Three Cheese, Prosciutto, Salami and Spinach Stromboli

This week I decided to expand my repertoire a bit and make Three Cheese, Prosciutto, Salami and Spinach Stromboli from Cherry on My Sundae.  I had stromboli occasionally growing up but hadn’t had the pleasure in ages.  And I’d definitely never made it myself.

For this recipe I made my usual pizza dough recipe.  I didn’t read the instructions as closely as perhaps I should’ve and rolled my dough into a very thin 14×14” rectangle instead of the 14×8” suggested in the recipe.  Nevertheless, I didn’t have any problems working with it and it seemed to turn out great in the end.  Even though this recipe doesn’t call for much meat or provolone,  I didn’t want to over stuff it and so I only used one layer of each on my stromboli before rolling it up.  As a result, I was left with about half of the prosciutto, salami and provolone I’d purchased.  Not that it was problem to use them up in other ways.

Rolling my large stromboli with all of its fillings was made much easier when I enlisted the help of Brian.  We each took an edge and rolled one side together.  I left the additional cheese off the top and baked it on a parchment-lined cookie sheet.

As you can see, some of the cheese oozed out during baking; I’m very glad I opted to bake on a cookie sheet instead of my pizza stone, which would’ve leaked all over.  Despite the less than perfect external appearance, the flavor was excellent.  We sliced the stromboli into 4 servings (though 6 probably would’ve worked too) and enjoyed it for dinner on two separate evenings.

I was very happy with this recipe.  It really wasn’t any more difficult than making pizza or a calzone, but it takes on a bit of a different flavor.  Now that I’ve found success with this recipe, I’m looking forward to trying out some of my own flavor combinations.