fiber 2g (8%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings (about 16 slices)

Amount Per Serving

Calories 312 kcal

% Daily Value*

Serving	2slices
Calories	312kcal	16%
Carbohydrates	29g	10%
Protein	15g	30%
Fat	15g	23%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	24mg	8%
Sodium	533mg	22%
Potassium	296mg	6%
Fiber	2g	8%
Sugar	3g	6%