Super Yummy Stromboli

Stromboli is the pizza-and-bread hybrid that turns Italian cold cuts and cheese into a sliceable loaf. This version uses frozen bread dough as a shortcut, so the whole project comes down to thawing, rolling out, layering on the fillings, and braiding the top into the recognizable crisscross stromboli pattern.

The layering order matters. Shaved ham goes on the bottom (forming a base), then salami, provolone, pepperoni, and canned mushrooms stack on top, all running down the middle of the dough rectangle in a long strip. The strips of dough on either side then crisscross over the filling, forming a braided pattern that holds everything together as it bakes.

Letting the dough rise after assembly is critical. Frozen dough is dense at first; the second rise (one to three hours, depending on kitchen temperature) gives the bread a tender, pizza-like crumb instead of a heavy, doughy interior. A brush of egg white before baking adds a shiny, golden finish to the crust.

Slice across the braid into thick portions and serve warm with marinara on the side.

Pro Tips

• Use a rolling pin to flatten the dough to a thin rectangle, about quarter-inch thick; thicker dough yields underbaked centers.
• Drain the mushrooms thoroughly to keep them from leaking moisture into the dough.
• Skip the egg wash if you want a softer crust; the wash creates a deeper golden, glossy finish.
• Let the stromboli rest 10 minutes after baking before slicing so the cheese sets.

Variations

• Add roasted red peppers, olives, or sautéed onions to the filling line for more flavor.
• Swap provolone for mozzarella or fontina for a melty cheese stretch.
• Brush the loaf with garlic butter and Italian herbs after baking for a garlic-bread finish.