I’ve made Stromboli a couple times and they are so good I can’t wait to bring them for appetizers to gatherings. I do need to figure out how to cut down on the salt. The meats and cheeses are so salty. I’ll use ham and salami with the lowest sodium content I can find. Maybe a bit less cheese too.

I use my regular sourdough pizza recipe (500g flour) and divide it into 2 portions instead of 3. That seems to be perfect for Stromboli. I follow the recipe from simply recipes for layering and rolling up. I add sauce though. I’ve also made a veggie one (garlicky kale and caramelized red onion). I may try making a vegan one to bring to our next family gathering. I would need to skip the egg wash.

The first one I made I cut the slits wrong. Too diagonal. Then I did a slit for each slice, which was probably too many. Maybe one slit for every other slice is good.