My Mom’s homemade strombolis will always remind me of my Grandpa visiting when we were little. These are a labor of love and take a little extra effort in the kitchen, but they are worth it and came together much quicker than I thought they would. These are perfect for Sunday night dinner.

Let’s Get Crafty!

The following ingredients makes 8 strombolis.

Ingredients:
To make the dough using a 60 minute roll recipe:
1 1/2 cups warm water
1 tablespoon rapid yeast (I used a packet of original yeast that says it is 2 1/4 teaspoons)
2 tablespoons of white sugar
2 tablespoons of softened butter
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
3 tablespoons melted butter, optional (for the top of the rolls after baking)

Ingredients to stuff the rolls with for the strombolis:
16 slices of ham
16 slices of large pepperoni or in our case a package of the pizza slices
16 slices of hard salami
16 oz block of mozzarella (cut into 8 equal sections)


Making the Rolls:
Preheat the oven to 350

1. Using the mixer, dissolve the yeast and sugar in the warm water and let sit for 5 minutes or until foamy.

2. Add softened butter and 3 cups of the flour and mix until combined.

3. Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl while mixing and is still slightly sticky to the touch. Careful not to add too much flour.

4. Let the mixer knead the dough for 3-5 minutes until smooth.

5. Cover with plastic wrap and put in a warm spot to rise for 20-30 minutes. We like to preheat the oven and put the bowl on the stovetop surface. We also covered the plastic wrap with a kitchen towel for this part.

6. Punch down the dough and divide into 8 equal sized pieces. (Makes 20 rolls if you are doing just rolls and not strombolis.)

7. For each piece of dough, flatten it out and add to the center: 2 slices of ham, 2 slices of salami, 2 slices of pepperoni wrapped around mozzarella cheese.

We couldn’t find the large pepperoni at the store and used several of the smaller pizza slices for each stromboli.

**We rolled it out too much** Be sure to flatten the dough enough so that it will wrap around the rolled filling but not too much that there is extra dough when wrapping it up at the bottom. Doing this made the filling not be right in the middle of the stromboli.

8. Wrap them up, cover again and let them rise again for 30-50 minutes. We used original yeast rather than rapid rise so these would rise faster with the rapid rise yeast.

9. Bake at 350 degrees for 30 minutes. My Mom said to check them to see if they needed longer and ours looked just right.

Cover with spaghetti sauce when serving or have it on the side for dipping.

Thanks for stopping by! Hope you have a great day.