Stromboli is a great alternative to homemade pizza. Unlike pizza where the toppings are on top, stromboli tucks its toppings inside the pizza dough. The pizza dough is rolled into a log and baked at a high temperature, sealing everything in. When the stromboli is cut, it reveals its beautiful pinwheel shape with the toppings and cheese melted throughout.
Because stromboli are so simple to make, it becomes a great family activity. One package of refrigerated pizza dough can feed a family of four. A selection of meats, vegetables and cheeses can be laid out and everyone can make their own mini stromboli.
I highly suggest purchasing refrigerated, bagged pizza dough – not the stuff in the tube. The only grocery store I’ve seen fresh dough available is at the Norfolk Wal-Mart by the deli section; for $0.88! The dough, which is also available in wheat, is a popular item, so if you see them, buy a few at a time and freeze what you don’t need.
How to make Stromboli
- 1 refrigerated, bagged pizza dough
- Toppings of choice – be sure to include a cheese
- Egg wash – 1 egg beaten with 1 tsp of water
- Tomato Sauce for dipping
Preheat oven to 450 degrees. Pizza stones work best, however a sheet pan with a little oil will also work.
Roll out pizza dough into a large circle about ¼” thick. If making multiple stromboli, cut dough in pieces and work with each piece individually. First lay down a layer of cheese leaving about a 1 ½” border around the dough. Next lay down the other toppings. Toppings like sausage, spinach and broccoli rabe should be cooked first and cooled because it can make the dough soggy. Lightly sprinkle oregano over everything.
Starting at the end closest to you, roll the dough up tightly into a log. Once you get to the end, brush a little egg wash on the end, roll up and press to seal. Brush the whole stromboli with egg wash and cut three or four slashes in the top.
Transfer to a pizza stone or prepared baking sheet. Bake for about 20 minutes, or until the stromboli is a deep golden brown. Let cool for 5 minutes before cutting.
The topping choices are endless, but here are a few suggestions:
- Broccoli Rabe