I love stromboli, which is hilarious considering I’m not a big meat eater - and this baby is packed with ham and salami. This recipe comes together quickly and is perfect for an easy weeknight meal and is one of my favorite recipes to make when traveling - road trip to Utah anyone?

Packed with flavor and only six ingredients, slice and eat these fresh from the oven or cool and freeze for an easy meal down the line. I love to have a few slices with a simple vegetable soup (or solo while burning my tongue and biting into them straight out of the oven). 

The ham, salami, provolone, and mozzarella melt together with the basil and oregano, inside a fluffy pocket of dough to form a salty, creamy, bite of absolute yum. This recipe is about to be your go-to for busy nights and easy travel meals.

Yields: 2 footlong stromboli loaves

Ingredients:

• 2 loaves frozen bread dough

• 1 lb ham, thinly sliced

• ¾ lb hard salami, thinly sliced

• 1 lb provolone cheese, sliced

• ¾ lb mozzarella cheese, shredded

• Oregano

• Basil

• Egg

Directions:

• Place your dough on a plate and leave to thaw at least two hours before you plan to assemble your stromboli

• Preheat oven to 375F and line two baking trays with parchment paper

• Once your dough is ready, stretch each loaf to form a 6”x12” rectangle

• Split your meats and cheeses between the two loaves, start with your mozzarella then layer your ham, salami, and, provolone, down the center of each dough rectangle, leaving a gap around the edges

• Sprinkle with healthy dose of oregano and basil - fresh or dried and top with a little more mozzerella

• Gently pull the dough out from under the filling, it likely shrunk as you assembled, and pull the sides and top together. Pinch well to close and place seam side down on your baking tray

• In a bowl, beat your egg with a splash of milk or water and brush over the top of your strombolis and cut a few diagonal slits every 2-3 inches, across the top

• Bake 25-30 minutes, until puffed and browned (like a loaf of bread!)

• Remove from oven and let cool for 5 minutes before slicing

• Enjoy!

If you love this recipe, leave a comment below and please tag @accentgolden in your posts on social!

Notes:

• I love the Rhodes bread dough, which you’ll find in the freezer aisle of your grocery store. Be sure to thaw two loaves of your dough - sit it out on a plate for about 2 hours - before you're ready to assemble, if it’s too cold it won’t stretch and will tear as you work with it