Lunch Box Battles: Mortadella Stromboli

Lunch Box Battles: Mortadella Stromboli

Fox 11's Melissa Carlson joined Chef Lara Ritchie for another edition of Lunch Box Battles. Today, they made a quick and tasty mortadella stromboli.

WATCH to learn more.


  • 4 servings
  • 1 ½ cup Coarsely grated Gruyere cheese
  • 1 cup Thinly sliced provolone cheese
  • 1 ea Pizza dough, about 14 oz
  • 8 ea Basil leaves
  • ¾ cup Black olives
  • ½ cup Tomato sauce
  • ¼ lb Sliced mortadella, cut into ½” strips


  1. Preheat the oven to 425F
  2. Cover a sheet pan with parchment paper
  3. Mix the cheeses together, set aside.
  4. Lightly dust a cutting board with flour and roll the dough out to 12 by 18 inches – then cut the dough in half to make two 6x9 doughs.
  5. Spread half of the cheese mixture along one side of each rectangle, lengthwise – leaving an inch border on the edge.
  6. Top the cheese with basil, then the mortadella, black olives, more cheese and lightly “sprinkle” with the tomato sauce.
  7. Roll the dough tightly, and transfer to the sheet pan with the seam side down. Press the ends to seal it.
  8. Using a sharp knife, make slices (just through the dough) on top – about 2 inches apart. Brush with oil and bake for 15 minutes.
  9. Remove from the oven, let it cool slightly then slice and serve.
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