Stromboli

From Boston to Philly, Stromboli is a pizzeria classic. Decidedly Italian-American, the most popular tale of origin starts with Nazzareno “Nat” Romano at his restaurant in Essington, just outside Philadelphia. Sometime in 1950, fooling around with the idea of Italy’s “stuffed” pizzas, Nat’s experiments yielded a calzone-like dish filled with cold cuts, cheese, and peppers formed into a long, closed turnover, and baked in the oven. Uniquely, the pizza sauce was served on the side and not baked within the crust. A short time later, a family member suggested the dish be called Stromboli, after a popular film at the time staring Ingrid Bergman. With their irresistible versatility and beautiful simplicity, word of the new dish grew fast, quickly popping up in “Little Italy’s” across the country. I had my first Stromboli in college from a pizzeria just a block away from Arthur Avenue in the Bronx. It was round like a beautiful wreath, with a large Styrofoam cup of piping hot marinara placed in the center. Aside from its savory, melty appeal, digging in and dipping together with a few new friends will forever make this a nostalgic bite.

 

 

Stromboli

Serves 6 to 8 as a snack, 4 as a meal

All-purpose white flour, for dusting

1 pound frozen white bread dough

½ pound deli ham, sliced medium-thin

¼ pound deli salami, sliced thin

¼ pound deli peperoni, sliced thin

½ pound deli provolone cheese, sliced medium

16-ounce jar mild banana peppers, drained and patted dry

1 egg white, beaten

1 tablespoon dried oregano

2 tablespoons grated Parmigiano-Reggiano

Warm marinara sauce, for dipping

 

Place frozen bread dough on a floured baking sheet, wrap pan with foil or plastic wrap and allow to defrost overnight in fridge, at least 12 hours.

Preheat oven to 400 degrees.

Remove the dough to a well-floured surface and roll out to a rectangle about 9 by 15 inches.

Starting with the ham, shingle cold cuts to cover the entire surface of dough, leaving a 1-inch border on all sides. Repeat with a layer of salami, peperoni, and finally provolone. Evenly scatter the banana peppers over the cheese.

Carefully pull both long ends of the dough towards each other, meeting at the top center, and crimp together with your fingers to seal. Crimp each end of the Stromboli in the same fashion to seal completely. Using two spatulas, carefully return the Stromboli to the lightly floured baking sheet.

Cut three 2-inch slits along the top for steam to escape. With a soft brush, completely cover the top and sides of the Stromboli with the egg white. Even sprinkle the oregano and grated cheese over the top.

Bake on the center rack for 18 to 20 minutes until golden brown. Cut crosswise into 1½-inch thick slices and serve with a side of warm marinara sauce for dipping.