I've been making stromboli since I used to live in NYC because it was easy to transport on the railroad to my parents' home in Plainview. One year I bought home pastries for the holidays and the trains were so crowded, the box got tossed around during the commute and they were ruined. I wanted to find something I could make that was easy to carry. I found stromboli. Over the years I have perfected the recipe and now make several at a time for family and friends who ask for it. Three ingredients: 3/4 lb. hard salami sliced medium, bag fresh spinach, and 1.5 pounds of grated mozzarella cheese, all wrapped in fresh pizza dough. Roll out the dough, layer the ingredients: salami, spinach and mozzarella, and roll tightly. Punch a few holes in the bread, and use an egg wash before putting in the oven for 35 minutes at 350 degrees until lightly browned. This recipe will make a long bread that will serve up to 20 as an appetizer if you cut them 1 inch in thickness and again in half.
