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
- 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!