This stromboli recipe is perfect picnic food...and another that appeared in the June Asda magazine.
The combination of flavours is perfect...a delicious pizza sauce topped with prosciutto, basil, sun-dried tomatoes, olives and oozy melted mozzarella cheese!!
Tip
- Enjoy this stromboli as part of a picnic or a buffet selection at a party.
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How to make this Stromboli
Ingredients
- 400g pack ready rolled pizza dough
- 250ml jar tomato and basil pizza sauce topper (Asda) or homemade easy pizza sauce
- 100g prosciutto slices
- half a bunch fresh basil
- 75g sun-dried tomatoes, roughly chopped
- 50g black or green olives, halved
- 150g mozzarella cheese, grated
- 1 egg, beaten
Instructions
- Preheat the oven to 220C/200C fan/gas 7. Unroll the pizza dough on a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover with slices of prosciutto and 12 large basil leaves, followed by the sundried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.
- Brush the dough with beaten egg then fold in the two sides to encase the filling. You should end up with a log shape, with the seam at the bottom. Brush with more beaten egg then scatter over the remaining mozzarella.
- Bake for 20 minutes. Remove from the oven onto a cooling rack and allow to sit for a couple of minutes before slicing into 8 portions. Scatter over the remaining basil leaves. Serve with the remaining pizza sauce.
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Stromboli
Ingredients
- 400 g (14.1 oz) pack ready rolled pizza dough
- 250 ml (9.1 oz) jar tomato and basil pizza sauce topper (Asda) or homemade easy pizza sauce
- 100 g (3.5 oz) prosciutto slices
- half a bunch of fresh basil
- 75 g (2.6 oz) sun-dried tomatoes roughly chopped
- 50 g (1.8 oz) black or green olives halved
- 150 g (1 ⅓ cups) mozzarella cheese grated
- 1 egg beaten
Instructions
- Preheat the oven to 220C/200C fan/gas 7. Unroll the pizza dough on a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover with slices of prosciutto and 12 large basil leaves, followed by the sundried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.
- Brush the dough with beaten egg then fold in the two sides to encase the filling. You should end up with a log shape, with the seam at the bottom. Brush with more beaten egg then scatter over the remaining mozzarella.
- Bake for 20 minutes. Remove from the oven onto a cooling rack and allow to sit for a couple of minutes before slicing into 8 portions. Scatter over the remaining basil leaves. Serve with the remaining pizza sauce.
Notes
- Enjoy this stromboli as part of a picnic or a buffet selection at a party.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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