Broccoli Rabe and Salami Stromboli Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 teaspoons - Olive oil
  • 2 cloves - Garlic, minced
  • 1/4 teaspoons - Red pepper flakes
  • 6 ounces - Broccoli rabe, trimmed and cut into 1/4-inch pieces
  • 2 tablespoons - Water
  • 1 pounds - Store-bought pizza dough
  • 4 ounces - Aged provolone cheese, thinly sliced
  • 2 ounces - Genoa salami, thinly sliced
  • 4 ounces - Mozzarella cheese, shredded (1 cup)
  • 1 - Large egg, lightly beaten
  • 1 teaspoons - Sesame seeds
  • Directions:

    1) Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil and grease foil. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Add broccoli rabe and water, cover, and cook until just tender, about 1 minute. Uncover and cook until liquid has evaporated, about 1 minute longer. Transfer broccoli rabe to dish towel; gather corners of towel and squeeze out excess moisture.

    2) Roll dough into 12 by 10-inch rectangle on lightly floured counter with long side parallel to counter edge. Shingle provolone evenly over dough, leaving 1/2-inch border along top and sides. Layer salami over provolone. Sprinkle mozzarella and broccoli rabe evenly over salami.

    3) Brush borders with egg (reserve remaining egg for brushing top of stromboli). Fold bottom third of stromboli in toward middle. Fold top third of stromboli down to cover first fold, creating log. Pinch seam firmly to seal. Transfer stromboli to prepared sheet, seam side down. Pinch ends firmly to seal and tuck underneath.

    4) Brush top of stromboli with remaining egg. Using sharp knife, make 5 evenly spaced 1/2-inch-deep slashes, 2 inches long, on top of stromboli. Sprinkle with sesame seeds. Bake until crust is golden and center registers 200 degrees, 30-35 minutes, rotating sheet halfway through baking. Transfer stromboli to wire rack and let cool for 10 minutes. Transfer to cutting board and cut into 2-inch-thick slices. Serve

    Brief Description

    Stromboli that is simple enough for a weeknight supper

    Main Ingredient:


    Category:  Pizza

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 30 min


    By Cristin Walsh, Cook's Country, December/January 2015

    Posted By:


    Posted On:

    December 30, 2015

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