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I stumbled across this stromboli recipe during a desperate weeknight when I had a package of pizza dough in the fridge and zero inspiration. With three hungry teenagers staring me down and a fridge full of random deli meats that needed to be used up, this rolled up pizza creation became my dinnertime salvation.
My neighbor, who considers herself a bit of an Italian food snob, stopped by as these were coming out of the oven. She accepted a slice to be polite and then proceeded to eat two more while standing at my kitchen counter. When someone raised on authentic Italian cuisine asks for your recipe, you know you've struck gold.
What Goes In The Roll
- Pizza dough: Store bought works perfectly for weeknights
- Butter and garlic: Creates that irresistible base flavor
- Mozzarella cheese: The gooey, stretchy essential
- Deli meats: Ham, salami, and pepperoni create that classic combo
- Parmesan and parsley: For that final touch of flavor on top
- Marinara sauce: For essential dipping
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Stromboli Making Magic
- Dough Handling
- The secret to a good stromboli starts with how you handle the dough. I let mine sit at room temperature for about twenty minutes before rolling, which makes it much more cooperative. When rolling it out, I aim for an even rectangle about one quarter inch thick too thin and it might tear, too thick and it'll be doughy in the center. I've found rolling it directly onto parchment paper saves me a cleanup headache and makes transferring to the baking sheet a breeze.
- Layering Strategy
- The order of your fillings actually matters. Starting with a light layer of cheese helps it stick to the garlic butter base. I then do meat, more cheese, meat, and finish with cheese again. This cheese meat cheese meat cheese approach ensures everything sticks together when rolled. I also leave a generous border (about two inches) on the long end where I'll finish rolling this gives me enough dough to create a proper seal.
- Rolling Technique
- Rolling tightly is crucial for a good stromboli. I start from the long side without the border and use the parchment paper to help lift and roll the dough, much like rolling sushi with a bamboo mat. Each roll should be tight but not so tight that you tear the dough or squeeze out the fillings. Once rolled, I place it seam side down so the weight of the stromboli helps seal it during baking.
- Finishing Touches
- Those diagonal cuts on top aren't just for looks they serve as steam vents that prevent the stromboli from bursting during baking. I make them about one quarter inch deep with a serrated knife, being careful not to cut all the way through. The garlic parmesan parsley butter brushed on top adds flavor while also creating that beautiful golden finish. I've found that letting the stromboli rest for five minutes after baking makes it much easier to slice cleanly.
Last week I made this for my son's study group, doubling the recipe to feed six hungry teenagers. One of the kids, who typically picks at his food, ate four slices and then asked if his mom could get my recipe. I later got a text from his mother saying it was the first time in months he'd eaten a proper dinner. That's the kind of cooking win that makes my day.
Creative Variations
Try a breakfast version with scrambled eggs, breakfast sausage, and cheddar cheese. For vegetarians, sautéed mushrooms, spinach, and bell peppers make a delicious filling. Make a Buffalo chicken stromboli with shredded rotisserie chicken tossed in Buffalo sauce, topped with blue cheese. For a Mediterranean twist, use feta, spinach, sun dried tomatoes, and olives. Around the holidays, leftover turkey, stuffing, and cranberry sauce rolled into a stromboli is surprisingly amazing.
Serving Suggestions
This stromboli pairs perfectly with a simple green salad dressed with vinaigrette to cut through the richness. For a heartier meal, serve alongside roasted vegetables or a cup of tomato soup. If you're entertaining, cut it into smaller pieces and serve as an appetizer with various dipping sauces marinara, ranch, and garlic butter all work wonderfully.
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I've made this stromboli recipe at least a dozen times now, tweaking the fillings based on what's in my fridge. There's something deeply satisfying about transforming simple ingredients into something that looks impressive enough for company but is easy enough for a weeknight. It's become my go to recipe for those nights when I need something substantial, crowd pleasing, and relatively quick which, with three teenagers, is pretty much every night.
Frequently Asked Questions
- → Can I make this stromboli ahead of time?
- Yes! You can assemble the stromboli up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then brush with the herb butter mixture and bake as directed.
- → How do I prevent the stromboli from getting soggy?
- To prevent sogginess, don't overload with fillings and be sure to seal the edges well. Also, if using vegetables, sauté them first to remove excess moisture. The diagonal cuts on top help steam escape during baking.
- → Can I freeze leftover stromboli?
- Absolutely! Slice cooled leftover stromboli and wrap individual pieces in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through.
- → What sides go well with stromboli?
- A simple green salad with Italian dressing makes a perfect side. Other good options include roasted vegetables, coleslaw, or a light tomato soup. For game day, serve with additional finger foods like mozzarella sticks or buffalo wings.
- → Can I make a vegetarian version of this stromboli?
- Definitely! Skip the meats and fill with a combination of sautéed vegetables like bell peppers, onions, mushrooms, and spinach. Add olives, artichoke hearts, or sun-dried tomatoes for extra flavor, and don't forget the cheese!