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Kung Fu for your BBQ…
October 31st, 2007 by


I first learned to make this bad boy at a little neighborhood pizza joint in Minneapolis called Casalenda’s. It was one of those things that was not on the menu, but if you were knew what to ask for, you just might get one. It makes for a great appetizer when sliced thin or a fantastic sandwich when cut into larger pieces. You can use any variation of meats and cheeses that you like. I like to serve a tomato-based sauce on the side like our Fire Roasted Tomato Sauce.


Roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of melted butter and lightly sprinkle the garlic powder on it. Lay the meats and cheeses over the entire dough in one thin layer. In the picture below, I will be rolling from left to right so I kept the cheeses mostly to the left so they will be in the center; this helps prevent the cheese from spewing out in the middle of baking.


Gently roll the dough up and tuck in each side underneath itself.


Place the Stromboli on a baking sheet seam side down. Brush with an egg wash and sprinkle poppy seeds on it. Cut a few slits across it and bake at 400 degrees for 30 minutes. Rolled_Stromboli_

These recipes have some of the same ingredients:


19 Responses to “Rolled Stromboli”

  1. meeso on October 31st, 2007 3:27 pm

    This looks amazing…soooo good!

    meeso’s last blog post..Spicy Shells & Cheese

  2. Lydia on November 1st, 2007 6:54 am

    Well, that is a thing of beauty! I’ll try it with some non-pork fillings, which of course might just mean more cheese…

  3. Cynthia on November 2nd, 2007 7:38 pm

    I love this! A must try.

  4. Valli on November 3rd, 2007 7:14 am

    I am left utterly speechless! This is definitely one to make!

    Valli’s last blog post..Mom & Dad’s Potato Bread

  5. Andy on November 4th, 2007 11:05 am

    Lydia, the options are pretty much endless. Turkey and swiss, a reuben with corned beef and sauerkraut. Go meatless with sauteed onions , mushrooms and green peppers with cheeses and maybe an olive tapenade.

  6. JennDZ - The Leftover Queen on November 7th, 2007 6:27 am

    Those look perfect for a party Andy!

    JennDZ – The Leftover Queen’s last blog post..WINNER of The November Royal Foodie Joust!!!

  7. Patricia Scarpin on November 8th, 2007 11:24 am

    Wow!! So many delicious things inside, I want a slice, please!

    Patricia Scarpin’s last blog post..Pasta al pesto (and another gift)

  8. Kevin on January 7th, 2008 9:02 pm

    That looks so good! Meat and cheese rolled up in a light flaky dough…mmm… bookmarked!

  9. Hélène on January 8th, 2008 12:48 pm

    Looks really good. I’ll have to give it a try. Never made it before.

    Hélène’s last blog post..A good start in the morning – Un bon départ le matin

  10. Gina on September 29th, 2008 10:02 pm

    did you work there? that was my dad’s restaurant

  11. Andy on September 30th, 2008 7:56 am

    Gina, Yes I did work there and I knew your Mom and Dad. What a small world! I was sad to see it change hands the last time I was back in the neighborhood. They truly had some of the best pizza around.

  12. Gina on October 17th, 2008 12:36 pm

    I’m trying to get my dad to open another restaurant. Hopefully someday he will.

  13. ABP on December 14th, 2008 1:22 am

    I always learn something new when visiting thank you very much!

  14. Naumann on April 24th, 2009 3:01 am

    I love this. Thanks for letting it star in its own post. Trade Show Display

  15. Jen on April 26th, 2009 11:14 am

    Wow! That looks delicious! Gotta try it soon!

    Jens last blog post..Tropical Mango Puff Pastry Turnovers.

  16. Lussier on May 30th, 2009 7:46 am

    Thank you! Nice post. All very good points. There are a few sites that I?ve registered at in order to comment, but they are few and far between.

  17. Jana H on August 21st, 2011 4:13 pm

    Just made this this weekend and it was phenomenal and easy too! I made it with your fire roasted tomato sauce and it was a perfect balance to round out the meal!

  18. For The Love Of Croissants | on September 19th, 2011 1:59 am

    [...] love baking, especially yeast based baking, give me a Strombolli or a Challah loaf, but those croissant are hard, hard, hard as was my dough!  I followed the [...]

  19. J on April 29th, 2013 5:07 pm

    I once owned Casalenda’s with my husband and I was trying to remember how he would do this at home. It’s what I thought, except I use the dough we had at the restaurant.

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