Tomato Tomatoe

Stromboli wreath with hot Cherry Peppers & Sundried Tomato Spread

I saw a recipe for a Holiday Stromboli wreath, and I knew I had to recreate it and put my spin on it. This stromboli wreath is packed with a sweet and spicey sundried tomato and cherry bomb pepper spread, mozzarella cheese and your choice of deli meats. Mortadella and salami are two of my favorites and that’s what I used in this recipe, but you can really use any cured meats you like. This recipe is super easy to make, and it can be made in advance if you are hosting a Holiday party. I’m all about make ahead appetizers and this one just needs to be warmed up in the oven and it’s ready to serve. It’s a fun and festive appetizer to make that delivers on flavor.

This stromboli wreath uses a few simple ingredients from the grocery store. This highly addictive appetizer is salty, spicy and cheesy. Your guests will devour this stromboli! The spread in this stromboli uses cherry bomb peppers which are pretty spicy on their own. I add sundried tomatoes and honey to balance out the spice. If you don’t love spice, just add more sundried tomatoes or remove the cherry bomb peppers all together and double up on the sundried tomatoes. This spread is very addictive on its own and it would be wonderful spread on a crostino with fresh ricotta or any soft cheese. This appetizer is really fun to put together for the Holidays and your guests will be impressed!

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Stromboli wreath with hot Cherry Peppers & Sundried Tomato Spread

Ingredients – Cherry Bomb & Sundried Tomato Spread

• 1 cup hot cherry bomb peppers
• 3/4 cup sundried tomatoes
• 2 tbsp honey
• 1 tbsp freshly chopped parsley
• 4 tbsp olive oil

Ingredients – Strombli

• 1 store bought pizza dough
• 1 cup mozzarella cheese, shredded
• 10 slices mortadella, sliced very thin
• 10 slices mild genoa salami, sliced very thin
• egg wash
• 2 tbs butter, melted
• 1 tsp parsley (dried or fresh)
• 1 clove garlic, finely minced
• sesame seeds
• sprigs of fresh rosemary

Directions

1. Place the store-bought pizza dough in a bowl that’s been lightly coated in olive oil. Cover with a clean kitchen towel and let rise for 3-4 hours. I like to put mine in the oven with the light on.
2. While the dough is rising, prepare the spread. Add cherry bomb peppers, sundried tomatoes, parsley, honey and olive oil to a food processor. Blend until smooth. The spread should be fairly thick and have the consistency of pesto.
3. After the dough has risen, begin to assemble. Preheat the oven to 375° F. Add a piece of parchment paper to a large baking sheet.
4. Lightly dust a clean work surface with flour and remove the dough from the bowl. Begin to stretch the dough in the air by hand in the shape of a rectangle. Using a rolling pin, continue to roll the dough out into a rectangle shape. You want the dough to be rolled out to a 1/2 inch of thickness.
5. Once the dough has been rolled out, spread an even layer of the cherry bomb and sundried tomato spread on the entire surface, leaving a 1 inch border. Sprinkle mozzarella cheese over the spread. Add mortadella and salmi to half of the dough. Add the remaining mozzarella. Roll the dough away from you into a log shape. Carefully transfer the dough to the baking sheet. Form the dough into a wreath shape by connecting the ends of the dough together. Beat an egg and add a splash of water. Brush on the egg wash and sprinkle sesame seeds over top.
6. Bake for 40-45 minutes or until the dough is a light golden colour.
7. Mix melted butter, grated garlic and parsley together. Brush on top of the stromboli. Finish with a grating of parmigiano Reggiano cheese (optional). Stick in springs of fresh rosemary to create a wreath like look.

Notes.

1. The stromboli can be baked in advance and then warmed up in the oven for when you are ready to serve.
2. Allow the dough to proof on the counter in an olive oiled bowl for at least 2 hours. Cover the dough with a kitchen towel. I like to place it in my oven with the light turned on until it doubles in size.