Rolled Stromboli With Cima di Rape, Sausage, & Provolone Cheese
One of my favorite pasta dishes is Orecchiette with Cima di Rape (often called rapini) and sausage. I recently decided to create a rolled Stromboli using these ingredients and was very pleased with how it turned out. Now coma has a slightly bitter flavor, so if it isn’t to your taste, cook it longer to reduce the intense flavor or switch it to spinach or Swiss chard.
A Stromboli is often confused with a calzone, and although they may begin with the same ingredients, how they are assembled makes them different, more specifically, how they are sealed. A Stromboli is either rolled or braided, while a calzone is a circle folded in half, and then the edges are pinched closed. You can fill either of these delicious treats with many ingredients, and the list of fillings is only as limited as your imagination.
Both the greens and sausage must be precooked before the Stromboli is rolled, and you can either make your dough or buy pizza dough at the store. This Stromboli can be served at lunch or offered as an appetizer before dinner and also makes an excellent option for party food with drinks. This stromboli is best served slightly warm or at room temperature so the cheese holds together.
Buon Appetito!
Deborah Mele
Rolled Stromboli With Cima di Rape, Sausage, & Provolone Cheese
A tasty snack or lunch option stuffed with greens, cheese, and sausage.
Ingredients
- 1 Bunch Cima di Rape (Broccoli Rabe or Rapini)
- 2 Tablespoons Olive Oil
- 3 Garlic Cloves, Minced
- Salt & Pepper To Taste
- 1/2 Teaspoon Red Chili Flakes (Optional)
- 8 Ounces Mild or Spicy Italian Sausage Meat
- 1 Pound Pizza Dough
- 12 Slices Provolone Cheese
- 1 Egg
- Sesame Seeds or Seed Mixture For Topping ( I used sesame and poppy seeds)
Instructions
- Clean the broccoli rabe, removing stems and yellowed leaves, and chop the rest into 2 inch pieces.
- If desired, you can peel thicker stems, then cut into 1 inch pieces.
- Bring a large pot of salted water to a boil.
- Cook the coma under tender, about 3 to 4 minutes.
- Drain well and cool to room temperature.
- Once cool, squeeze dry with a kitchen towel.
- Heat olive oil over medium heat, then cook the garlic for a minute or two until fragrant.
- Add the broccoli, season with salt, pepper and chili, and toss to coat with the seasoned oil.
- Remove from the pan, and set aside to cool.
- Heat a frying pan over medium heat and once hot, add the sausage meat.
- Cook, breaking meat up with two forks as it cooks.
- Once meat is browned, remove to a plate to cool.
- Preheat oven to 375 degrees F.
- Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 14 x 18 inch rectangle.
- Start to layer cheese until it is used up, leaving a 1 1/2 inch border clear around the rectangle.
- Divide the coma over the cheese, then sprinkle with the cooked sausage meat.
- Brush the edge of the dough with the egg wash, then roll up the stromboli from the long edge as firmly as possible, tucking the ends and seam at the bottom.
- Carefully move the stromboli using the parchment paper to the baking sheet.
Bruch the top and sides of the rolled dough with the rest of the beaten egg, then sprinkle with the seeds. - Use a sharp knife to cut slits in the top of the stromboli about 2-inches apart.
- Bake for 25 to 30 minutes, until well browned.
- Remove from the oven and let sit 10 to 15 minutes, then slice and enjoy.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 481Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 81mgSodium: 838mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 25g
