Strombolis

Stromboli is basically a rolled-up pizza that’s easier to eat and faster to make. This version starts with frozen bread dough (no kneading, no rising, no waiting) and gets stuffed with layers of thinly sliced ham, hard salami, provolone, and shredded mozzarella seasoned with basil and oregano.

The layering order matters. Ham goes down first directly on the dough, then salami, herbs, provolone, mozzarella, and more herbs on top. This stacking keeps the cheese insulated between the meat layers so it melts fully without oozing out the seams during baking.

Seal the long edges together at the center and press them firmly. A weak seal splits open in the oven and all that melted cheese escapes onto the baking sheet instead of staying inside where it belongs. Moistening the edges with water before pressing helps the dough grip itself.

The cornmeal on the bottom prevents sticking and adds a subtle gritty crunch to the crust. Brushing with butter before and after inverting gives you a golden, crisp exterior that shatters slightly when you slice it.

Pro Tips

• Thaw the bread dough completely before shaping. Cold dough tears instead of stretching and won’t hold the 15×10 rectangle.
• Pat the dough, don’t roll it aggressively. Overworked dough springs back and shrinks during baking.
• Let the stromboli rest 5 minutes after baking before slicing. The cheese needs time to set slightly or it runs out the moment you cut.
• Heat the marinara sauce for dipping. Cold sauce against hot stromboli cools each bite too fast.

Variations

• Pepperoni version: Swap salami for pepperoni and add sliced black olives for a pizza-shop flavor.
• Prosciutto upgrade: The recipe suggests prosciutto as an alternative to ham. It adds a saltier, more refined flavor.