This weekend is it. It's down to four teams. Two games to determine who is representing the AFC and NFC conferences in the Superbowl. I don't have a particular favorite, as my team only dreams of going to the Superbowl. I do have a team that I'd rather shove forks into my eyes than see go to the Superbowl. But, I shall keep that to myself.

This stromboli is perfect football food...Nice sized slices that can be dipped in marinara sauce. Frozen bread dough can be used, or use this recipe for quick homemade bread dough. Next time, I need to roll my dough a bit thinner or add more meat and cheese. We don't have pepperoni (in German this refers to bell peppers) like in America, so I used a peppered salami. That was really good. I also used Asiago cheese instead of provolone because of availability which was also good. But as is, I'm sure this is wicked good! Are you ready for some football?!


12 appetizer sized servings


  • 1 – 16 ounce (450 g) loaf frozen bread dough thawed (I used my recipe for quick bread dough)
  • 1/4 pound (113 g) thinly sliced ham
  • 1/4 pound (113 g) sliced pepperoni (no Americanized pepperoni here so I used a nice peppered salami)
  • 1/2 teaspoon dried basil – divided
  • 1/2 teaspoon dried oregano – divided
  • 3 ounces (85 g) sliced provolone cheese (no easy access to provolone, I used Asiago instead)
  • 1 cup (4 ounces/113 g) shredded mozzarella cheese
  • 2 Tablespoons (28 g) butter or margarine melted
  • 1 teaspoon cornmeal (optional)
  • Marinara sauce for dipping (optional)


Place bread dough on lightly greased baking sheet. Pat into a 15 x 10” rectangle. Arrange ham slices lengthwise down center; place pepperoni on top. Sprinkle with ¼ teaspoon basil and ¼ teaspoon oregano. Arrange provolone cheese over herbs and top with shredded mozzarella cheese. Sprinkle with remaining herbs. Moisten all edges of dough with water; bring each long edge of dough to center. Press edges together securely to seal. Fold ends up and over, sealing as well.

Brush dough with 1 tablespoon butter; sprinkle with cornmeal and carefully invert so that the seam side is down. Brush top with remaining butter.

Bake at 375 degrees for 20-22 minutes or until browned.

Remove from oven and place on a cutting board. Cut horizontally into slices with a serrated (bread) knife. For smaller portions, first cut vertically down the center, then into horizontal slices.

Adapted slightly from

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