Line baking sheet with parchment paper.
In small bowl use fork to mash tomato paste, anchovies, and garlic into a smooth paste. Set aside.
Lightly dust counter and rolling pin with flour. Roll out pastry to approximately 16 x 13. Transfer pastry to baking sheet.
Spread anchovy mixture on pastry, leaving 1-1/2 inch border on all sides. Layer half of the meat and provolone, then the rest of meat and provolone, then spread remaining anchovy mixture on top. Top with roasted red peppers, artichoke hearts, green olives, fresh mozzarella, and pickled hot peppers. Sprinkle with oregano, pepper, drizzle with olive oil and balsamic. Refrigerate 20 minutes.
With 13 inch sides at top and bottom, roll up stromboli jelly-roll style. Turn stromboli seam side down, tucking ends to seal. Chill at least 30 minutes and up to 2 hours.
Arrange rimmed sheet pan on center rack of oven and preheat to 400.
In small bowl, combine egg, water, and salt. Brush over surface of stromboli. Sprinkle with parmesan cheese. Pick up parchment with stromboli and place on preheated sheet pan. Bake 55-60 minutes. Tent with foil during last 10-15 minutes if cheese gets too dark.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (898g)|
|Recipe Makes: Servings|
|Calories from Fat: 446 (48%)|
|Amt Per Serving||% DV|
|Total Fat 49.5g||66 %|
|Saturated Fat 29.8g||149 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 148.3mg||46 %|
|Sodium 2046.1mg||71 %|
|Potassium 2338.1mg||62 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 23.9g||96 %|
|Sugars, other 35.3g|
|Protein 70.8g||101 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 926
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