Prosciutto, Salami and Mozzarella Stromboli for #BreadBakers

Our theme for this month's Bread Bakers, chosen by Jenni of Pastry Chef Online, is stuffed breads. Jenni described stuffed bread as anything with a filling.  It could be sweet or savory.  It could be a yeast bread or a quick bread although Jenni said she would prefer if they were yeasty.  It could be in the form of a loaf, a round, a roll, etc.  The possibilities were endless.

I decided to share with you today a stromboli.  Stromboli is defined as "a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaolo or vegetables.The dough traditionally used is Italian bread dough."

For my stromboli I used prosciutto, hard salami and mozzarella cheese. I had never made a stromboli before but I have made pizzas and calzones and here is what I learned.  They are all the same, just the name and shape has changed, perhaps to protect the innocent.  Never mind, sometimes my mind gets away from me......

I used pizza dough for my stromboli using this recipe but you can use your own favorite recipe or store bought dough if you wish.

The nice thing about stromboli is you can put in any fillings that you want.  It can be meatless using only vegetables, I love it with spinach, onions and mushrooms.  You can change up the cheese to any cheese that melts well or you can used a mixture of cheeses, You can use leftover meat or whatever lunchmeats you have on hand. If you use the dough recipe I shared, that is ready in just one hour, it is the perfect meal for those days when you stand in front of the refrigerator wondering what you should make for dinner.

Roll your pizza dough into a rectangle.

Layer on the cheese.

And the meat.

Roll it up, brush it with olive oil , cover loosely with plastic wrap and let it rest.

When the oven is preheated to 400*, cut some vent holes and bake for 20-30 minutes.

I heated up some marinara sauce to serve with the stromboli.

This was a meat lovers dream come true!

Prosciutto, Salami and Mozzarella Stromboli

1 recipe pizza dough
fresh Mozzarella Cheese, slice or shredded
Prosciutto, thinly sliced
Hard Salami, thinly sliced

Place dough on a well floured surface and press into a rectangle shape with your fingers.  Using a rolling pin, roll from the middle to each corner, maintaining the rectangular shape until dough is 1/4 inch thick and the rectangle is approximately 11x15".

Layer the mozzarella cheese on the dough. leaving a 1" border.  Cover the cheese with the meats. Starting on the long side, tightly roll the dough around the filling.  Pinch the seam shut and then fold the ends over and pinch them shut as well.

Place the stromboli on a piece of parchment paper and brush with olive oil.  Cover loosely with plastic wrap and let set at room temperature for an hour.

A half an hour before you are going to bake the stromboli place a baking stone, if using, in the oven and preheat to 400*.  When the oven is preheated, brush the stromboli again with olive oil and cut some vents across the top to allow the steam to escape.  Move the parchment paper, containing the stromboli directly onto the baking stone or onto a baking sheet and bake for 20-30 minutes, until the crust is golden brown. Rotate the pan halfway through the cooking time for even cooking.  Print Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Stuffed Breads from the Bread Bakers

Sweet Breads

• Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
• Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
• Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
• Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
• Jam filled Danish Pastries from Holly at A Baker's House
• No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

• Baked Peas Kachori from Shilpi at SimplyVeggies
• Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
• Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
• Cheesy Pizza Wheels from Tara at Noshing with the Nolands
• Chicken Stuffed Casserole Bread from Vimala at Cooking Club
• Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
• Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
• Jalapeno Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
• Jamaican Meat Loaf from Kelly of Passion Kneaded
• Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
• Russian Pirozhki from Mireille at Chef Mireille's East West Realm
• Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
• Stuffed Bazlama- Turkish Breadfrom Sneha atSneha's Recipe
• Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
• Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
• Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
• Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha