Pin it
Stromboli turns basic pizza dough into something remarkable. This Italian-American dish wraps flavorful deli meats and melty cheese inside a golden brown crust that cuts beautifully to show spirals of tasty goodness. The real wow factor happens as everything cooks together, creating a mouth-watering mix that's both homey and fancy-looking. Great for hangouts, family meals, or sports viewing parties, this rolled-up pizza alternative brings big taste without much fuss.
During the cold months last year, I whipped up this stromboli when my family wanted something warm and filling. As soon as I took it out of the oven all golden and sizzling, everyone stopped talking just to smell the amazing scent of herbs and gooey cheese.
What You'll Need
- Pizza Dough: Works as the wrapper for everything else.
- Extra Virgin Olive Oil: Makes the crust tastier and more tender.
- Garlic: Brings that wonderful smell and flavor.
- Dried Oregano: Adds that classic Italian taste.
- Pecorino Romano: Gives a tangy, salty kick.
- Provolone and Mozzarella: Mix these for perfect meltiness and flavor.
- Deli Ham and Italian Cured Meats: Pack in tons of meaty goodness.
- Egg: Helps make the outside look pretty and brown.
- Marinara Sauce: Great for dipping your slices.
Putting Your Stromboli Together
- Get the Dough Ready:
- On a floured counter, roll or stretch it into a 10×12-inch flat rectangle.
- Add First Flavors:
- Spread olive oil, then sprinkle with garlic, oregano, and Pecorino Romano.
- Stack Your Fillings:
- First put down provolone, then ham, followed by mozzarella, and finish with cured meats.
- Close It Up:
- Brush egg on the edges, roll into a log shape, and squeeze the edge shut.
- Ready for the Oven:
- Put it seam-down on a baking sheet lined with parchment paper.
Pin it
When I first tried making stromboli, I didn't let it rest because I was rushed. The dough pulled back and filling leaked everywhere. Now I always take time for that resting step, and it turns out perfect every time.
Impressive Mealtime Magic
Stromboli takes basic stuff and turns it into something everyone will love. Those pretty swirled layers and crispy outside make dinner feel fancy without you spending all day in the kitchen.
Make It Your Own
Go for a Greek twist with feta, spinach and olives. Morning stromboli filled with eggs and cheese works great for late breakfast. Play around with different tastes to come up with your own special version.
Storage Smarts
Let it cool all the way before putting it in the fridge or you'll get moisture inside. Wrap leftover pieces in foil for easy heating later. Don't use the microwave because your crust will get soggy; instead warm it in a 325°F oven for about 10 minutes.
Pin it
I've made stromboli for many years now, but I always come back to simple meats and cheeses that really let good ingredients stand out. Whether I'm feeding my family or having friends over, this never fails to make everyone happy.
Frequently Asked Questions
- → Can I prep the stromboli in advance?
- Definitely! Make it ahead, cover tightly, and chill for up to 12 hours before baking. Add the egg wash and cut slits before popping it in the oven. If frozen, bake within 3 months, straight from the freezer.
- → How’s stromboli different from calzone?
- Stromboli is rolled up like a log or rectangle with layers inside. A calzone is folded in half, like a turnover, and all the fillings are sealed inside.
- → Can I swap the meats and cheeses?
- Totally! Add what you like. Try mortadella, prosciutto, or Asiago. Just keep the total amount the same so everything cooks evenly.
- → Why do I need to make slits on top?
- Slits let steam escape so it doesn’t puff up too much or burst. It also helps the dish cook through evenly.
- → How can I tell if the stromboli is cooked?
- It’ll be golden brown, bubbly, and puffed up after about 35 minutes. Use a food thermometer to check the center—it should read 200°F when ready.