Easy Stromboli, An Oldy, But A Goody

I was recently visiting to my mom. While I was there she offered me some lunchmeat because she had opened a 5 lb package and was concerned they wouldn’t be able to eat it all before it went bad. I took some, but it also reminded me of a recipe she made when we were kids. She would make homemade stromboli with refrigerated bread dough, lunch meat, sliced cheese and mayo.

I always enjoyed it and since she had given us some lunchmeat, I decided to try it for my family. I didn’t have any refrigerated dough, but I did have a “batch” of my Artisan Bread dough in the freezer. I was able to mix an old favorite with a new favorite and it worked perfectly.

I thawed the dough out that afternoon. Then instead of rolling the dough in flour, I greased the counter with oil from my Pampered Chef sprayer. Once I rolled it in the oil and “oiled” my hands, I put it on a greased cookie sheet and stretched it out. Then I put a layer of lunch meat across the middle, then some mayo, then a layer of sliced cheese, then a repeat of each layer. Then I pulled the dough over the filling and pinched the ends over the top and together. I sprayed some oil on top and sprinkled it with some garlic seasoning. I preheated the oven to 450. Then I baked the Stromboli for 20 minutes. You can slice it with a pizza cutter or a large knife. My husband and youngest loved it. My oldest is not a huge fan, but she’ll eat it! Since she seems to be randomly becoming a bit of a picky eater, I don’t worry too much when she doesn’t like something currently. The thing I really like about this recipe is that it is quick and easy to put together. The bread dough is simple to mix up, although it does have to sit for 8-24 hours to be ready. If you have some in the freezer though, you just have to thaw it, or you can plan ahead and mix it up the night before. It is also a very versatile recipe. The most we’ve changed it was to add onions last night when I made it for the third time this month! But, you could use italian sausage, tomatoes and mozzarella, or you could do pepperoni and colby/jack cheese shredded or sliced, or even a veggie version with mushrooms, peppers, onions and provolone.

Stromboli Recipe:

Refrigerated bread dough or Artisan Bread dough

8 slices thick cut lunchmeat

6-8 slices of American cheese

4 tablespoons mayonnaise

Garlic Powder/Salt

Directions:

Grease cookie sheet.

Push dough out on the cookie sheet into a rough rectangle.

Lay 4 pieces of lunchmeat across the middle, overlapping slightly.

Spread 2 tablespoons of mayo over meat

Lay 3-4 pieces of sliced cheese over the mayo, overlapping slightly