An easy weeknight dinner or road trip meal made with only six ingredients and packed with flavor. Your new go-to for busy nights and easy travel meals.
Equipment
- Baking Sheet
- Parchment Paper
- Small bowl
- Fork
- Pastry Brush
- Knife
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
- 1 Egg
Instructions
- *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, 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. 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 at least 10 minutes before slicing
- Enjoy!
Notes
*I love the Rhodes bread dough, which you’ll find in the freezer aisle of your grocery store. Before you're ready to assemble, thaw two loaves of your dough by placing them on a plate uncovered at room temperature for about 2 hours. If the dough is too cold, it won’t stretch and will tear as you work with it.
