Stromboli Sandwiches

stromboli sandwich

Mid-winter days are when a hearty bowl of soup or tray of comforting lasagna is what my body craves. While I’m trying to hit the Vitamin C and the leafy greens hard, I also think there’s something to be said for a filling meal to stave off the dark and chill. We eat our share of Homemade Pizza (which is a great vehicle for local veggies) but just now when the garden is giving me next to nothing and even my freezer is looking bare, this recipe of meat and cheese and piping hot bread is just what the menu planner ordered. A vegetarian version of this is easy to imagine. Try sautéed mushrooms, onions and green peppers or spinach. Kale and raisins would be another good combo.

Recipe inspired by


  • 1 batch pizza dough
  • 2 cups favorite marinara sauce
  • 1 8-ounce block of mozzarella cheese, grated
  • 15 slices pepperoni
  • 10 thin slices deli ham
  • 10 thin slices deli turkey
  • 1 egg
  • 1 Tbsp. water
  • 3 Tbsp. freshly grated Parmesan


  1. Preheat oven to 500°F.
  2. On a lightly floured surface, roll out pizza dough into a rectangle the size of the baking pan you plan to use.
  3. Spoon 1/2 cup marinara sauce over the dough, leaving 1/2 inch space on three sides and a 2 inch space on one of the long sides.
  4. Spread half the mozzarella across the sauce, then add the pepperoni, ham and turkey. Top with remaining mozzarella. In a small bowl, beat egg with water. Brush the egg wash on the un-sauced sides of the dough. Fold the three small sides in, then roll the dough, starting from the long side with the 1/2 inch border. Press the long, washed side of the dough into the roll at the end to seal it. Place the roll, seam side down on your baking pan.
  5. Brush the entire roll with egg wash, then make diagonal slits in the top. Shake Parmesan across top of the roll. Bake for 10 minutes. Reduce oven temperature to 375°F and bake 10-12 minutes more.
  6. Remove from oven. Cool for 5 minutes. Slice into 1-2 inch pieces. Serve warm with remaining sauce.