Three Cheese Broccoli Rabe, Prosciutto, Roasted Red Pepper Stromboli

Holy Stromboli! Sorry, I had to because it was there for the taking. I can never help myself with the cheesy word play!

One of my favorite sandwiches in the world is prosciutto, fresh mozzarella, and roasted red peppers, or in Jersey Italian – prah-joot, mootz-ar-ell, and peppuhs. When I was perusing through my assigned blog, Paulchen’s Blog?!, for this month’s Secret Recipe Club..I struck stromboli, and the first thing I thought of was how perfect one of my favorite sandwiches in the world would be wrapped up and baked as a stromboli.  I kept wavering back and forth between the stromboli and some luscious looking butterscotch brownies, because next to being a peanut butter freak, I’m a pretty heavy butterscotch user too.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli
In the end, I couldn’t stop thinking how well melty and gooey would work for my favorite sandwich combination in a stromboli, so that was it, decision made. BUT, as I thought it over, I wanted more cheese, another cheese like provolone, and definitely something green and garlicky to cut into all that rich, gooey cheese. Oh, and why not top it with yet another cheese? Asiago, perhaps? OK, now we’ve got three cheeses, roasted red peppers and prosciutto.  This was going to be one heck of a stromboli!

But what about the green stuff?

Yes, I’m taking you through my actual ‘green stuff in stromboli’ thought process at the time.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

I pondered it for a bit, and then it came to me…broccoli rabe, also known as rapini and broccoli raab. The slightly bitter and earthy undertones would be ideal, especially when sauteed in a little garlic and oil. I added some hot chili flakes to give it a kick, but that’s optional since some don’t like food that makes their tongue burn and nose sweat.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Now, I don’t want you to confuse broccoli rabe with broccoli because they are nothing alike. Broccoli is related to the cabbage family, whereas Broccoli Rabe is related to the turnip family. Broccoli rabe is a leafy green with buds that resemble tiny heads of broccoli, hence the name broccoli rabe. BUT, plain old garlicky broccoli (or broccolini; a hybrid of broccoli and kai-lin, which is also known as Chinese broccoli) also work well, and is just as fantastic in this stromboli.  So if you’d rather not charter unfamiliar green territory, substitute broccoli or broccolini for the broccoli rabe.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

I’m submitting this stromboli to this month’s  #TwelveLoaves theme – cheese, hosted by Lora of Cake Duchessand Yeastspotting hosted by Susan of Wild Yeast.  I’m also going to submit this to Shelley’s BBD #53 -Swirly breads.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Unfortunately, I couldn’t get a melty, drippy, gooey cheesy photo of this stromboli because it was way too hot to handle (the encapsulated heat burned my fingers when I tried) and I was by myself when I made and photographed it, so no extra hands on hand to help me do that. But you should have seen all the cheesy goo dripping with each slice when I first cut it open gently, on the cutting board. It was almost seductive, especially when it started to drip/stretch to the floor when I haphazardly picked up a slice! Man, I wish I could have gotten a photo of that!

Finally, there used to be a long story in this post, you know, the BBFL story.  This is why there are so many photos below with no text in between.  But..

1) I’m too lazy to write anything to break them up; and 2) For some reason I can’t bring myself to take them down, even though they’re less than stellar.  Forgive me, kind souls.

Scratch all of the above; I’ll write something. I’m good at rambling, as you all know.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

I highly recommend you make this stromboli because every man in your life will worship your stromboli prowess, and most women will put their diet or healthy eating regime on pause just to sink their teeth into it. If you have kids or nieces and nephews, or just kids in your neighborhood, they will love this stromboli too, even the garlicky green stuff!

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

After all of the above occurs, they will beg you to make this stromboli again the next time they see you.  Seriously.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

You will forever be known for your amazing stromboli, so much so that they may even name a street after you. They did in the next town over. Lisa Street. Okay, it’s been Lisa Street since like forever, but you know, no harm in pretending.  In the town I grew up in, we used to cruise with some upperclassmen guys to steal street signs for our bedrooms. We always managed to find everyone’s name but mine. Lisa is the most common name in the world – WTH?

It figures that there’s one in the town next to me, but I no longer have the desire to hang one in my bedroom next to my framed ‘New Yorker’ poster and baby blue walls smothered with posters of my favorite rock stars, because 1) I no longer live in that bedroom, 2) I guess I grew up (sort of), and 3) a “Lisa Street” sign would’t go with my rustic, modern motif.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Having said all that…

If your life’s purpose is to feed people, like mine is, you will love it when some people kiss you on both cheeks and tell you that this stromboli was bettah than their mothas. The accent demonstrated only applies if you live in New York, New Jersey, or Boston. Anywhere else, fill in the appropriate accent..like “This stromboli is better than my Momma’s, ya’ll!” or “This stromboli is a treat better than my Mum’s!”

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Okay, I’m done.  I’ve run out of things to say to fill up all the in-between photo space left by the trillion word Bad Boy First Love story that used to grace this page. Enjoy!

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Stromboli

Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 12 servings
 
Dough from Ultimate Bread by Eric Treuille
If you like a more saucy stromboli, you can add a layer of your favorite tomato or marinara sauce before the first layer of cheese.
ingredients:
Dough
  • 1 packet active dry yeast
  • 1¼ cups water
  • 3½ cups unbleached flour
  • 1½ teaspoons salt
  • 3 tablespoons olive oil
Filling
  • 1 bunch of broccoli rabe washed and woody stems removed (If you don't like broccoli rabe, use broccoli or broccolini instead, blanching it first, then sauteeing in garlic and oil per directions.)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • hot chili flakes (optional)
  • Kosher salt and fresh ground black pepper
  • 2 or 3 large red bell peppers, roasted seeded, and peeled - each one sliced flat into 3 or 4 pieces, then blotted dry
  • 12 oz fresh mozzarella cheese, sliced
  • 8 oz thinly sliced prosciutto
  • 8 oz thinly sliced provolone cheese
  • Olive oil
  • Asiago or any Italian hard cheese *
directions:
  1. Make the dough. Sprinkle yeast into 1 cup of tepid water in a bowl. Let sit for 5 minutes until foamy.
  2. Mix the flour and salt in a large bowl. Make a well in center and pour in dissolved yeast and the oil. Mix in flour from sides of well. Stir in reserved water, as needed, to form a soft, sticky dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth, silky, and elastic, about 10 minutes. Place the dough in a clean, oiled bowl and cover with clean kitchen towel. Let rise until doubled in size, 1½ to 2 hours.
  4. While dough is rising..roast your peppers and prepare the broccoli rabe. Bring a pot with about 1 quart of water, salted, to a boil and have ready a large bowl of ice water. Cut the cleaned and trimmed bunch of broccoli rabe in half, then boil in the salted water for about 3 to 4 minutes. Strain and drop the broccoli rabe into a bowl of ice water to stop the cooking. Strain again and blot dry. Heat the tablespoon of olive in a saute pan. Add the minced garlic and saute until soft but not browned. Add broccoli rabe a little at a time until wilted. Saute, stirring, for 2 to 3 minutes, adding salt and pepper to taste, plus your desired amount of hot chili flakes, if using. Remove the broccoli rabe from the pan to a plate to cool.
  5. Punch down the risen dough and place it on a floured board. Cover and let it rest for 10 to 15 minutes to relax the gluten. Roll the rested dough into a 14" x 8" rectangle. Cover with a clean towel and let rest another 10 minutes.
  6. Spread the mozzarella cheese, prosciutto, roasted red peppers (sprinkle roasted red peppers with kosher salt and pepper), provolone cheese, and broccoli rabe evenly over dough, layer by layer in the order listed. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
  7. Place on a baking sheer lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil, then top with peels of asiago cheese (or any hard Italian cheese you prefer).
  8. Bake at 400 degrees F for about an hour until golden brown. Let rest a few minutes before slicing.
notes:
*I used a vegetable peeler to get the Asiago slices you see on top of the pre-baked stromboli, but by all means, shred the cheese and sprinkle it all over, if you desire.

Three Cheese Broccoli, Prosciutto and Roasted Red Pepper Stromboli

If you get a chance, pop on over to Paulchen’s Blog?! and check out all of her delicious goodies!  To see what my fellow Group A SRC members chose from their assigned blogs, click on the blue frog below to see the gallery of links.

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  1. There can’t be a final part next! You will have to think of another series for us addicts:)Love your stromboli and all that is so wonderful inside of it. It baked so wonderfully. Can I have a piece now for lunch, please?:)xx

  2. Your Stromboli has my stomach grumbling , it looks incredible!
    And I cannot believe he did this, no no no no I don’t want your story to end, especially this way my friend! I would buy this as a book!

    Cheers
    Choc Chip Uru

  3. Oh my goodness Lisa!!! I would have been BEYOND angry with Dreamboat!! I can’t wait to hear what happens but for me, that would have been it. Ahhh!!! I can’t wait long to find out what happens… don’t torture us too long 😉 Now, let’s talk stromboli… Holy cow!! That looks amazing! I love the fillings and can almost taste it. I’m so hungry right now cause it’s almost dinner time and I truly wish I had the ability to make this right now. Wonderful job!

  4. Oh, boy, now THAT is a cliffhanger!! That stromboli looks amazing – what an amazing combination of flavors you chose. I am so glad that you swirled with us again!! 🙂

  5. I have been waiting and waiting for the next part and it did not disappoint! I’m sad it’s going to end, though! :>( Nice stromboli!

  6. The stromboli looks amazing! I can’t believe I have to come back to read about Dreamboat…not enough time! I think this is my last month in SRC…

  7. I am absolutely seduced!! That Stromboli is…is…my fantasy!! Dressed oh-so…fine. Mmmm…rabe, peppers, the menage-a-cheese. I want to date it. (is it free tonight??) ——————————————————————————————————– And there we have our Fairy Tale un-raveling (or is it?). Goose/Gander, eh? I related to every little nuance of your story. As the layers of the relationship were peeled away like an onion beyond the physical and emotional…there is suddenly the realization of the intellectual to consider. IT is the engine that allows the whole to endure. But don’t. Be. Sad. Cuz 2 out of 3 ain\’t bad (♪ baby we can talk all nite – but that ain\’t getting us no where♪ ).

  8. I love stromboli and I think the broccoli rabe is a fantastic idea! I loved part 16, although its kind of sad! What a cliffhanger!

  9. Gorgeous stromboli. What a great choice for 12 lLoaves. As usual, hanging on every word of your story. I guess you hit a nerve with all of us readers…that first huge big fat magical attraction L-O-V-E. Sigh…

  10. Wow you are so ambitious you even made the dough from scratch. I love you flavor combinations I think my boys might even eat it if wrapped in carbs and cheese it hides the veggies.. LOL Take care, bAM

  11. I don’t eat prosciutto but I would in this case. The colors and textures look amazing and naturally I bet it tastes great. As for dreamboat what a cliffhanger. I guess you had the understanding you could see other people but he forgot to tell his other lady to lay low. That must have been tough on you since you didn’t want to know but if he knew about hockey guy he would feel the same way. He loved you and it seems to me if he had his way he wouldn’t want anyone else but you but life takes unusual twists as you know. Well done!

  12. Lisa, I loved this line so much “Our relationship had always been a deep red, flawless, shiny apple to me, but now there was slight nick in it…almost invisible to the naked eye, but it was there if you looked closely. ” Another great installment!! 😀

  13. Oooh THIS is your Twelve Loaves bread and I love this – a meal in one! Stunning! And your story is killing me…. You have a short story on your hands and I wait with bated breath.

  14. WHAT! A CLIFFHANGER? AND THIS ISN’T EVEN ON NETFLIX!! Ugghhh you’re killing me here. — ooohhh look… hello pretty Stromboli. Are you just beautiful with all your flavors and colors and see how nice you pose for the camera. You should be a star.
    Love this… let’s eat.

  15. Lisa, your stromboli is absolutely divine…gorgeous, and oh, so utterly delicious! Love how you incorporated all the most amazing fillings, so colorful and “to die for” perfect! Love your post, and your stromboli. Pinned it, tweeted it:)xoxo

  16. Now this is a recipe that would win ANY MAN’S heart, Lisa! Making it Saturday for a Sunday outting. Brilliant and Perfect Timing!!!! And my hubby will get his own while I take these for the Cheesepalooza gang going to the Smoky Valley Goat Cheese cheesemaking class on Sunday! Will write about it! XOXOXO

  17. I LOVE that you took your fav sandwich and made it into Stromboli. I have to try this with the muffalata ingredients. Great Idea.

  18. It’s 10 PM and I’m ready for bed, but I think I could easily eat your stromboli first. WOW…cheesy and irresistible. Now get working on Part 17…I cannot wait to see how this ends 🙂

  19. ok, i have the RSS back, but also the emails?! weird…

    anyway, that stromboli looks AMAZING–the PERFECT thing for end of summer lunch-

    i know where the story’s going, but i can’t wait to read the next part!
    funny thing, the EXACT same thing happened to my first BBLove too–i’m still in touch and friends (but not in love obviously) with the guy after all these years, but i don’t think i’ll ever forget the cheating thing. it hurts!

    • Actually..he wasn’t cheating when he took her out. He was ‘allowed’ to date others when I was at college..and so was I. He couldn’t expect a young girl not to explore or date at college..especially since we were apart for months at a clip. At the time he took her out…I was practically in a relationship with hockey guy! We both did NOT want to know if either of us did, but he felt guilt and told me..much to my dismay! I didn’t want to think about him with another woman and he didn’t want to to think about me with another man – hence the ‘deal’..which he broke.

  20. I don’t remember ever seeing broccoli rabe before! Speaking of seductive, these photos, well…! The story, oh boy…sounds like hockey guy is looking pretty good to a maturing girl, huh?

  21. Your stromboli looks amazing! Gorgeous photos, Lisa, as always!
    Look forward to your final part of story…hope everything has turned out great for you.

  22. Pingback: three cheese prosciutto, red pepper, and broccoli rabe… | Cooking Pics

  23. Gorgeous stromboli..better than I have seen at some oif the best Italian places! Can’t wait to try it! Also..Just started your story..loving it so far!

  24. Ok, FINALLY I comment. Been beeeehind my feeds. You are turning into my bread queen. And the idea of the rabe sauteed in a little garlic and oil, the red peppers…and CHEESE! The result is goooorgeous. Ah what a change you were going through. Brains are just as important with the brawn. And he knew it too. That week you had by the shore I have experienced a few times in short term relationships. I know how old one feels in that situation. Oh what a hard time too knowing he also saw someone…impatient for part 17.

  25. I want to cry that looks so good. I feel like un-deleting my Pinterest account just so I can pin it! And your BB story is SUCH addictive reading.

  26. I’m really loving this story and I wish it wasn’t ending! You should write books..your writing is so real..I can feel all of your emotions..especially since I experienced something similar as a teenager. Can’t wait for the final part!

  27. My heart is going thumpity thump with part 16. Oh please hurry with 17! Does it really have to be the end? I bet you could split it into parts a and b, right? ;>)

  28. Whoa Lis! That stromboli looks so good! You’ve got such great ideas with your selection of ingredients!! Especially with all the cheesy goodness!! I’ll definitely partake in this month’s twelve loaves too! 😀 yummy!! Cheese in bread is theeeee best!

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  30. We’ve been doing this for YEARS! Try baby spinach, mozzerella, onions & mushrooms for something different. MMMMMMMMMM good!

    • Same here..and the filling possibilities are endless, but you’ve got to have the ‘mootz’ lol Definitely trying it your way! Also try Italian sausage, pepperoncini and roasted garlic..or pepperoni, onions and portobello mushrooms 🙂

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  37. Looks amazing, I’m too lazy to wait for the dough to rise…can I use pizza dough you buy in the store? I know…blasphemy…..

  38. The first picture.. What is on the dough? I thought it was chicken but there’s no chciekn to be mentioned in the recipe.

    • Hi, Stephanie! What you’re seeing on the dough is; a layer of mozzarella cheese, a layer of prosciutto, a layer of roasted red peppers, a layer of provolone cheese and then a layer of broccoli rabe. No chicken, I swear! lol 🙂

    • I don’t see why not, Betty, although I can’t guarantee it since I’ve never tried it. The cooking time may be less, so bake according to the directions on your purchased dough, unless it is a heavy pizza dough, like the one in my recipe 🙂

  39. Pingback: Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli | Kitchen Tips & Recipes

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  41. Does this truly bake for an hour? That seems like a long time. Looking at other (similar) recipes I’m seeing 20 minutes of baking.

    • Yes, Rosi, it really bakes for an hour. All the layers of filling need to melt (the cheeses) and cook through, and the heavy dough (which is double the amount of your average pizza, calzone or stromboli) stands up to it 🙂

    • Oh, that’s so great to hear, Danielle! I just made it in February for Superbowl Sunday, and now I know I need to make two next time because 4 adults demolished it in 15 minutes! lol Thanks so much for stopping by to let me know!!

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  43. Why do you poke the holes in the dough? So just poke randomly on the top, and through but not all the way to the bottom? Not quite sure why this is confusing me.

    • Hi, Jessica 🙂 You poke the holes through the top to let out steam so it does not burst open during baking. If you poked the holes all the way through to the bottom, some of the cheese and juices from the peppers and broccoli rabe or broccoli would leak out and burn or stick to the pan. Hope that helped!

    • Hi, Monica, it holds up very well when cold, like a delicious, robust, cold-cut sandwich. But, you lose the nuance of all the gooey, molten cheese and warm, garlicky broccoli rabe or broccoli (unless you like cold, cooked broccoli rabe or broccoli), so it’s really a matter of preference. Personally, I prefer it hot or warm.

    • Absolutely, Barb! However, salami can be a bit oily, so the stromboli could turn out a little greasy. but then again, I’ve never made it with salami, so maybe it wont! If you get a chance, please let me know how it turned out with the salami. 🙂

  44. I made this for our Superbowl party and it was gone in 15 minutes! It received rave after rave after rave! Even my kiddo loved it and he hates broccoli! This is the best combination I’ve ever had in a stromboli! Thank you!

    • I’m so glad it was a hit, Sandra, and glad you got some broccoli into your kid! Thank you so much for popping in to let me know this! 🙂

  45. Made this stromboli for a pot luck slash birthday last Sunday and it was out of this world! Everyone loved it! I used regular broccoli instead of rapini, and the garlic saute was amazing within all the cheese, peppers and meat. This is exactly how I’m going to make it from now on..maybe even trying pepperoni in it! Thank you for this incredible recipe!