Making the perfect Artichoke-Salami Stromboli should only take approximately 40 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke-Salami Stromboli recipe can feed your family for 4 servings.
There are many different ways to make this Artichoke-Salami Stromboli recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke-Salami Stromboli recipe.
Artichoke-Salami Stromboli Popular Ingredients
- 1 pound refrigerated pizza dough, at room temperature
- 1/4 cup extra-virgin olive oil, plus more for stretching
- 6 cups lightly packed baby spinach (about 5 ounces)
- 1/2 cup chopped marinated artichoke hearts, drained
- 4 ounces thinly sliced Genoa salami
- 4 ounces thinly sliced provolone cheese
- 2 tablespoons shredded parmesan cheese
- 1/3 cup chopped walnuts
- 4 stalks celery (with leaves), thinly sliced
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Steps for making Artichoke-Salami Stromboli
- Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
- Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.
Popular Categories for this Recipe
- Nut Recipes
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke-Salami Stromboli recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
