4-1 lbloaf frozen bread dough, i make my own
1/2 lbpepperoni, sliced
1/2 lbham, sliced
1/2 lbhard salami, sliced
1/2 lbprovolone cheese
1/2 lbmozzarella cheese, freshly grated
1/2 cromano cheese, grated
1 Tbspgarlic powder with parsley
1 Tbsporegano, dried
1 Tbspparsley flakes
1 tspfreshly ground black pepper
1 largeegg yolk, lightly beaten
How to Make Stromboli
- Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle.
- Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets.
- Brush with egg yolk.
Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.
- ADDITIONS and VARIATIONS:
Pizza sauce, pepperoncini, green or black olives, thinly sliced Vidalia onion, red or green bell pepper slices, minced garlic or Italian sausage removed from casings, crumbled and cooked.
- When I prepare stromboli at home for a gang I lay out all the fillings and let each couple choose the fillings they want. Then we make a mark on the top of each stromboli so everyone knows whose is whose.