October 18, 2010

There’s a little Italian restaurant and deli near here that has the best stromboli ever.  It’s nearby but not close enough to make a quick and easy run for takeout.  I’ve finally gotten around to making it myself,  inspired by the Bellini’s Special Stromboli.

After a very long and exhausting week, this was an easy Friday night dinner for friends and family.  If I’d had more time and energy I would’ve made my own pizza dough.  Instead, the dough from the Publix bakery worked just fine.  The Boars Head meats came from the Publix deli.

The sauce is a quick version of this sauce, with a can of tomato sauce standing in for the whole tomatoes.  Make your own, use the stuff from the jar if you must, or just skip it altogether.

With seven for dinner, I made three knowing we’d have leftovers to send home.

It’ll be easy to create different variations.  I’m already thinking ahead to a meatless spinach and sun-dried tomato version, one with sausage and more.

  • Pizza Dough
  • Genoa Salami
  • Ham
  • Pepperoni
  • Provolone
  • Mozzarella
  • Egg Yolk
  • Olive Oil

Preheat the oven to 400.  Flour a work surface and roll the dough out into a rectangle.

Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella.  I used chunks of mozzarella but grated would probably work fine too.

Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.

Ready to roll.

Starting along one long edge, gently roll it up.

Pinch the edges together to seal it.  Tuck the ends under and pinch them together.

Place it on a baking sheet, seam side down.  Coat the top and sides with a little olive oil.  You could sprinkle it with a little granulated garlic if you like.

Bake at 400 for about 20 to 25 minutes.

Cut it into slices.

Serve with sauce alongside.  Enjoy!

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{ 28 comments… read them below or add one }

1 Lana @ Never Enough Thyme October 18, 2010 at 9:41 am

It’s 9:30 on Monday morning and I’d walk right by the coffee and toast to get a slice of that stromboli! Seriously, I can’t wait to try this and with the ready availability of pizza dough at the grocery store, it would be so quick and easy to make. My grandkids love pizza and stromboli so this will definitely be a hit with them!


2 Karen Bove October 18, 2010 at 9:59 am

I ate leftovers the next morning without even bothering to heat it up. Better than coffee cake :)


3 Olga @ MangoTomato October 18, 2010 at 4:19 pm

salivating. that’s all.
and I also really like the mezaluna.


4 Charlie October 18, 2010 at 4:43 pm

I actually said that out loud after I finished reading.
Damn, lady. I’m making this with hot sausage, riccota, anchovies and mushrooms.
Yeah, I said anchovies…stop judging me.


5 Karen Bove October 18, 2010 at 5:27 pm

Hey, no judgment from me. I’m all about cooking whatever tastes good. Enjoy it!


6 Sandra E.A October 18, 2010 at 7:24 pm

im a huge fan…. i just saw your page yesterday and i cant stay off it!


7 Karen Bove October 18, 2010 at 11:45 pm

Because I’m curious, how’d you find OurLifeInTheKitchen? And because it’s why I do it, I’m glad you’re enjoying it.


8 Linda West September 14, 2012 at 4:40 pm

I made Stromboli today for the first time, and I make it again very soon, because it very good. I made my own pizza dough in my bread maker first. Thanks for the great pictures, they really help.


9 karenbove September 14, 2012 at 4:48 pm

Thanks Linda!


10 Pam October 18, 2010 at 9:11 pm

I read your description of this Friday on Twitter when I had pizza dough rising to make pizza. I almost switched it up but didn’t feel like running out to the grocery store for more ingredients. I haven’t made this in so long that I think I’m going to have to make it again. I usually make it with just cheese and pepperoni, but the variety of meat looks even better.

I’m all about using store bought dough. I pick up a bunch of dough when it’s on sale, throw it in the freezer and then thaw it out and let it rise a bit when I want to use it. So easy.

I’m hungry now and this looks so good.


11 Karen Bove October 18, 2010 at 11:46 pm

It’s good and it’s incredibly easy. Give it a try soon?


12 Mary at Deep South Dish October 19, 2010 at 7:33 am

Oh my goodness! Here it is 6:30 in the morning and that stromboli is looking mighty tasty!! Hope you have a fantastic week Karen!


13 Sandra E.A October 19, 2010 at 5:55 pm

i found it on stumble upon.. what attracted me mostly was the great picture quality also your wonderful food :D


14 leaf @ theindolentcook October 22, 2010 at 9:14 am

That looks AMAZING. Would love one right now!


15 Barbara @Modern Comfort Food October 23, 2010 at 7:51 am

I must admit that I’ve never heard of stromboli, but it’s a vivid presence on my radar screen now, thanks to your post. This is gorgeous, seriously delicious looking, and a whole bunch of other superlatives. I was due to make bread today, but I’m inspired to switch gears and make your recipe instead.


16 Natalie November 4, 2010 at 1:35 am

I made this monday night and it was amazing!!! I just used two boxes of jiffy pizza dough mix and that worked out well for me since i don’t have access to ready-made dough or time to make it from scratch. :D Thank you so much for posting this! :)


17 Shauna November 6, 2010 at 2:27 pm

Thank you!! Tried your recipe on Thursday night! It was a hit with my two daughters in college and my ALWAYS HUNGRY 15 yr old son. He told me it was a keeper(around a mouth full of stromboli). I added fresh baby spinach and onion to ours. I made a seperate one for my lactost intolerant daughter and she loved it. Again, thank you!


18 Iron Chef Shellie March 2, 2011 at 10:33 pm

OMG it looks sooooooo good!


19 Bridge25 March 19, 2011 at 8:55 am

Wow, j’adore ça, merci du partage !! Les photos sont superbes et très explicites.


20 Judy March 30, 2011 at 1:09 pm

So smart! I love the sauce served on the side ! I teach a International Foods class and we have always put a little
sauce inside with a squirt of mustard.
Your idea is great, the students always try to overfill the Stromboli and the seams sometimes burst!
Thank you! I love the photos on your blog!


21 Liz June 15, 2011 at 6:49 pm

I’m curious as to why the mustard? i love mustard but it seems out of place to me with tomato sauce… What kind of mustard?


22 Linda West September 14, 2012 at 4:24 pm

I love the picture, this make it easy to know what to do and when to do it and not miss up.


23 Jerry Hutchens August 22, 2013 at 6:47 pm

I found your website by accident searching on Google and boy I’m happy I did. After watching “several” how-to-make stromboli videos, I think your method of using stills is simply the best. The photo sequencing is perfect, as are the minimal captions for each picture. You’ve made it look easy and I can’t wait to try it.

Thanks for sharing.


24 Ally October 21, 2013 at 2:27 pm

Hello! Great recipe! Are any adjustments needed to freeze these? (Before or after baking)
Thank you!


25 karenbove October 21, 2013 at 2:30 pm

I’ve never tired freezing them but I might try freezing before baking, leaving out the olive oil brush until just before baking? Let me know how it turns out.


26 Melissa December 13, 2013 at 7:29 pm

I make this quite often:) after the first time, I was told to make sure I make 2 from now on, lol


27 Lindsey February 9, 2014 at 12:47 pm

I came across this recipe on Pinterest because my daughter wanted stromboli for dinner and her favorite restaurant {Bellini’s!! Yay DeLand} is closed! What an amazing coincidence to come across this! Thanks!!


28 karenbove February 9, 2014 at 1:04 pm

I can’t claim that it matches Bellini’s stomboli goodness but it’s not a bad substitute!


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