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Stromboli is an Italian-American dish, credited to Romano’s Pizzeria in Essington, PA, a suburb of Philadelphia. Here is my version, which was adapted from a recipe in Epicurious. This is for 4 servings.


Pizza dough for four people (from Pizza for One or for Many )

¼ cup finely grated Parmesan cheese

4 oz. thinly sliced salami

5 oz. sliced provolone cheese

2/3 jar roasted red peppers

1 large egg, lightly beaten.


Preheat the oven to 400 degrees.


After the pizza dough is fully risen, put it on a floured work surface and roll it out into a rectangle about the size of a cookie sheet. Place on the dough the salami, the provolone, the red peppers, and finally the grated Parmesan.

Roll the dough into a tube.

Place it seam side down on a piece of baking parchment on the cookie sheet. Lightly slash the top to create steam vents and apply the beaten egg as a wash. Bake for 30-35 minutes until golden.


Allow to cool for a few minutes and then cut into 8 pieces and serve with some warmed pizza sauce.


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