I had some frozen bread dough and needed something simple to make for dinner. My kids had a bit to eat at their choir rehearsal so they didn’t really want to eat a big meal and we had a large lunch so I was really not too hungry too. We needed something that was just enough to fill 4 not overly hungry people.
A stromboli was the perfect idea.
This was perfect for what we needed. There wasn’t a bite leftover. Next time I will add some drained giardiniera for a bit of a punch. This was good but I think that bit of acidic bite would put it over the top. Banana peppers would be good too.
We served this with a green side salad to complete the meal.
- 1 loaf frozen bread, thawed and raised
- 1 tablespoon canola oil
- 8 oz. thinly sliced Provolone cheese
- 10 oz. deli sliced Genoa salami and cappicola, your choice
- 2 tablespoons butter, melted
- 3 tablespoons Parmesan cheese grated
- Olive tapenade, giardiniera or tomato brushetta, if desired, to add to center of sandwich
- Preheat oven to 350 degrees. Grease a large, rimmed jelly roll baking sheet with 1 tablespoon canola oil.
- Stretch bread dough to fit the jelly roll pan. This will take some work as it will spring back.
- Once dough is stretched out layer 1\2 the cheese down the center of the dough leaving a 1\2″ to 1″ space at the ends.
- Next layer all the meats over the cheese. End with layering the rest of the cheese over the meat. If you would like to add other ingredients such as olive tapenade, giardiniera or a tomato brushetta now is the time to add them.
- Carefully fold one side of the dough over the meat. It will not quite cover the meat and cheese layer but will come close. Next carefully take the dough on the other side and bring that up over the top of the dough, meat and cheese to completely cover. Pinch the ends closed and seal the top with a pinch down the seam.
- Brush with melted butter and sprinkle the top with grated cheese.
- Bake 20-25 minutes until bread is baked through and golden brown on bottom.
- Remove pan from oven and allow to rest for 5 minutes before slicing.