Three Cheese Roasted Red Pepper, Broccoli Rabe, Prosciutto Stromboli

Holy Stromboli! Sorry, I had to because it was there for the taking. I can never help myself with the doofy word play! But this Three Cheese Prosciutto Broccoli Rabe, Prosciutto, Roasted Red Pepper Stromboli is worth the wordplay, not to mention worth almost everything because

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, gooey, and hot 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 with garlic 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 referred to as rapini or 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 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.

One quick note for your future recipe endeavors. Although broccoli can be substituted for broccoli rabe in most recipes, broccoli rabe cannot be substituted in recipes that call for just broccoli without special preparation and the cooking time/method it requires. So, you would have to adjust the recipe if you use broccoli rabe in lieu of the broccoli called for in said recipe. Remember, broccoli rabe is a bitter green, broccoli is not.

The more you know…..ding ding ding!

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 cheese 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 cheese 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.

To start; if you have loads of broccoli rabe left over, try this Orecchiette con Cime di Rapa.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

You should definitely make this stromboli because every man/woman in your life will worship your stromboli prowess, and most men or 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 garlic laden 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 “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


Three Cheese Prosciutto, Broccoli Rabe 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.
  • 1 packet active dry yeast
  • 1¼ cups water
  • 3½ cups unbleached flour
  • 1½ teaspoons salt
  • 3 tablespoons olive oil
  • 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 mozzarella cheese, sliced
  • 8 oz thinly sliced prosciutto
  • 8 oz thinly sliced provolone cheese
  • Olive oil
  • Asiago or any Italian hard cheese *
  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.
*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

Three Cheese Broccoli, Prosciutto and Roasted Red Pepper Stromboli. Better than any strombolii you find at some of the best pizzerias, and easy too! #stromboli @cheese #Italian #roastedredpepper #broccolirabe #broccoli #broccolini #provolone #mozzarella #prosciutto #pizza #calzone

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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98 Responses to Three Cheese Roasted Red Pepper, Broccoli Rabe, Prosciutto Stromboli

  1. Lisa~~ says:

    You did it again, another fabulous recipe dish. I’m back home through Wednesday night so give a call and make sure to check out my Fried Green Tomatoes.

    Cook Lisa Cook

  2. Rosa Mayland says:

    That stromboli looks amazing! What a fantastic choice of fillings.

    I’m hooked on your story… A sad ending!



  3. 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

  4. not only that you’re a wonderful baker but you’re stories keep us hooked.
    The bread is absolutely fantastic!

  5. 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!

    Choc Chip Uru

  6. The stromboli looks fabulous. The guy? I can already hear ‘good riddance’ on my lips.

  7. The stromboli filling sounds amazing… and that bread looks great! All bubbly and crisp and delicious. Oh Dreamboat. Way to leave us all hanging Lisa!!

  8. 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!

  9. Shelley C says:

    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!! 🙂

  10. You really did a fantastic job with this. It looks incredible. (Sweet as Sugar Cookies)

  11. Trisha says:

    Love the flavors u went with for the stromboli – perfection!

  12. kellysiew says:

    Oh My God. This looks ridiculously delicious! With all my favourite toppings (fillings) too!

  13. I’m thrilled by your stromboli (I will have to make one myself!) and your story! Can’t wait for the final part!!

  14. Kathryn says:

    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!

  15. Your stromboli is absolutely gorgeous! What a beautiful sandwich! Great job.

  16. sweetiepetitti says:

    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…

  17. maris61 says:

    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♪ ).

  18. britathere says:

    Looks terrific! I want to come up with a fast skinny version of this one. YUM!

  19. OH MY GOD! This looks freaking awesome….darn I wish I was there to grab a slice… a must do on my list!

  20. Danielle says:

    Fantastic pictures. That looks delicious 🙂

  21. Katie says:

    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!

  22. themadhausfrau says:

    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…

  23. 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

  24. Dan says:

    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!

  25. 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!! 😀

  26. bunkycooks says:

    Your Stromboli truly looks amazing! I love the way you say it in “Jersey-speak.” 😉 Too funny. It’s been 2 days…where’s Part 17??!!

  27. Jamie says:

    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.

  28. Even the name of this bread sounds good! I like that you stuffed it with a bit of everything, really a gorgeous bread! I like your sole palm tree comparison…

  29. 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.

  30. 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

  31. This looks like the BEST stromboli EVER! Looking forward to how this story ends:)

  32. Yes! Back in the arms of hockey guy 🙂 Oh, so glad you went with the savory prah-shoot. mootz-ah-rella, and peppas!

  33. Yes! Back in the arms of hockey guy 🙂 Oh, so glad you went with the savory prah-shoot. mootz-ah-rella, and peppas!

  34. Oh man these photos have me ready to run out and make this stromboli right now! And this story is going in twists and turns I never expected 🙂

  35. 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

  36. teaandscones says:

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

  37. Liz says:

    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 🙂

  38. johanna says:

    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!

    • Lisa says:

      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.

  39. Homemade dough for a Stromboli, I love it! You know l am a pizza addict, So each cheesy layer has me smiling! Seriously, a lovely mix of flavors! l don’t eat broccoli rabe enough. Hugs, Terra

  40. 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?

  41. 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.

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

  43. Sara says:

    This is so pretty – what a showstopper! 🙂 I love broccoli rabe.

  44. Wow!! First, Delicious. Second, Beautiful. Third, I LOVE that you used this to knock out three birds! Awesome job, I would LOVE a piece of this!

  45. Candace says:

    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!

  46. This Stromboli looks incredible!! 🙂

  47. I am new to Twelve Loaves and your blog – and now I am TOTALLY hooked on this story. Am going back to read from the beginning. Can’t wait for the next episode!

  48. Melty, drippy, gooey cheesy photos are always difficult to take. I speak from experience! But your photos are still mouth-watering and this looks incredibly delicious!

  49. 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.

  50. This stromboli looks so tasty! Love the peppers in this too. Your story is sad and brings back memories of growing up and getting past that little girl stage into young adulthood.

  51. Suz says:

    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.

  52. Jenny says:

    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!

  53. Wow! It looks sooooo delicious!
    The colors are beautiful, and the flavors combination just makes you drool…
    What an amazing bread

  54. Katherine says:

    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? ;>)

  55. Yum, absolutely irresistible!!! it makes a whole dish 🙂

  56. chef_d says:

    The stromboli looks great but part 16 is awesome! Waiting with bated breath for part 17 🙂

  57. Sammie says:

    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!

  58. Kiran says:

    OMG! That stromboli looks amazing with the colorful layers of goodies!!

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  60. KIM says:

    We’ve been doing this for YEARS! Try baby spinach, mozzerella (Moose cheese mozzarella! Delicious!), onions & mushrooms for something different. MMMMMMMMMM good!

    • Lisa says:

      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 and roasted garlic..or pepperoni, onions and portobello mushrooms 🙂

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  64. Nicole W says:

    I made this. And it was INCREDIBLE.

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  68. ANgela says:

    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…..

  69. Stephanie says:

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

    • Lisa says:

      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 🙂

  70. Betty says:

    Can a purchased dough (French bread, etc.) be used instead of making it from scratch?

    • Lisa says:

      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 🙂

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  73. Rosi says:

    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.

    • Lisa says:

      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 🙂

  74. Danielle says:

    I made this for a lunch date with a friend and you weren’t exagerating. She loved it so much!!! (I did too). Thanks for the great recipe!

    • Lisa says:

      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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  76. Jessica says:

    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.

    • Lisa says:

      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!

  77. Monica says:

    How does this hold up, is it good served cold too?

    • Lisa says:

      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.

  78. Barb says:

    Can you sub salami for prosciutto ?

    • Lisa says:

      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. 🙂

  79. Sandra says:

    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!

    • Lisa says:

      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! 🙂

  80. Jennifer says:

    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!

  81. Vanda says:

    what about adding sugar to yeast? it won’t rise!

  82. Danny says:

    This woman, Kate at Food Babbles, who also happened to comment on this very post back in 2012, completely ripped off your whole post – — the idea, the recipe, your thoughts about how the Stromboli (beginning as your favorite sandwich) came together, taking full credit for creating YOUR idea, etc. Take a look at this link. Just thought you should know because it’s pretty despicable.

    • Lisa says:

      Hi, Danny. Sorry for the delay as I’ve been extremely busy with RL stuff and didn’t see your comment until yesterday. Since you’ve posted comments on my blog before, the comment didn’t need to be approved aka NO comment alert! That said, I appreciate you coming here to alert me to this, but I just looked and she gave me full credit for the idea (with her twist on it), with a link to my site. I knew it had to be a mistake because she’s a great gal, and would never do something like that (See my upside-down caramel apple noodle kugel as an example: ). 😀

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