Super Bowl Stromboli

This might be my sister's favorite meal that my mom prepares- requested at all birthdays and special occasions. Although the original recipe is simply awesome, I have realized that the pounds of meat can be exchanged for fresh veggies and herbs. Even meat loves ohhh over the veggie version. I will share the original recipe and make suggestions for variations. Great for a full meal or a super bowl finger food.

Morgan's Stromboli

You will need:

2 loaves frozen bread dough (near the Sister Schubert rolls)

1 pound. ham, thinly sliced

3/4 pound hard salami, thinly sliced

1 pound provolone cheese, sliced

3/4 pound mozzarella cheese, grated

1 onion, thinly sliced

1/2 pound fresh mushrooms, sliced

Oregano

Basil

Thaw dough at room temperature for about 2 hours (on pkg.)

Stretch and roll each loaf to form a 6 x 12 rectangle

Saute mushrooms (in an effort to release some water)

Layer down the center half the ham, salami and cheeses, onion and sauteed mushrooms.

Overlap and mound, overlap and mound, overlap and mound...

Sprinkle with oregano and basil

Fold both sides of dough to meet in the middle

Pinch seams together

Repeat with second rectangle and remaining ingredients

Bake at 375 degrees for 25-30 minutes

Slice and serve immediately

If you want to stray from the original, here are some ingredients to add or use on their own..

bell peppers

eggplant

onion

herbs, any and all

squashes

*Be sure to saute any veggies prior to layer on dough because they contain lots of water. Raw veggies = soggy stromboli. My first attempt at veggie stromboli was pretty much a flop for this reason.

*I have also found that the simpler the better!