No Slivers Here

November 7, 2008

Mortadella Stromboli

Filed under: Bread, Italian, Main Dish — Tags: — bettylou79 @ 11:57 am

I have yet another recipe from the new Food Network magazine to share with you! The recipe caught my eye because of the word Stromboli. The cafeteria at the elementary school that I work at occasionally serves Stromboli and it always smells so good. It also doesn’t taste too bad either! The first time I had Stromboli was about 8 years ago when my mom and I went to Buffalo, NY for a conference and then on to the Big Apple for a few days. I’m not sure if we had Stromboli in a restaurant or in a deli but in any case it was wonderful. I’m sure that their recipe was much more complex and I know it had much different ingredients than this one.

I plan on making Stromboli again but this time I might put pepperoni or Canadian Bacon inside instead. Look for future variations of this recipe. I did make a few changes in the recipe. I didn’t use Mortadella, for a few reasons, I didn’t know what it was, and it sounded expensive. I decided to use ham instead and I thought it turned out well. I also didn’t use whole basil leaves because I didn’t have any but instead I used dried basil and sprinkled it on top of the cheese. I also only used green olives instead of both black and green. Next time I will use black only just for something different.

Enjoy! You’ll have to pardon the blurry picture. All of my pictures turned out blurry! Argh!!


Mortadella Stromboli

source: Food Network magazine


  • 1 1/2 cups coarsely grated swiss or gruyere cheese (6 ounces) (I used mozarella)
  • 1 cup thinly sliced string cheese (4 ounces) (I omitted)
  • Extra-virgin olive oil, for brushing
  • 1 13.8-ounce package refrigerated pizza dough
  • 10 fresh basil leaves
  • 3/4 cup pitted green or black olives, roughly chopped
  • 1/2 cup tomato sauce
  • 1/4 pound sliced mortadella, cut into 1/2-inch-wide ribbons ( I used ham)


Preheat the oven to 425 degrees. Mix 1 cup of the swiss cheese with the string cheese.

Lightly brush a baking sheet with olive oil. Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan.

Spread half of the mixed cheese along one long side of each rectangle, leaving an inch border between the cheese and dough edge. Top each mound of cheese with half of the basil, a quarter of the olives, 1/4 cup tomato sauce and a third of the mortadella. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.

Bake the stromboli until brown, about 15 minutes; remove from the oven. Brush each with olive oil, then scatter the remaining olives, mortadella and cheese on top. Return to the oven and bake until the cheese melts and the crust is golden. Rest for 5 minutes before slicing.


1 Comment »

  1. I can see why this is a great recipe – even the blurry pic shows how good this has got to taste!


    Comment by Darius T. Williams — November 11, 2008 @ 9:36 pm

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