Tuesday, November 23, 2021

Homemade Stromboli

This homemade stromboli recipe combines all the deliciousness of pizza, but stuffed in a warm dough pocket. Make one tonight in less than one hour!

Growing up, pizza night was always the most anticipated, so why not put a twist on that excitement by making your own Italian stromboli?

Begin this recipe with a simple homemade dough, plenty of cheese, your favorite toppings, and boom! A perfect dinner to make with the family any night of the week.

Another great twist on a classic pizza is my Cheesy Pepperoni Pizza Bombs. Poppable bites that are seasoned and baked to perfection - these will also become a family favorite.

Or, enjoy your favorite chicken parmesan in slider form! It’s a quick and easy dinner option that can be doubled for parties too.

Homemade Stromboli sliced

Homemade Stromboli - Tips and Tricks

  • Grate your own cheese! Bagged shreds contain anti-caking ingredients that prevent them from melting into the gooey, yummy pull you’re looking for.
  • Don’t roll too thin! The dough needs to be thick enough to support the weight of the topping. Otherwise, it will break apart when you try to seal it.
  • Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don’t panic! This is just fine and will not affect the flavor of your final dish.
  • How to keep everything in: Roll up your Italian stromboli along the long side, tight and compact, to form a tight seal.
  • Not super hungry? If you want to make only one at a time, simply cut the topping ingredients in half.
  • Golden-brown goodness. This is optional, but adding a brush of egg wash over the top gives the final baked product a beautiful golden-brown sheen.
italian stromboli ingredients

Serving Suggestions

If you’re a sauce lover, whip up my 5-minute marinara or even some basil pesto to dip your Italian stromboli in!

To round out your plate, add a side of this buttery garlic roasted broccoli or make a big bowl of my copycat Olive Garden salad.

homemade stromboli dough rolled out and sprinkled with cheese

Kitchen Tools You Will Need
  • Baking Sheets - Add a layer of parchment paper for easy cleanup!
  • Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
  • Rolling pin - Great for all kinds of recipes, from homemade stromboli to dumplings to pies!
  • Box Grater - As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
  • Basting Brush - Useful for everything from greasing pans to basting food.
italian stromboli rolled out with fillings on dough

FAQ - Common Recipe Questions

How do I keep my homemade stromboli from getting soggy?

Don’t overstuff it! Evenly spread out the cheese, then add a light layer of your choice of toppings.

Can I make this ahead of time?

Yes, you can prepare it up to 24 hours in advance. Build it, tightly wrap it on a baking sheet, and put it in the fridge.

When you’re ready to bake, simply take it out of the fridge and allow it to sit at room temperature while your oven preheats.

What’s the best way to reheat leftovers?

Wrap leftovers in aluminum foil and pop them back in the oven at 350°F for about 10 minutes, or until warmed through.

homemade stromboli  rolled and ready to bake

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  


Homemade Stromboli sliced and stacked



Yield: 2 stromboli (4 servings per stromboli)
Author: Donna Elick
Homemade Stromboli

Homemade Stromboli

This homemade stromboli recipe combines all the deliciousness of pizza, but stuffed in a warm dough pocket. Make one tonight in less than one hour!
Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Ingredients

  • 1 recipe Best Ever Pizza Dough
  • 2 cups grated mozzarella, divided
  • 1/2 pound sliced Genoa salami
  • 1/2 pound sliced pepperoni
  • 1 cup cooked Italian sausage
  • 1/2 cup fire-roasted diced tomatoes (drained)
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped basil
  • 1 egg
  • Freshly grated Parmesan cheese for garnish

Instructions

  1. Preheat oven to 400°F.
  2. Prepare pizza dough. Divide into two sections and bring to room temperature.
  3. Use your fingers or a rolling pin to roll out each section of dough into a rectangle - about 9” x 14”.
  4. Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2” from each side free of toppings.
  5. Add a layer of salame, pepperoni, and sausage.
  6. Add another 1/3 cup of mozzarella cheese and top with some diced tomatoes and a tablespoon each of parsley and basil.
  7. Add the remaining ⅓ cup of cheese to each stromboli.
  8. While folding in the sides and keeping everything tight and compact, roll up the stromboli along the long side to form a tight roll.
  9. Place the strombolis, seam side down, on a baking sheet.
  10. Whisk together the egg with a tablespoon of water. Brush the egg mixture over the strombolis and cut several slits across the top for steam to escape.
  11. Bake strombolis for 20-25 minutes or until deep golden brown.
  12. Brush tops with a bit of olive oil and garnish with parmesan cheese and fresh herbs, if desired.
  13. Slice into 2” sections and serve hot.
  14. Serve with marinara sauce.
DONNA'S NOTES
  1. Storage: Refrigerate in an airtight container for 3-4 days.
  2. If you wish to make only one stromboli at a time, you will only need about ½ of the toppings ingredients listed. You can vary the toppings in amount and type to suit your personal tastes.
  3. The egg wash makes a beautiful golden sheen on the baked stromboli. It’s not necessary. You could also brush with olive oil or sprinkle with cheese/herbs before baking.
  4. Don’t roll out the dough to thin or it will be difficult to roll it up without it breaking apart. There is quite a bit of elasticity in the dough, though, so you should be able to roll in quite a hefty amount of toppings and stretch the dough around it to seal it up.
  5. Some toppings or oils from the meats may ooze up and out of the slits in the dough, but that’s just fine.

Homemade Stromboli closeup

Originally published November 2021

https://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

No comments:

Post a Comment

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤