Stromboli
Deborah
A perfect combination of flavours...pizza sauce is topped with prosciutto, basil, sun-dried tomatoes, olives and mozzarella!!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Snack
Cuisine American, Italian
- 400g pack ready rolled pizza dough
- 250ml jar tomato and basil pizza sauce topper (Asda) or homemade easy pizza sauce
- 100g prosciutto slices
- 0.5 bunch fresh basil
- 75g sun-dried tomatoes roughly chopped
- 50g black or green olives halved
- 150g mozzarella cheese grated
- 1 egg beaten
Preheat the oven to 220C/200C fan/gas 7. Unroll the pizza dough on a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover with slices of prosciutto and 12 large basil leaves, followed by the sundried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.
Brush the dough with beaten egg then fold in the two sides to encase the filling. You should end up with a log shape, with the seam at the bottom. Brush with more beaten egg then scatter over the remaining mozzarella.
Bake for 20 minutes. Remove from the oven onto a cooling rack and allow to sit for a couple of minutes before slicing into 8 portions. Scatter over the remaining basil leaves. Serve with the remaining pizza sauce.
- Enjoy this stromboli as part of a picnic or a buffet selection at a party.
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Keyword buffet food, mozzarella, party food, picnic food, pizza dough, pizza sauce, prosciutto