This classic Italian restaurant take-out item is easy to make at home. It’s perfect for a quick dinner or a party.
One of our favorite local restaurants is Mendicino’s. The food is great. The people are friendly and the atmosphere is like home. We’ve been going there for years!
One of my favorite things to order is their Super Stromboli. It’s like a stromboli on steroids. They are packed with meats, cheeses and seasonings and served with a side of marinara for dipping.
I used the new Oscar Mayer Old World Style Pepperoni and Salami. They come in sandwich-ready slices, including Classic Salami, Cracked Black Pepper Salami, Classic Pepperoni and Turkey Pepperoni and are available in the refrigerated-meat section at retail stores nationwide.
Oscar Mayer’s Old World Style pepperoni and salami makes for a great addition to any sandwich, but it’s also an excellent source of protein, with up to 8 grams per serving. They are a perfect option for parents and kids in lunch boxes, picnics, and anytime a family member wants a delicious Italian deli-style sandwich.
My version of the Super Stromboli pretty close to the original, I must say! All in all, it was pretty easy dish to put together too. Not bad for those nights when you want take out but just don’t feel like ordering out.
Next time, I think I’ll try adding some sauteed green peppers and onions. Or, you could even add mushrooms, olives or any other add-ins that you like.
Oh, and I used fresh mozzarella, as opposed to the pre-packaged stuff. I think it melted nice and filled the entire stromboli with lots of cheesey goodness!
This recipe makes 2 strombolis. We had some leftovers and I can personally attest that the leftovers were just as good on day two.
- Roll out one loaf of bread dough to a rectangle that is 1/4 inch thick.
- Spread pizza sauce on the entire rectangle, leaving a 1 inch border all the way around.
- Place half of the salami in single layer, covering the pizza sauce.
- Repeat with half of the American cheese, ham, pepperoni and mozzarella cheese.
- Bring the long sides together over the center, and pinch together to seal.
- Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet.
- Repeat all of the steps above with second loaf of bread dough.
- Brush the top of each stromboli with olive oil and sprinkle Italian seasoning over the top.
- With a sharp knife, cut 3 diagonal slices in each stromboli to allow the steam to escape.
- Bake at 350 degrees for 15-20 minutes, or until golden brown.
- Allow to cool slightly before slicing.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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