Stromboli with Soppressata, Rapini, and Provolone
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 servings (about 16 slices)
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Calories
312 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Italian
Stromboli with Soppressata, Rapini, and Provolone
Description
Stromboli with Soppressata, Rapini, and Provolone showcases roasted rapini pieces tossed with olive oil and salt, which are roasted until tender and slightly charred, adding a subtle bitterness and smoky depth. This vegetable is combined with a simple tomato sauce seasoned with garlic and oregano. The dough is rolled out into a large rectangle to enclose the filling of grated hard cheese, thinly sliced soppressata, provolone, roasted rapini, and tomato sauce.
Baking at a high temperature yields a crispy crust while melting the cheese inside to a luscious texture. The cured soppressata adds savory, spiced notes contrasting the greens' bitterness and the cheese’s creaminess. The stromboli can be sliced and served as a portable entrée or snack, and it holds its flavor well at room temperature, making it good for make-ahead meals or picnics.
Extra roasted rapini can be reserved for side dishes or incorporated into other preparations like omelets or pasta. This recipe makes use of roasted vegetables and quality cured meats to build layered flavors within a classic Italian-inspired baked roll.
Ingredients
- 1 rapini trimmed and cut into 2-inch pieces, bunch
- 3 tablespoons extra-virgin olive oil
- kosher salt
- 1 ¾ cups ground peeled tomatoes or crushed tomatoes, or whole peeled tomatoes crushed by hand, canned
- 1 garlic minced or crushed, large clove
- 1 teaspoon oregano chopped fresh or ½ teaspoon dried oregano
- 1 pound pizza dough homemade or store-bought, at room temperature, 455 grams
- ¼ cup cheese Parmigiano-Reggiano or Pecorino Romano, freshly grated, 30 grams
- 4 ounces Soppressata thinly sliced, 115 grams
- 4 ounces provolone cheese thinly sliced, 115 grams
- 1 egg lightly beaten, large
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
- The stromboli can be enjoyed at room temperature or lightly reheated before slicing.
- Any leftover roasted rapini can be saved to serve as a side dish or added to other meals like omelets, soups, or pasta.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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