Stromboli is an Italian-American dish that consists of rolled or braided dough filled with various Italian cheeses and cold cuts. Pizza dough is often used as the base, but the fillings can vary depending on personal preference. Some popular options include mozzarella cheese, ham, salami, and pepperoni. It’s often served as a snack or lunch option, and is popular among both kids and adults.
The origin of stromboli is not definitively known, but it is believed to have originated in Philadelphia as an Italian-American invention. Some also speculate that it was named after the island of Stromboli or the film of the same name. Regardless of its origins, stromboli is a tasty and versatile dish that can be enjoyed by many.
In my experience, part skimmed mozzarella slices work better than fresh mozzarella in stromboli, as the extra moisture in the fresh cheese can make the dough soggy on the bottom. I also like to add some spicy capocollo or salami to the mix, but you may want to avoid spicy cold cuts if serving to children. Other meat options include ham, cured salami, or pepperoni. As for cheeses, I like to use a combination of Provolone Piccante, Low Moisture Mozzarella, Fontina, and Asiago.
For a bit of added flavor and nutrition, I sometimes like to include marinated artichokes, roasted peppers, and chopped kalamata olives in the mix. Just make sure to drain the veggies well and pat them dry before adding them to the stromboli to prevent the dough from becoming soggy.
Stromboli is a great dish to have on hand when entertaining a large group or when the kids are looking for a tasty snack. It’s easy to assemble and can be customized to your liking with various meats, cheeses, and veggies.Print
Deborah Mele is a self-taught cook whose passion for Italian cuisine began after living in Milan, Italy for 8 years. Although not Italian by birth, she became a true Italian by heart and palate. Deborah created her Italian recipe blog ItalianFoodForever.com 12 years ago to share her passion for Italian food. During her various travels throughout Italy, Deborah fell in love with the central Italian region of Umbria so when they retired, Deborah and her husband bought two farmhouses there where they now reside for six months a year and run a farmhouse rental for guests and give cooking classes.