Stromboli – Baked Sandwich
1 loaf Rhodes frozen bread dough, thawed but still cold
2-3 tablespoons Dijon mustard
1/3 pound thinly sliced ham
1/3 pound thinly sliced cheese of choice
1 egg, beaten
2 tablespoons shredded Parmesan cheese
Garlic salt or garlic bread sprinkle, optional
On a lightly oiled surface, roll bread dough out into a 10×15 inch rectangle. Leaving 1-inch boarder on each side of bread dough, spread with mustard. Arrange slices of meat and cheese on dough, leaving 1-inch space along edges. Starting along one long side, roll Stromboli up “jelly roll” fashion. Pinch edges together to seal; fold ends under; brush top and sides with beaten egg; using a sharp knife, cut 1/2-inch deep vents along top; sprinkle with Parmesan cheese and optional garlic salt. Place Stromboli on a baking sheet sprayed with non-stick spray, seam side down. Cover with plastic wrap which has also been sprayed with non-stick spray; raise 30 minutes. Preheat oven to 350 degrees. Remove plastic wrap and bake 30-40 minutes or until golden brown and cooked through. Cool 10-15 minutes, cut into 6 pieces and serve warm.
Stromboli originated in 1950 just outside Philadelphia, PA. It is named after a scandalous love affair which took place during the filming of the movie “Stromboli.” You may just have your own love affair with this tasty sandwich. Note – nutrition analysis is for Ham n Cheese Stromboli above, does not include garlic salt. Serves 6
Try the following variations for fun and delicious Stromboli. Ingredients are only suggestions – create your own favorite flavor combination. Vegetables and sauces may create a soggy Stromboli, go easy. Serve vegetables on the side and use sauces for dipping baked Stromboli.
French Dip Stromboli – use 1/3 pound each thin sliced roast beef and provolone cheese. Follow directions above. To serve, dip in hot Au Jus
Chicken BBQ Stromboli – spread dough with 1/4 cup barbecue sauce; use 1 1/2 -2 cups shredded cooked chicken, 1/3 cup chopped green pepper, 1/3 cup sliced canned mushrooms, and 3/4 cup shredded Mozzarella cheese; sprinkle top with sesame seeds. Follow directions above. To serve, dip in additional barbecue sauce.
Rueben Stromboli – use rye bread (or sprinkle with 1-2 teaspoons caraway seed), 1/3 pound each thin slices deli corned beef and Swiss cheese, 1/2 cup well drained sauerkraut; eliminate garlic salt on top. Follow directions above. Serve with Thousand Island dressing and additional sauerkraut.
Spinach & Feta Stromboli – eliminate mustard; thaw and drain well 10 oz package frozen chopped spinach (squeeze out excess moisture), mix spinach with 1 beaten egg; 1/2 pound cooked finely crumbled Italian sausage; 3/4 cup crumbled Feta cheese. Follow directions above, bake 45-50 minutes.
Pepperoni Pizza Stromboli – eliminate mustard; use 1/3 pound thinly sliced pepperoni and or salami; 1/3 pound thinly sliced or shredded Mozzarella cheese; sprinkle top with garlic salt or garlic bread sprinkle. Follow directions above. To serve dip in warm pizza sauce
For nutrition analysis go to www.UtahDairyCouncil.com