Mortadella Stromboli Recipes
MORTADELLA, CAPPICOLLA, AND SALAMI STROMBOLI
I came up with this for an appetizer for a super bowl party. It would be great for a teen party, and is good cold or hot. You could use this for a lunch, or a light supper too. For a variation, use pepperoni instead of salami, add some pizza sauce between the mozarella and pepperoni layer.
Provided by Jane Whittaker @janenov46
Categories Meat Appetizers
Number Of Ingredients 12
Steps:
- Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
- Pat and stretch dough to 16x13.
- Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
- Fold the empty half over the filled half. Seal all around the outside.
- Make 4 slits on the top.
- Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
- Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
- Serve with marinara or pizza sauce.
MORTADELLA BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 15 bites
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed.
- Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes.
- Serve warm, with mustard if desired.
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- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and coat with 2 Tbsp. oil. Roll out and stretch dough into baking sheet to just reach edges. Spread sauce evenly over dough, leaving a 1” border; top with basil, oregano, pepperoni, onion, red pepper, spinach, mozzarella, ricotta, Parmesan, and red pepper flakes.
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