Romano’s Stromboli Baking Instructions
March 13, 2007
If you’ve taken a partially baked frozen Stromboli home or ordered via mail, you can get the same taste by following these simple baking instructions.
Original Stromboli
- Preheat oven at 450.
- Lay stromboli on cookie sheet.
- Cook for 15-20 minutes wrapped loosely in foil – cook unwrapped last 5 minutes.
Pepperoni Bread – Broccoli or Spinach Stromboli
- Cook 450. For 10 – 15 minutes.
Now… enjoy!
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1. We Sell Frozen Stromboli!&hellip | March 16, 2007 at 7:08 pm
[...] of your own home. We partially bake our Stromboli and freeze them. We ship our Stromboli with complete baking instructions. And we’ll ship [...]
2.
romanostromboli | March 16, 2007 at 8:02 pm
just a comment about the difference between a real stromboli sandwich and the stuff most all other businesses are passing off as stromboli…” pizza shops” for the most part are little stores …that may be able to put cheese , sauce, and toppings on a pie shell ..but they don’t know much about the art of baking…what that usually means for the consumer..is what I refer to as .”heated dough”…or “flopped over pizza”..that is not a stromboli…and as any one knows that has tried it….it takes time to make bread….there is a big diffence…” Romano’s Stromboli ” is the “Original Stromboli ” and is still being made the exact same way it was made by my grandfather Nazzereno Romano , back in 1950…In fact..we still Have some of the same staff helping us put them together…over 57 years of stromboli baking…..it makes a difference , I promise you…you can see our complete menu at….. http://www.romanostromboli.com or at http://www.yourhometownpages.com ( enter our code number: 0293 ).have a great stromboli day. pete
3. Romano’s Stromboli &hellip | April 3, 2007 at 5:06 am
[...] of your own home. We partially bake our Stromboli and freeze them. We ship our Stromboli with complete baking instructions. And we’ll ship [...]
4.
pete romano | April 11, 2007 at 4:53 am
It’s 5am wednesday, and I am in the kitchen preparing for the day. I have an order going out at 11:ooam for 42 large pies, a delivery to the philadelphia airport. We are so close to PHL (less than 1 mile) actually more than 1/2 the PHL airport is in Tinicum Twp. Anyway,…I am thinking about grandpop (Nazzereno Romano). Grandpop past away when I was only 9 years old (1963). He really couldn’t speak english that I could tell as a child (although my family said he spoke “broken english”). When I would be at His home which was and still is on the same property as the restaurant. Some of my best memories are in his kitchen in the house. Although Nazzereno was a stone mason by trade , He was a fantastic chief can could do amazing things with food. Some of His best meals were prime rib, Italian soup ( with the littled meatballs) Baked rigatoni, veal scalopine ( which we still offer in the restaurant) In those days, 1950-1960, the only way you could offer any of the italian food items we sold was that eveything had to be homemade. Grandpop used to love to serve me fresh fruit , golden delicous apples we one of his favorites . He used to show off peeling the whole skin of the apple off in one piece and then cutting it in slices to make it easy for me to eat. I think most of the comunicating we did went something like that..we talked in gesture and hand signals. Even then at the age of maybe 6 or 7 years old , grandpop would be showing me how he mix the dough for strombolies, whiich had to be done completely by hand (no electric mixers). I used to watch him make the meatballs , and Italian sausage we used for dinners, as well as the pasta noodles all by hand. I beliieve our first stromboli appeared on the menu for something like .35 cents…large pies were .40 cents..and small pies were .20 cents. Of course this pre-dated me by about 4 or 5 years as I didn’t come along till 1954. But my dad still has some of the old sign boards and menu’s from those days. You have to realize that the average salary at that time was probably about $20 to $40 per week. Well I better get back to work….those pizzas are waiting. have a great stromboli day! pete