Stromboli (Stuffed Bread)

Stromboli is what happens when a deli sandwich and a pizza make a baby. Layers of hard salami, capicola, provolone, and shredded mozzarella get rolled inside frozen bread dough, sealed up tight, and baked until the crust is bronzed and the cheese is molten inside. The dijon mustard streak is the move that separates a great stromboli from a mediocre one. It cuts through the richness of the cured meats and keeps every bite bright instead of greasy. Parmesan, oregano, and seasoned salt sprinkled directly onto the cheese melt into the filling and season it from within, so the dough stays clean and crisp on the outside. This is sliceable party food that holds together cold the next day, which makes it just as good for game-day spreads as it is for a fast dinner with a green salad.

Pro Tips

• Thaw the dough fully and let it relax for 10 minutes before rolling. Cold dough fights back and tears.
• Keep the filling 1 inch from the long edges so you have clean dough to seal. A wet seam holds; a dry one pops open in the oven.
• Place the loaf seam-side down on the pan. Gravity does the rest of the sealing for you.
• Cut a few diagonal vents across the top before baking to let steam escape and prevent blowouts.
• Let it rest 5 to 10 minutes after baking. Cutting too soon means cheese lava on your board.

Variations

• Swap capicola for prosciutto or thinly sliced ham.
• Add roasted red peppers, sauteed onions, or pepperoni for a meatier build.
• Make it vegetarian with sauteed spinach, sun-dried tomatoes, and ricotta in place of the cured meats.