Thursday, June 30, 2011

Mini Strombolis

These are perfect appetizers. Or heck, have them as a main course!

You can use bottled marinara if you want, but this version is so easy to make there's no reason to use store-bought. I found the original recipe here.

Be sure to check out our long-time favorite stromboli.

Makes: 6 appetizer-sized servings
Prep time: 5 minutes
Cook time: 15 minutes
Printable Recipe


  • 1 tube Pillsbury pizza dough
  • 2 T all-purpose flour
  • 24 slices pepperoni
  • 8 slices provolone cheese
  • 8 slices Italian hot ham
  • 8 slices Genoa salami
  • 2 T extra-virgin olive oil
  • 2 T sesame seeds
  • 2 T Italian seasoning blend
  • 2 T freshly grated Parmesan cheese
  • 1 t red pepper flakes
  • 1 t garlic powder
  • Marinara sauce (see below)

1. Preheat oven to 400 F.

2. Roll out the pizza dough to a large square on a lightly floured surface. Using a pizza cutter, divide the dough into four equal sized squares.

3. Layer each piece of dough with equal amounts of pepperoni, cheese, ham, and salami.

4. Beginning at a corner, roll up each piece of dough. The result will look somewhat like a crescent roll; thick in the middle and thinner at the edges.

5. Place rolls on a baking sheet that has been sprayed with non-stick spray. Brush lightly with oil.

6. Combine sesame seeds, Italian seasoning, Parmesan, red pepper flakes and garlic powder. Sprinkle over dough.

7. Bake until golden, 12-14 minutes. Serve with warm marinara sauce.

For the marinara sauce:

Prep time: 5 minutes
Cook time: 7 minutes


  • 1 T extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 t red pepper flakes
  • 1 T anchovy paste
  • 1 T parsley, chopped
  • 1 15 oz can crushed tomatoes

1. Heat oil over medium heat in a small pot.

2. Add the garlic, pepper flakes and anchovy paste and cook 2 minutes.

3. Add parsley, tomatoes, and salt and pepper to taste. Stir, bring to a boil, then reduce heat and simmer 5 minutes.

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