Stromboli – One of our FAVORITE Meals!
posted by Andrea | 10/12/2011
If you’ve never tasted homemade Stromboli before, PLEASE promise me you’ll try this recipe.
And if you don’t know what Stromboli is, it’s basically your favorite pizza toppings {without the sauce} shoved into a deliciously soft-on-the-inside, crispy-on-the-outside shell… a.k.a. deliciousness!
This is one of our favorite weeknight meals and is actually pretty quick and easy to make. And like all the recipes on my site, you can mix and match your favorite toppings to fit your family’s taste buds.
The hardest part of the whole process is rolling out the bread dough {yup, I told you it was easy!}
I actually just use one loaf of frozen bread dough because it makes the perfect amount for our family. However you can easily make your own dough recipe, use refrigerated pizza crust, or experiment with your favorite pizza crust recipe.
And of course the filling ingredients are simply unlimited!!
Once you roll out the dough to cover a cookie sheet, you can then fill the center with your favorite meats, cheese, veggies, herbs, etc.
Then simply “close it up” — I like cutting small strips and forming somewhat of a “braided” pattern because it looks so fancy!
I usually brush the top of the dough with egg whites, oil, water, or milk and then sprinkle my favorite pizza seasonings on top {garlic, oregano, and parmesan cheese for sure!}
You’ll know it’s finished baking when the crusts becomes golden brown.
Yes, it tastes just as good as it looks!
Recipe for 1 Loaf of Stromboli:
Ingredients:
- 1 loaf frozen bread dough {or your favorite homemade bread dough / pizza crust}
- enough of your favorite pizza toppings to fill the center of your dough
I use deli ham, ground sausage, pepperoni, mozzarella cheese, peppers, onions, and tomatoes. - 1 T. oil, milk, water, or one egg yolk to moisten the top crust
- 2-4 t. of your favorite pizza seasonings to sprinkle on the crust {oregano, basil, garlic, Parmesan cheese, etc.}
- Your favorite pasta/pizza sauce for dipping
Directions:
- Preheat oven to 350*F
- Roll out bread dough and place on a cookie sheet lined with parchment paper or a non-stick mat.
- Fill the center of dough with your favorite pizza toppings {or whatever you have on hand!}
- Fold up the sides of the dough and seal on top
- Brush top of dough with oil, egg whites, milk, or water
- Sprinkle the wet surface with your favorite spices
- Bake for 20 minutes or until top crust is a nice golden brown
Stromboli is not something that I would necessarily freeze — but you probably won’t have to because the leftovers are simply amazing and can be eaten hot or cold. We use our leftovers as sandwiches in school lunches.
This is such a delicious meal any time of year, but especially during the busy fall months when you want something that’s going to fill you up and warm you up.
Plus, if you use parchment paper, you won’t even have any dishes to wash — except maybe your knife and rolling pin 
What is your favorite Stromboli filling?
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Make sure to visit the Simple Organized Living Recipe Box for lots more simple, delicious, family friendly, budget conscious recipe ideas!
Filed under: From My Kitchen
- Labels:: main dish
Kari
12/10/2011This is similar to my stromboli recipe. I’ve never cut the sides before wrapping them up though. I like the look and will have to try that next time!
I have frozen this. I bake it and then wrap in foil and freeze. When you are ready to eat, just put it in the oven and bake until warm. I will admit it tastes best fresh and with as easy as it is to assemble, I don’t freeze it very often.
I think the hardest part of making this is remembering to set the frozen bread dough out in the morning!
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Andrea Reply:
October 12th, 2011 at 11:35 am
yes, I’ve often forgot to take the dough out of the freezer — so then I just shift our meal plan around and have the Stromboli the next day! Good to know that you have experience freezing it too!
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Jennifer
12/10/2011What’s a good bread/pizza dough recipe? I have been trying a few but they always taste flour-ie.
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sarah
12/10/2011I’ve never made Stromboli, never thought to make it either, so I’m excited to see that it is super easy and perhaps a refreshing change from homemade pizza on our pizza night. Thanks for sharing.
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sarah Reply:
October 15th, 2011 at 5:42 pm
I made this last night for my family, everyone loved it! Thanks for a starting point – I always adapt recipes for personal preference or just whats on hand.
FYI I had left over taco meat from taco night and used that for the filling. It was a great change from Friday night homemade pizza
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Robin
12/10/2011Just had stromboli for dinner, and it was a huge hit! I made a large batch of pizza dough and rolled out 2 crusts. I filled one with provoline, ham, salami and a smidge of tomato sauce for the 3 boys; filled the other with sautéed garlic, spinach and goat cheese for me and DH. And there’s even enough left over for lunch tomorrow. Thanks for the idea, it’s definitely been added to my repertoire!
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Mikki
12/10/2011That looks delicious.
I LOVE a good calzone. Would and could probably make them at home but than that means my hubby doesn’t have to take me out to get one.. LOL.
I’ll stick to keeping that a restaurant only meal.. LOL
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Stumbles While I’m At Camp
15/10/2011[...] at Simple Organized Living shared her simple recipe for Stromboli. As my husband loves all things pizza, I want to make it [...]
Michele
15/10/2011Hello Andrea,
we’ll try this recipe tomorrow, it looks so delicious. I have a question. The sheet you bake the Stromboli on, is it a reusable baking sheet? If yes, where did you get it? I noticed the made in france print on it. I’m all for cutting waste in our household, and would love some reusable baking sheets, especially before Christmas baking starts.
Thank you very much, M.
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Andrea Reply:
October 15th, 2011 at 4:16 pm
These reusable baking mats are just called “Silicone Mats” and you can actually get them at Meijer, Target, and Walmart to name a few locations. You can also get them at any gourmet food/cooking stores.
I LOVE them and they are totally non-stick!
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Michele Reply:
October 17th, 2011 at 2:31 pm
thank you for your quick reply, I’ll check on the mats next time I go shopping.
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Abbie
15/10/2011I made this for my husband this evening. He says it is definitely a keeper. Thanks for a great recipe.
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Molly Cooper
23/10/2011I made this last Friday for dinner! I was so inspired by the ease of your recipe, and especially happy with how fancy the end result looks with the braided dough pattern. I went the chicken pesto route, and added portobella mushrooms, artichokes, and spinach. So delicious! Thank you for the great idea!
I mentioned you as my inspiration in my blog post, in case you’d like to see
http://mollyandaustin.blogspot.com/2011/10/sunsets-stromboli.html
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Suzanne
24/10/2011I’ve been waiting to making this, finally doing it tonight, and YUM! What was fun was making 1/3 of it suitable for an almost 4-year-old, with just pepperoni, sausage, and cheese, and filling up the other side with toppings for my hubby and me. I even did the spices on “our” side, and just parm. cheese for my son. I recommend simple Prego All Natural Traditional Spaghetti Sauce, just heated up too.
Also, if you ever want to peek at my original, family blog, it is at:
dragonflyofblue@yahoo.com
I haven’t been successful at keeping up it and the personal one for some time.
Thanks for all your great postings!
When is your due date?
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Andrea Reply:
October 25th, 2011 at 8:18 am
So glad you and your family liked the stromboli! Isn’t is just SOOO good!
oh, and my due date has been changed a few times, but the baby should be here sometime within the next 3 weeks for sure!
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Suzanne
24/10/2011Oops…I meant:
dragonflyofblue.blogspot.com
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Jamie
18/12/2011HI! Just wanted to say that I tried these on a whim for our annual family holiday party and they were a BIG HIT! Very easy to make and I”m already getting requests to make it again next year. I did a meat and cheese one (pepperoni, sausage, ham, provolone, mozz cheese), a roasted veggie one, and a plain cheese one (mozz and ricotta). The braiding of the dough added a special touch. Thanks again for posting this!
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Lora
10/05/2012Hey there
I know in this post you said you wouldn’t necessarily freeze the stromboli but it sounds like you’re referring to the already baked leftovers. Have you ever made this as a freezer meal and frozen it unbaked?
Looking for a meal for my monthly freezer meal exchange and in the mood to make stromboli
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Andrea Reply:
May 10th, 2012 at 5:16 pm
Hmmm… this is one of the very few recipes I’ve never ever frozen so I honestly don’t know. The fact that it starts with frozen (defrosted) breda dough makes me think that I wouldn’t want to re-freeze it… but you could always give it a try with a smaller batch.
If you do freeze it, I guess I would try it before you back it… and then you’d probably have to let it defrost before backing it.
But again, I’ve never tried it so I don’t know for sure.
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