Homemade Stromboli

I first learned to make stromboli in High School Home EC. class many moons ago. I was surprised when I brought my leftovers home and my dad loved it. It just didn't seem like his kind of meal, but it was and I have made it many, many times over. It's one of those recipes that has served me well. It's adaptable, always tasty and it makes a ton. I like that this recipe makes a lot because as good as it is hot out of the oven, it's just as good *if not better* the next day cold for lunch. Or breakfast. Or a midnight snack. I'll not judge you if you want to eat this all the time, it's really that good.

Have I mentioned that it's simple as well? Other than the bread dough portion, which you can make from scratch as I opted to do OR you can buy pre-made bread dough from the freezer section, it goes together in no time at all. Oh, and it can be made in the morning and be waiting for you at dinnertime. Nice, huh?

Stromboli

makes 2 large loaves

1- 2 loaf recipe of bread dough

8 slices provolone cheese

8 slices Swiss cheese

1 cup (or more) shredded mozzarella

1/4 cup (or more) grated Parmesan cheese

1/2 cup (or more) sliced dry Italian salami

1/2 cup (or more) sliced pepperoni

8-10 slices ham (I like thin sliced black forest in this)

4-6 Tablespoons grainy or Dijon mustard

Roll out 1/2 the bread dough into a 18 in x 8 in rectangle, short side facing you. Spread 2 -3 Tablespoons Dijon or grainy mustard down the middle. Lay 1/2 the provolone cheese down the mustard. Layer 1/2 the salami slices, followed by 1/2 the Swiss cheese. Top that with 1/2 of the ham, 1/2 of the mozzarella, 1/2 the pepperoni. Sprinkle 1/2 the Parmesan cheese on top. Now you should have about 4-6 inches of bread dough sticking out on each side of the meat/cheese. You're going to make horizontal slices in that dough about every 2 inches on both sides all the way to the other end. Starting at the end closest to you, fold the slices inward, overlapping them almost making a braid. When it's all closed up, transfer it to a greased cookie sheet and repeat with the other 1/2 of the dough.

Now you have 2 options, you can let it sit on the counter and raise, about 30 min to an hour depending on the temp in the house. OR you can cover loosely with plastic wrap and pop it in the fridge for up to 8 hours. Just take it out and let it sit on the counter while the oven heats up. Either way you do it, you'll bake it at 350 degrees for 30-45 minutes. Slice, eat and enjoy!

My pictures hardly do this any justice. This is the cold one that we ate for lunch today, so you'll have to imagine it all ooey and gooey and warm. :)

One of the best things about this recipe is it's ability to adapt to what you have on hand. Use what meats, cheeses and even veggies that you have on hand and have a different combination every time. Not to mention that kids LOVE it!