Poor Boy Stromboli

My mother made this stromboli when I was growing up, and I fell in love with it. I don’t know where she learned to make it, and when I ask her now, she doesn’t remember either.

She simply called it stromboli. Since it was different from the Italian version we ordered from our local pizza shop, I started thinking of it as “American stromboli.” Only recently did I discover the more common name is Poor Boy Stromboli.

Mom always used Virginia baked ham in hers. That isn’t available where I buy my deli meat, so I’ve made it with tavern ham and Black Forest ham. Both are just as good.

I’ve always used frozen bread dough for this recipe. For decades, I’ve said, “One of these days, I’m going to try it with homemade bread.” Here we are, and I still haven’t tried it! If you prefer making your own bread dough, you can use that instead.

Making Poor Boy Stromboli

Give the frozen dough plenty of time to thaw and rise. I let mine rise once, punch it down, flip it over, and let it rise a second time before shaping it into a large oval.

Spread a thin layer of mustard over the dough. I originally used yellow mustard, but we’ve found that we like Dijon, too. Use whichever you prefer.

Layer the meats and cheeses down the center, alternating meat and cheese. There’s no particular order for the individual fillings. Overlap the slices as needed, and leave enough dough around the edges to fold over and seal everything inside.

Once it’s wrapped, place the stromboli seam-side down. Rub softened butter over the top to help it brown, then bake until the bread is done and golden.

A Few Tips for Filling and Folding

The meat and cheese slices don’t have to line up perfectly. What matters is keeping the filling together down the length of the dough and leaving a clear border for sealing. If a slice hangs too far over the edge, fold it inward. You want the bread dough to close around the filling without having to stretch it thin.

I use just a light smear of mustard. It adds flavor between the bread and filling, but you don’t need a thick coating. Yellow mustard gives it the familiar taste I started with, while Dijon is another option we’ve come to enjoy.

You can shape the dough with a rolling pin or work it out with your hands. Aim for a large oval with enough room to hold all the layers. Try to keep the thickness fairly even so you don’t end up with thin spots that tear while folding.

After folding the dough over the filling, pinch the seams closed and turn the stromboli seam-side down for baking. Take a moment to check the ends, too. A good seal helps keep the melted cheese tucked inside, where you want it.

Let It Rest Before Slicing

It’s tempting to cut into it right away, but give it about 15 minutes after it comes out of the oven. That lets the melted cheese set up a little so it doesn’t all run out when you slice it.

One loaf makes about 6–8 servings, depending on how generously you cut the pieces.

What to Serve With Poor Boy Stromboli

I love this on a fall afternoon with some chips or a small salad. My husband likes marinara sauce on the side for dipping. I enjoy it with or without, so serve a little alongside it if your family likes it.

More From My Kitchen

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Poor Boy Stromboli

Frozen bread dough filled with layers of ham, German bologna, salami, three cheeses, and mustard, then baked until golden brown.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 15 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf frozen bread dough
• 6 slices American cheese
• 6 slices provolone cheese
• 6 slices mozzarella cheese
• 6 slices German bologna
• 6 slices ham — Virginia baked tavern, or Black Forest
• 6 slices cooked or soft salami
• Mustard — yellow Dijon, or your choice; enough for a thin layer
• Softened butter — enough to rub over the top
• Marinara sauce — optional for dipping

Equipment

• baking sheet
• pastry brush or butter knife for spreading softened butter
• cutting board
• serrated bread knife
• Rolling Pin optional, you can shape the dough by hand

Method

 

1. Thaw the frozen bread dough according to the package directions. Let it rise once, punch it down, flip it over, and let it rise a second time.
2. Preheat the oven to 350°F.
3. Using a rolling pin or your hands, shape the dough into a large oval.
4. Spread a thin layer of your preferred mustard over the dough.
5. Arrange the meats and cheeses down the length of the dough, alternating meat and cheese. Use any order for the individual meats and cheeses. Overlap or fold the slices as needed, leaving enough dough around the edges to enclose the filling.
6. Fold the sides of the dough over the filling, then fold the ends over to cover it completely. Pinch the seams closed.
7. Place the stromboli on a baking sheet with the seams facing down. Rub softened butter over the top.
8. Bake for 25–30 minutes, or until the dough is baked through and the top is golden brown.
9. Let the stromboli rest for approximately 15 minutes before slicing. This helps the melted cheese set so it doesn’t run out when cut.
10. Slice and serve warm, with marinara sauce for dipping if desired.

Notes

Makes 6–8 servings, depending on slice size.

Thawing and rising time is additional and is not included in the listed preparation time. Allow enough time for the dough to thaw and rise twice.

Virginia baked ham, tavern ham, and Black Forest ham all work well. Use yellow mustard, Dijon, or your preferred mustard.

Homemade bread dough may be substituted for the frozen loaf.