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Easy Classic Stromboli
It is so hard to make something for lunch or dinner when kids are so picky. (or in my case, me.) This recipe is something that everyone will love. If you are serving it for a weeknight dinner or for a get together at your house, this will be enough to feed a crowd or have fantastic leftovers for the next day. This is also another recipe that you could really adapt to you and your family’s liking. You could load it up with cooked veggies instead of meat to make a vegetarian option.
Wanting to make a new and indulgent meal for Easter, I decided to make Stromboli! I guess the fact that I am Italian helped me to decide on this one because I do understand that it is slightly strange to make for Easter. It is not waistline friendly and what better excuse is there to indulge than a holiday?
When I was a kid, Easter was a big a holiday in our house. I would always wake up to a huge Easter basket, floral dress, and plastic eggs filled with candy hidden all around the house. Then I would put on my cute new dress and we would go to brunch. The one thing that I always remember eating was baked ham and scalloped potatoes. Although this meal reminds me of Easter, I wanted to start making new traditions for myself. My mother and I also used to always watch the 10 commandments and eat this meal. That was our little tradition.
Last year I wanted to try something different. It was the first year that I made the Stromboli and it was amazing! I also watched the newer version of the 10 commandants, Exodus. This will now be my new Easter tradition. Not having kids makes the holidays a bit boring in our house. I mean, my cat does watch me color Easter eggs! Although I do not have kids, I still want to find my own traditions to look forward to each year. My Easter's are now filled with good movies and yummy food!
2 frozen loafs of white bread, thawed
1/2 lb Pepperoni
1/2 lb Deli hard salami
8 oz Provolone, sliced
8 oz Mozzarella, shredded
Marinara sauce for dipping
Preheat oven to 375. Roll each loaf into a rectangle about 8 X 12 inches. Lay out sliced of provolone on rolled out dough leaving about an inch and half border. Lay salami slices, slightly overlapping, over the cheese. Now, do the same thing with the pepperoni. Sprinkle on mozzarella. Fold in shorter sides and roll. Place on a greased baking sheet, seam side down. With a knife, slice about 4-5 vents on top of each Stromboli. For a prettier and shinier crust, brush with egg wash. You can also sprinkle with some parmesan, Italian seasoning, or kosher salt. Bake for about 25 minutes or until browned and dough is cooked through. Slice into 8-10 slices and serve with marinara for dipping.
