I got this idea from a friend who doesn’t really like to cook, so there’s not really a precise recipe here today — more like just a short list of good quality ingredients you gather up and layer together then roll tightly and bake and magically, this melty and delicious loaf of yumminess will appear in your oven 25 minutes later. Not bad for a weeknight, eh? Not bad for a homemade dinner compiled from a visit to Sendik’s deli. And not a bad idea at all to serve one or two of these babies while you’re watching the Super Bowl on Sunday night.
Here’s the low down: go to the deli counter and ask them to slice you about a third of a pound each (maybe a smidge more; I made two strombolis and used up everything I had) of whatever Italian-ish meats you like the best. Today I used Sendik’s Hard Salami and Usinger’s Baked Ham because both are featured in the current ad. I also picked up some good quality pepperoni. Then I grabbed sliced provolone and sliced mozzarella. Because I am notoriously dough-challenged (a quality I despise in myself), I used two tubes of Pillsbury Thin Crust Pizza Dough - however, Sciortino’s fresh dough is on sale this week in the bakery and you should absolutely use that if you prefer.
Add this kid-friendly, guy-friendly, busy-mom-friendly recipe to your ‘quick and easy dinner’ repertoire. You’ll be glad you did. : )
SERVES: Each stromboli serves roughly 4 people
SOURCE: Made with inspiration from my friend and fellow Sendik’s Shopper, Ann Allen
NOTE: Don’t worry – as mentioned there are not precise measurements here. This was an exercise for me in free form cooking. It worked out great, so come along for the yummy ride.
Cornmeal for dusting work surface
2 balls of whatever pizza dough you like (Sciortino’s fresh dough is on sale)
1/3 + lb. sliced salami (Sendik’s Brand is on sale)
1/3 + lb. sliced ham (Usinger’s Brand Baked Ham is on sale)
1/3 + lb. sliced pepperoni
1 package sliced provolone cheese
1 package sliced mozzarella cheese
generous handful grated Parmesan
generous sprinkling Italian seasoning
A tablespoon or so of olive oil in a small dish for brushing dough
Your favorite marinara or pizza sauce for serving (Emeril’s Sauces are on sale)
Preheat oven to 400. If you use a pizza stone, place it in the oven to heat.
Dust a work surface with cornmeal. Place dough on work surface and roll each ball into a 12×15″ rectangle. Leaving a 1″ border all the way around your dough rectangles, begin layering on salami, ham, and pepperoni on top of rolled dough, dividing evenly between each sheet as you go. Finish with slices of cheeses, a generous sprinkle of Parmesan, and a few good shakes of Italian seasoning. Fold in short ends of dough to overlap/enclose the edges meats and cheeses. Starting at one long end, roll up the dough tightly to enclose all of the ingredients. Brush each stromboli with a bit of olive oil, then sprinkle with a little more Italian seasoning. Carefully transfer each roll (seam side down) to a cookie sheet (or the preheated pizza stone) and bake for 25 minutes or until cheeses are melted and tops of strombolis are golden brown. Allow to rest for five minutes or so before slicing thickly and serving with warmed marinara or pizza sauce.
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