This simple stromboli recipe is like a rolled pizza, perfect for dipping and indoctrinating. Season, top, roll, bake.
- smell: Salty, tacky and slightly crispy, blending Italian seasoning.
- Swap: Make a DIY bar and let everyone add their favorite toppings.
- Tips for saving time: Quick preparation with pre-made pizza dough and pre-shortened cheese.
- Suggestions: Serve with a warm marinade sauce dip and a fresh side salad.
- freezing: Assemble, tightly wrapped and frozen unbaked for a later meal.
Steborly and Calzone
Roll up the strombolis and fold the cal into half-month shape, but both have the same ingredients, although calzones usually have ricotta cheese.
Ingredient Tips for stromboli
- Dough: Buy or make your own homemade dough.
- Sauce: Use marinara sauce or homemade pizza sauce and feel free to adjust the amount of Italian seasoning you use. Throw some red pepper flakes to kick the fire.
- Toppings: Anything on the pizza can be done in stromboli. Pepperoni, ham, olives, onions, diced bell peppers and mushrooms can be rolled up in stromboli.
Helpful tips
- Put everything together with lots of melted cheese.
- Wash the ends with eggs to make sure the fill doesn’t leak out, which will crash the stromboli.
- You can cut small gaps on the top of the stromboli to allow the steam to escape while baking. This also helps the shell stay firm.
- Egg washing is important for sealing the top and ends of the stromboli and creating a golden color on the top. You can also mix melted butter or garlic butter for extra flavor.
- Be sure to let the cooked stromboli rest and firmly before slicing.
Storage Stromboli
- If using vegetables, cook first, cool and chop so they don’t get soaked.
- Be ready to go forward and cover the refrigerator with plastic wrap for a day or two until ready to bake.
- Place the remaining stromboli in a covered container in the refrigerator for up to 4 days and cool the slices in an air fryer or microwave or reheat them.
- Wrap the slices in plastic wrap and freeze them in a zipper bag for up to a month. They will thaw at lunch time, ready to eat or reheat.
More pizza-inspired recipes
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Stromboli Recipes
This juicy stromboli recipe comes with three meats, cheese and sauces that are wrapped in a crispy pizza dough.
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Preheat the oven to 350°F and line the baking tray with parchment paper.
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On a slightly floured surface, roll the pizza dough into a rectangle of about 12 x 16 inches.
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Sprinkle marinara sauce over the pizza dough, leaving a 1-inch border around the edges and a 3-inch border on the long border away from yours.
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Sprinkle 1 cup of mozzarella cheese over marinara sauce and add ham, salami and pepperoni. End the remaining cheese.
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Roll up the pizza dough tightly, be careful not to push out the toppings. Stop before reaching the end.
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In a small bowl, whisk the eggs, water, Italian seasonings and garlic powder. Brush the mixture over the edges to meet pizza dough and pinch them together.
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Place the seams of the stromboli side down on the prepared baking sheet, sealing side down, and wash brush with eggs.
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Bake for 24-28 minutes until golden brown and slightly puffed. Let it rest for 5-10 minutes before slicing.
- Add your favorite pizza toppings. If using vegetables, cook first and cool to remove excess moisture.
- A cake that can be washed with melted butter or garlic butter instead of egg-washed.
- Cover and store leftovers in the refrigerator for up to 4 days, or wrap individual slices in zippered bags for up to 1 month.
Calories: 239 | carbohydrate: 17g | protein: 12g | Fatty: 14g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Trans fat: 0.2g | cholesterol: 47mg | sodium: 836mg | Potassium: 126mg | fiber: 1g | sugar: 2g | Vitamin A: 145IU | Vitamin C: 0.5mg | calcium: 79mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, lunch, main course, pizza
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