Tasty Bites: Stromboli

By Beth

A friend of mine recently organized a Freezer Meal Swap (see my last post on Adventures in Freezer Cooking). Four busy moms each prepared four of the same recipe and then we met to swap them and each went home with four dinners that are already prepped and in the freezer.  I prepared a Stromboli for each family.  Here is a Stromboli tutorial for you! I was inspired by this and this recipe.

Start out with frozen bread dough or your favorite basic dough recipe. Thaw the dough and allow it to rise according to the package directions, or use your own dough.  I used this dough and it is really easy and fool-proof.  Here is the beautiful, bubbly, risen dough ready to be spread.

Spread the dough in a rough rectangle and then roll it out in all directions into a larger rectangle, approximately 18”x12.”

Layer ½ lb of sliced mozzarella or provolone, followed by about 10 slices of Genoa salami, a couple of handfuls of pepperoni (I found 22 pieces to be just about perfect!) and a couple of handfuls of diced ham (about 30 pieces).

Add another handful (about ½ cup) of shredded mozzarella on top and drizzle with a couple of tablespoons of Italian salad dressing.

I ended up trying two different methods of rolling up the Stromboli. The first was a type of braid that I saw demonstrated by The Freezer Chicks. It seemed pretty straight forward, but I had a bit of a hard time with it. It turned out nice, but I thought I’d also try rolling it up jelly roll style. I’ll show you both.

For the braiding method, you layer the ingredients down the middle, then slice diagonally down each side in one-inch strips, then lay the strips down over the filling, “braiding” it as you go from left to right and then tucking the ends under the loaf and pressing them into the bottom.

For the jelly-roll style, layer the ingredients closer to the bottom of the long edge, and then tightly roll from the short bottom side up to the top, sealing the seam and tucking and sealing the ends.  Roll it over and then slice several diagonal vent holes along the top to allow steam to escape. I found this method to be easiest.

Regardless of which method you use for rolling your Stromboli, brush the finished roll with an egg wash. I used 1 beaten egg combined with 2 tablespoons dry Italian dressing mix.  If you have a lot of spices on hand already, you can easily use this homemade version and save some money. This adds a little extra flavor as well as some pretty green herb flecks to the finished product.

Place this in the oven on a baking mat or a lightly greased pan and bake at 350 for about 20 minutes, or until light brown. Let the Stromboli cool completely on a cooling rack and then wrap well in a few layers of plastic wrap or an extra-large freezer bag.

When you are ready to eat the Stromboli, allow it to thaw in the refrigerator and then place in a 275-degree oven for about 20-25 minutes until cooked through and nicely browned on top.

Here’s a picture of the inside. Yum!

Beth is a stay-at-home mom of three wonderfully active children ages seven, four and one. She is married to Jason V (who also writes for us here at MAD21) and spends her days teaching, changing diapers, sweeping up Cheerios, stepping over Legos, keeping peace among the kids, and enjoying the creative outlet of cooking.