Italian Stromboli making demonstration held during Art Walk

JENNIFER ALEXANDER RUPLE

Stromboli Making Demonstration

Friends **Kathy** and **Jeff Grezszczak** visit with Jen in the kitchen of the Sylvania Advantage.

Thank you to everyone who participated in my Italian Stromboli making demonstration at Sylvania AdVantage during the June First Friday Artwalk. Here is a recap of my demo and the recipe I shared for Stromboli, one of my favorite party hors d’oeuvres.

Stromboli, a rolled-style sandwich typically made from pizza or bread dough and filled with cheese, meats, and vegetables, originated from the Italian American neighborhoods in Philadelphia in the 1950s.

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 stuffed, folded and crimped. Strombolis begin with a rectangle of dough and are rolled up, creating a spiral of fillings like a cinnamon roll.

Guests gather at the Sylvania Advantage for an Italian Stromboli demonstration.

Strombolis are delicious, fun to make and can be customized to your liking. One tip, resist putting sauce inside the stromboli – it will make the dough soggy. Instead, serve warm marinara sauce on the side for dipping. Enjoy!

Ingredients
14 ounces refrigerated pizza dough
15 pieces pepperoni, thinly sliced
15 pieces salami, thinly sliced
12 pieces ham of choice, thinly sliced
4 ounces provolone cheese
4 ounces shredded mozzarella cheese
1 cup sliced banana peppers, drained well
1 egg
2 tablespoons water
Italian seasoning
Parmesan cheese
Marinara sauce

Heat oven to 400 F. Line a large baking sheet with parchment paper.

Unroll pizza dough onto the parchment paper. Spread ham over the dough, leaving about 1-inch open around the edges. Next, layer the salami, pepperoni, banana peppers and cheese.

Tuck in the shorter ends of the dough and roll up the stromboli. Place stromboli seam side down on the pan. Whisk egg and water together then brush mixture over the top and sides of the stromboli.

Cut 6 slices in the top of the stromboli to allow steam to release. Then sprinkle with Italian seasoning and Parmesan cheese.

Bake for about 26-30 minutes, or until dough is cooked through. Allow stromboli to stand for 10 minutes before slicing. Serve with a side of marinara sauce.