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SALAMI AND POMODORO STROMBOLI by CharleneG

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  • SALAMI AND POMODORO STROMBOLI by CharleneG

    CharleneG - Posted February 18, 2004 06:10 AM

    I made this last night and it was great. Super easy, really tasty. I originally got the recipe out of the coupon section of the paper a couple of weeks ago and I knew I had to try it. Enjoy!

    SALAMI AND POMODORO STROMBOLI

    1 can refrigerated Croissant dough (crescent rolls)
    12 thin slices Gallo dry Salami
    2 Roma tomatoes, diced ¼ “
    8 fresh basil leaves, cut into thin strips
    ¼ cup finely chopped red onion
    1 Tbsp balsamic vinegar
    2 Tbsp of your favorite spaghetti sauce
    2 slices Provolone cheese

    Combine tomatoes, basil, onion and vinegar in a bowl, mix well and set aside. Open croissant dough and carefully separate into two sections. DO NOT separate into individual croissants. Lay both dough sections out flat and layer salami along one edge of each dough sheet, top with cheese. Spoon one tablespoon of spaghetti sauce over each sheet, then divide tomato mix and spread evenly over both sheets. Fold croissant dough over filling and press dough edges tightly with fingertips to seal. Bake according to directions on dough package. Makes 8 appetizer servings or two really nice dinner servings.

    You can also sprinkle a little Parmesan cheese and crumbled Italian seasoning on the dough before baking.

    Charlene’s note: I used salami and pepperoni in the ones I made, very good combo.
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