Who wouldn’t like Stromboli for dinner or as an appetizer pick? This stuffed pizza isn’t as hard as it may seem. Make this homemade Stromboli recipe with this easy step-by-step tutorial!
Stromboli can be a filling dinner and slicing some up for an appealing appetizer with a side of marinara sauce is also a fun way to serve this rolled up pizza. However, I discovered this stromboli recipe at a church supper (which makes it a great potluck dish too!) Mrs. Doreen was kind to share the recipe and later told me she uses this dough for cinnamon rolls and dinner rolls! How versatile is that, and it’s not that hard to make! Any pizza dough will work but ham, salami, cheese & peppers were claimed to be in the Original stromboli back in 1950 at a Pennsylvania Pizzeria.
What’s the difference between Stromboli and calzone?
To make it as simple as possible the difference I see between stromboli and calzones are the way their rolled.
Stromboli- is typically rolled up pizza dough resembling a cylinder shape.
Calzone- are typically turned over into half moon shapes.
How to prevent soggy stromboli?
Soggy stromboli can be a result of undercooked dough or excess filling and sauce. Moderation is key and definitely go light with the sauce, it could always be served with a side of marinara sauce if you like extra sauce.
How to make Stromboli:
- In a large mixing bowl, dissolve the yeast and sugar in warm water. Add the salt, 1 cup of flour and beat 2 minutes. Beat in the eggs and oil and beat again.
- Add remaining flour and knead to a soft dough. Let rest 15 minutes covered.
- Divide dough into 2 equal parts and roll each piece to a 14 by 11-inch rectangle.
- Layer sauce, ham, pepperoni, mozzarella, peppers and onions down the center.
- Brush tops with oil and sprinkle dried parsley and grated cheese over the tops.
- Bake in a preheated 400°F oven for 20-25 minutes.