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Tuesday, December 24, 2013


 Stromboli is  the quintessential Italian American food originating in 1950 just outside of Philadelphia, at Romano's Italian Restaurant & Pizzeria, by the owner Nazzareno Romano. It was supposedly named after the movie Stromboli, starring Ingrid Bergman. The only real hard "rule" is that Italian bread dough must be used and not pizza dough which gives it a slightly puffier texture. Other than that the ingredients to be used are endless and are only up to your imagination!

~Ingrid wants her Stromboli~
1 pound Italian bread dough: store bought or homemade
You can use any combo of meats, cheeses, and veggies you like:
1/2 pound thinly sliced meats: ham, pepperoni, salami, turkey....
1/4 pound sliced cheese : provolone, fontina, mozzarella
1/4 cup grated hard cheese: Romano or Parmesan
Veggie Options: *Before using any veggies sweat them out in the microwave for a few minutes or saute them. This will reduce the liquid and help prevent a soggy Stromboli. I also suggest not using too many veggies.
thinly mushrooms
thinly sliced tomatoes
thinly sliced onions
thinly sliced bell peppers or roasted bell peppers
chopped black or green olives
roasted garlic (no need to sweat out these)

Topping of Bread
1 egg, beaten with a tablespoon water
2 teaspoons sesame seeds or poppy seeds (optional)
Prepare the Italian bread dough and allow it to rise until double.
Preheat oven to 420 and place parchment on large cookie sheet. 

Individual Stromboli:

Cut the dough evenly into 8 even pieces and roll each into a ball.For this "calzone" shaped stromboli you  need to tear or cut the meats and cheeses into smallish pieces.
Roll out each pieces into a circle, add filling, add a little egg wash to edge, flip over like a half moon and seal with fork on both top and bottom . Place on parchment cover loosely and rise for 15 minutes. Rub egg wash all over tops, slice one small slit into each Stromboli for ventilation. Bake for 18-20 minutes or until golden. Rest for 10 minutes then cut each in half and serve with sauce for dipping!


Traditional Stromboli:

Punch it down and roll it out just like you would for a pizza. Lay the ingredients all over the "pizza" leaving an edge of plain dough. Roll it up into a long tube sealing and tucking in the edges.Make slices across the top. Place on a parchment lined sheet pan, cover loosely and rise for 20 minutes. 

Rub the egg wash over the top and add the seeds. Bake for about 25-20 minutes or until golden and hollow sounding when tapped. Allow to cool on a rack for at least 30 minutes. Slice each piece at a diagonal to serve. You may eat the Stromboli warm or wrap and refrigerate and eat them cold. These are great for a picnic lunch!

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