This prosciutto stromboli is a delicious way to enjoy the toppings of pizza, rolled up!
I feel like that’s a word that just deserves it’s own sentence and an exclamation point. It also (in my head at least) deserves a large Italian women yelling it loudly. Which is kind of funny because I’ve been to Italy three times and can’t actually remember ever seeing stromboli there.
This is comfort food to the max.
This is superbowl appropriate snacking (not that I’ll be watching that or partaking in any football activities whatsoever this weekend. See this edamame dip for an explanation).
Stromboli is even easier than pizza. This should be on your weekend agenda.
Prosciutto is the grown up version of pepperoni in this case. Be an adult and splurge for imported, not domestic. You’re only buying 1/4 pound, put on your big boy pants and suck up the price tag, it’s worth it. You’ll know what I mean when you sneak a piece for yourself and it melts in your mouth.
And as a side note along those lines, if you ever get a chance in this lifetime to taste jamon Iberico (pata negra), don’t ask questions, just eat it. It will be one of the best things your mouth has ever experienced (twss?).
Do I even have to tell you not to buy Polly-O for the mozzarella? Please don’t tell me we need to have that conversation. I’m fragile.
Ooey gooey cheesy, salty and doughy all in one bite. Does it get better than that?
Stromboli is perfect for enjoying as an appetizer if you slice it up into reasonable serving sizes. It’s also a great alternative to pizza night. The filling is the equivalent to toppings on pizza and can be changed up however you want.
If you like the idea of this prosciutto filled stromboli, you’ll probably also like this skillet chorizo spinach pizza or this cheater’s version of pizza but just as indulgent, chorizo sweet potato naan pizza.
Craving some veggies? Throw some inside the stromboli or go for a zucchini pesto pizza instead.
- 1 package whole wheat store bought pizza dough or make your own
- 1/4 pound imported prosciutto thinly sliced
- 1 1/2 cup fresh mozzarella grated
- 1 egg beaten
- parmesan cheese for garnish
- Preheat oven to 450 degrees and grease a baking sheet.
- Roll dough out into rectangle.
- Brush egg around edges of the rectangle.
- Spread half the mozzarella onto the dough, leaving about a 1 inch border.
- Layer all the prosciutto on top of the mozzarella.
- Top with remaining mozzarella.
- Starting with the long end, carefully roll the dough like you would a jelly roll, pinching edges together once fully rolled.
- Transfer stromboli to baking sheet.
- Brush entire top and sides with the remaining beaten egg.
- Grate parmesan cheese on top for garnish.
- Carefully make 4-5 diagonal slits in dough with a sharp knife.
- Bake for 13-15 minutes.
- Let cool for 5 minutes once done baking before slicing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.