Easy Stromboli

April 6, 2020

What a week! This is what….week three of staying at home? The first couple weeks flew by because everything was still so new. Trying to figure out remote learning for Kindergarten and planning activities. But now that we’re in the swing of things I’m finding myself a little bored. I need to be available during school hours so am basically on my computer all day. I don’t know how people who work at a desk all day do it, it’s really hard!

We are very fortunate though and I shouldn’t complain about working from home. I have a job, we are healthy, our families are healthy, and we haven’t run out of flour yet so the baking continues! Just so you know we aren’t just eating sweets over here I swear. There are real meals being made. We’ve been cooking simple meals where we can use items that we usually have on hand and that provide leftovers.  Trying to limit outings to the grocery store! One easy meal that we love is Stromboli, it’s delicious, makes for great leftovers and you can throw anything inside there.


Spicy Salami and Spinach Stromboli


18oz of your favorite pizza dough

2 cups shredded mozzarella cheese

8oz sliced Italian deli meats, such as sopprossata and capicola

½ cup sweet or spicy pickled cherry peppers, sliced thin

1 cup frozen spinach, thawed and squeezed dry

1 large egg, lightly beaten

1 tbsp. water

1tsp. sesame seeds

Optional: your favorite red sauce for dipping



Preheat oven to 400*. Line a baking sheet with parchment paper and coat with cooking spray.

On a lightly floured surface, roll pizza dough into a rectangle, about 12×16 and transfer to baking sheet. With short side facing you, layer 1 cup cheese, salami, peppers, spinach, and remaining 1 cup cheese in center of dough, leaving a 4 inch border around long sides and a 1-1/2 inch border at each short side.

Using a paring knife or scissors, make parallel horizontal 1 inch-wide cuts along both long sides of dough, starting and stopping 1-1/2 inch from top and bottom. Fold short sides of dough over filling. Starting at top right, fold strip of dough over filling, followed by top left strip. Continue to crisscross strips of dough to create a braid pattern. When there are two strips remaining on each side, fold the short end of the dough over toward the filling and finish braiding strips to secure in place

Whisk egg and water in a small bowl, brush all over Stromboli, and sprinkle with sesame seeds. Bake until golden brown, 25 to 30 minutes. Let sit 10 minutes before slicing and serving with your favorite red sauce.

This recipe came from the Fresh magazine that we get at our local Hannaford. You can find it and more here.




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