Tuesday, September 22, 2015


I like the word "stromboli"; it's so unusual. 

Did you know that it's fun to say with a English accent, a Chinese accent, or even an Italian accent? 

"Would you care for some stromboli?"

"Stromboli! High-yah!"

"I'm-a makin'-a stromboli."



  • 2 (1 pound) loafs frozen bread dough
  • 1/2 pound thinly sliced deli salami
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced deli pepperoni
  • 1/2 pound thinly sliced deli provolone
  • 2 cups (8 ounces) shredded mozzarella
  • 1/2 cup grated Romano (or Parmesan)
  • 1 Tbsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. pepper
  • 1 egg yolk, beaten

  1. Set the dough on the counter, let it thaw and rise until doubled, and then punch it down (or the follow directions on the package to thaw in refrigerator overnight). 
  2. Roll each loaf into a 15-by-12-inch rectangle. Arrange 1/2 of meat and provolone over each rectangle. Sprinkle each with 1/2 of mozzarella, other cheese and spices.
  3. Starting with long side, roll up each rectangle like a jelly roll. Seal seams and ends. Place the dough, seam side down, on greased cookie sheets. Brush with yolk.
  4. Bake at 375 for 25 to 30 minutes.

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