Make the original wrap: A pepperoni-and-cheese stromboli Classic Strombolis January 29, 2019 More than 6 years ago By Joy Manning ...

In order for your stromboli to be on par with those at the pizza joint or Italian specialty shop, there's a step you must take so it's crispy and not soggy.

The website for the Paliani's episode lists three recipes that Irvine introduced the restaurant: the ham and pepperoni stromboli, the Carmel sauce, and the Ricotta Cheesecake.

The word “eppie” is slang for pepperoni. The stromboli is believed to have originated in 1950 in Essington, Pa., just outside of Philadelphia, at Romano’s Italian Restaurant.

I chose the "Everybody's Favorite" Stromboli -- full of cheese, pepperoni and sausage. When I say full, I mean full. The crust, an old-time Carsonie family recipe, was done to perfection.

His son, Pete Romano Jr., says the family now makes stromboli in batches of 200 at one time, with all sorts of proofings and risings for the dough. The younger Romano is proud of the results.

He urges early ordering for the Super Bowl. The stromboli at Lindsey's was chewy, cheesy and close to perfection. I ordered the regular ($7.75) with capicola, pepperoni and melted provolone.