Soppressata and Mozzarella Stromboli

 

I received many, many (um probably too many) wonderful presents from my friends and family this Christmas, but when I ever opened up my football field cutting board with matching football knife…well let’s say it was a winner!  My cousin Meg saw it in a store and thought to herself, “I know possibly the one person in the world who actually NEEDS a football cutting board.”  And she was right!  I knew that I had to bust it out at the very next Patriots game when we got home but what should go on top?  I had been toying around with a stromboli recipe for a while (if you have never had one it’s like rolled up pizza goodness) and I knew that if I could get it right that it would be the perfect thing for the “field.”  Other attempts were too greasy, one WAY too spicy and some flavorless.  This version is the winner and the perfect thing to serve to your friend for the playoffs.  As some of you careful readers will realize, I have included arugula in the recipe but nary a green speck can be found in any of the pictures.  Well that’s because I got so excited about using my cutting board that I completely left it out on the kitchen island and only realized I hadn’t put the arugula actually in the stromboli until after it has been rolled up.  This recipe is pretty forgiving but I didn’t think unrolling was a wise move.  So it’s definitely an optional ingredient, but it would add some nice color and spice.  This recipe is really easy to double up if you are having a larger crowd or if you wanted to make one vegetarian and one with the soppressata.  If you were not lucky enough to get a football cutting board for the holidays and are totally jealous I found it on sale here.  Go Pats!!!

Soppressata and Mozzarella Stomboli (printable version at the end of the post)

Inspiration:  my football cutting board!
Special Equipment:  none

  • 1/2 pound room temperature pizza dough (I use half of this recipe or just buy some)
  • flour for dusting your surface
  • 1 tablespoon olive oil
  • 4 ounces soppressata, thinly sliced
  • 8 ounces mozzarella, grated
  • 1/4 cup grated parmesan
  • 1/4 teaspoon crushed red pepper
  • 1 handful of arugula
  • 1 egg
  • 1/4 teaspoon fennel seeds (optional)
  • 1 cup tomato sauce (I used this that was still in my freezer but any good tomato sauce is fine)

Preheat your oven to 375 degrees.  Stretch the pizza dough into roughly a 10 by 13 inch rectangle with the long side facing you (flour your surface so the dough doesn’t stick).  If you have ever worked with pizza dough you will know that room temperature is the best way to easily stretch it out.  If it rips a bit don’t worry, just pull some from another part of the dough and patch it together.  Drizzle the olive oil over the dough leaving small border (1/2 inch) around the edge.

Use your fingers and rub the olive oil over the dough so it gets every part within the border.  Tile on the soppressata slices, again leaving the boarder, to cover the dough.  Top with the grated mozzarella and parmesan as well as the crushed red pepper and arugula.  Just try and evenly distribute everything so each bite has all the ingredients.  Start rolling the stromboli from the long side, tucking the ends in as you roll.

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When you are done rolling place the stromboli on a baking sheet (I lined it with parchment just to keep cleaning to a minimum but right on the baking sheet is fine) with the seam side on the bottom.  In a small bowl whisk the egg with a little bit of water to create a egg wash.  Brush the egg wash on the top of the stromboli and then sprinkle with the fennel seeds (if using) and salt and pepper.  Cut a couple slits in the top to let steam escape.

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Place in the oven and bake for 30 minutes until the top is golden.  Take the stromboli out and let rest for 8 to 10 minutes.

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While its resting heat the tomato sauce.  Slice the stromboli and serve with the tomato sauce on the side (double dipping is bound to happen so just roll with it).

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Soppressata and Mozzarella Stromboli

  • Servings: 4
  • Time: 45 minutes
  • Print

Special Equipment:  none

  • 1/2 pound room temperature pizza dough (I use half of this recipe or just buy some)
  • flour for dusting your surface
  • 1 tablespoon olive oil
  • 4 ounces soppressata, thinly sliced
  • 8 ounces mozzarella, grated
  • 1/4 cup grated parmesan
  • 1/4 teaspoon crushed red pepper
  • 1 handful of arugula
  • 1 egg
  • 1/4 teaspoon fennel seeds (optional)
  • 1 cup tomato sauce (I used this that was still in my freezer but any good tomato sauce is fine)

Preheat your oven to 375 degrees.  Stretch the pizza dough into roughly a 10 by 13 inch rectangle with the long side facing you (flour your surface so the dough doesn’t stick).  If you have ever worked with pizza dough you will know that room temperature is the best way to easily stretch it out.  If it rips a bit don’t worry, just pull some from another part of the dough and patch it together.  Drizzle the olive oil over the dough leaving small border (1/2 inch) around the edge.  Use your fingers and rub the olive oil over the dough so it gets every part within the border.  Tile on the soppressata slices, again leaving the boarder, to cover the dough.  Top with the grated mozzarella and parmesan as well as the crushed red pepper and arugula.  Just try and evenly distribute everything so each bite has all the ingredients.

Start rolling the stromboli from the long side, tucking the ends in as you roll.  When you are done rolling place the stromboli on a baking sheet (I lined it with parchment just to keep cleaning to a minimum but right on the baking sheet is fine) with the seam side on the bottom.  In a small bowl whisk the egg with a little bit of water to create a egg wash.  Brush the egg wash on the top of the stromboli and then sprinkle with the fennel seeds (if using) and salt and pepper.  Cut a couple slits in the top to let steam escape. Place in the oven and bake for 30 minutes until the top is golden.  Take the stromboli out and let rest for 8 to 10 minutes.  While its resting heat the tomato sauce.  Slice the stromboli and serve with the tomato sauce on the side (double dipping is bound to happen so just roll with it).

3 Comments

  1. Pingback: Super Bowl Food Round Up | A Capitol Contessa

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