4 Cheese Salami Stromboli
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45 Min
Prep : 15 Min Cook: 30 Min
A stromboli is like a rolled up calzone and just as tasty. This 4 Cheese Salami Stromboli has all of your favourite pizza fixings, in one hand-held pizza-inspired sandwich.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 lb. (450 g) refrigerated pizza dough
2
1/4 cup flour
3
1/2 cup Catelli Tomato & Basil Pizza Sauce
4
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
5
12 thin salami slices, cut into 1/2-inch-wide strips
6
1 egg
7
1 Tbsp. water
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How do I make it ?
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Step 1
Heat oven to 400ºF. Step 2
Divide dough into 4 pieces. Roll out each piece into 7x5-inch rectangle on lightly floured surface. Step 3
Spread 2 Tbsp. sauce onto each dough rectangle, leaving 1-inch border around all sides. Top evenly with half the cheese, salami and remaining cheese. Roll up each rectangle, starting at one short end. Pinch edges and ends together to completely enclose filling. Place, seam-sides down, on baking sheet covered with parchment or sprayed with cooking spray. Beat egg and water; brush onto dough. Step 4
Bake 25 to 30 min. or until golden brown. Kraft Kitchen Tips!
Note
For best results, let dough stand at room temperature 1 hour before using as directed.
Serving Suggestion
Serve with cut-up fresh vegetables and Kraft Creamy Italian Dressing.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value
Fat 18 g
Saturated fat 7 g
35 %
Cholesterol 85 mg
Sodium 930 mg
39 %
Carbohydrate 58 g
Fibre 2 g
Sugars 4 g
Protein 21 g
Vitamin A
8 %
Vitamin C
6 %
Calcium
20 %
Iron
30 %
Servings
Makes 4 servings, 1 stromboli (162 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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