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Stromboli

Comments : 7 Posted in : Appetizer on by : Chris Tags: , , ,

Stromboli

When I was growing up, as a special treat my Dad would make stromboli. I remember helping him layer the meat and cheese onto the rolled out pizza dough, and sneaking off with a hot slice of the stromboli when it was finished.

Of course, with so many siblings this treat would disappear far too quickly, so it was only a matter of time before I was making it myself. I don’t remember when it was that I first started to make stromboli, but I think it was the first thing I really got into cooking. And I’ve been making it ever since, for special occasions or when I just need a fix.

I think it would be fair to say Stromboli is what made me first fall in love with cooking. And after you try this recipe, I am certain you will understand why.

Recipe: Stromboli

Ingredients

  • 1 pound sweet Italian sausage
  • 1/4 pound Diluso Genoa deli salami, sliced
  • 1/4 pound deli pepperoni, sliced
  • 1 pound Mozzarella cheese
  • 3 tablespoons parsley
  • 1/2 tablespoon oregano

Directions

  1. Prepare pizza dough (I’ve found the Alton Brown Pizza Dough to be the best.)
  2. Roll pizza dough out into rectangular shape.
  3. Spread herbs, meats, and cheeses on top of dough.
  4. Roll the dough from longest side of rectangle, being careful not to lose any of the precious filling.
  5. Place onto a sprayed baking pan. Pierce the stromboli every few inches with a fork, then brush with egg whites.
  6. Bake at 350 degrees for about 30 minutes or until crust is golden brown. Remove from oven and let cool 10 minutes before serving.

These are the ingredients I use in my stromboli, but you can put anything in yours.

Stromboli Ingredients

Start my getting your dough ready. I’ve been making stromboli for years, and I’ve found the Alton Brown Pizza Dough to be the best.

Prepare Your Dough

Roll your dough out into a rectangle using either a rolling pin or your hands. No need to be perfect with your geometry.

Roll out dough

Add your herbs followed by the meat. I always go with SSP; Sausage and Pepperoni. Bacon or ham would be good too I bet.

Add herbs and meat

Next add your cheeses. I prefer my mozzarella cubed, not shredded, so you can taste it when you bite into it.

Add cheeses

Once you’re satisfied with your toppings and starting from the longer side of rectangle, roll the dough up.

Roll Stromboli

When you reach the end you should have a long stromboli roll like pictured.

Stromboli

If you make a stromboli that is too long for your baking pan, just bend it to make it fit.

Stromboli

With a fork, pierce the stromboli every few inches. (This has always been the way my Dad and Great Grandmother did it, and to be honest I never did otherwise.) Then, brush with egg white.

Brush stromboli with egg whites

After baking for 30 minutes, your stromboli will be golden brown and perhaps oozing a little cheese. Take it out of the oven and try your best not to eat it right away.

Stromboli

Enjoy stromboli as an appetizer, or as a meal. Just be prepared for it to disappear fast. Enjoy!

Stromboli

What kind of filling would you put in your stromboli? Share your favorites in the comments below. I’d love to hear from you!

7s COMMENTS

7 thoughts

  • July 13, 2011 at 11:02 am

    Oh my goodness, this looks just appallingly gorgeously fabulous! I must make one for the family (although it won’t be until next week now, as I menu plan for a week at a time). 🙂 I love that you can be flexible with what you’re putting into the stromboli, as every one can be a bit different, that way! 🙂

    Thanks for the inspiration!

    • Chris
      July 13, 2011 at 11:09 am

      @ Jenny – I love the adjectives! 🙂 Yes, the nice thing about it is you can put whatever you want in it. Even, shudder, vegetables! Be sure to come back and share your own version when you make it. Would love to hear/see it. And thanks for coming by, hope to see you again 🙂

  • Kevin
    July 13, 2011 at 8:10 pm

    Forget words and pictures: this stromboli simply must be experienced in order to understand its delicious perfection. Take my advice and do not deviate from the recipe in the slightest. Frankly, to do so would be offensive and a destruction of the very essence of this dish.

    Personally, I have begged, argued and even lied to get this stromboli. If you’re fortunate enough to be reading this recipe now, make this stromboli for yourself immediately!

    • Chris
      July 13, 2011 at 8:23 pm

      @ Kevin – Flattery will get you everywhere! (Or a stromboli) Thanks 🙂

  • Pingback: SRC: Stromboli | The Cookin' Chemist

  • olga
    August 6, 2013 at 1:24 am

    I make a Reuben Stromboli – here are the amounts.
    1 lb. FROZEN BREAD DOUGH (Bridgeport)
    ¼ cup THOUSAND ISLAND DRESSING
    ¾ lbs. THINLY SLICED CORN BEEF OR 1 CAN CORN BEEF (17 OZ.)
    ¼ lb. THINLY SLICED SWISS CHEESE CAN USE MORE
    1 can 8 oz. SAUERKRAUT, WELL DRAINED SQUEEZED
    1 EGG WHITE, BEATEN
    CARAWAY SEEDS (to taste) OPTIONAL
    1 ALUMINUM 15″ X 10″ COOKIE SHEET

    layer same as U do your recipe. using ingredients down 1/3 center,
    cut sides in 1″ inch strips, over lapping strips on top, brush with egg white, sprinkle with rye seeds, (optional) & bake

    If you would like complete recipe – e-mail me: olgace@3rddoor.com

    • Chris
      August 8, 2013 at 7:38 am

      That sounds fantastic Olga! We’ll have to give it a try and let you know how it comes out!

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