This is a calzone, not a stromboli. Stromboli is only meats and cheeses, no sauce - my mother in law, a Philadelphian Italian (allegedly the birthplace of stromboli), taught me to make true stromboli. Try using slices of cheese instead of shredded as first layer on dough - then add meats (we use provolone then sandwich style pepperoni & ham (hubby does not like salami)); roll up like a jelly roll and seal edges. To combat grease in the pepperoni, I lay slices on paper towels and microwave for a few seconds to drain some of the grease out. I use an egg wash, but will try melted garlic butter next time. Serve sauce on side for dipping.
Was this review helpful?
0 users found this review helpful
This is a calzone, not a stromboli. Stromboli is only meats and cheeses, no sauce - my mother...