Muffaletta Stromboli

05cMuffalettaSliceAltbfLOFreshly sliced salami and pepperoni from the deli. Artichoke hearts, pimiento, green olives and home made spicy chop pickle. Really good, kinda smelly provolone cheese (also from the deli).

Why, would I even think about wrapping all this goodness in store bought pizza dough?

Ermmm, not that there’s anything wrong with that; it’s just that my dough comes together with little trouble in a stand mixer, so why not just make it fresh?

05aMuffalettaStrombolibfLOI came across the basic idea for this recipe in a food magazine, but there was that issue with the store-bought dough; it called for a few too many olives for me to try and pass off to some of our friends and (possible) dining companions, and then there was the giardiniera. Really, really good – especially the Chicago style oil-packed version – but why buy a jar of Italian-style when I have my own, nicely spiced (if I do say so myself), Ciao! Piccolo in the pantry?

03aDoughbfLOSo, here’s my take on muffaletta stromboli, tasty, nicely spiced, and really not too, too tough to toss together…

•1 tsp yeast
•1/2 tsp honey
•2/3 cup warm water (110°)
01VeggiesDrainbfLO•2 cups flour + additional as needed
•1 tsp salt
•Olive oil for the bowl

•16 oz (1 pint) Ciao! Piccolo, drained
•4 oz jar diced pimiento, drained
•1/2 lb provolone, sliced
•1/2 lb pepperoni, thinly sliced
•1/2 lb salami, thinly sliced
•1/2 cup chopped drained artichoke hearts
•1/4 cup chopped green olives
•1 tsp Tellicherry pepper
•1 tsp Aleppo pepper
02TenutasDelibfLO•1/4 tsp dried parsley
•1/4 tsp dried oregano
•1/4 tsp dried basil
•1/4 tsp Cajun seasoning
•1 egg (for brushing over the dough)

First, a couple of notes: buy all means, if you like, buy your pizza dough at the market, but, please, buy your meats and cheese from the deli case (or, better, from an Italian deli). Fresh sliced deli meats and cheese have a lot more flavor than pre packaged, and you can often choose from 01cYeastFoamybfLOdifferent varieties of each – I went with the strongest, smelliest provolone I could get, and pepperoni and salami that both had a really nice bite. Usually, the nice deli folk will let you sample before you buy, and you might could save some money over the pre packed stuff, too!

So, are we making or buying the dough?


Cool, it’s easy.

02bDoughKneadedbfLOAdd the honey and the yeast to the warm water in a bowl or 2-cup measure, stir to combine, and let rest for 10 or 15 minutes, until the mixture has developed a nice bit of foam on the top.

Combine the flour and the salt in the bowl of a stand mixer – I use the whisk attachment for this, then swap out the dough hook for the rest of the process.

04bDoughRisenbfLOAdd the foamy yeast mixture to the bowl and mix on low until a soft dough forms.

Increase the speed to medium and knead for ten minutes, adding additional flour by the tablespoon, until the dough is smooth, elastic, and has cleaned the sides of the mixing bowl. I end up adding 1/4 to 1/2 cup (four to eight tablespoons) additional flour.

Once the dough has come together and nicely cleaned the mixing bowl, add a tablespoon or two of olive oil to the bowl, remove the dough from the hook, shape it into a ball and place it in the bottom of the mixing bowl, turning so that all sides of the dough ball are lightly coated with olive oil.

02VeggiesMeatsMixedbfLOCover the bowl tightly with plastic wrap and set aside in a warm spot for at least 90 minutes, until the dough has doubled.

Flatten the dough with your fist, divide in two, and shape into balls. Flatten the dough  balls slightly, dust the tops with flour, place the on a floured surface, then cover with a clean kitchen towel and let rise for 60 minutes.

03cDoughFillingbfLOOnce the dough has risen, toss the drained veggies with the chopped deli meats and cheeses and the seasonings in a large bowl until well mixed.

Heat oven to 425º and line a baking pan with parchment paper.

Roll each piece of dough out into a rectangle and spread with the meat, cheese, and veggie mixture, leaving an inch border on all sides.

04bStromboliEggWashbfLODip your fingers in a bit of cold water and brush on one of the long sides of the dough.

Starting on the other long side, roll the dough and filling, tucking and firming up the roll as you go, pressing the end to the damp edge and tucking the ends under to seal.

Place, seam side down on the parchment lined baking pan and repeat with the second bit of dough.

04cStromboliOvenbfLOCut slits about an inch apart across the top of each roll, then lightly beat the egg and brush over all of the exposed dough.

Bake for 15 minutes, until the loaves are nicely browned, then cover loosely with aluminum foil and bake for another 15 minutes.

Remove from the oven and let rest for ten minutes before slicing.

06bStromboliMarinarabfLOServe warm, or at room temperature.



I served our first loaf with some of my Honey Mustard, and Rich liked it, but thought marinara might work better.


I just happened to have a jar of Trader Joe’s marinara in the pantry (thanks for the tip, Andrea!), so two nights later, we had the second that way for dinner.


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