When I think of some of the delicious homemade food from when I young, Stromboli definitely ranks high on that list. Traditionally, Stromboli is made with thin slice pepperoni strips and mozzarella cheese. This Sunday the theme is Black Forest Ham and Monterey Jack Cheese.
The weather here in Tampa this first weekend in December was absolutely beautiful with 75+ degree sunny days and with working 45+ hours a week, finding quality shortcuts in the kitchen is what I strive very hard to do. I have to confess that I did purchase frozen bread dough which I have found to be a very viable replacement for the homemade version and works wonderfully for stromboli's!After a good refrigerator thaw and a good rise, I flour the board and give the dough a good stretching. I even use a rolling pin make it even. I then begin with a thin
layer of marinara, then ham and finally the cheese. I leave a margin of empty dough opposite from the side I start rolling. After it's rolled, I pinch the seams closed and seal up the ends. It's then placed seamed side down seam side down on a greased backing pan. 
Be sure put a few steam vents slits on the top. It's then baked for about 25-30 minutes in a well pre-heated 375 degree oven until golden brown. Don't be upset if it leaks a little. I find that that it adds to the character and taste of the stromboli.The variations you can use for the ingredients are as many as the your imagination and taste buds can conjure.
