The stromboli sandwich is a relatively new food, having been developed by a Pennsylvania pizza restauranteur in the 1950s. It is different from a calzone in that the dough is topped with sauce, meat and cheese and rolled into a loaf like a jelly roll rather than folded into a turnover or pastie. The traditional toppings are meat (salami, pepperoni or sausage), tomato sauce and mozarella cheese. The biggest difference between stromboli and pizza, though, is that the dough has to go through 2 risings rather than just one. Stromboli is a "slow" food, but well worth the wait.
1 recipe of your favorite yeast bread dough or
pizza dough, or 1 loaf frozen white bread dough, thawed
1 lb. ground Italian sausage (mild or hot)
1 c. marinara or pizza sauce
1 1/2 c. shredded pizza cheese
Mix bread dough according to directions; allow to rise until doubled in bulk, about 1 hour.
While dough is rising, brown Italian sausage and drain grease. Set aside to cool.
When dough has doubled, punch it down and roll out into a 10 x 15 rectangle. Using a spoon, spread tomato sauce onto the dough to within 1" of the edges. Top with cooked sausage, then cover with shredded cheese.
Beginning with the long edge, roll jelly-roll style. Be sure to seal edges well so that the sauce doesn't leak out. Place onto baking sheet covered with parchment paper and sprayed with nonstick cooking spray.
Cover loaf with moistened towel and allow to rise until doubled, about 1 hour.
Preheat oven to 400 degrees. Bake loaf 30-35 minutes or until crust is browned and loaf sounds hollow when tapped.
One loaf makes 10 - 12 appetizer-sized slices. Consider making one or two stromboli for your upcoming Super Bowl party instead of ordering in a pizza.