Fennel Sausage, Salami & Mozzarella Stromboli - 4 Pack

Chef Nancy Silverton’s signature Stromboli is stuffed with sausage, mozzarella, salami, and Fresno chilies, and topped with sesame seeds. It arrives with a side of fresh tomato sauce for dipping!

Acclaimed chef Nancy Silverton worked with culinary icons including Jonathan Waxman and Wolfgang Puck, and co-founded the hugely influential Campanile and the iconic La Brea Bakery, before opening the doors to Osteria Mozza in Los Angeles in 2007. Mozza has repeatedly been named one of the very best Italian restaurants (and restaurants in general) in all of LA, and Silverton has since gone on to open additional restaurants including Pizzeria Mozza and chi SPACCA. Silverton has mentored and inspired an entire generation of chefs, and she’s won countless honors, including the 2014 James Beard Award for Outstanding Chef.

More Details

This package serves 4 people and includes:

  • 4 Fennel Sausage, Salami, & Mozzarella Strombolis
  • Tomato Passato (1.8 lbs.)
  • Each Stromboli weighs Approx. 14 oz. and measures 8″ × 3″
  • Choose to add more!

Add On Options Include

  • 2 logs Chocolate Chip Cookie Dough (each weighs 1 lb. and makes 12 cookies)
  • 12 Garlic Knots (each 3")


  • Stromboli & Tomato Pasasto – Flour, Sesame Seeds, Fennel Seeds, Pork, Garlic, Tomato, Canola and Olive Oil, Cheese, Fresno Chile, Salt

Add Ons

  • Chocolate Chip Cookie Dough – Eggs, Flour, Chocolate, Butter, Sugar, Vanilla
  • Garlic Knots – Garlic, Butter, Flour, Canola and Olive Oil, Salt

Instructions / Storage

  • This package ships frozen with dry ice
  • Dry Ice may dissipate in transit, product may thaw
  • Upon arrival store in the refrigerator or freezer
  • May be kept refrigerated for up to 1 week and frozen for up to 1 month

To Serve


  • If frozen, defrost overnight in the fridge or on the countertop for 2-3 hours
  • Preheat oven to 350 F
  • Place tray directly on the rack in the oven
  • Bake for 25-30 minutes until heated through
  • While stromboli is cooking, open up the tomato passato and pour it into a small sauce pan
  • Heat on low until heated through
  • Serve stromboli and sauce together

To Serve: Add On

Cookie Dough

  • Defrost cookie dough in the fridge overnight
  • Preheat oven to 350 F
  • Line a baking sheet with a silicone mat or parchment paper
  • Portion the cookie dough into 1 oz. rounds
  • Place the cookie dough on the sheet, spaced 2 inches apart
  • Flatten slightly with your hand
  • Bake for 8-10 minutes until lightly brown around the edges (undercook for a softer cookie)
  • Optional – Sprinkle each cookie with flaked sea salt before baking

Garlic Knots

  • If frozen, defrost overnight in the fridge or on the countertop for 2 hours
  • Preheat oven to 350 F
  • Place tray directly on the rack in the oven
  • Bake for 15-17 minutes until heated through
Download Storage and Prep Instructions

Shipping Details

  • Chef Nancy Silverton ships Wednesday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

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I was delighted to see Chef Silverton's offerings on Goldbelly. The food was spectacular, packaged brilliantly (easy to freeze half for a second night), instructions were spot-on and the garlic knots - OMG. In a word, perfectto!!
Hal L. - Carmel, CA