Stromboli
By
Marsha Gardner
@mrdick1950
1
I made Stromboli for our tailgate this weekend. There are all combinations that you can make. I have posted my most favorite combo that is always a hit when I take them to the game. There weren't any left last night, so that is a very good sign.
Ingredients
- 4-1 lb
- loaf frozen bread dough, i make my own
- 1/2 lb
- pepperoni, sliced
- 1/2 lb
- ham, sliced
- 1/2 lb
- hard salami, sliced
- 1/2 lb
- provolone cheese
- 1/2 lb
- mozzarella cheese, freshly grated
- 1/2 c
- romano cheese, grated
- 1 Tbsp
- garlic powder with parsley
- 1 Tbsp
- oregano, dried
- 1 Tbsp
- parsley flakes
- 1 tsp
- freshly ground black pepper
- 1 large
- egg yolk, lightly beaten
How to Make Stromboli
- 1Let 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. - 2Sprinkle 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. - 3Brush 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. - 4ADDITIONS 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. - 5When 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.
