Artichoke Salami Stromboli Recipes

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PEPPER ARTICHOKE STROMBOLI



Pepper Artichoke Stromboli image

This is very simple and delicious. You can vary the filling and make different ones. For example, use sliced hearts of palm (palmito in Portuguese) instead of artichokes. Use parmesan or cheddar instead of mozzarella. You can also use sliced ham or prosciuto instead of turkey salami. The sky is the limit for this simple stromboli!

Provided by EURrosa1

Categories     Lunch/Snacks

Time 20m

Yield 1 stromboli, 4-6 serving(s)

Number Of Ingredients 6

1 (13 7/8 ounce) package refrigerated pizza crusts
1/2 cup shredded mozzarella cheese
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 slices turkey salami, cut in half
1 egg white, lightly beaten

Steps:

  • On lightly floured surface roll dough into a 12" x 8" rectangle.
  • Layer cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal.
  • Place seam side down on greased foil-lined baking sheet. Brush with egg white.
  • Bake at 400 F for 15-20 minutes, until browned. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 11.1, Sodium 122.4, Carbohydrate 5.7, Fiber 2.1, Sugar 2.5, Protein 5.2

PEPPER ARTICHOKE STROMBOLI



Pepper Artichoke Stromboli image

"This is a snap to make, thanks to store-bought pizza dough...and the kids love it," writes Andrea Jones of McKinney, Texas. TIP: "You can use just about any pizza topping as filling to suit different tastes," Andrea writes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1 jar (7 ounces) roasted sweet red peppers, drained
2 slices turkey salami, cut in half
1 egg white, lightly beaten

Steps:

  • Unroll pizza dough onto a lightly floured surface; roll into a 12x8-in. rectangle. Layer the cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal. , Place seam side down on a greased foil-lined baking sheet. Brush with egg white. Bake at 400° for 15-20 minutes or until browned. Let stand for 10 minutes before slicing.

Nutrition Facts :

MORTADELLA STROMBOLI



Mortadella Stromboli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 cups coarsely grated swiss or gruyere cheese (6 ounces)
1 cup thinly sliced string cheese (4 ounces)
Extra-virgin olive oil, for brushing
1 13.8-ounce package refrigerated pizza dough
10 fresh basil leaves
3/4 cup pitted green or black olives, roughly chopped
1/2 cup tomato sauce
1/4 pound sliced mortadella, cut into 1/2-inch-wide ribbons

Steps:

  • Preheat the oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese.
  • Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan.
  • Spread half of the mixed cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 cup tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.
  • Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing.

MORTADELLA, CAPPICOLLA, AND SALAMI STROMBOLI



Mortadella, Cappicolla, and Salami Stromboli image

I came up with this for an appetizer for a super bowl party. It would be great for a teen party, and is good cold or hot. You could use this for a lunch, or a light supper too. For a variation, use pepperoni instead of salami, add some pizza sauce between the mozarella and pepperoni layer.

Provided by Jane Whittaker @janenov46

Categories     Meat Appetizers

Number Of Ingredients 12

13.8 ounce(s) pizza crust in a tube ( you know who makes them:)
4 ounce(s) mortadella, sliced thin
6 slice(s) green pepper, sliced very thinly( 2 oz)
4 ounce(s) cappicolla, slced thin
4 ounce(s) mozzarella, sliced thin
4 ounce(s) hard salami, sliced thin
1 cup(s) marinara sauce for dipping
- topping:
2 tablespoon(s) olive oil
1/2 teaspoon(s) garlic powder
1 tablespoon(s) grated asaigo or parmesean cheese, your choice
1/2 teaspoon(s) dried parsley

Steps:

  • Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
  • Pat and stretch dough to 16x13.
  • Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
  • Fold the empty half over the filled half. Seal all around the outside.
  • Make 4 slits on the top.
  • Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
  • Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
  • Serve with marinara or pizza sauce.

ARTICHOKE-SALAMI STROMBOLI



Artichoke-Salami Stromboli image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
  • Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
  • Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
  • Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.

Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams

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