Stromboli are stuffed Italian breads. When I was growing up, our family called this ReRe’s Breads. ReRe was my late great-aunt Marie, and these breads were her specialty. One of my favorite memories as a kid was making these with her. When I was a young girl, she lived down the block from me in Sheepshead Bay, Brooklyn. She would take me to the Italian market and we would go to the deli section. She would always ask for “the ends” of the meat. “The ends” were hard to cut into nice slices, so usually they could not be sold. For ReRe this was a score because she got “the ends” for free or a discounted price and she loved a good deal. Sometimes if she couldn’t get the cold cuts she would stuff her breads with escarole and olives, other times she would do spinach and mozzarella. Regardless of what she put in these breads, they were spectacular. So you can definitely be creative with the ingredients. ingredients below and full recipe is in my cookbook and on my website www.miciamammas.com Ingredients Makes three loaves ¾ Pound Genoa Salami, Sliced Thinly and Chopped 1 Pound Sweet Sopressata, Sliced Thinly and Chopped 1 Pound Hot Sopressata, Sliced Thinly and Chopped 1 Pound Low-Moisture Mozzarella, Diced into Tiny Cubes ¾ Pound Mild Provolone, Sliced Thinly and Chopped 3 Pizza Doughs (about 1½ Pounds Each) 1 Egg, Beaten ¾ Cup Sesame Seeds #stromboli #stromboli🌋 #stuffedbread #snack #partyfood #fourthofjulyweekend #easyrecipeideas #easyappetizer #youcancook