Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese

[Photographs: Deborah Mele]

Notes: I chose to braid my stromboli rather than rolling it, as it gives it a very rustic presentation that always impresses. If you would prefer to skip this step, simply lay all the filling ingredients on one long side, leaving a 1 inch border, and then roll the dough into a tube shape, pinching the seams at the bottom and both ends.

Once your stromboli has been baked, wait at least 15 to 20 minutes before slicing, so the filling ingredients can cool enough to hold together. This stromboli will actually keep well for a couple of days wrapped tightly in the refrigerator. Just allow it to come all the way to room temperature before serving.

Don't worry if your braiding isn't perfect, the stromboli will only look more "rustic" and homemade. You can also make a "pizza" stromboli that children will love by using just pepperoni sausage and mozzarella with a side of marinara sauce for dipping


[Photographs: Deborah Mele]

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

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