Classic Stromboli with Artichokes, Olives and Red Pepper Marinara
Italian Stromboli is the mother of all comfort dishes. Bold and cheesy with a yeasty crust. If you’ve ever wanted to learn how to make stromboli, this stromboli recipe is the perfect place to start!
The brisk wind whipped leaves around my ankles as I pushed open the door of a small Italian cafe. Inside the aromas of garlic and yeast mingled with sugar and coffee, brought on a strange sensation of both exhilaration and ease.
I swept my disshoveld hair out of my face, sat down at a table, and focused on the deli case. What would it be today? Panini? A cannoli? Thumbprint cookies maybe?
Then I saw something that captured my attention. A loaf, of sorts, obviously stuffed with filling. But this was no pastry or hand pie. This was enormous and inviting with a hearty crust. Just the kind of thing to nosh on a chilly day.
I walked up to the counter and waited my turn. When asked what I would like to order I answered, “May I ask what that is?”
“What is inside of it?”
“Everrrrything wonderful” she replied.
That was all I needed to know. I bought the entire Stromboli loaf, ate two warm slices there in the cafe, then took the rest home to share with my roommates. Thus begun my love-affair with Stromboli.
Luckily, it doesn’t have to be 20 degrees outside to enjoy a hearty Italian Stromboli. This stromboli recipe makes a large golden loaf that is perfect to take on picnics or to a party.
When sliced, the lovely swirling pieces relieve a little bit of “everything wonderful”: Italian sausage, artichoke hearts, tender basil leaves, green olives, molten cheese, and a new-found favorite… Rose Romano’s Red Pepper Marinara.
Rose Romano’s Italian Gourmet Toppings are the creation of Dr. Marshall Angotti, son of Rose Romano Angotti. Marshall’s family immigrated from Italy in the early 1900’s and has been in the pepper industry for generations.
Marshall pursued dentistry and has had a marvelous career. Yet his love of cooking and his family roots, have brought him to this new adventure, producing remarkable gourmet toppings with bell peppers.
Rose Romano’s Italian Gourmet Toppings currently offers two varieties, Marinara with Red Bell Peppers and Marinara with Green Bell Peppers. The red pepper topping is sweet and tangy, while the green pepper topping is slightly more acidic and earthy. Both gourmet toppings are low-calorie, gluten free and locally sourced.
RoseRomanos.com is filled with tantalizing recipes that you can make in minutes. Although you can’t buy their Italian Gourmet Toppings in your grocery store just yet, you can sign up for their newsletter so you’ll know when they are available.
You can also enter to Win a 4-Pack of rose Romano’s Italian Gourmet Toppings on Facebook!
The Marinara with Red Peppers was a brilliant addition to my favorite stromboli recipe. The sweet red pepper flavor blended perfectly with the briny olives and artichokes to make this beloved loaf even better.
How to make Stromboli:
- Roll out the dough on a piece of parchment paper, into a 11 X 15 inch rectangle.
- Layer the dough with toppings.
- Then gently roll into a log with the seam facing down.
- Brush with melted butter and bake!
- Easy enough, right?
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Italian Stromboli loaf with artichokes, olives, sausage, and Red Pepper Marinara.
1 lb. pizza dough (buy or make from scratch)
1 - 16 oz. jar Rose Romano's Marinara with Red Peppers
1 bunch fresh basil
3/4 cup artichoke heart pieces
1/2 cup chopped green olives
1/2 lb. cooked Italian sausage, crumbled
1 cup shredded mozzarella cheese
1 Tb. melted butter
Cracked black pepper
Preheat the oven to 400 degrees F.
Roll out the pizza dough on a piece of parchment paper, into an 11 X 15 inch rectangle.
Spread 1/2 cup marinara over the dough, leaving a 2 inch border around all sides.
Top the marinara with fresh basil leaves. Layer the sausage, olives, artichokes and cheese over the basil leaves.
Then lifting the parchment paper, gently roll one short end toward the other short end, creating a log with the seam facing down.
Brush the loaf with melted butter, then sprinkle with pepper. Bake for 25-30 minutes, until golden brown.
Allow the stromboli to rest 10 minutes before slicing.
Disclosure: This post is sponsored by Rose Romano’s. All stories and opinions are my own.
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