Roasted Red Pepper Prosciutto Stromboli Recipe - Food Fanatic
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Roasted Red Pepper Prosciutto Stromboli Recipe

    12 Servings


  • 1 Batch of Pizza Dough
  • 1 cup Broccoli Rabe, Or broccoli, chopped
  • 2 tablespoons Olive Oil, Divided
  • 1 clove Garlic, Minced
  • 6 ounces Sharp Provolone Cheese, Sliced
  • 8 ounces Prosciutto, Thinly sliced
  • 12 ounces Fresh Mozzarella
  • 16 ounces Roasted Red Peppers, 1 jar, drained and blotted dry
  • 1 tablespoon Grated Parmesan Cheese


  1. Prepare dough according to directions.
  2. In a small pot, place a few inches of water and bring to a boil. Blanch broccoli rabe 2-3 minutes then place the broccoli rabe into ice water for one minute to stop cooking. Strain and blot dry.
  3. Place a medium skillet with 1 tablespoon olive oil over medium-high heat. Add broccoli rabe and garlic. Sauté 3-4 minutes until wilted. **If using broccoli, follow instructions to blanch the broccoli then sauce until crisp tender, about 5-6 minutes.
  4. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  5. Roll risen dough to a 16x8-inch rectangle. Evenly layer provolone over dough. Top provolone with prosciutto. then red peppers, broccoli rabe and lastly, mozzarella cheese.
  6. Fold the short ends over the ingredients by about 1-inch. Then starting with a long end, carefully roll the stromboli up. Pinch down the entire length of the seam to seal the dough. Move dough to prepared baking sheet and brush top with remaining 1 tablespoon olive oil and sprinkle with parmesan cheese. Cut a slit in the top of the dough about every 2 inches.
  7. Bake in preheated oven for 50 minutes to 1 hour until deep golden brown. Cool for 10 minutes before slicing.
Roasted red pepper prosciutto stromboli photo