Salami and Cheese Stromboli
- MakesMakes one 16-inch stromboli, serving 6 to 8
- Cook Time3½ hours
- Active time plus cooling40 minutes active, plus cooling
- 1
Stromboli is an Italian-American invention said to have been created in Philadelphia in the 1950s, but the dish takes its name from an island off the coast of Sicily. Like the calzone, it’s a sort of portable pizza—fillings are enclosed in dough and baked—but more often than not, stromboli is cylindrical. A sheet of yeasted dough is topped with ingredients, then rolled up and slid into the oven. Slicing reveals tasty spirals of bread and filling. We use two melty cheeses and sliced salami, all of it layered on a bed of chopped roasted peppers, onion, capers and parsley. Serve slices with a simple spicy tomato sauce (recipe follows). The stromboli is fantastic warm, when the cheese is gooey, but also is delicious at room temperature.
Don’t fill and roll the dough on the counter. The unbaked stromboli is awkward and difficult to transfer, so it’s best to work directly on the baking sheet, as indicated in the recipe. After rolling, don’t fold the edges of the stromboli under, or the ends will be too thick and bready. Instead, simply pinch the edges to seal. Finally, be sure to reposition the stromboli diagonally on the baking sheet to give it some room to expand during baking.
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