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Stromboli turns basic pizza dough into something remarkable. This Italian-American dish rolls tasty deli meats and melty cheese inside a gold-baked crust that cuts to show stunning spirals of taste. The real wow happens as everything blends together while baking, making an unbeatable mix that's both homey and fancy. Great for informal get-togethers, home meals, or sports viewing parties, this rolled-up pizza switch gives big flavor without much work.
I whipped this stromboli up last winter when my family was over and everyone wanted something warm and filling. When I took it out of the oven all golden and steamy, everyone stopped talking just to smell the amazing mix of herbs and cheese.
Needed Ingredients
- Pizza Dough: Makes up the main structure.
- Extra Virgin Olive Oil: Gives flavor and helps the crust.
- Garlic: Adds amazing smell and taste.
- Dried Oregano: Brings that Italian flavor you love.
- Pecorino Romano: Gives a tangy, salty kick.
- Provolone and Mozzarella: Mix perfectly for stretchy, tasty goodness.
- Deli Ham and Italian Cured Meats: Pack in the hearty flavors.
- Egg: Makes the outside shiny and golden.
- Marinara Sauce: Perfect for dipping your slices.
Building Your Stromboli
- Get the Dough Ready:
- Roll or pull it into a 10×12-inch flat rectangle on a floured counter.
- Add First Flavors:
- Rub with olive oil, then sprinkle garlic, oregano, and Pecorino Romano.
- Stack Your Fillings:
- First provolone, then ham, next mozzarella, and top with cured meats.
- Close It Up:
- Brush egg on the edges, roll into a log shape, and squeeze the seam shut.
- Set Up for Baking:
- Put it seam-down on a baking sheet lined with parchment.
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My first try at stromboli, I skipped letting it rest because I was rushing. The dough pulled back and filling leaked everywhere. Now I always take time to let it sit, which gives me perfect results every time.
Tasty Meal Magic
Stromboli turns everyday items into a meal everyone loves. Those pretty spiral slices and golden outside make dinner feel fancy without spending hours in the kitchen.
Make It Your Way
Go for a Greek twist with feta, spinach and olives. Or try morning stromboli filled with eggs and cheese for a nice weekend breakfast. Play around with different stuff to create your own family favorite.
Storage Smarts
Let it cool all the way before putting in the fridge to avoid moisture. Wrap leftover pieces in foil for easy warming up later. Don't use the microwave as it makes the crust soggy - warm in your oven at 325°F for about 10 minutes instead.
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Though I've made stromboli for many years now, I still love using simple meats and cheeses that really stand out. Whether I'm feeding just my family or having friends over, this never fails to make everyone happy.
Frequently Asked Questions
- → Can I prep this stromboli in advance?
- Definitely! Roll it up and wrap it in plastic; keep it in the fridge for up to 12 hours. Add the egg wash and cut vent slits just before baking. If freezing, you can store it unbaked for up to three months.
- → What’s the difference between stromboli and a calzone?
- They both use pizza dough, but stromboli is rolled up like a log or square with layers inside, while a calzone is folded like a pocket with all the fillings hidden.
- → Can I swap out the meats or cheeses?
- For sure! Use whatever you like, such as prosciutto, mortadella, or even asiago. Just don't overload it so it still cooks right.
- → Why are slits on stromboli important?
- The vents allow steam to escape while baking, so your stromboli doesn’t tear or explode and cooks evenly.
- → How do I know when it’s done baking?
- Look for it to puff up, turn golden, and start bubbling after about 35 minutes. To be certain, use a thermometer and check for 200°F in the center.