Stromboli is always a hit at my house!  My kids love pizza and Italian food but they don’t particularly love tomato sauce.  This Stromboli recipe calls for a garlic parmasean olive oil mixture spread on the inside and optional tomato/pizza sauce for dipping (perfect for picky tomato sauce eaters).  I actually made a couple Strombolis for New Year’s Eve this year.  I had all sorts of “toppings” and made half of each Stromboli something different to suit the different tastes in the family (although the common denominator was, of course, pepperoni and cheese!).  I’ve used this recipe for years and it works well with any ingredients that you choose for the inside (you can borrow ideas from Carsonies Stromboli & Pizza Kitchen!).  I’m categorizing Stromboli as a main course and an appetizer….it’s versatile for any meal or party.  I know the Superbowl is still a few weeks away but I thought it’d be great to get this recipe out there and on your radar if you are thinking ahead about your Superbowl snacks, which are clearly the best part next to the commercials.  And if you are like me, January has ushered in a healthy eating phase so I’ll be excited to cheat a bit on Superbowl Sunday.

Classic Stromboli (Serves 3-4 or 10-12 slices)

Ingredients:

1 loaf (1 lb) frozen bread dough, thawed

2 eggs, separated

1 tablespoon grated or shredded parmesan cheese

1 tablespoon olive oil or vegetable oil

1 teaspoon minced fresh parsley (you can use dried, but fresh is preferable)

1 teaspoon dried oregano

1/2 tespoon garlic powder

1/4 teaspoon pepper

Options for inside of the Stromboli (use all or just a few but definitely include the cheese):

8 oz. sliced pepperoni

10 slices of hard salami

1 can (4 oz) mushroom stems and pieces, drained

1/4 -1/2 cup bannana peppers

1 medium green pepper, sliced or chopped

1 can (2 1/4) oz. sliced black olives, drained

(other options: cooked diced chicken, diced tomatoes, artichoke hearts etc.)

2 cups (8 oz) shredded mozzarella cheese

1 can (15 oz.) pizza sauce

Directions:

On a greased baking sheet, spread out dough onto a large cookie sheet about 15 in. x 10 in. (this takes some pushing and prodding to stretch the dough out).  In a small bowl, combine the egg yolks (set aside the egg whites for use later), parmesan cheese, olive oil, parsley, oregano, garlic powder, and pepper. With pastry brush, brush mixture evenly over all of the dough. Layer all preferred toppings and finish with mozzarella cheese.  Roll up, jelly roll style, starting with a long side; pinch seam to seal.  Place seam side down; brush top with leftover egg whites.  Do not let rise.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Warm the pizza sauce; serve with sliced Stromboli.