Stromboli Pizza Recipe
Stromboli is a rolled-up version of pizza, and you can fill it with your favorite pizza toppings. They are excellent for lunch boxes and snacks.
Equipment
Ingredients
- Dough
- 1 ⅓ cup warm water
- 2¼ teaspoons instant yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 1 tablespoon milk powder (optional)
- 1 teaspoon garlic powder (optional)
- Filling
- ¼ cup pizza sauce (add more if needed)
- ½ pounds thinly sliced meats (Italian cold cuts like salami, deli ham, or large pepperoni slices)
- ½ pound shredded cheese (mozzarella and parmesan)
- Egg wash
- 1 egg
- 1 teaspoon Italian seasoning
Instructions
- To start, combine the flour, yeast, salt, sugar. Garlic powder, dry milk in a bowl of a stand mixer or a large bowl. Mix everything, and then add the water and oil to the dry ingredients. Stir until the dough comes together into a shaggy mass. Transfer the bowl to the mixer and attach the dough hook and knead on medium-low speed until smooth and elastic. Another way to tell if the dough is ready is when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, 1 tablespoon at a time until the dough leaves the side of the bowl. This will take about 5- 7 minutes. You can Knead the dough by hand, and it will take about 7 – 10 minutes.
- Transfer the dough into a lightly oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm place for about 1- 2 hours or until it doubled in size. You can leave the dough to rise in the refrigerator overnight. After the dough has risen, punch it down and divide the dough into 2 and roll each dough into a ball. If you are not ready to use the pizza dough, coat the pizza dough with olive oil and place it in the freezer bag. Refrigerate for up to 2 days.
- Preheat oven to 425° F and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Shaping the dough: On a lightly floured surface, stretch and roll 1 pizza dough into a 10 by 16-inch rectangle into ¼ inch thick. Spread the surface with pizza sauce, layer the meat and cheeses evenly over the pizza sauce leaving a 3-inch gap on the top and a 1-inch border around the edges. Brush the edges with the egg wash mixed with Italian seasoning.
- Roll it up by folding the bottom parts towards the top parts creating a wide log, tucking in the ends like a cinnamon roll. Pinch the seam tightly to seal (check the video for visual explanation). Transfer the stromboli to the prepared baking sheet, seam side down. Brush the top of the stromboli with the remaining egg wash and cheese. Cut a slit on top of the roll for steam to escape.
- Bake in a preheated oven for about 12-15 minutes or until golden brown, then allow to cool down for about 10 minutes. Transfer the stromboli to a cutting board and slice the stromboli into an inch thick. Serve them warm with marinara sauce, dipping sauce, or plain.
- Cover and store leftover stromboli in the refrigerator for up to 7 days
Notes
Make-Ahead Instruction
The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven until golden brown. How to Freeze the Unbaked Stromboli
To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven. How to freeze and Reheat Baked Stromboli
Allow the baked stromboli pizza to cool completely and then cover with plastic wrap. Store them in a freezer bag and store them in the freezer for up to 3 months. To use thaw the wrapped stromboli at room temperature for 1 hour. Then unwrap and bake in a 350 oF preheated oven for about 15 – 20 minutes or until heated through.
You can also warm the stromboli in the microwave for about 2 minutes until heated through.
The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven until golden brown. How to Freeze the Unbaked Stromboli
To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven. How to freeze and Reheat Baked Stromboli
Allow the baked stromboli pizza to cool completely and then cover with plastic wrap. Store them in a freezer bag and store them in the freezer for up to 3 months. To use thaw the wrapped stromboli at room temperature for 1 hour. Then unwrap and bake in a 350 oF preheated oven for about 15 – 20 minutes or until heated through.
You can also warm the stromboli in the microwave for about 2 minutes until heated through.
Nutrition
Serving: 2slicesCalories: 411kcalCarbohydrates: 46gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 61mgSodium: 859mgPotassium: 229mgFiber: 2gSugar: 3gVitamin A: 268IUVitamin C: 1mgCalcium: 171mgIron: 3mg
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