Introduction
Stromboli is a delicious, rolled-up Italian-American dish filled with savory ingredients like meats, cheeses, and vegetables. It’s perfect for a quick dinner, a party snack, or even meal prepping for the week. The beauty of Stromboli lies in its versatility — it’s simple enough for beginners yet allows for creativity with its fillings.
The History of Stromboli
Despite its Italian-sounding name, Stromboli actually originated in the United States in the 1950s. It was created by Italian immigrants seeking to craft a portable, pizza-like dish. Named after the volcanic island of Stromboli in Italy, the dish mirrors the eruption of flavors once you cut into its golden, crispy crust.
Ingredients Breakdown
Here’s a simple breakdown of what you’ll need:
- Pizza dough (store-bought or homemade)
- Sauce: Marinara or pizza sauce for spreading inside or dipping
- Meats: Pepperoni, salami, ham, or cooked sausage
- Cheeses: Mozzarella, provolone, or Parmesan
- Vegetables: Bell peppers, onions, spinach, or mushrooms
- Seasonings: Italian seasoning, garlic powder, and a pinch of red pepper flakes
- Egg wash: 1 egg whisked with a tablespoon of water for a shiny, golden crust
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C).
- Roll out the dough on a lightly floured surface into a rectangle.
- Layer the fillings evenly, starting with sauce, then meats, cheeses, and veggies.
- Season the fillings to taste.
- Roll the dough from one long side to the other, tucking in the ends.
- Place seam-side down on a lined baking sheet.
- Brush with egg wash and sprinkle extra seasonings on top.
- Bake for 20-25 minutes or until golden brown.
- Cool slightly before slicing.
Tips for the Perfect Stromboli
- Don’t overfill: Too many fillings can cause the dough to tear or leak.
- Seal well: Pinch the seams tightly to prevent a mess.
- Let it rest: Allow a few minutes of cooling to set the cheese and fillings before slicing.
Variations and Customizations
- Meat lovers: Add extra pepperoni, sausage, and bacon.
- Veggie delight: Use roasted peppers, artichokes, and olives.
- Spicy kick: Add jalapeños and crushed red pepper.
- Breakfast twist: Incorporate scrambled eggs, ham, and cheddar cheese.
Health Considerations and Nutritional Value
While Stromboli can be indulgent, you can make it healthier by:
- Using whole wheat dough.
- Opting for lean meats or plant-based alternatives.
- Loading up on veggies and reducing cheese.
- Controlling portions by slicing smaller pieces.
FAQ
Q: Can I make Stromboli ahead of time?
A: Yes! Prepare and roll the Stromboli, then refrigerate it unbaked. When ready, brush with egg wash and bake.
Q: Can I freeze Stromboli?
A: Absolutely. Wrap baked Stromboli in foil and freeze for up to 3 months. Reheat in the oven.
Q: What’s the difference between Stromboli and calzone?
A: Calzones are folded, half-moon shaped, and typically sealed with crimped edges, while Stromboli is rolled like a log.
Easy Stromboli Dinner Recipe
Ingredients
- 1 lb pizza dough
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup freshly grated parmesan cheese divided
- 1/3 lb ham slices or prosciutto
- 12 slices fresh mozzarella cheese (8 oz package)
- 1/3 lb large deli pepperoni slices
- 12 slices Provolone cheese (8 oz package)
- 1/3 lb large deli salami slices*
- 1 teaspoon Dried oregano
- egg wash 1 egg white mixed with 1 Tbsp water
- Marinara or pizza sauce for dipping
Instructions
- Preheat oven to 400 degrees F, with a pizza stone or baking sheet inside.
- Roll out pizza dough into a large thin rectangle (about 18’’x12’’)
- Season dough: Spread with a thin layer of olive oil over the top and sprinkle generously with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese.
- Layer deli meats and cheeses: Leaving a 1’’ border around the edge of the dough, layer ham slices, slightly overlapping (like roof shingles) across the top. Repeat with Mozzarella slices, then pepperoni, provolone, and salami. Sprinkle oregano over the top.
- Roll up: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll.
- Bake: Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash. Make 3-4 slits on top, for steam to escape. Sprinkle remaining parmesan on top. Bake for 25 minutes on pizza stone or parchment on prepared baking sheet. Remove from oven and use a paper towel to blot excess grease away, if needed.
- Rest for 10-15 minutes before slicing.
- Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.