Stromboli are baked Italian rolled sandwiches filled with sauce, cheese, and Italian deli meats. Make this easy stromboli dough recipe and personalize it with your own Stromboli flavours!
Got an intense craving for old school Italian? We love the irresistible aromas of a long slow simmering authentic Bolognese. I suggest you make a double batch so you can make this Sky High Pizza Pie…an over the top pizza/lasagna hybrid that can feed an army of hungry diners.
Italian Inspiration
Today while making a quick trip up toThe Italian StoreI got inspired by their large selection of deli goods. I chose some sliced provolone and bresaola to bring home for the kids sandwiches.
However, when I got home I decided to kick it up a notch and make them some bresaola stromboli with pesto and provolone.
A Super Easy Stromboli Dough Recipe
I don’t know what’s going on but I’ve been on a bit of a baking kick lately. Yesterday I made cheese garlic buns and today I got the old Kitchen Aid out to make some the stromboli dough.
It’s basically the same dough you would use to make pizza but you roll it out into a large rectangle, spread whatever sauce you want on top and add your deli meats and cheeses.
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Then you roll it up like you would cinnamon buns but instead of cutting it you just bake it whole. Yeah. That’s all it takes. If you want to get more creative you can make individual ones to mimic those awful frozen chemical cesspools teenagers call pizza pockets.
Just make sure you are careful to seal the dough otherwise your ingredients will leak out during baking.
Use your imagination. I bet there are tons of toppings you could put in these yummy baked sandwiches. I’m going to make pesto, provolone, and hot Genoa salami strombolis to bring to our friends superbowl party on Sunday. I can’t wait!
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Yield: 4 servings
Pesto Provolone and Bresaola Stromboli
Use this basic pizza dough recipe and your favourite fillings to create a tasty Italian style baked Stromboli sandwich. Note you'll need an extra hour to proof the dough.
Prep Time25 minutes
Cook Time25 minutes
Additional Time1 hour
Total Time1 hour50 minutes
Ingredients
2 1/2 cups flour
1 packet of yeast (or 2 1/4 tsp yeast)
1 cup hot water
2 tbsp olive oil
3/4 tsp salt
Instructions
Place 1/2 cup of the hot water in mixing bowl. Sprinkle with yeast; stir until undissolved.
After about 5 minutes check and see if you have bubbles...that means your yeast is active.
Add remaining water, salt, oil and 2 cups all-purpose flour; fit dough hook on mixer and stir well. Stir in enough remaining flour to make soft dough.
Knead about 7 minutes on low setting.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place until doubled, about 30 to 60 minutes.
Punch dough down.
Remove dough to lightly floured surface. Shape, top and bake as desired.
For stromboli:
Roll the dough out into a large rectangle. Top with your favourite sauce, cheese and Italian deli meats.
Roll the dough up around the ingredients, cinnamon bun style. Tuck the ends under and seal edges well.
Bake at 375 F for 25 minutes.
Notes
* Use a selection of spreads, cheeses, and Italian deli meats to fill the stromboli including: pesto, provolone, bresaola, capicollo, roasted red peppers, veggie spread, mozzarella, etc.
** Nutritional data includes information for pizza dough only.
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
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What to Serve with Stromboli. Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you're feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!
Calzones and stromboli share several the same fillings, including cured meats and veggies. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while stromboli are typically only made with mozzarella.
You can make 1 stromboli with 1 pound of store-bought or homemade pizza dough. Even though store-bought dough is convenient, I encourage you to try this homemade dough. It requires just 6 basic ingredients and about 60-90 minutes of rise time.
Calzones usually contain the same ingredients as pizza: tomato sauce, mozzarella, and (almost always) ricotta. Stromboli is typically made without ricotta. Most chefs prefer to use just low-moisture mozzarella to keep moisture at bay.
Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.
A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.
You will end up with a large stromboli that measures about 12 inches in length and about 4 inches across. After baking, let the stromboli cool down for several minutes. Slice on the bias and it is ready to serve. For the second option, which is an individual serving, I will roll the dough to about 9 inches x 6 inches.
It can be done. A dive bar in my town served only personal strombolis. He froze them raw and would bake in a mini Garland broiler (that he was proud to show off because he built it himself when he worked at Garland.) I don't know the temp but the time was 35 minutes and they came out amazing.
Cooked stromboli will be good in the fridge for up to 3 days and can be reheated in the oven at 350f until hot. Stromboli does freeze well so you can make it and freeze it for up to 3 months.
Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.
Does Ricotta Cheese Go on Pizza Before or After Cooking? While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.
Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.
For many people, a flatbread is made with unleavened dough and a pizza has yeast and is a leavened dough. But what about pita bread? This is clearly called a flatbread, but also uses yeast. So, yeast is not the determining factor.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
The main difference between pizza dough and baked flatbread (pita) lies in the ingredients and preparation method. Pizza dough typically contains yeast, flour, water, salt, and sometimes olive oil, while pita dough often includes similar ingredients but may have the addition of yogurt or milk.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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