Stromboli of Italian Meat, Cheese and Pesto Dipping Sauce (Celebrations with Carmela’s Cucina)
To feed 20 people you may want to make 4 of these stromboli. Select a number of different cooked or cured Italian meats and cheeses to provide a variety of flavors. Purchase a good quality pesto sauce from the dairy case, or make your own during the summer, when herbs are plentiful. Freeze your home- made pesto in one-half pint containers and bring it to room temperature when ready to serve. If you want something warm to dip your stromboli, heat up some of your favorite marinara sauce.
- 1 carton of refrigerated pizza dough (traditional style works best)
- ¼ pound of your choice of cooked or cured Italian meats, thinly sliced
- ¼ pound of your choice of Italian cheese, thinly sliced
- ½ cup prepared pesto sauce
- 2 tablespoons melted butter
- Pesto or marinara sauce for dipping
Unroll pizza dough onto a jellyroll pan that is lined with parchment paper. Spread 1/2 cup of prepared pesto onto dough. Layer meats and cheese on top of the pesto. Carefully roll the pizza dough from the long end jelly- roll style, making sure the seam is on the bottom and that the ends are tucked under and sealed well. Brush the top with the melted butter and bake at 400 degrees for 10 minutes or until the top is golden brown and pizza crust is well baked. Let cool for about five minutes and cut into slices. Arrange on a platter and serve with the dipping sauces. SERVES 8.
Carmela Tursi Hobbins will be at Graziano’s beginning from 11 AM to 12:30 PM to sign her new cookbook, Celebrations with Carmela’s Cucina. She will also be available at Tursi’s Latin King from 4 to 6 PM this afternoon.
Graziano’s is located at 1601 Union St. in Des Moines. Tursi’s Latin King is located at 2200 Hubbell Ave in Des Moines.
For more information on Carmela’s cookbooks and her culinary tours to Italy and Savannah, visit her website here.