EASY STROMBOLI RECIPE (2024)

FAQs

What is typically in stromboli? ›

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

You'll sometimes find a little sauce in a stromboli, but it's often left out or served on the size for dipping like a calzone.

The Fillings

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

noun. strom·​bo·​li sträm-ˈbō-lē plural strombolis. : bread dough that is rolled or sometimes folded around a filling often composed of cheese, cold cuts, vegetables, and sauce and then baked.

What to Serve with Stromboli. Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you're feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

Re: Calzones, Stromboli, Pizza Same dough or different??? Most operatore will use the same dough (their regular pizza dough) for making all three. There are a few shops that specialize in making stromboli and calzones. These doughs tend to be a little richer than your average pizza dough.

Despite its distinctly Italian flavours of mozzarella, ham, tomatoes, and its close resemblance to the calzone from Naples, stromboli is actually an American creation that comes from Philadelphia. Find out how to make this classic Italian-American fusion dish and discover the story of its beginnings.

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you're ready to bake, let the stromboli sit at room temperature while the oven heats. Bake the stromboli until golden-brown, 20 to 25 minutes.

Does stromboli have marinara? ›

Stromboli is a wonderful Italian-American appetizer made with pizza dough and marinara sauce rolled up with ham, pepperoni, and provolone cheese and baked until golden.

Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.

Divide the dough into 2 equal pieces and stretch into a 10" disk. If the dough shrinks after stretching, wait 5 minutes and stretch some more. Preheat (preferably with a pizza stone) to 500°F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes. Bake for 4 minutes.

Freezing Baked Stromboli: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350°F (177°C) oven for 30 minutes.

Important to volcanology, Stromboli and its neighboring islands were named a UNESCO World Heritage site in 2000. Every summer, boatloads of visitors journey here for the gleaming black-sand beaches, and as many as 500 travelers trek to the island's summit each sunset to view the lava fireworks against the night sky.

Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce.

Despite its distinctly Italian flavours of mozzarella, ham, tomatoes, and its close resemblance to the calzone from Naples, stromboli is actually an American creation that comes from Philadelphia. Find out how to make this classic Italian-American fusion dish and discover the story of its beginnings.

Some meat suggestions are capicola, salami, soppressata, prosciutto, deli ham/turkey/roast beef, and/or pepperoni. Avoid using small pizza pepperoni slices. For best results (and flavor), use large pepperoni slices from the deli counter. You want about 1/2 pound of cheese per stromboli as well.