Copyright Thomas Saaristo  All Rights Reserved
Stromboli is a rolled baked sandwich that is a great casual meal for a crowd. You
can really use any combination of meats, cheeses and vegetables you choose. A hint
about vegetables: the more you use, the more liquid they will release. Too many can
make a somewhat soggy Stromboli. Best to cook vegetables in advance and let them
cool to room temperature if you plan on using many

Use as many different fillings as you like, but it's important to not layer them too
thickly, as this will make it difficult to roll the Stromboli


For the dough
1 1/4 cup warm water
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
3 1/2 to 4 cups flour

For the filling
Mix and match as you like
1/2 pound thinly sliced meats such as salami, ham, turkey, pepperoni
1/4 pound sliced Provolone cheese
1/4 cup grated Parmesan cheese

Other options
Thinly sliced tomatoes
Thinly sliced sweet onions
Thinly sliced bell peppers or roasted bell peppers
Chopped black or green olives
Roasted garlic
Fresh basil

1 egg, beaten
2 teaspoons poppy seeds or sesame seeds, optional

Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let
stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt.
Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough
remaining flour until you have a smooth dough that comes away from the bowl

Turn dough out onto a lightly floured surface and knead 10 minutes, working in more
flour as needed. Shape into a ball, place in a greased bowl and cover with a clean
kitchen towel. Let dough rise until doubled, about 1 hour

Heat oven to 375 degrees Fahrenheit.  Grease a large baking sheet

If you have a pizza or bread stone in your oven you can forego the baking sheet and
bake the Stromboli directly on the stone

Punch dough down and cut in half. On a lightly floured surface, roll each dough half
into a rectangle about 10 x 8

Arrange fillings evenly over the dough, finishing with a sprinkling of Parmesan. Roll
the dough much like you would if you were making a jelly roll. Pinch the edges of the
seam and tuck the ends under

Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches
or so

Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with
poppy seeds or sesame seeds, as desired

Bake for 30 minutes or until bread is golden brown

Cool slightly before cutting and serving. If you prefer to eat your Stromboli cold, cool
completely on a wire rack before wrapping and refrigerating