stromboli

Use this dough recipe and the filling/toppings below to create 2 Homemade Strombolis. See all recipe notes before beginning because you can save half of the dough for another time or make other dishes with it (such as pizza or breadsticks). More filling suggestions, helpful step-by-step photos, and a video tutorial are included in the post.

Homemade Stromboli (Yields 2)

(320 milliliters) warm water (between 100-110°F, 38-43°C)

Tablespoon (13 grams) granulated sugar

Tablespoons (30 milliliters) olive oil

teaspoon salt

Tablespoons (43 grams) unsalted butter, melted

garlic garlic

parsley (or 1 teaspoon dried)

1 pound thinly sliced meats

– 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

egg wash: 1 large egg

cheese

Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)

Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.

Shape the dough

When the dough is ready, punch it down to release the air. Divide in half. (If you aren&#8217;t making 2 strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10&#215;16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)

Add fillings

Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you&#8217;ll have an empty 3&#215;16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used&#8211; about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.

Brush each stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.

Bake for about 25 minutes or until crust is golden brown&#8211; if you have an instant read thermometer, the center of the stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.

Serve plain or with pizza/marinara sauce for dipping.

Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

So so easy and yummy! My family and friends liked it! Will definitely make it again and use different toppings!

It's gotten to a point in our house where as soon as a new Sally's Baking Addiction recipe appears in my Inbox, presto, we make it ASAP. Or rather I make it &amp; kids and hubby dutifully gobble it up. This was so delicious, the word doesn't do it justice. Scrumptious? Mouth-watering? Oozing with a hundred different flavours? That description begins to approach the experience we had at our dinner table. My oldest son kept saying: Oh my gosh, oh my gosh... We more than loved it. 'nough said. Now we're waiting to show off our cooking prowess to guests.

My whole family loved this recipe!   We used Salami and gruyere cheese.  My seven year old says to tell Sally 'Thanks for sharing this recipe with us.'   Something that i'm really loving about this is that we picnic and bike ride a lot, and with children this is a wonderful food to pack along for our adventures.  My kids observed - it's like pizza but less messy :)

I didn’t realize we needed a new dinner item in our lives until we made this! So delicious, and a snap to put together this will be making an appearance on party platters at our house in the future!

This was amazing!! My family looooved it and they were fighting for more pieces lol. This was a fantastic challenge.

This is my first ever entry for Sally's monthly challenge. Recipe was easy to follow as it was very detailed(what I like the most). Only thing that was different was the amount of flour(I added to the dough mix an extra 50-80g) but that generally varies with flour and humidity. As I have fear of dough, completing this with success was big deal for me and gave me confidence for my next adventures with dough. Thank you Sally for this great recipe!

I've made stromboli before and we all liked it, but this recipe takes it up a notch to amazing!    The flavors were perfect, the house smelled so good while it was baking and I can't wait to try other combinations of fillings.   Thanks for again giving us a delicious recipe that I'll use over and over!  :)

I made these for the challenge and they came out amazing! I doubled the recipe and got 4 Strombolis. My family loved them and I will definitely be making them again!

Oh my gosh, Sally! I made one Stromboli fresh and another from the frozen dough, and both were perfect! Pesto and cheese made the perfect filling, in my opinion. Thanks for such a great recipe!

This recipe was a labour of love but it sure was delicious! My husband made the dough and I did the rolling and filling, so I highly recommend the tag team approach. I will definitely be making this dough again for other recipes it was some of the best dough we’ve ever had!

https://www.youtube.com/watch?v=3AMSezzZEoo

Use this dough recipe and the filling/toppings below to create 2 Homemade Strombolis. See all recipe notes before beginning because you can save half of the dough for another time or make other dishes with it (such as pizza or breadsticks). 

Get the full recipe: https://sallysbakingaddiction.com/homemade-stromboli/

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#baking #recipes #stromboli

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Homemade Stromboli | Sally's Baking Addiction

These homemade Stromboli make a great meal that can be personalized to the likes of your family! Made with whole wheat and filled with cheesy goodness, these are a sure winner!

Pizza Stromboli

pizza sauce

¾ cup ham, chopped

¾ cup mushrooms, sliced (about 3 mushrooms)

(loosely packed) organic baby spinach, torn in pieces

red pepper, chopped

fresh parsley, minced

garlic powder, enough to sprinkle over the top

Italian seasoning, enough to sprinkle over the top

shredded cheese

Mozzarella shredded cheese

egg water (to make the egg wash)

pizza dough

Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside. On a lightly floured surface, roll out the dough to a large rectangle, about 10 by 14 inches.

Next, spread the pizza sauce leaving a 1-inch border.

Then, sprinkle around other items in order listed: ham, mushrooms, spinach, parsley, garlic powder, Italian seasoning, Italian mix cheese, and mozzarella cheese.

Using a pastry brush, paint the border of one long edge with egg wash.

Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet. Brush the top of the Stromboli with egg wash.

Bake until nearly completely golden brown, about 25-30 minutes (mine took at least 30 minutes). Optional: Sprinkle Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 3-5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

This delectable pepperoni and mozzarella  Stromboli Recipe comes together quickly with an easy made from scratch dough.  It is so good that it will quickly become one of your favorite recipes.

Stromboli Recipe

(.25 ounce) package active dry yeast

sugar

water

salt

olive oil

all purpose flour plus extra for rolling

butter

basil

oregano

garlic powder

mozzarella

sweet ham

marinara

pepperoni

egg beaten

In a small bowl mix together yeast, sugar and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active small bubbles will form on the surface.

In the bowl of your stand mixer using dough hook add salt, yeast mixture and olive oil. Begin adding flour about 1/2 cup at time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.

Knead the dough for 3-4 minutes on a well floured surface.

Split dough in half. Roll dough out on lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.

Melt butter in small microwaveable bowl. Stir in basil, oregano and garlic powder. Brush over the laid out pizza crust. Sprinkle each crust with 1 cup of shredded mozzarella leaving a 1 1/2 inch border all around the pizza crust. Layer with ham leaving same border. Divide pizza sauce and spread over ham keeping off of the border. Layer with pepperoni overlapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place seam side down on baking sheets.

Brush with beaten egg. Brush the tops lightly with the butter/herb mixture. Sprinkle each Stromboli evenly with the remaining mozzarella. Cut slits diagonally in the top about 1 inch apart.

Bake at 375 degrees for 20-25 minutes. Slice along slits and serve with extra marinara.

That looks so good! I can't wait to whip these up for the weekend. My family is going to love them.

thank you so much for great idea my kids will be loving that  and RECIPE seems easy to make is well ,which is always a bonus for me

Boy, the homemade pizza dough, ham, pepperoni and mozzarella sold me! Delicious!

ahh this looks so heavenly and delicious. this would be my guilty pleasure to eat once i master how to make it

This was a huge hit! I loved it! So tasty and delicious!

Wow, good thing it's almost lunch time. This looks incredible and is making my mouth water. I'm not kidding that I'm going to make this today. haha, thanks for the food inspo.

I love Stromboli! I always order it when we visit the pizzeria or Italian restaurant. This recipe looks so easy, I should just make it at home!

My middle child is in love with anything resembling pizza. She seriously wants to be a "pizza maker" when she's older (she's 6). Basically, she loves any Italian food! This is right up her alley! Looks like a winner!

Ok! So tomorrow I'm going to make this and my family is going to love it! Thanks for sharing the recipe with us!

I love Stromboli’s it’s so delicious and one of my favorite dishes. The one that you created looks so much more delicious than our pizza restaurant. I am not sure if I can make it as good as your though, lol.

We made this the other day! Delicious and was fairly easy to make and my children loved it. Thank you for the great recipe and detailed instruction.

It's been a long time since I've had a stromboli!!!  I have to make these!

Love this recipe, especially that it's entirely from scratch, homemade dough is the best for sure.

This look unbelievably tasty and not too difficult. When I've made pizza dough in the past, I let it sit for about 45 minutes after it's all mixed together. I'll be interested to see how this technique works without having the wait out the rising time!

Served this for dinner last night and it has easily become a new family favorite dinner! Looking forward to enjoying leftovers tonight!

YUM!! This stromboli looks incredibly delicious!!

Oh, my gosh, this is so good!! This is one of those crowd pleasing meals that can easily be adapted to anyone's liking.

Made this tonight. I use to make Stromboli but this recipe was wonderful. I did use dough from grocery store tonight. I will be making again.

When sliced up it really looks quite fancy! I can't believe how easy it was to make. And SO delicious. My family can't wait to have it for dinner again!

I love 'Friday Night Pizza Night' around my home!  But I love even more finding new ways to jazz up pizza to wow my family, and this recipe with do the trick for sure!  Thank you for sharing!

I love how tasty this is! Such a delicious recipe!

This has really become a family favorite recipe. It's perfect comfort food.

This was just as good as my grandmother's stromboli! This is my kind of comfort food!

Really good stromboli! This is so easy and delicious (and fun) I think I'll make it for my next party!

YUM! I've never made stromboli before but after seeing your pictures and reading your instructions, decided it was something that I definitely could try to make. We're having it for dinner tonight and it's cooling as we speak -but I feel so proud of myself. It looks and smells amazing. Thanks for such incredible yet down-to-earth recipes. Always excited to try your recipes.

This is so incredible. The homemade dough is the best!

We are almost always in the mood for stromboli and we love this recipe! So good!!

Made this for dinner yesterday and it was absolutely delicious x

So good! We do Pizza Friday’s at home and this is a great way to change things up. It’s actually fun making this with my son too. Also a perfect party appetizer!

What a delicious dinner! I had never made stromboli before and now I know that it isn't so intimidating. Thanks for this recipe!

This was so dang good! My family loved it. We will be adding it to our rotation.

This is even better than what my grandmother made! And its so easy too!

Such a delicious comforting favorite! I loved this recipe!

This easy Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread) is stuffed with Italian chicken sausage, peppers, onions, spicy pomodoro fresco, and mozzarella cheese.

Sausage, Pepper and Onion Stromboli (Stuffed Sausage Bread)

onion

red bell pepper (sliced 1/4 inch thick)

Delallo Spicy Arrabiatta Pomodoro Fresco

Italian Chicken Sausage Links (5 1/2 ounces total removed from casing)

mozzarella cheese

egg white (beaten)

sesame seeds (optional for topping)

Prepare the pizza dough as instructed on the package.

This will need to rest about 1 hour. Once it’s ready, set aside 16 ounces and refrigerate the other half for another use.

In a medium pot over medium heat cook the sausage 3 minutes, then set aside. Reduce heat to low and add the olive oil and onions, cook stirring 5 minutes. Add the peppers and Spicy Arrabiatta Pomodoro Fresco. Cover and simmer low to medium low 15 minutes, until tender. Set aside to cool completely.

Preheat the oven to 500F and set rack in the center of the oven. Spray a nonstick sheet pan with oil.

With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle.

Place the onions and peppers leaving about 1 1/2 inch from the edge. Top the sausage over the peppers and onions. Top with cheese. Use the egg wash and brunch along the edge of the dough.

Fold one side of the dough over to cover the filling, then the short edges, followed by the other side, stretching slightly to seal, pinching the ends so nothing oozes out.

Lay the bread seam side down on the prepared pan. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using.

Bake 10 minutes 500F, then reduce the heat to 375F and cook 18 to 20 minutes longer,  until golden brown on top and cooked in the center.

Remove from the oven and let it cool before slicing into 8 pieces.

Sausage Pepper and Onion Stromboli (Stuffed Sausage Bread) 

PRINT RECIPE: https://www.skinnytaste.com/sausage-pepper-and-onion-stromboli/

Sausage Pepper and Onion Stromboli (Stuffed Sausage Bread)

Philly Cheese Steak Stromboli

Pre-made Pizza Dough (one pizza dough makes 2 Strombolis)

lb roast or sandwich steak (sliced thin)

onion (sliced thin)

green bell pepper (sliced thin)

jalapenos seeded (washed, and sliced (optional, spicy))

mozzarella cheese (shredded

provolone cheese (optional)

mushrooms

egg (beaten)

vegetable oil

Salt and Pepper to taste

Preheat oven to 400 degrees. Heat a large pan to medium/high heat. Add 1 Tbsp oil, place steaks in pan and Sprinkle steak with salt and pepper. Cook for 2-3 minutes then add the sliced onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned. Don't overcook the meat and veggies because they will still cook in the oven.

With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle. Pour the steak mixture in the center make sure you leave about 1/2 inch of the dough edges plain so the dough will stick when you roll it). Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf.

Place the loaf, seam side down on a greased baking sheet or aluminum foil. Beat one egg and brush the outside of the loaves until completely covered with the egg, cut thin 2 inch strips on the top layer of the dough. Bake for 15 - 20 minutes until golden brown. Cut and serve immediately with your favorite dipping sauce. I like to use ranch or marinara.

This easy pepperoni Stromboli recipe is filled with meats, cheese, and pizza sauce.  You can use my homemade pizza dough recipe or store bought.  Either way, this makes a great appetizer or meal!

Easy Pepperoni Stromboli

yeast

water (warm)

all purpose flour

mozzarella cheese (grated)

capicola

pizza pepperoni

Whisk yeast, sugar and warm water together in the bowl of a stand mixer fitted with the dough hook attachment. Let it rest for 5 minutes.

Add in 2 cups of the flour and the salt. Knead until the dough comes together and cleans the side of the bowl. If more flour is needed, add 1/4 cup at a time.  The amount of flour needed will depend on temperature of your kitchen.

Place dough in a fresh large greased bowl, and cover with plastic wrap. Allow the dough to rise at room temperature until it is doubled in size, about 1 hour.

Pizza dough

Preheat oven to 425°F (220°C).  Line a baking sheet with parchment paper.

On a floured surface, roll dough into a 10x14 inch rectangle.  Lightly flour the top of the dough to keep it from sticking to the rolling pin.

Spread pizza sauce on the top of the dough, leaving a 1.5 inch border around the outside.  Top pizza sauce with mozzarella cheese.  Top with hot capicola and pepperoni slices.

Whisk egg and water together in a small bowl.  Brush egg wash around stromboli border.  This will help the dough seal when you roll it.  Roll stromboli from it&#39;s long end, folding in the two sides as you go.

Carefully transfer stromboli to the baking sheet, seam side down.  Brush with egg wash and cut slits at the top of the stromboli so steam can escape.  Bake for 25 minutes, or until the center of the stromboli is 200°F (93°F).

Remove from the oven and let it sit for 5 minutes before transferring to a cutting board and slicing.    Store leftovers in the refrigerator for up to 1 week.

Stromboli

Wrap up the thanksgiving leftovers with a Turkey Stromboli!  It&#39;s packed with stuffing, cranberry, turkey and cheese then served with gravy for dipping. Crusty, gooey, perfect!

Leftover Thanksgiving Turkey Stromboli

flour (for rolling)

pizza dough (room temperature)

cranberry sauce

turkey (sliced)

leftover stuffing

Swiss cheese (or mozzarella)

pizza seasoning (divided)

egg (lightly beaten)

leftover gravy (for dipping)

Preheat oven to 425˚F.

Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)

Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.

Spread the cranberry sauce evenly over the dough leaving about 1/2 inch around the edge. Layer the turkey over the sauce and then top with the stuffing. Sprinkle with the cheese and sprinkle with the 1/2 the pizza seasoning.

Roll the stromboli up jelly roll style. Tuck the ends inward and continue rolling until the stromboli is sealed.

Arrange the stromboli on the prepared baking sheet seam side down. Brush the top and sides with the egg. Sprinkle with the remaining Pizza Seasoning and parmesan.

Transfer to the oven and bake for 20-25 minutes until golden and crisp.

Rest the stromboli for 5-10 minutes before slicing. Serve with sauce, reheated, for dipping.

This Ham and Cheese Stromboli is super easy to make and tastes delicious! Pizza crust is stuffed with honey mustard, monterrey jack cheese, and smoky Black Forest Ham, then baked to a crispy and cheesy perfection!

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