stromboli

a family favorite, this stromboli is  simple, customizable & family-friendly.  perfect for entertaining - or any time!

in our family, christmas is stromboli.  no turkey, ham, roast... nothing fancy, just good ol' bread, cheese & meat (or pesto) baked into gooey, cheesy, doughy perfection.  christmas in one savory, scrumptious package.

no one seems to know how the tradition began - none of us are italian, but for whatever reason there has always been some sort of italian dish on christmas day.  when i was much younger, it was lasagna, and then one year we made stromboli and there was no turning back.

the ingredients are as basic as it gets: store bought frozen bread dough, rolled out, drizzled with olive oil & sprinkled with dried oregano. generous helpings of cheese, different types of ham, salami & pepperoni are topped with hot and sweet peppers. the combination just works.

in recent years a pesto-cheese stromboli was added to the mix, and it has become a favorite - even among the die-hard carnivores in the family.  i mean, what's not to love about pesto, cheese & bread?  answer: nothing!

this recipe can, of course, be made any day of the year, but for whatever reason we only make it for christmas.  that's one tradition that we may just be breaking very, very soon! 

give this recipe a try - it is a perfect base for all sorts of different fillings... veggies, cheeses, meats.  just make it.  you're gonna like it, guaranteed.

recipe: stromboli

makes 1 large stromboli (6 - 8 slices)

ingredients:

traditional meat filling

  • 1 loaf frozen bread dough, thawed
  • 3 Tbsp olive oil
  • 1/2 - 1 tsp tried oregano
  • 4 slices american cheese
  • 4 slices provolone cheese
  • 4 slices mozzerella cheese
  • 5 slices deli ham
  • 5 slices capicola (hot ham)
  • 5 slices salami
  • 6 slices pepperoni (the large kind, from the deli)
  • 1/4 c jarred hot pepper rings
  • 1/4 c jarred sweet pepper rings

pesto - cheese filling

  • 1 loaf frozen bread dough, thawed
  • 1/3 - 1/2 c prepared pesto
  • 4 slices american cheese
  • 4 slices provolone cheese
  • 5 slices mozzerella cheese

method:

  1. preheat the oven to 375
  2. line a rimmed baking sheet with parchment paper
  3. on a floured surface (counter, cutting board...), roll out the dough into a long rectangle, roughly 5 x 14"
  4. for the meat filling, drizzle the dough with the olive oil & sprinkle with oregano
  5. layer on the cheese and meat
  6. top with the peppers
  7. fold over the short sides of the dough, then roll the dough away from you, tucking it under as you go.  
  8. lay the stromboli, seam side down on the baking sheet, and bake until golden brown, 20 - 25 minutes.
  9. cool the stromboli for about 5 minutes, then cut into slices & devour!
  10. for the pesto-cheese filling, roll out the dough, spread the pesto on top.
  11. layer on the cheese, tuck in the sides and roll away from you, forming a long log.
  12. place the stromboli on the prepared baking sheet, and bake until golden brown, 20 - 25 minutes.
  13. cool for about 5 minutes, then devour!

xoxo,

h & s