Be sure to try my Italian Sausage Pasta recipe next!
Stromboli Recipe
If making Homemade Stromboli intimidates you, that ends today! You’ll be surprised to know that this recipe is actually super easy to make! You’re essentially rolling toppings up in pizza dough and baking it! Easy-Peasy! This recipe demonstrates how to make classic Italian stromboli, but filling options are totally up to you and very flexible. I’ve outlined how much meat and cheese to use so that you are free to take control! Be sure to check out my PRO tips below as well as information on how to make this ahead of time and even how to freeze it! I’ve got you covered!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Roll out the dough into a 10 x 16-inch rectangle. Brush with melted butter, garlic, and a little pizza sauce. Leave a 3-inch gap on one side and a 1-inch gap around the other sides. Add fillings and roll tightly, keep the fillings from rolling forward. Tuck the outer edges underneath to seal. Brush with egg wash and sprinkle with Parmesan and parsley. Bake at 400° for 25 minutes.
Pro Tips
Using Store Bought Dough: 1 lb. of store bought pizza dough may be used in this recipe, however nothing beats my homemade pizza dough recipe and it’s really easy to make. It’s also very sturdy and holds fillings very well. Mozzarella: Low moisture, whole milk mozzarella shredded from a block is best. I use Dragone. Bagged shredded cheese won’t melt as well. Avoid fresh mozzarella for this, it’s too wet. Filling: This stromboli has 1/2 lb. of meat and 3/4 lb. of cheese. (1 + 3/4 lbs. of filling total.) Scroll down for some WONDERFUL filling ideas! Rising: If your dough needs a nudge rising, try these tricks: Oven: This trick works great! While your yeast is sitting in the warm water, heat your oven to 200° for 2 minutes, then shut the heat off. Place your covered bowl of dough in the oven and shut the door to trap the warm air inside. Let it rise! Microwave: Fill a glass measuring cup with 1 cup of water and microwave for 2 minutes, until boiling. Remove the water and replace it with your covered bowl of dough. Close the door right away. The residual heat will allow your dough to rise.
Make Ahead Method
Dough only:
Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag. Refrigerate for 3-4 days or freeze for 3-4 months.
Whole Stromboli:
Refrigerate: Prepare stromboli as outlined. Cover and refrigerate for up to 8 hours. Make sure you use minimal sauce. The less moist the fillings are, the better. Freeze: Prepare stromboli as outlined but don’t add egg wash or cut slits. Sprinkle with flour and carefully wrap with plastic wrap, then with foil. Freeze for up to 3 months. Thaw in refrigerator for 24 hours, still wrapped. Add egg wash/cut slits, bake as outlined.
Stromboli Filling Ideas
The filling ideas for stromboli are endless, here are some ideas to get you started! Make sure your meats are cooked and veggies sauteed or steamed:
Italian: Salami, pepperoni, provolone, ham/prosciutto, mozzarella Philly Cheesesteak: Shaved Steak, Provolone, Peppers, Mushrooms Broccoli Cheddar: Chicken, Cheddar, Broccoli Buffalo: Chicken, Bleu Cheese, Buffalo Sauce Breakfast: Sausage/Bacon, Scrambled Eggs, Cheddar, Hot Sauce Cheeseburger: Ground beef, American cheese, Ketchup, Mustard Ham: Ham, Swiss, Honey Mustard Kids: Pepperoni, Mozzarella, Pizza Sauce for dipping
Stromboli vs. Calzone
Stromboli: Rolled like a cinnamon roll, may contain sauce, serves many, ricotta not a filling. Calzone: Half moon shape and sealed like a pocket, doesn’t contain sauce, serves 1, ricotta cheese not an uncommon filling.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well. Let them cool completely, then wrap in foil and freeze. Let it thaw at room temperature for 1 hour, then reheat. To reheat: Cover loosely with foil and bake at 350° for 20-30 minutes, (amount of time depends on portion size being reheated.)
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Large, light colored baking sheet– What I use for this recipe Silicone Baking Mat– Very handy, reusable way to line your baking sheets. Cheese Grater– Always shred whole milk, low moisture mozzarella from a block! It will melt and taste much better. Chefs Knife– I have this one, great for slicing the stromboli. Mixing Bowls– These 3 sizes are perfect for the bowls needed in this recipe! Wooden Spoon– Nice and sturdy for mixing! Rolling Pin– My preferred tool for rolling out the dough. Cheese and Red Pepper Flakes Shakers– Just like the restaurants use!
