If you grew up in Pennsylvania (or honestly, anywhere on the East Coast), you know that Friday night means one thing: Stromboli Night. For the uninitiated, let me clarify something immediately: This is not a Calzone. A Calzone is like a folded taco filled with ricotta.
A Stromboli is a masterpiece—a long, rolled-up cylinder of dough packed with layers of Italian meats and melted cheese, baked until golden brown. It’s like a savory cinnamon roll, but filled with pepperoni instead of sugar.
I spent years trying to recreate that specific “Your Place” restaurant taste—the kind where the dough is thin and crispy, not thick and doughy. After many failed attempts (and a few burnt tongues), I finally cracked the code. The secret? It’s all about the tight roll and the egg wash. Put down the pizza delivery menu. We are making this at home tonight.
Why You’ll Never Order Out Again
- The “Crunch” Factor: Most homemade strombolis get soggy on the bottom. My method ensures a crispy bottom and a golden top.
- Customizable: Don’t like ham? Swap it out. Love spicy peppers? Throw them in. You are the boss of yourboli.
- Feeds a Crowd: One standard stromboli can easily feed 3-4 hungry adults.
The Grocery List
To get that authentic Italian deli flavor, quality matters.
- Pizza Dough: 1 ball (1 lb).
- Azeem’s Tip: You can buy fresh dough from the bakery section of Walmart or Publix. If you use the canned stuff (Pillsbury), just be careful not to stretch it too thin.
- The Meats (The “Italian Trio”):
- Ham: ¼ lb (Virginia or Tavern Ham).
- Salami: ¼ lb (Genoa Salami is best).
- Pepperoni: ¼ lb (Sandwich size slices work better than the tiny pizza ones).
- The Cheese:
- Mozzarella: 1 cup shredded (Low-moisture is key so it doesn’t get watery).
- Provolone: 6-8 slices. The provolone adds that sharp “bite” that mozzarella lacks.
- Mustard (The Secret Weapon): A thin layer of yellow mustard. Sounds weird? Trust me. It cuts through the rich fat of the meat.
- Egg Wash: 1 egg beaten with a splash of water (for color).
- Sesame Seeds & Oregano: For the topping.
How to Make It (Step-by-Step)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 1: The Stretch
Take your dough out of the fridge 30 minutes before starting. (Cold dough snaps back; room temp dough stretches). Roll it out into a large rectangle, about 10×14 inches. It should be thin, but not see-through.
Step 2: Layering the Flavor
- Brush the Mustard: Paint a very thin layer of yellow mustard over the center of the dough. (Optional, but highly recommended for that PA style).
- Lay the Meats: Arrange the ham, salami, and pepperoni in rows, leaving about a 1-inch border of empty dough around the edges.
- The Cheese: Layer the provolone slices on top of the meat, then sprinkle the shredded mozzarella over everything.
Step 3: The “Burrito” Roll
This is the most important part. Start from the long edge closest to you and roll the dough up tightly, just like a burrito or a jelly roll.
- Crucial Step: When you finish rolling, pinch the seam tightly to seal it. Tuck the ends under the log so cheese doesn’t leak out. Place it seam-side down on the baking sheet.
Step 4: Vent and Wash
Take a sharp knife and cut 3-4 diagonal slits across the top.
- Why? This lets the steam escape. If you don’t do this, your stromboli will explode or get soggy inside. Brush the entire top with your egg wash. Sprinkle with sesame seeds and dried oregano.
Step 5: Bake
Bake for 20-25 minutes. You are looking for a deep, dark golden brown color. If it looks pale, leave it in!
Let it rest for 10 minutes before slicing. If you cut it too hot, all the cheese will run out.
Azeem’s Expert Tips
No Sauce Inside! Never put marinara sauce inside the stromboli before baking. It makes the dough raw and gummy. Always serve warm marinara sauce on the side for dipping.
- The “Soggy Bottom” Fix: If your oven heats unevenly, bake the stromboli on the lowest rack for the first 10 minutes, then move it to the middle. This blasts the bottom crust with heat.
- Don’t Overstuff: I know it’s tempting to add 2 pounds of meat, but if you overstuff it, the dough won’t cook through in the center. Balance is key.
Final Thoughts
There is something satisfying about pulling this giant, golden loaf out of the oven. The smell of baking bread and melting provolone fills the whole house. Slice it up, grab a bowl of warm marinara, and enjoy the best Friday night dinner you’ve had in years. Did you try the mustard trick? I know it sounds crazy, but did it change your life? Let me know in the comments below!
FAQs
What is the difference between Stromboli and Calzone?
A Stromboli is rolled (spiraled) and usually contains mozzarella/provolone. A Calzone is folded (half-moon) and almost always contains Ricotta cheese. Also, Stromboli sauce is always on the side!
Can I make this ahead of time?
You can assemble it, wrap it tightly in plastic wrap, and keep it in the fridge for up to 4 hours before baking. Just brush the egg wash right before it goes into the oven.
What other fillings work?
Sweet peppers, onions, and mushrooms are great additions. Just make sure you sauté the vegetables first to remove the water, otherwise, you get a soggy stromboli.
