Stromboli Sandwich

A classic stromboli sandwich was the first of its kind in 1950. It wasn’t a calzone or panzerotto but a different pizza imbottito (stuffed pizza) created by Nazzareno Romano in his pizzeria in Essington, Pennsylvania—a suburb directly next to Philadelphia. Nazzareno, an Italian immigrant, layered cotechino salami, ham, cheese and peppers into bread dough, rolled it up cinnamon roll-style and baked it in the oven. Out came a hot sandwich, earning its name from the year’s box office hit Stromboli—a movie more famous for its off-screen scandal than the actual namesake Sicilian volcano it’s centered around. Romano’s Pizzeria is still around today, in the hands of the fourth generation of the family, serving the original stromboli and 15 delicious variations.

If you can’t make it to Philly for an authentic stromboli, this stromboli sandwich recipe from Leigh Lauer in Hummelstown, Pennsylvania, is your next best option. (Although I do recommend a trip to Philly for the water ice and cheesesteak alone.) Here, quality cured meats are layered with sliced cheese, fresh veggies, and a mix of herbs and spices in bread dough (not pizza dough—it’s inauthentic!) and baked until golden brown. Sliced up, it’s a fun weeknight dinner, a perfect hand-held picnic food idea or an easy Super Bowl snack.

Stromboli Sandwich Ingredients

• Frozen bread dough: A true stromboli is made with bread dough, not pizza dough. To make this recipe a little easier, we use frozen bread dough, but you can make your own Italian bread dough from scratch if you prefer.
• Meat: Buy 1/4 pound each of good-quality sliced ham, pepperoni, bologna and hard salami for your stromboli. Feel free to use more or less of any one as desired.
• Veggies: Chopped onions and green peppers are folded into the stromboli. I like them raw for their crisp texture and fresh flavor, but you can saute them beforehand to soften.
• Pizza sauce: If you can, I recommend splurging on a jar of the best store-bought pizza sauce for a stand-out flavor. Purists are welcome to make their own pizza sauce at home.
• Cheese: Melty mozzarella and nutty-sweet Swiss are a great flavor pairing for the stromboli and won’t overpower the meats, spices and veggies.
• Herbs and spices: Dried basil, oregano, garlic powder and a little pepper add herbaceous, earthy, piney and pungent notes to the stromboli.
• Butter: As soon as the stromboli comes out of the oven, brush it with melted butter. It may feel like an unnecessary extra step, but it’s the perfect finishing touch.

Directions

Step 1: Prep the dough

Let the bread dough rise in a warm place until doubled, keeping it covered with a clean kitchen towel or storage wrap so it doesn’t dry out and form a skin.

Preheat the oven to 375°F. Punch down the dough with your knuckles to release some of the air. Combine the two dough loaves and roll them into one 15×12-inch rectangle.

Step 2: Add some of the meat, veggies and pizza sauce

Layer the ham and pepperoni on half the dough lengthwise.

Sprinkle the chopped onions and green peppers on top. Spoon 1/4 cup pizza sauce evenly over the top.

Step 3: Finish with the cheese, meat, spices and a little more sauce

Layer the sliced mozzarella, bologna, salami and Swiss cheese over the sauce. Sprinkle the top with the dried basil, oregano, garlic powder and pepper. Spread another 1/4 cup pizza sauce on top.

Step 4: Seal the edges

Fold the plain half of the dough over the filling, then seal the edges well by pinching and folding. Place the stromboli on a greased 15x10x1-inch baking pan.

Editor’s Tip: You could also make this stromboli a little more authentic and roll it up like a cinnamon roll.

Step 5: Bake

Slide the baking pan into the oven and bake until it turns golden brown, 30 to 35 minutes. As soon as the stromboli is out of the oven, brush the top with melted butter. Heat the remaining pizza sauce and serve it with the sliced stromboli. Enjoy!

Stromboli Sandwich Variations

• Try other meats: Yes, you can layer other meats in a stromboli, but they must be fully cooked beforehand. You can continue the cured meat route with capicola, prosciutto, or any deli meats like turkey or roast beef. Or, use Buffalo chicken, chopped chicken, chopped steak, meatballs or chicken breasts.
• Experiment with different cheeses: You can really use any melting cheeses in a stromboli; it’s up to you how mild or pungent you want to go.
• Add more veggies: Whether you’re skipping the meat or just want a few more veggies in your stromboli, good veggie options include steamed and chopped broccoli, cooked or raw spinach, cooked mushrooms, or cooked or raw basil leaves.
• Go without sauce: A true stromboli doesn’t contain any pizza sauce. If you want the true experience, skip the sauce or just serve it warmed on the side.

How to Store a Stromboli Sandwich

Allow any leftover stromboli to cool to room temperature, then transfer it to an airtight container or wrap it in storage wrap. It can be refrigerated for up to four days.

How do you reheat a stromboli sandwich?

Reheat a stromboli sandwich in a convection oven set to 350° until heated through, about 10 minutes or more as needed. You could also microwave the leftover stromboli, but the bread won’t recrisp and it might get soggy.

Stromboli Sandwich Tips

What’s the difference between stromboli, calzoni and panzerotti?

The difference between stromboli, calzoni and panzerotti is how they’re shaped and cooked. Stromboli is typically rolled up like a cinnamon roll and baked, calzoni are folded in half and baked, and panzerotti are folded in half (like a calzone) but deep-fried.

What should you serve with stromboli?

Serve a tangy green salad with stromboli to freshen up the meal. A glass of red wine would complement the stromboli ingredients beautifully. Sliced into strips, a stromboli sandwich is also perfect among a spread of Super Bowl foods.

Can you use pizza dough instead of bread dough?

Yes, you can use pizza dough instead of bread dough. It isn’t authentic and may not rise as much during baking, but some people prefer the squashy softness of pizza dough to bread dough. Follow any thawing, proofing and baking instructions on the pizza dough’s package.