Stromboli(Garbage Bread)
A savory, layered stromboli filled with cured meats, cheeses, roasted peppers, onions, and pickles, perfect for a hearty snack or family meal with bold flavors.
Ingredients
Instructions
- Divide one bread dough loaf in half.
- On a floured surface, roll out each piece to a 9-inch square.
- Layer your chosen ingredients, such as cappicola, salami, cheeses, roasted peppers, onions, and pickles, onto the dough.
- Roll the dough in a tight jelly roll fashion, pinching the seam and ends to seal.
Tips & Substitutions
For a flavorful twist, consider adding sautéed spinach or mushrooms to your filling. If you can't find cappicola, prosciutto or ham can work as substitutes. To ensure an even bake, let the rolled Stromboli rest for about 10 minutes before baking. For a crispy crust, brush the outside with olive oil or an egg wash prior to baking.
Serving Suggestions
Slice the Stromboli into thick pieces and serve it warm with marinara sauce for dipping. It pairs beautifully with Italian recipes like Pasta With Carbonara Sauce or a simple green salad for a balanced meal. A glass of red wine can also complement the flavors deliciously.
Storage & Reheating
To store leftovers, wrap the Stromboli tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For reheating, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help the crust regain its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Stromboli(Garbage Bread) contains roughly 21 calories, with 1g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Stromboli?
Yes, you can freeze Stromboli before baking. Wrap it tightly in plastic wrap and then in foil. When ready to bake, let it thaw in the fridge overnight and then bake as directed. This helps maintain its texture and flavor.
What can I use instead of Provolone cheese?
If Provolone cheese isn't available, you can substitute it with mozzarella or gouda for a similar texture and flavor. Each will give a slightly different taste, but both will work well in the Stromboli.
How do I ensure the Stromboli doesn't leak during baking?
To prevent leaks, make sure to seal the edges and ends of the dough tightly. Avoid overfilling the Stromboli with ingredients, as this can also cause it to burst. A light egg wash on the seams before baking can help secure them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).