Family Stromboli

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.

Meat and Cheese Stromboli

(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.

Pizza Doug

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.

Italian Stromboli Serve it warm out of the oven, cut into slices, then kick back and let the compliments roll in.



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Family-Sized Stromboli

  • Author: Joanie Simon
  • Total Time: 40 mins
  • Yield: 10 servings 1x


A family-sized appetizer that’s perfect for the holiday crowds. Featuring Italian deli favorites and a tangy sun dried tomato ketchup sauce, wrapped up in a soft pizza dough crust.


  • 16 oz pizza crust
  • 4 oz sliced provelone
  • 3 links (approx 10 oz) Italian sausage (sweet or spicy depending on your taste)
  • 8 oz sliced fresh mozzarella cheese
  • 4 oz Canadian bacon slices
  • 2 oz sliced salami or soppressata
  • 1/2 cup Traina Sun Dried Tomato Ketchup
  • 2 Tbs chiffonade fresh basil


  1. Preheat oven to 450F
  2. Roll pizza crust into a rectangle on a lightly floured surface, approximately 12 x 18 inches. Allow to re-rise while you prepare the rest of the ingredients.
  3. Cook the Italian sausages in casings in a sauté pan until cooked through. Once they’re cooked, remove casings and chop sausages.
  4. Next step is to layer all of the ingredients on top of the crust. Everything will be placed in layers lengthwise down the center of the 12 inch side (see picture for reference).
  5. Layers, starting at the bottom: provolone, ham, salami, sausage, mozzarella, ketchup and basil. (Do not sub standard ketchup in place of the Traina Sun Dried Tomato ketchup, as it has a very different consistency and flavor profile).
  6. Next, the edges flanking out from the center, cut slits from center outward, spaced 2 inches apart. Starting at one end, pick up two of the cut edges and pull up and over the fillings and create a cris-crossed placement. Continue braiding cut edges across the fillings until you come to the other end. It should look like a big braid down the center of a large loaf.
  7. Move the loaf to a baking pan and bake in the oven for 15 to 18 minutes, until crust is cooked and browned.
  8. Once cooking is completed, remove from oven and place on a presentable cutting board. Cut into long slices and serve.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: Italian

*original recipe by Joanie Simon (

*This recipe is sponsored by Traina Foods, maker of Sun Dried Tomato Ketchup

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