Stromboli Recipe

Pizza dough: the base that holds everything together and gives the stromboli its soft, chewy texture.

Marinara sauce: a tomato sauce that adds flavor and moisture to the inside.

Mozzarella cheese: shredded cheese that melts perfectly and makes the stromboli gooey.

Pepperoni slices: spicy, flavorful meat that adds a nice kick.

Olive oil: brushed on top to help the crust turn golden and crispy.

Italian seasoning: a mix of herbs that adds extra flavor to the crust.

Garlic powder: gives a mild garlic taste that makes the stromboli even more delicious.

One of the trickiest parts of making this Stromboli is rolling up the dough tightly without it tearing or the filling spilling out. Here’s a simple way to do it step by step:

1. After you’ve rolled out your pizza dough into a rectangle and spread the marinara sauce and toppings, start rolling from one long side.
2. Use your fingers to gently lift the edge of the dough and begin to roll it over the filling.
3. Keep the roll tight but don’t squeeze too hard—you want it snug enough to hold everything inside but not so tight that the dough rips.
4. When you get to the end, pinch the edges together to seal the seam well. This helps keep the cheese and pepperoni from leaking out while baking.
5. Place the roll seam-side down on your baking sheet so it stays closed while it cooks.

Rolling the dough tightly makes the Stromboli look neat and keeps all the yummy filling inside, so every slice has a perfect mix of sauce, cheese, and pepperoni. If the dough isn’t sealed well, you might end up with melted cheese oozing out, which can be messy and a little sad.

When I first tried this, I didn’t pinch the edges enough, and some of the cheese escaped during baking. It was still tasty, but a little less pretty! Now I always make sure to seal it tight and put the seam down on the pan. It’s a small step that makes a big difference. Plus, brushing the top with olive oil before baking helps the crust turn golden and crispy, which I love. Give it a try—you’ll see how much smoother and tastier your Stromboli turns out!

• pizza dough - Substitute with crescent roll dough: Crescent roll dough is readily available and provides a similar texture and flavor when baked.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but delicious flavor profile, adding a fresh and herby taste to the stromboli.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a slightly sharper flavor, making it a good alternative to mozzarella.

• pepperoni slices - Substitute with salami slices: Salami provides a similar texture and a slightly different but equally savory flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable alternative for brushing the dough.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence offers a similar blend of herbs that can provide a comparable flavor profile.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor, adding depth to the seasoning mix.

• Allow the stromboli to cool completely before storing. This prevents condensation, which can make the crust soggy.

• Wrap the stromboli tightly in aluminum foil or plastic wrap to maintain freshness.

• Place the wrapped stromboli in an airtight container or a resealable plastic bag to further protect it from air and moisture.

• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• For freezing, first cool the stromboli completely.

• Wrap it tightly in aluminum foil, ensuring there are no gaps where air can enter.

• Place the wrapped stromboli in a resealable freezer bag, squeezing out as much air as possible before sealing.

• Label the bag with the date to keep track of its freshness.

• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the leftover Stromboli in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for about 15-20 minutes, or until warmed through.
  4. For a crispier crust, unwrap the foil for the last 5 minutes of heating.

• Microwave Method:

  1. Place a slice of Stromboli on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before enjoying, as the filling can be very hot.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the Stromboli slice in the skillet and cover with a lid.
  3. Heat for about 3-4 minutes on each side, or until the cheese is melted and the crust is crispy.
  4. For an extra touch, brush with a bit of olive oil before heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Stromboli slices in the air fryer basket, making sure they are not touching.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. Enjoy a perfectly crispy and warm Stromboli slice.

• Oven: Used to bake the stromboli at the required temperature of 400°F (200°C).

• Rolling pin: Essential for rolling out the pizza dough into a rectangle.

• Floured surface: Provides a non-stick area to roll out the dough.

• Baking sheet: Holds the rolled dough while it bakes in the oven.

• Parchment paper: Prevents the stromboli from sticking to the baking sheet and makes for easy cleanup.

• Pastry brush: Used to brush olive oil on top of the rolled dough.

• Measuring cups: Ensures accurate measurement of ingredients like marinara sauce and cheese.

• Measuring spoons: Used to measure out the Italian seasoning and garlic powder.

• Knife: Needed for slicing the stromboli after it has cooled.

• Cutting board: Provides a safe surface for slicing the stromboli.

• Mixing bowl: Can be used to mix the Italian seasoning and garlic powder before sprinkling.

• Spatula: Helps in spreading the marinara sauce evenly over the dough.

Use pre-made dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Ready-to-use sauce: Use jarred marinara sauce to avoid making sauce from scratch.

Organize ingredients: Lay out all ingredients before starting to streamline the assembly process.

Quick clean-up: Line your baking sheet with parchment paper for easy clean-up.