Best 5 Artichoke Salami Stromboli Recipes

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Introducing a culinary masterpiece that combines the unique flavors of artichoke and salami into a delectable dish: artichoke salami stromboli. This savory creation is a symphony of tastes and textures, featuring tender artichoke hearts, flavorful salami, and a crispy golden crust. Whether you are hosting a party or just craving a satisfying meal, this ultimate recipe guide will lead you through the process of crafting the perfect artichoke salami stromboli, ensuring an unforgettable and mouthwatering experience.

Here are our top 5 tried and tested recipes!

STROMBOLI



Stromboli image

Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen

Provided by Barney Desmazery

Time 1h10m

Number Of Ingredients 6

400g strong white flour plus extra for dusting
5g fast-action dried yeast
1 tbsp olive oil, plus extra for brushing
20 slices Milano salami (about 100g)
150g grated mozzarella
handful of basil leaves

Steps:

  • Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
  • Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
  • Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

Nutrition Facts : Calories 570 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium

STROMBOLI WITH SALAMI, CAPOCOLLO AND PROVOLONE



Stromboli With Salami, Capocollo and Provolone image

Something like those served in open air restaurants in Italy. Adapted from The Best of American Test Kitchen 2008.

Provided by gailanng

Categories     Meat

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups bread flour
1 teaspoon fast rising yeast or 1 teaspoon instant yeast
3/4 teaspoon salt
2 tablespoons olive oil, plus extra for the bowl
1 cup warm water
olive oil
4 ounces thinly sliced deli salami
4 ounces thinly sliced deli capicola (capocollo)
4 ounces thinly sliced provolone cheese
1/2 cup jarred roasted red pepper, rinsed, patted dry and sliced thin
1/2 cup parmesan cheese, grated
1 large egg beaten with 2 tablespoons water
1 teaspoon sesame seeds
kosher salt (optional)

Steps:

  • For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
  • Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
  • Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
  • For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
  • Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
  • Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn't over cook!).
  • Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.

Nutrition Facts : Calories 525.5, Fat 25.3, SaturatedFat 10.9, Cholesterol 50.8, Sodium 1443, Carbohydrate 50.6, Fiber 2.2, Sugar 0.9, Protein 22.8

PEPPER ARTICHOKE STROMBOLI



Pepper Artichoke Stromboli image

This is very simple and delicious. You can vary the filling and make different ones. For example, use sliced hearts of palm (palmito in Portuguese) instead of artichokes. Use parmesan or cheddar instead of mozzarella. You can also use sliced ham or prosciuto instead of turkey salami. The sky is the limit for this simple stromboli!

Provided by EURrosa1

Categories     Lunch/Snacks

Time 20m

Yield 1 stromboli, 4-6 serving(s)

Number Of Ingredients 6

1 (13 7/8 ounce) package refrigerated pizza crusts
1/2 cup shredded mozzarella cheese
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 slices turkey salami, cut in half
1 egg white, lightly beaten

Steps:

  • On lightly floured surface roll dough into a 12" x 8" rectangle.
  • Layer cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal.
  • Place seam side down on greased foil-lined baking sheet. Brush with egg white.
  • Bake at 400 F for 15-20 minutes, until browned. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 69.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 11.1, Sodium 122.4, Carbohydrate 5.7, Fiber 2.1, Sugar 2.5, Protein 5.2

PEPPER ARTICHOKE STROMBOLI



Pepper Artichoke Stromboli image

"This is a snap to make, thanks to store-bought pizza dough...and the kids love it," writes Andrea Jones of McKinney, Texas. TIP: "You can use just about any pizza topping as filling to suit different tastes," Andrea writes.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1 jar (7 ounces) roasted sweet red peppers, drained
2 slices turkey salami, cut in half
1 egg white, lightly beaten

Steps:

  • Unroll pizza dough onto a lightly floured surface; roll into a 12x8-in. rectangle. Layer the cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal. , Place seam side down on a greased foil-lined baking sheet. Brush with egg white. Bake at 400° for 15-20 minutes or until browned. Let stand for 10 minutes before slicing.

Nutrition Facts :

ARTICHOKE AND SALAMI SANDWICHES



Artichoke and Salami Sandwiches image

Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 5

8 thick slices country bread
1 cup Artichoke-Basil Spread
4 ounces thinly sliced fontina cheese
1/2 bunch flat-leaf spinach
4 ounces thinly sliced hard salami

Steps:

  • Dividing evenly, top bread with Artichoke-Basil Spread; layer 4 of the slices with fontina cheese, spinach, and salami. Assemble sandwiches, and serve.

Tips:

  • Use fresh ingredients whenever possible. Fresh artichokes, salami, and dough will give you the best results.
  • Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together and then stop.
  • Let the dough rise in a warm place. This will help it to double in size and become light and airy.
  • Roll out the dough thinly. This will help it to cook evenly.
  • Don't overcrowd the pan. If you overcrowd the pan, the stromboli will not cook evenly.
  • Bake the stromboli until the crust is golden brown. This will ensure that it is cooked through.
  • Let the stromboli cool slightly before slicing. This will help to prevent the cheese from oozing out.

Conclusion:

Artichoke salami stromboli is a delicious and easy-to-make dish that is perfect for a party or a casual meal. By following these tips, you can make sure that your stromboli turns out perfect every time. So next time you are looking for a new and exciting recipe, give artichoke salami stromboli a try!

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