One of my favorite foods to eat at our county fair is stromboli. Have you had it? (If not, you’ll want to try this easy stromboli recipe I’m sharing today!) There’s just something about hot crisp dough wrapped around gooey cheese and fillings that make it distinctive from ordinary pizza. In fact, stromboli is a relatively new creation. Unlike pizza’s 10th century Italian origin, stromboli was first made in the United States during the 1950’s. That’s right! Our country can take credit for hot dogs and stromboli! “Stuffed pizza,” as it is sometimes called, has a few variations, but the main concept is the same – savory dough wrapped around cheese, meat or vegetables in the shape of a cylinder. Sauce is generally not included inside so that the dough can stay crisp in the oven. Most people like to dip sliced stromboli into marinara or ranch sauce after it’s baked…oooo, I’m getting hungry!
I’ve made stromboli numerous times with homemade bread dough, but to be honest, I find it much more simple and just as inexpensive to use frozen bread dough from the grocery store. One 5 lb bag has pre-portioned loaves (1 lb each) for just a few dollars. Each loaf will make one stromboli big enough for 3 adults, so a 5 lb bag of loaves will feed a hungry crowd of 15! Other than dough, you will need favorite pizza toppings and a few other ingredients to make a flavorful garlic spread for the inside – my secret to a knockout stromboli. Who needs to wait until the county fair?
Come on in to my kitchen!
To make just one simple pepperoni and cheese stromboli, you will need one (1 lb) frozen loaf of bread dough, 8 oz. shredded mozzarella cheese, pepperoni and the ingredients to make a savory spread for the bottom – egg, oregano, garlic powder, olive oil, grated parmesan cheese and cracked black pepper.
Frozen bread dough defrosts rather quickly. If stromboli is on the menu for dinner, take out the number of loaves you will need in the morning, wrap them in plastic wrap, and thaw them in the refrigerator for 8 hours. If you want to make stromboli in the morning, put them in the refrigerator overnight. Ready dough is still cold, but pliable.
First things first – our special garlic spread for the dough! For each stromboli, combine 1 egg yolk (save the egg white! We’ll use it later), 2 tsp. dried oregano, 1 tsp. garlic powder, 2 Tablespoons olive oil, 2 Tablespoons grated parmesan cheese and cracked black pepper. I’m making two stromboli’s for dinner, so I have doubled the amounts here. Mix it all together.
Spread out your loaf of dough into a 15×7 inch rectangle. You can roll the dough with a rolling pin or stretch it with your hands. If you’re really adventurous, throw that dough into the air! Layer the garlic spread onto your rectangle with a spatula or spoon.
On top of the spread, sprinkle 8 oz. of shredded mozzerella and generously top with pepperoni. I’m also making a veggie stromboli today (not pictured). We like to layer spinach leaves, chopped red pepper and onion, mushrooms, black olives and banana peppers on top of our cheese. Do whatever you like! How about chicken, tomato and feta? Pastrami, sausage and salami?
Pulling the dough gently with your hands, fold it over long ways and seal the matching ends tight, forming a seam. Pinch the ends closed as well. Next, turn the dough seam side down to form a cylinder. Keep in mind that the order of toppings is now reversed. The pepperoni is now at the bottom and our garlic spread at the top.
This is what the underside of your stromboli should look like when ready to place it on your baking sheet. Ensure that there are no holes in the dough where hot cheese or filling could seep out.
Remember when I had you save that egg white? Lightly brush the top of your stromboli with it to create a nice even brown in the oven. Also cut small slits every two inches or so with a knife so that steam can escape. Bake your stromboli in a preheated 350 degree oven for 20-25 minutes or until the dough is golden brown all the way around. The bottom should also be a nice golden brown.
Tah-dah! Our stromboli is done and the kitchen smells amazing. Allow it to cool for a few minutes on the baking sheet. If you really want to go over the top, brush the stromboli with melted butter and extra parmesan cheese before slicing.
Serve it up with your favorite dipping sauce and prepare to be in love. Hot, flavorful stromboli with lots of yummy goodness inside. The best part? You don’t have to wait until the county fair.Print
Make Stromboli with your favorite toppings – using bread dough!
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 3 1x
- Category: Main
- 1 loaf of frozena bread dough (1 lb); thawed
- 1 egg, separated
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons grated parmesan cheese
- cracked black pepper
- 8 oz. shredded mozarella cheese
- Favorite toppings (pepperoni, mushrooms, etc)
- Sauce for dipping
- In a small bowl, mix together 1 egg yolk (save the egg white), 2 tsp. dried oregano, 1 tsp. garlic powder, 2 Tablespoons olive oil, 2 Tablespoons grated parmesan cheese and cracked black pepper.
- Spread out a 1 lb. loaf of bread dough into a 15×7 inch rectangle.
- Layer the garlic spread onto your rectangle with a spatula or spoon.
- On top of the spread, sprinkle 8 oz. of shredded mozzerella and cover with favorite toppings.
- Pulling the dough gently with your hands, fold it over long ways and seal the matching ends tight, forming a seam. Pinch the ends closed.
- Turn dough seam side down to form a cylinder. Make sure there are no holes.
- Lightly brush the top of the stromboli with the saved egg white and cut small slits every two inches with a knife.
- Bake in a preheated 350 degree oven for 20-25 minutes or until the dough is golden brown all the way around. The bottom should also be golden brown.
- Allow the stromboli to cool for a few minutes on the baking sheet. Slice and serve with favorite dipping sauce.