Gourmet Stromboli

This is a stromboli that doesn’t hold back, a whole deli counter’s worth of ham, pepperoni, salami, and bologna layered with mozzarella and Swiss, then sealed inside bread dough and baked into a golden, sliceable loaf.

Instead of rolling it up, you pile the fillings onto half a big rectangle of dough, fold the plain half over like a giant calzone, and crimp the edges tight. That fold-and-seal makes it sturdy and keeps the molten cheese and sauce from escaping in the oven.

A modest layer of pizza sauce goes inside, with the rest warmed and served alongside for dipping, which keeps the interior from turning soggy. Out of the oven, a brush of melted butter gives the crust a soft sheen. Sliced into thick pieces, it is built for game day, parties, or a hungry crowd.

Pro Tips

• Seal the edges firmly, pinching and folding them, so the cheese and sauce stay put while baking.
• Go light on the sauce inside and serve the rest on the side; too much sauce inside makes the dough gummy.
• Cut a few small vents in the top so steam escapes and the dough bakes through instead of bursting.
• Let it rest 5 to 10 minutes before slicing so the cheese sets and the slices hold together.

Variations

• Swap in your favorite deli meats, or add cooked Italian sausage.
• Toss in sauteed mushrooms, banana peppers, or black olives.
• Brush the crust with garlic butter and a dusting of Parmesan.