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This recipe is foolproof and the instructions contained great tips even for an old pro like me. I used smoked mozzarela, pepperoni, and Genoa Salami. I added some pepperoncini and roasted red peppers. I followed the recipe directions exactly until forgetting to egg wash the edges before rolling.
Cheese—we’re using shredded mozzarella cheese and sliced provolone inside and sprinkling grated parmesan on top. Also, you can add whatever fillings float your boat, even though I’m just sharing a traditional meat-filled Pepperoni Stromboli recipe here. Place the stromboli, with the seam side down on a greased baking sheet or parchment lined sheet. Spread with sauce and a layer of mozzarella cheese.
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Will try again and bake right away and see if that makes things better. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Spread pizza sauce over most of the dough, leaving a 3-inch border. I use Prego marinara because it’s way cheaper than a teeny tiny bottle of actual pizza sauce.
Line the dough with a layer of pepperoni (or whatever meat you’re using.) Top that with a slather of pizza sauce, then sprinkle on the mozzarella. Pizza dough—I used store-bought to make life easier, but you can use homemade pizza dough, too! You may also use an Italian bread dough if you can get your hands on it. We need about a pound of it for one stromboli. Bake in oven.Bake on a parchment lined baking sheet at 400°F for minutes, or until bubbly and golden.
of the Best Stromboli Recipes (All Types)
Season.Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Add toppings.Sprinkle shredded mozzarella evenly over the top. Add in any other veggies or toppings if desired. I start by slicing up some Italian sausage and cooking it in a skillet until it’s nice and browned. Once it’s done cooking, I set it aside while I roll out my pizza dough and prepare the filling.
There are so many amazing varieties of stromboli but I decided to just share a traditional one since that’s the one my family loves best. I, on the other hand, love the steak version. But perhaps that will happen in the future. Maybe for game day recipes or similar.
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Starting at center, press out dough with hands to form 12x8-inch rectangle. Line a baking sheet with parchment paper. Spritz with nonstick baking spray. Brush the top with the egg wash, too. Sprinkle on parmesan cheese and some Italian seasoning blend.
Stromboli can be made using different types of bread dough, such as focaccia dough or pizza dough. It can also be made using puff pastry or crescent roll dough. I’ve been making Stromboli for 30 years, my grown sons recently asked me to make some.
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Stromboli is best when served warm. You can serve with warmed marinara sauce if desired. The dough is easy to work with and the rest comes together beautifully. It disappears as soon as it comes out of the oven.
Some ovens run hotter than others. Rolling the dough thinner will also help it cook more evenly. If your stromboli burns before the inside is baked, your oven may run hot! Be sure to bake stromboli in the lower half of the oven for best results. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
Need more game day food inspiration? Head on over to my Football Food Recipe Index. Well, it’s always been a delicious piece of work. Except for the fact that I wasn’t very successful with it.
Stromboli is a basaltic volcano, which is one of the most common types on Earth. These volcanoes generally erupt effusively, meaning that gas can easily escape from the magma chamber so that the magma escapes as lava flows. Now roll that baby up as tight as you can! You want to end up with that strip of plain dough on the bottom of this whole stromboli. Fold up the two shorter sides about an inch and brush these little flaps with egg too. If you’re feeling adventurous though, then by all means, go ahead and make your own dough!
This stromboli recipe with pizza dough is great to make for dinner but can also double as a delicious lunch. Pair with a side of fruit or salad for a complete meal. You’re going to need two sheet pans, too, so have those ready to go, as well as double the ingredients. I suggest making one pepperoni stromboli and another with a different type of meat, or even a vegetarian, all cheese and veggie one. Additional hard shredded cheeses would work, too, though I caution not to add extra cheese for the heck of it.
Spread the pizza dough out into a rectangle on the baking sheet, using your hands to form it into a 14” x 10” rectangle. You may also use a rolling pin to do this step, though I found it easy enough to do with my hands. We have a pizza night about once a week at our house.
What you need to make this recipe
Spread pizza sauce over 2/3’s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Spread your pizza sauce over dough until about 1" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese. Spread your pizza sauce over dough until about 1″ away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese. This easy stromboli recipe is perfect to make ahead if you’re serving it as an appetizer for a party.
If you’ve never had stromboli before, it’s basically a pizza roll. A delicious, cheesy pizza roll that can be filled with all kinds of things. Just tried it with Pillsbury pizza dough and it workd great. I used pizza sauce from a can which was ok. You see I am very lazy when it comes to baking and the faster and easier the better.
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