Easy Stromboli
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 60 minutes
- 2 x 200g/7ozs sheets shortcrust pastry
- 1/2 cup/125g/4ozs tomato pasta sauce/marinara sauce (not too chunky is ideal)
- 8 slices Swiss cheese
- 200g/7ozs salami
- 100g/4ozs stuffed green olives, sliced
- 50g/1.7ozs pickled jalapenos, finely diced
- 8 slices provolone cheese
- 200g/7ozs ham, sliced
- 100g/3.5ozs pitted black olives, roughly chopped
- 1 egg beaten for egg wash
- 2 tablespoons shaved parmesan
- 1 cup/250g/8.8ozs tomato pasta sauce/marinara sauce to serve
Step 1 - Thaw the pastry on the counter while you prepare the olives and the remainder of the ingredients.
Step 2 - Lay out the pastry on a wide sheet of parchment. Lay two pastry squares next to each other and press down the pastry on the seams so that they join (this is easiest when the pastry is quite soft). Press down on both sides.
Step 3 - Spread the pasta sauce across the pastry leaving one inch at the end on the shorter side. Layer with the Swiss cheese, then the salami and then sprinkle over with the green olives. Then layer with ham slices, jalapenos and black olives.
Step 4 - Start rolling this up from the short end without the 1 inch gap. Roll up as tight as possible without breaking pastry. Press down on the pastry end to seal. Place the whole roll on the parchment and brush with egg wash and sprinkle with parmesan. Make light slashes across the top with a knife. I refrigerate the roll while the oven comes to temperature.
Step 5 - Preheat oven to 190C/380F fan forced and bake for 40-45 minutes. Allow to cool off for 30 minutes or so and then slice off the ends (cook's treat!) and serve with extra marinara sauce.