SRC-Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli - Parsley, Sage, and Sweet

SRC-Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

September 3, 2012 at 12:00 pm | Posted in BBD, Breads, Dinner, Lunch, Pork, SRC, Twelve Loaves, Vegetables, Yeastspotting | 75 Comments
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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 these butterscotch brownies...because next to being a peanut butter freak..I’m a pretty heavy butterscotch user too.


In the end, I couldn’t stop thinking how melty and gooey would work well for this 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.  What about the green stuff?

Yes, I’m taking you through my actual thought process at the time.

I pondered it for a bit and then it came to me..broccoli rabe aka rapini!  The slightly bitter and earthy undertones would be ideal and cut the richness of the cheese..especially 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.

Now..I don’t want you to confuse broccoli rabe with broccoli, because they are nothing alike. Broccoli is related to the cabbage family.  Broccoli rabe is related to the turnip family, and it’s a leafy green with buds that resemble tiny heads of broccoli..hence the name broccoli rabe. BUT, plain old garlicky broccoli also works well and is fantastic in this stromboli.  So if you’d rather not charter unfamiliar green territory, substitute broccoli for the broccoli rabe.

I’m also 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.

One more thing.  I couldn’t get a melty, drippy, gooey cheesy photo 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.  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 so hot, it hurt!).  It was almost seductive, especially when it started to drip/stretch to the floor!  Man, If I could have gotten a photo of that…..

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

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.

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli
Prep time: 
Total time: 
Yield: One large stromboli
 
Dough from Ultimate Bread by Eric Treuille
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)
  • 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, peeled - each one sliced flat, into 3 or 4 pieces, 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*
  • *I used a vegetable peeler to get the slices you see on top
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. Cut the cleaned and trimmed bunch of broccoli rabe in half, then boil in two inches of salted water for about 3 to 4 minutes. Strain and drop 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 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 clean towel and let rest another 10 minutes.
  6. Spread the mozzarella cheese, prosciutto, roasted red peppers, 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 oiled baking sheet or a baking sheet 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, them 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.
Nutrition Information
Serving size: 8 to 12 servings

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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75 Comments »

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  1. 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.

    Lisa~~
    Cook Lisa Cook

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

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

    Cheers,

    Rosa

  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!

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

  12. 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. 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. 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. 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♪ ).

    • I did leave out one more component: The spiritual. Which may wind up even more important.

  18. 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. Fantastic pictures. That looks delicious :-)

    • Thank you, Danielle! Love your site..but couldn’t find anywhere to leave a comment!

  21. 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. 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. 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!! :D

  26. 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. 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. 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. 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. 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.

  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. […] three cheese prosciutto, red pepper, and broccoli rabe stromboli. /* […]

  43. 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. 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. looks delicious!

  52. 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.

  53. 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!

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

  55. 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? ;>)

  56. Yum, absolutely irresistible!!! it makes a whole dish :-)

  57. The stromboli looks great but part 16 is awesome! Waiting with bated breath for part 17 :)

  58. 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! :D yummy!! Cheese in bread is theeeee best!

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

  60. […] Arriving 30 minutes early, it was minutes before we had the tablecloth spread on the porch table and a picnic breakfast spread for all. Addie had an incredibly delectable loaf of freshly baked carrot bread with toasted cumin seeds on top that paired perfectly with the Potted Little Goat that I brought. I also brought some chèvre and a yummy sandwich type of loaf I had just baked the night prior with my oven dried tomatoes in it. I will make it again and post it, but got the idea from Lisa Michelle, one of our Cheesepalooza participants! […]

  61. 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 :)

  62. […] Three Cheese Prosciutto, Roasted Red Pepper, Broccoli Rabe Stromboli […]

  63. […] For more details please visit this link : parsleysagesweet […]

  64. […] // // Here is a how real pizza is done. Prosciutto has to be one the most inviting sandwiches on earth. Fresh broccoli, mozzarella, red peppers, and if you like a choice of meat. Check out how to make this divine entre here. […]

  65. I made this. And it was INCREDIBLE.

    • I’m so glad you loved it, Nicole! We love it too :)

  66. […] II: SRC-Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli (der lange Text schreckt mich hier noch ab, aber die Idee ist gut! Und was ein Stromboli ist, […]

  67. […] Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli […]

  68. 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…..

    • You sure can, Angela :) Not blasphemy at all..there’s some good pizza dough in the markets!


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