Italian Stromboli


  • 8 oz. GalbaniĀ® Sliced Provolone Cheese
  • 2 Tbsp. GalbaniĀ® Grated Parmesan Cheese
  • 1 ready-made Pizza Dough
  • 8 oz. Prosciutto, thinly sliced
  • 2 cups Fresh Baby Spinach Leaves
  • 3 Red Peppers, sliced and roasted (home roasted or store bought)
  • 3 Tbsp. Olive Oil
  • 1 tsp. Garlic, minced
  • 1/2 tsp. Crushed Red Pepper Flakes
  • 1/4 cup Flour


  • Bring dough to room temperature in bag, approximately 2 hours. Remove dough from the bag and place on a floured surface. Let sit 5 minutes.
  • Roll out into long rectangle. Preheat oven to 350 degrees F.
  • Mix together 2 Tbsp. of olive oil with 1 tsp. minced garlic. Set aside.
  • In the center of the dough, layer ingredients: 4 oz. Galbani sliced Provolone cheese, 4 oz. thin sliced Prosciutto, 1 cup of baby spinach leaves, 1/2 of the roasted red pepper slices.
  • Drizzle with olive oil & garlic mixture. Sprinkle with 1 Tbsp. of Galbani grated Parmesan cheese & half of the crushed red pepper flakes.
  • Repeat with second half of ingredients.
  • Roll from narrowest end of dough to widest. Pinch ends and tuck under.
  • Brush 1 Tbsp. of olive oil over the rolled dough sprinkle with Galbani grated Parmesan.
  • Line a baking sheet with foil or parchment. Place rolled Stromboli onto a sheet and bake for 45 minutes or until golden brown.
  • Let it sit for 10-15 minutes to let the interior heat continue to cook from the inside out. Make 1 inch slices through the roll.