I love Stromboli, however, it seems like it would be really hard to make my grandmothers.
My grandmother makes everything by hand which comes with retirement and time. You can use your favorite dough recipe for this if you would like, however, I pick up a can of Pillsbury most of the time or even a frozen bread log that I thaw, allow to set, and roll out. This is up to you entirely.
Once you figure out the best dough for your Italian Stromboli delight and roll it out to a thin flat surface. For each Stromboli you will need a section of dough that is 12 inches in diameter circular dough. When making Stromboli's you can pick what you put inside however, picking the originals always please my pallet. I layer it up with Cappicola, Genoa Salami, and topped off with Mortadella. The cheeses are really up to you something that melts so you have that lovely pull when you bite into it. Mozzarella works like a charm, as well as, provolone. I like to put the pizza sauce on the bottom lightly layer a few slices of meat. Do not put to much topping in your Stromboli so you can close it but you can make it meaty as you can. When layering the meat and cheese I brush a little pizza sauce between them. This makes it moist and delicious. My grandmother use to put green and red peppers along with thin slices of white onion for a little Stromboli with some ZEST!!!!
Now comes the fun part! You roll your dough into a log shape then you will need to seal in those Italian flavors in by folding the corners in towards the center in a triangle formation.
For some added luster to the bread (I think this is where my grandmother got the homemade taste from) take an egg that is beaten with a little parmesan cheese mixed in and brush over the Stromboli then you make your signature slits (three angled cuts on the top portion).
Bake at 350 degrees Fahrenheit and bake for 30 minutes. You can also skip the baking and freeze these bad boys for a later date.
Happy Eating folks and please comment with your own variations!!