My family has officially entered the phase in which participation in youth sports has taken over our lives—practices and games dominate our afternoons, evenings, and weekends. Now, more than ever, I need fast, easy ideas for weeknight dinners (bonus points if the meal is portable).

This Stromboli recipe fits the bill. It comes together within minutes, involves only a few ingredients, and can be sliced, wrapped, and packed for an effortless picnic dinner. It also happens to keep well and is delicious the next day for lunch…that is, if you have any leftovers. Pair it with a salad or veggies and dip, because you need something fresh and healthy to counter the decadent cured meats and cheeses.

Even your pickiest eater will enjoy this dish (at least, mine does).

1 tube store-bought refrigerated pizza dough (such as Pillsbury Original Thin Crust Pizza Dough)

1 cup shredded mozzarella cheese

4-6 oz thinly sliced provolone cheese

1/4 cup shredded Parmesan cheese

4-6 oz thinly sliced hard salami

4-6 oz thinly sliced pepperoni

1 egg

1 Tbsp water

1/2 tsp dried oregano

Marinara Sauce, for serving (optional)

1. Preheat the oven to 350-degrees. Spread the pizza dough out on a baking sheet lined with parchment paper.

2. Sprinkle the shredded mozzarella evenly over the surface, leaving a 1-inch border at the top long edge of the dough. Gently press the cheese into the dough using the palm of your hand.

3. Place the salami slices in an even layer over the cheese, leaving that 1-inch border at the top of the dough.

4. Place the pepperoni slices over the salami slices in an even layer, maintaining that fore-mentioned border

5. Place the slices of provolone cheese in an even layer over the pepperoni. Leave the 1-inch border at the top (Am I a broken record? Yes.)

6. Using the parchment paper to help you, fold the bottom third of the pizza dough and ingredients up, leaving the top third exposed, like making the first fold in a trifold letter. Pull the parchment paper off of the dough.

7. Using the parchment paper to lift the already folded dough and filling, fold it once again over the top third portion of the ingredients. Peel the parchment paper away from the dough. Using your fingers, pull the exposed 1-inch border of dough up and press the edge down to seal. Pinch both open ends of the dough together to seal them shut.

8. Lift the top edge of the parchment paper up to flip the Stromboli over so that it’s seam-side down and centered on the baking sheet, then peal the paper off of the dough.

9. Beat the egg and water together in a small bowl. Using a pastry brush, distribute the egg wash over the dough.

10. Using a sharp pairing knife, cut slits into the dough to allow steam to escape.

11. Sprinkle the dried oregano over the top of the Stromboli.

12. Sprinkle the Parmesan cheese over the top of the Stromboli.

13. Place the Stromboli in the oven and bake for 20-25 minutes, until golden brown and cooked through.

14. Allow the Stromboli to rest for 5 minutes, then slice it and serve warm with marinara sauce, if desired.

🍽 If you like more meats and cheeses, by all means add them. There are no hard or fast rules when it comes to Stromboli. The amounts used in this recipe are what work for my family.

🍽🍽 Spreading pesto onto the dough before adding the other ingredients would be a delicious addition!