My mom's family is originally from Lancaster County, PA. Home of farms, fields and the Amish. As such, many Pennsylvania Dutch recipes were incorporated into our family fare. Red beet eggs, sauerkraut, shoo fly pie, apple butter, scrapple - they all made regular appearances at our family get togethers. Most of these won't make it on to my dinner table, but one item sure will...our family Stromboli.
This is not your typically Italian Stromboli featuring a thick chewy dough and sauce, nope, this one has a thinner, crispier dough and mustard to compliment the lunch meats. This Stromboli is perfect for when people come in to town late, stop by to watch the game or when the kids are running in and out to school events. I try to keep one in the freezer all the time, just so I have it whenever I need it.
Stromboli
Dough:
1 pkg. rapid rise yeast
1 c. warm water
1 tsp. sugar
3 c. flour
Follow the instructions on the back of the yeast package. Once the dough has risen, divide into 2 even pieces. Roll out on a cookie sheet to fit.
Filling:
1/3 lb. Genoa salami
1/3 lb. pepperoni (from the deli counter)
1/2 lb. ham
1/2 lb. mozzarella cheese
1/2 lb. provolone cheese (don't get the sharp provolone, I know that Boar's Head's is sharp)
yellow mustard
oregano or Italian seasoning
garlic powder
1/2 stick of butter - softened
Preheat oven to 375. Layer Genoa, pepperoni, mozzarella then provolone. Top with ham, then spread with a thin layer of mustard. Fold in thirds. Pinch ends. Butter top and bake until golden brown, about 20 minutes. You may want to broil at the end to get the top brown and crispy.
As I mentioned, I like to make extra 'bolis and keep them wrapped in foil and plastic wrap in the freezer. From frozen, let thaw completely then bake as normal.
So delish!!!
Ahhhh...food therapy complete!
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