clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 90 min
  • Total Time: 3 hours 45 min
  • Yield: 6 servings 1x
  • Category: Snack/Appetizer



For the dough:

  • 1 tablespoon sugar
  • 2 teaspoon salt
  • 2 packages active dry yeast
  • 1 3/4 cups warm water
  • 1 tablespoon butter, softened
  • 5 cups bread flour

For the filling:

  • 1 pound Boiled ham
  • 1/2 pound Cotechino
  • 1/2 pound Capicola
  • 8 slices American cheese
  • 2 green bell peppers, roasted and sliced

For the Marinara sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced yellow onion
  • 3 medium cloves garlic, minced
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1/4 cup fresh basil leaves, shredded
  • 1 tablespoon chopped fresh oregano
  • Kosher salt and freshly ground black pepper, to taste


To prepare the dough:

  1. In a large mixing bowl, combine the sugar, salt, yeast and warm water. Stir in the soft butter. Mix in enough bread flour to make a soft dough.
  2. Turn the dough out onto a lightly floured surface. Knead the dough by hand until the dough is soft, about 8 minutes.
  3. Lightly grease a medium-sized bowl.
  4. Transfer the dough to the prepared bowl. Flip dought to grease the opposite side.
  5. Cover and store in a warm place, and allow 30 minutes for dough to rise.
  6. Divide the dough into 3 equal sized parts. Lightly roll the dough into balls.
  7. Transfer the dough balls to a parchment paper-lined baking sheet. Allow to rise another 20 minutes.

To prepare the stromboli:

  1. Using a roller, roll each ball into an oval shape about 15×6 inches.
  2. To the center of the dough, add a layer of boiled ham followed by the Cotechino, Capicola, American cheese, roasted green peppers and a second layer of boiled ham.
  3. Fold the sides and ends tightly over the Stromboli filling.
  4. Transfer the finished Stromboli to a baking sheet. Prepare the 2 remaining Stromboli. Lightly cover the Stromboli with a kitchen towel and store in a warm dry place. Allow the Stromboli to proof 1 hour.
  5. Preheat the oven to 425 degrees F.
  6. Use a knife to make 3 diagonal slashes on each Stromboli.
  7. Lightly spray the Stromboli with water so they don’t brown too quickly while baking.
  8. Bake the Stromboli until the bread is light brown and the cheese has melted, about 35 minutes.
  9. Slice Stromboli into thin slices. Serve with a side of Marinara sauce.

To prepare the Marinara sauce:

  1. In a medium saucepan over medium-low heat, warm the olive oil. Add the onions and cook 4 minutes. Add garlic, and cook until the garlic is almost brown, an additional 2 minutes.
  2. Add tomatoes and bring to a simmer. Simmer for 20 minutes.
  3. Add the basil and oregano. Simmer for an additional 20 minutes.
  4. Transfer the sauce to a food processor or blender. Puree until smooth.
  5. Season with salt and pepper, to taste.


Watch a third-generation Romano make the original Stromboli.