Back in the Fall of 1992, I was a lowly college student and my brother was living on the Eastern Shore working for chicken magnate Frank Perdue. He lived close enough to the beach, that it was always an option to visit if I had a few days off from school.
That Labor Day, I made a visit with a few friends. The weather might have been a wash out, might have been Hurricane Andrew, but the Stromboli was off the charts delicious. It literally seemed like it took him hours to make this Stromboli, he is a perfectionist, after all. But when it was finally finished, it was amazing.
We didn’t have cell phones back then, but I am absolutely positive it was Instagram worthy. After all these years, the recipe is still in my recipe book. A treasured, hand written, piece of the past.
And it is absolutely still delicious.
Stromboli
1 loaf of frozen Rich’s dough thawed (but any store bought or homemade dough will work too)
Mustard (I mix with a little mayonnaise and spread evenly on the dough)
1/2 lb. of Ham
1/3 lb. of American Cheese or Cheddar Cheese
1/3 lb. of Hard Salami
1/4 lb. of Shredded Mozzarella
a sprinkling of Parmesan Cheese
Oregano
Black Pepper
Flatten dough into a 15 x 10 rectangle. Place items in order: mustard, ham, American cheese, salami, mozzarella, parmesan, oregano and black pepper. Seal tips tightly. Cut several diagonal slits on the top of the dough loaf. Season top with additional parmesan and oregano. Bake at 350 degrees for 30-40 minutes. Serve with a side of your favorite marinara or spaghetti sauce.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.
SaveSave
SaveSaveSaveSave
SaveSave
SaveSave
SaveSave
SaveSave
SaveSave