Tuesday, February 15, 2011

Second-best stromboli

Hopefully my husband will never end up on death row, but if he does become an ax murderer, at least he won't have to waste any time deliberating about his last meal. He has already decided that it will be stromboli from Your Place (known as "YP" among the locals) in Hershey, PA.

Since we live thousands of miles from YP, I've done my best to replicate his favorite stromboli at home. My husband does love my stromboli, but I've come to accept it will never be quite as good as the YP version--primarily because I've failed to achieve the perfect crispy, yet chewy dough texture. It would probably help if I had a wood-fired oven in my house.

So here is my own take on stromboli. I call it "second best stromboli" since that's basically what it is:


1 lb pizza dough (I've tried pre-made from a store, frozen, refrigerated, good old Pillsbury, and homemade...they all turn out about the same)
approx 1/2 lb sliced ham
approx 1/2 lb sliced salami
approx 1/2 lb sliced provolone
fresh basil
1 egg, beaten
mustard (I prefer Dijonnaise)
tomato sauce or pizza sauce (for dipping - optional)

Preheat oven to 375. On a slightly floured surface, roll out dough into about a 16 x 10 rectangle. Spread a thin layer of mustard on the dough and top with basil leaves. Then add one layer each of the ham, salami, and provolone, leaving a one-inch border on the edges. Spread the mustard and basil on top of the provolone, and add another layer of meats and cheeses.

Fold the sides of the dough into the center and pinch the dough to seal. Pinch the ends of the dough and fold under. Brush the stromboli with the beaten egg, and cut about 5 shallow slits crosswise on the top of the dough (this is an important step - I once forgot to "vent" the stromboli, and it made the inside steam and turned the dough to mush).

Gently move the stromboli to a lightly greased baking sheet. Bake for 25 minutes, or until the top is golden brown.

Serve with pizza sauce on the side for dipping.


  1. Oh man, that sounds good. I want some right now.

  2. Might I also recommend Capicola instead of plain ham, and also use some mozzarella as a base layer before the meat and provolone? The Capicola makes it have a little kick... Also instead of egg, I use half a stick of margarine melted and add micned garlic and some Italian seasonings, brush the inside before I lay down the meat and cheeses and then then bush the top once it's rolled. Although the Dijon is a new idea I might just try!