I had a friend in high school who was Italian and her Mom’s specialty for birthday parties and sleepovers was stromboli. What is effectively an Italian turnover, filled with deli treats, is emblazoned in my memory as a favorite adolescent food memory. It’s also a festive party dish, perfect if you’re feeding a crowd. One stromboli easily feeds ten appetizer sized portions.
(Full, printable recipe at bottom of post)
Start things off with a pizza dough. If you have a favorite pizza dough recipe, use that. If you want to purchase a dough crust, Trader Joe’s typically carries a ready-to-go dough or you can use Pillsbury’s Pizza Dough. Either way, get your dough and roll it out into a rectangle, approximately 12 inches by 18 inches on a lightly floured surface.
Next, get the rest of your ingredients ready. This includes cooking the sausage in a pan. After sausages are cooked, remove casings and cut into pieces. Once you have the sausage ready, it’s time to layer up the fillings. Starting from the bottom, layer along the center of the dough with provolone, ham, salami, sausage, mozzarella and Traina Foods Sun Dried Tomato Ketchup.
*Do not sub regular ketchup in this case. This ketchup has a unique tangy flavor profile and a thicker texture.
Once you have layered the filling, pull the ends up over the top of the filling, pulling the edges across the stromboli until it’s wrapped like a pizza “mummy”. Then, using scissors, cut slits in the top to allow ventilation and for water to escape during cooking.
Place the stromboli into a 450F oven for 15 to 18 minutes, or until dough is cooked through and golden brown.
Serve it warm out of the oven, cut into slices, then kick back and let the compliments roll in.
[tasty-recipe id=”6725″]
*original recipe by Joanie Simon (joaniesimon.com)
