Easy Deli Stromboli

As we stood at the check out stand of our grocery store, the cashier rang up our purchases and chatted up a storm. She had a comment about just about everything that came from the cart to the register. The deli meats and sub sandwich oil were of particular interest. As it turned out, she loved sandwiches. She lived for sandwiches and the idea of someone making a sandwich seemed to excite her beyond measure.

When I explained that I was making Stromboli, she seemed curiously confused. She had never heard of a Stromboli. I explained I was going to bake a sub sandwich inside pizza dough. Now that really got her going. So naturally, I had to share the recipe. While the technique of making a Stromboli typically involves placing all the fillings along one end and rolling it up, we’re going to use the down the center braid approach. In my humble opinion, it makes for more filling and less dough. Besides, it’s much easier to braid the dough over a stationary filling then it is to keep everything inside while rolling. But that’s just my opinion.

Easy Deli Stromboli
1 can Refrigerated Pizza Dough
1/4 cup Flour
2 tablespoons Submarine Sandwich Oil
6 oz Deli Ham
6 oz Deli Turkey
6 oz Deli Salami
4 slices Provolone Cheese
1/2 cup grated Mozzarella
1 tablespoon Tuscan Seasoning
1 Egg (for wash)
1/4 cup Water (for wash)
1 teaspoon Italian Seasoning

Heat oven to 425 degrees. Line a large rimless cookie sheet with parchment paper.

Note: If you do not have a large rimless cookie sheet, use a rimmed baking sheet turned up-side-down. 

Lightly flour parchment paper. Roll out pizza dough into a big rectangle on the parchment paper.

Sprinkle dough with Sandwich Oil. Down the center of the dough, layer ham, turkey, salami, sliced cheese, and grated cheese. Leave a border of dough about 1 1/2-inches uncovered.

Sprinkle liberally with Tuscan Seasoning.

Using a sharp knife or pizza wheel, cut the outer thirds of the dough into 1-inch strips on either side of the filling.

Wrap the dough over the filling, crossing strips as you go. (Think Mummy Wrap)

Lightly beat egg in a small bowl with water. Brush the Stromboli with egg wash. Sprinkle with Italian Seasoning.

 

Bake in the heated oven for 15 to 20 minutes, or until golden brown.

Remove from oven. Slide onto a large serving platter. Let rest for 5 minutes. Cut into slices. If desired, serve with a warm marinara sauce for dipping.

 

A nice salad would round out the meal beautifully.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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