Salami Stromboli

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My mom is the absolute coolest. I mean, I know most people say that, but my mom really is just awesome. Case in point: she texts almost better than I do, she can usually tell if something is bothering me just by the sound of my voice, she gives great advice, and every time I see her, she always sends me home with some kind of goodies. One thing she recently gave me was a pack of primo salami, aka one of my favorite lunch meats, but something I hardly ever buy myself.

I knew we’d be going out of town later in the month, so I wanted to put it to good use and make sure it didn’t go bad. I was looking through some cooking magazines for some soup ideas, and I ended up coming across a ham stromboli, and I immediately thought of making one with salami. It ended up being really delicious! The crust is nice and flaky, the salami and cheese go perfectly together, and the garlic on top is the perfect touch.

Printable Recipe
Serves 4-5

ingredients:
1 tube Pillsbury pizza crust
15 slices salami, thinly cut
1 cup Monterey Jack cheese
1 tbsp butter
garlic powder, to taste

instructions:
Line a baking sheet with foil and roll out the pizza crust dough. Top the crust with the pieces of salami, about 3 per row.
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Sprinkle the cheese over the salami.
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Carefully roll up, starting with the long side, and pinch the ends to seal.
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Bake at 350 for 25-30 minutes, or until the crust is golden brown.
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Melt the butter in a bowl and add in as much garlic powder as desired.
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Brush the garlic butter over the top of the crust.
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Slice and enjoy!
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Adapted from Taste of Home Magazine

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