Classic Stromboli
A meat-packed, pesto, and pepperoncini stromboli that is easy to make and ready in under 30 minutes!
Hello, August! It’s almost back to school time. We once again have kids in three different schools again, but having two drivers is super helpful. I’m gearing up to looking for quick meals as our schedule gets busier. This recipe begins with a frozen bread dough (so no making pizza dough - just sit it in the fridge overnight) and none of the fillings require cooking and cooling. So this recipe may take 5 to 10 minutes of prep and 20 to 25 minutes of cooking and it’s done. Really love the combo of pesto with all the meats and a little pepperoncini in there as well.
What You Need:
2 Tbsp. olive oil
One 1 lb. loaf frozen bread dough, thawed
1/3 cup prepared pesto
6 oz. thinly sliced salami
6 oz. thinly sliced prosciutto
6 oz. large pepperoni slices
8 slices provolone cheese
8 fresh basil leaves
1/2 cup drained pepperoncinis, chopped
1/3 cup grated Parmesan cheese
Ranch or marinara for serving
Directions:
Roll out the bread dough into a large rectangle on a lightly floured surface.
Spread pesto on top leaving a 1-inch border around the edges.
Add salami in a line down the center, overlapping each other. Repeat with prosciutto, pepperoni, and provolone.
Top the cheese with basil leaves and then pepperoncinis.
Fold in the ends and then roll up from the long ends to seal everything inside.
Place roll seam side down on a baking sheet greased with 1 Tbsp. olive oil.
Use a sharp knife to slice vents on top and then brush the surface with remaining 1 Tbsp. olive oil.
Sprinkle with grated Parmesan.
Bake in a preheated 400 degree oven for 23 to 25 minutes or until deep golden brown.
Sit for 5 minutes before cutting and serve with ranch or warmed marinara.
Recipe from The Pioneer Woman Cooks: Super Easy! cookbook
