Stromboli Recipe

Pizza dough: The base of the Stromboli, providing a chewy and delicious crust.

Marinara sauce: Adds a rich and tangy flavor to the filling.

Mozzarella cheese: Melts beautifully, creating a gooey and cheesy interior.

Pepperoni: Offers a spicy and savory taste that complements the other ingredients.

Olive oil: Used to brush the top of the Stromboli, giving it a golden and crispy finish.

Italian seasoning: A blend of herbs that enhances the overall flavor.

Garlic powder: Adds a subtle garlic flavor to the crust.

When rolling out the pizza dough, ensure it's evenly stretched to avoid thin spots that might tear during baking. Use a light dusting of flour on your surface and rolling pin to prevent sticking. If the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to work with.

• 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.