Stromboli With Soppressata, Provolone, Spinach & Peppers
You may be asking yourself exactly what is a Stromboli and how is it different from a calzone, but to be honest they are really pretty similar. A calzone is more of a one person serving stuffed closed pizza, somewhat like a pizza turnover, while a Stromboli is usually a multi-serving rolled stuffed sandwich. Both do use pizza or bread dough, and both are stuffed with many of the same toppings used on pizza.
The origins of the Stromboli are uncertain, but it is a 20th century invention that became a staple in Italian-American restaurants across the East Coast. I haven’t made a Stromboli or a rolled stuffed baked sandwich for a number of years but I recently had a craving for something different from the usual sandwich. After looking through my refrigerator and pulling out a variety of ingredients I had on hand, my Stromboli was born. I will admit, that although I normally make my pizza dough from scratch, I picked up a ball of whole wheat pizza dough from a local bakery to use and it worked out really well and really saved a lot of time. There are a number of different ways to roll the Stromboli, but I find it easiest to simply roll my dough into a rectangle, lay down the stuffing ingredients over half, and then fold the other half of the dough over to cover the ingredients. I then pinch the edges to seal the Stromboli, turn it over to tuck the seams under, and bake.
You can really use a variety of ingredients to stuff your Stromboli, but I usually mix meat, cheese and a vegetable or two as I did in my version shown in the photos. I like my Stromboli both warm and cold, and it really is great as finger food for parties when entertaining.
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