Stromboli Bites

1. Let the frozen bread dough to soften in the refrigerator for about 8 hours, or overnight. Put the dough in a large bowl that is lightly greased.
2. Now rest the bowl in a warm location and let the dough to expand until doubled, roughly about 2 to 3 hours. Spread the dough evenly.
3. Take a large, deep skillet and set Italian in it. Put it over medium-high heat and cook until evenly brown. Drain and put to one side.
4. Preheat oven to 325 degrees F or 165 degrees C. Slightly oil a large baking sheet.
5. Knead the dough into an approximately 10x14 inch rectangle on the baking sheet. Stretch with yellow mustard and prepared Dijon-style mustard. Line the center with cooked Italian sausage, ham, pepperoni sausage, salami, provolone cheese and American cheese. Lastly, dust with oregano and basil.
6. Fold the edges of the dough in a way that they cover the fillings and pinch as one. Tuck and dash the ends. Add cornmeal and turn over so the seam side is downward.
7. Bake in the preheated oven for about 45 minutes or until it is a deep golden-brown.
8. Let it cool for 10 minutes before slicing into small bites.

Trivia

Stromboli is thought to be named after the Italian film Stromboli.

The story behind the name ‘stromboli’ is very interesting. Romano's Italian restaurant and pizzeria assert to have first utilized the name ‘stromboli’ in 1950 in Essington, Pennsylvania, right outside Philadelphia. The pizzeria owner had explored different avenues regarding "pizza imbottito" (stuffed pizza) and included ham, cotechino salame, cheddar and peppers stuffed in a bread dough pocket.

His brother-in-law-to-be proposed to name it after the movie that was the latest then i.e. Stromboli, famous for an off-screen relationship between a wedded artist, Ingrid Bergman, and a married director, Roberto Rossellini.