After the fun I had this past weekend making stromboli with my family, I wanted to share the recipe with you all! It’s actually fairly simple and once you know the drill, it’s fun to come up with various options for fillings. I’ll share the process for two meat strombolis and will discuss making vegetarian options at the end of this post. Enjoy!
- Store bought pizza dough (one dough for each stromboli)
- Meat (I use pepperoni and/or proscuitto)
- Shredded Mozzarella
- Spinach or Arugala
- Olive Oil
- Salt and Pepper
The first thing you need to do is flour a work surface. Get enough flour on your hands and on a rolling pin as well. I usually press the dough into a rectangular shape with my hands before starting to roll, as seen below.
Once I have my shape fairly laid out, I roll it out with a rolling pin.
Regarding ingredients, I first sprinkle some shredded mozz on the dough.
Then, I layer the meat.
I tend to stick with proscuitto and pepperoni.
Once the meat is down, I top with a green. I prefer arugala, but cannot always get it so will use spinach in its place. I’ve even used romaine when I had nothing else on hand.
Then, I top the green with another sprinkle of shredded mozz.
Finally, I roll up the dough. I start with the thinnest end and roll tight, tucking in the sides as I go. Be sure to pinch the ends shut once all rolled up.
Using your hands (or a pastry brush if you are fancy) brush on some olive oil. Sprinkle with salt and pepper.
Be sure to poke holes into the dough with a fork so it can breathe while in the oven.
Bake in a 425 degree oven for 30 minutes. If you are making more than one stromboli at once, the time may increase.
Slice your stromboli loaf and enjoy!
- Spread pesto (I’ve used regular pesto and sun dried tomato pesto) on the dough. Layer with sliced provolone and spinach. Top with roasted red peppers.
- Spread ricotta on the dough. Top with shredded mozzarella. Add arugala.
What are some other stromboli variations you would try?