Jennifer Alexander Ruple

Stromboli, a rolled-style sandwich typically made from pizza or bread dough and filled with Italian cheeses and cold cuts, originated from the Italian American neighborhoods in Philadelphia. The City of Brotherly Love, and the place I’m proud to say I’m from, is home to so many delicious culinary creations, think Philly cheesesteaks, soft pretzels, and hoagies.

The term stromboli is often used interchangeably with calzone. The two are similar but differ in appearance. Calzones are created from dough rolled into a circle and then are stuffed, folded and crimped. Strombolis begin with a rectangle of dough and are rolled up, creating a spiral of fillings inside like a cinnamon roll. They make an easy weeknight meal, a great appetizer for get-togethers, or a snack while watching the game. And … they are the one item my family will not permit me to leave off the Christmas Eve menu.

Additionally, Strombolis are fun to make and can be customized to your liking. I’m including recipes for two of my favorite combinations, Italian meats and cheeses and a sausage and peppers version. A couple of tips, resist putting sauce inside the stromboli – it will make the dough soggy. Instead, serve warm marinara sauce on the side for dipping. For the finish and a beautiful golden crust, make a simple egg wash and brush it on the top and sides of the stromboli.

Sausage and Peppers Stromboli

• 14 ounces refrigerated pizza dough
• 4 ounces sliced provolone cheese
• 1 cup cooked Italian sausage, crumbled
• 4 ounces shredded mozzarella cheese
• 1/2 cup sliced Italian peppers, such as Monteleone,* drained
• 1 egg
• 2 tablespoons water
• Italian seasoning
• Parmesan cheese
• Marinara sauce for dipping
• Italian parsley for garnish

Heat oven to 425 F. Line a large baking sheet with parchment paper and set aside.

Lightly dust work surface with flour. Unroll pizza dough over the flour. Spread provolone cheese over the dough, leaving about 1 inch around the edges. Next, layer the sausage, mozzarella cheese and peppers.

Tuck in the shorter ends of the dough and carefully roll up the stromboli. Place stromboli seam side down on prepared pan. Lightly beat egg and water together then brush the top and sides of the stromboli. Sprinkle with Italian seasoning and Parmesan cheese.

Bake for 25-30 minutes, or until dough is cooked through. Allow stromboli to stand for 10 minutes before slicing. Garnish with chopped parsely and serve with a side of warm marinara sauce.

*Monteleone peppers can be found at Sautter’s Food Center and Sofo’s Italian Market.

Italian Meats and Cheeses Stromboli

• 14 ounces refrigerated pizza dough
• 1/4 pound pepperoni, thinly sliced
• 1/4 pound salami, thinly sliced
• 1/4 pound capicola, thinly sliced
• 4 ounces sliced provolone cheese
• 4 ounces shredded mozzarella cheese
• 1/2 cup sliced banana peppers, drained
• 1 egg
• 2 tablespoons water
• Italian seasoning
• Parmesan cheese
• Marinara sauce for dipping
• Italian parsely for garnish

Heat oven to 425 F. Line a large baking sheet with parchment paper and set aside.

Lightly dust work surface with flour. Unroll pizza dough over the flour. Spread pepperoni over dough, leaving about 1 inch around the edges. Next, layer the provolone, salami, capicola, mozzarella and peppers.

Tuck in the shorter ends of the dough and roll up the stromboli. Place stromboli seam side down on prepared pan. Lightly beat egg and water together then brush the top and sides of the stromboli. Sprinkle with Italian seasoning and Parmesan cheese.

Bake for 25-30 minutes, or until dough is cooked through. Allow stromboli to stand for 10 minutes before slicing. Serve with a side of warm marinara sauce.