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.
Recipe by parsley sage sweet at