Another birthday, and STROMBOLI!!!!!


Twenty-nine years ago today, I was just a tad tired and stressed, which translates into the fact that my daughter, Brandi, didn’t just come bee bopping into this world easily.  However, it’s been all good since then – some unbelievably good times, with someone who I love “as big as the world”.  (You’re supposed to outstretch your arms when you say this).     Meet Miss Brandi Lynn:


A little vacay to Belize!

So it started like this – note that she had a good working relationship with the phone waaay back then:

brandi pink_Page_1

Her first horse show at Mound City KS. Cannot remember which one of my barrel horses she rode, but she won FIRST. (she was well known for riding the variety of moms barrel horses)  One of my good friends in Oklahoma painted our matching shirts….I still have them.  And Yes, that’s one of my retired helmets 🙂

brandi phone_Page_2



Kickin’ some butt in the barrel race on Ace. He turned out to be an AMAZING barrel horse for me, at first, and then won a TON of buckles, a saddle, etc., for Brandi & Brice.B & C C & B

So my little girl grew into this gorgeous young woman, and as I said on a previous birthday, hug ’em and hold ’em, cuz they grow up fast and don’t fit on your lap anymore!

My amazing friend, Linda, introduced me to stromboli (Linda McAdam style) many, many years ago.  And.  It’s.  Awesome.  In fact, Brandi and Brice would take it for lunch the following day, and finally the cooks at the school kitchen asked if they could have the recipe.  Wow…now, that’s a compliment!   To this day, it’s one of our family favorites so I am happy to share the “Connie Kaye” version here.  Unfortunately the subject of this post is in Washington, DC, so we are currently unable to enjoy it together.   Whah.  Whah.   That was my sad voice.

Stromboli is super easy and you can add what you like.  We use pepperoni, and I like to buy turkey pepperoni because of the lesser fat content, and a good sliced lunchmeat ham.  Layer away and it will be superb.  I always offer up spaghetti or marinara sauce for dipping but I like it as is.  Anytime.  Anywhere.  And if the recipe below works out for you it will somewhat mirror this, and oh man, grab it quick!



I use frozen bread dough and some simple yummy stuff inside.  My hubster  loves the all meat version so we are flexible on our strombolis 🙂 And, it evens warms up well in the microwave.  Happy birthday to my stromboli-lovin daughter, and I hope you enjoy this family favorite!

~Connie Kaye


  • Servings: 4
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Frozen bread dough
Choice of meat fillings (sliced ham, pepperoni, browned sausage)
Shredded mozzarella and/or Italian blend cheese
Garlic Salt

Spray a deep casserole dish or large bread pan (something with high sides works best) with cooking spray.  Place frozen dough in pan an cover with plastic wrap.  Let it defrost and rise at room temperature for approx. 8 hours or so.  Remove from pan and place on ungreased baking sheet.  Stretch to make a rectangle, being careful to not rip or get dough to thin in places.  Layer ham slices, then garlic salt, cheese, pepperoni/sausage, and a last layer of cheese.  Bring sides together and pinch to seal, fold ends in and seal.  Flip this over so it’s seam side down.  Bake at 375 degrees for 25 minutes or until browned to your liking.  I remove it about 10 minutes before it’s done and brush with melted butter.  Return it to the oven to finish and you’ll have a beautiful crust.






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