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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CHRISTMAS
On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!
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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8 FESTIVE SIDES
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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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