Antipasti Stromboli

Antipasti Stromboli
Try out this delicious Antipasti Stromboli using our no-knead dough recipe. It's the perfect thing to whip up for afternoon tea or a great crowd-pleaser if you're entertaining.

Serves 6


  • ½ quantity no-knead pizza dough – recipe here
  • ¼ cup (60ml) tomato passata
  • 3 slices prosciutto, torn
  • 3 slices ham, torn
  • 6 slices hot sopressa (or salami) 
  • 1 cup kale leaves, torn 
  • ⅓ cup (35g) grated mozzarella
  • 200g ball fresh mozzarella, torn 
  • 1 egg, lightly beaten
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • ½ tsp salt flakes

Antipasti Stromboli Method

  1. Preheat the oven to 240°C (220°C fan forced). Roll out the pizza dough on a lightly floured surface to a rectangle measuring about 30x40cm. Spread with the tomato passata, leaving a 2cm border on each long end. 
  2. Arrange the prosciutto, ham, sopressa and kale on top of the dough. Scatter with the mozzarella and fior di latte. Starting with a long edge, tightly roll the dough into a scroll shape. 
  3. Carefully place the scroll seam-side down on a large baking tray lined with baking paper. Brush with the egg and sprinkle with the chilli, fennel and salt. Bake for 20-25 minutes, or until golden and puffed. Set aside to cool slightly and then slice to serve.

Find our delicious No-knead Pizza Dough recipe here


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