Stromboli by any other name is still just as sweet...

Some time ago, in the middle ages (the 1950’s) an Essington Pennsylvania pizzeria called “Romano’s” was looking for something to make them stand out.  Using what was on hand (Italian sandwich meats, pizza dough and lots of different cheeses) a cross-breed sandwich/calzone was born called “Stromboli”, named after a Sicilian volcanic island. You may know it as "junk bread" or by it's common name "omm nomm nomm".

First, you will need a good pizza dough:

1 cup warm (not hot) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let this bloom until the mixture is foamy. Add half of the flour and all the salt, mix by hand until smooth. Add the rest of the flour, 1/4 cup at a time, working the dough after each addition.  The dough is slightly sticky, so don’t be tempted to add more flour here; rather turn the dough out onto a lightly floured surface and knead until smooth.

Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm place until it doubles in size.

Roll this out into a rectangle about 10x14 inches. I like to brush this lightly with some raw (green) olive oil. Just be very careful with sauces/oils at this point as you will kill your dough if you use too much. Leaving a 1” margin on all four sides lay on the goods.

For filling, you can go the traditional “grinder” route, or your favorite pizza toppings.  Here is what makes me drool (by layer, all thinly sliced):

Smoked ham
Provolone cheese
Genoa salami
Fresh Ricotta
Black olives
Pepperoni
Fresh Mozzarella

Roll this monster from top to bottom (like a sponge cake). Pinch the edges shut and seal the long side with an eggwash made from 1 egg and 1 tablespoon water. Let this rest on a cookie sheet for about half an hour while your oven preheats to 375*f.

Bake this guy about 20 or so minutes (golden brown, almost crispy.) at this point I brush it with the rest of the eggwash and sprinkle with some grated parmesan. Finish this guy to a shiny and golden masterpiece (about 10 minutes.)

Let the whole thing rest about 5 minutes, then slice into thick pieces. These are traditionally dipped into marinara sauce but mustard, ranch, or even a little garlic butter work wonders.

Use your imagination for fillings and enjoy a fake piece of Sicily!