An EASY Stromboli Pizza Recipe! Homemade dough loaded with meats, sauce and cheese, rolled up and baked. This is a great recipe if you like pizza but want something a little different.
If you’ve never eaten or made stromboli, you are in for a treat. This recipe uses a soft dough and combined with the ham, salami, pepperoni and cheese, it is the perfect combination of flavor. It’s like having a fancy pizza but so much better!
A stromboli is pizza dough topped with sauce, meats and cheese then shaped, rolled up and baked. Some say it originated from Italy while others say it originates from Philadelphia by an Italian immigrant.
Ham And Cheese Stromboli (5 Ingredients!)
Yes, you can substitute the active dry yeas for instant yeast. This recipe calls for 2 tsp of active dry yeast so you would do 1 1/3 tsp of instant yeast!
BOX Chef’s TIP– We used three types of meat in equal proportions. You can add as much of each meat as desired to your family’s liking.
The biggest difference between a stromboli and a calzone is the way it is shaped and sealed. A stromboli is rolled up like a burrito while a calzone is shaped like a flat taco, then folded over and sealed.
Philly's Stromboli Recipe W/ Ham And Salami
In stromboli, the main ingredients are meats, cheese and sauce while in a calzone veggies and other toppings may be added with the meat and cheese.
Yes, stromboli freezes great! Once baked, cool and tightly wrap the stromboli and place in a freezer bag. Freeze up to 3 months.
I can’t wait for you all to try this homemade stromboli recipe. It has become a family favorite for us and the kids can’t get enough of the recipe.
Stromboli With Homemade Pizza Dough And Sauce
Calories: 266 kcal Carbohydrates: 22 g Protein: 13 g Fat: 14 g Saturated Fat: 6 g Cholesterol: 53 mg Sodium: 806 mg Potassium: 178 mg Fiber: 2 g Sugar: 2 g Vitamin A: 225 IU Vitamin C: 1 mg Calcium: 99 mg Iron: 2 mgIf you love a meat stuffed pie in all of its cheesy, carby glory… then you’re going to be obsessed with this Stromboli Pizza recipe.
It should come as no surprise that pizza is one of my favorite things, ever. I’ve got oodles of spin-offs on the blog, a few favorites include my Pepperoni Pizza Garlic Knots and BLT Flatbreads with White Garlic Sauce. But who are we kidding… I’ll take any pizza, in any form. Gimme!
Our local Harris Teeter in the Park Road Shopping Center just had a remodel. Dorky, I know… but I LOVE scoping out new-to-me grocery stores. I’ve even driven as far as South Carolina to check out certain spots. They’ve really stepped things up a notch, as the store now includes a beer and wine bar, store-made sausages and kabobs along with plenty of fresh sushi options. I mean, what more could you ask for? While visiting, I found myself gravitating towards a plethora of pizza ingredients… so here we are. You’ll need the following for this recipe:
Mama's Hawaiian Pizza Stromboli
I was in a meat-lovers mood (obviously), but honestly you can stuff this Stromboli Pizza with whatever your little heart desires. I see myself making a few other varieties in the future… I’m visioning BBQ Chicken or even a Breakfast Stuffed version. YUM. See my cart photo below for my exact haul while visiting the newly remodeled location.
A Stromboli is sealed by rolling it into a spiral and folding the edges under (log-shaped). While a Calzone is sealed by folding the dough over the ingredients and crimping the edges with your fingers (half-moon shaped). They’re both made with the same ingredients… so they’re equally delicious. Just depends on how you want the final dish to look and be served. I prefer making Stromboli when prepping for an appetizer, as you can cut it into individual handheld portions.
If you love a meat stuffed pie in all of its cheesy, carby glory... then you're going to be obsessed with this Stromboli Pizza recipe.
Italian Stromboli Recipe
This post is sponsored by Harris Teeter. Their newest remodeled store is located at 4101 Park Road in Charlotte. Per the usual, all opinions here are mine alone and I would never recommend an ingredient or store location that I did not immensely enjoy myself. Thank you for supporting the brands that support !Fill this homemade stromboli with your favorite meats and/or cheeses like pepperoni, ham, prosciutto, provolone, mozzarella, and so much more. I make it from my homemade pizza dough, a simple 6-ingredient dough that stays soft on the inside and develops a wonderfully crisp crust. There’s only 1 rise needed, which gives you enough time to prep any fillings. Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.
You can make 1 stromboli with 1 pound of store-bought or homemade pizza dough. Even though store-bought dough is convenient, I encourage you to try this homemade dough. It requires just 6 basic ingredients and about 60-90 minutes of rise time.
It’s really handy to have 1 all-purpose dough that works in many different ways; you’ll appreciate its ease and versatility. I use this exact dough for ham & cheese pockets and pepperoni pizza rolls, too.
Pizza Stromboli, The Super Explosive Pizza Rolls!
Options are endless. If it works as a pizza topping, it will probably work as a stromboli filling. You can’t really go wrong because if you’ve used too much filling, you won’t be able to roll the dough up.
Want to add pizza sauce? You can add pizza/marinara/tomato sauce to the filling. Feel free to skip the melted butter and garlic (or leave it on, doesn’t matter) and spread 1/2 cup of sauce onto each rolled out dough before layering on the meats and cheeses in step 6.
After you punch down the dough, divide it in half to make 2 strombolis. You can freeze half for another time if desired.
Super Easy Stromboli
Sprinkle with fresh parsley or desired herbs, then layer on meats and cheeses, leaving a 3 inch gap on top and 1 inch gap around the edges. Brush edges with egg wash, which helps keep everything sealed.
Brush with egg wash, sprinkle with coarse salt, pepper, more herbs, or a little cheese. (Toppings are optional.) Cut 3-4 slits on top for air to escape.
Bake until golden brown, then cool for 5 minutes before slicing. It’s flaky and crisp when it’s warm– totally irresistible. Pizza or marinara sauce is great for dipping! If you ever need a homemade sauce to try, we really like Beth’s homemade pizza sauce.
Easy Stromboli Recipe
And, finally, here’s a quick explanation if you’re interested. Stromboli and calzone are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta (something a little too wet for stromboli) and both are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both!
Use this dough recipe and the filling/toppings below to create 2 Homemade Strombolis. See all recipe notes before beginning because you can save half of the dough for another time or make other dishes with it (such as pizza or breadsticks). More filling suggestions, helpful step-by-step photos, and a video tutorial are included in the post.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onsatisfy your pizza cravings in 35 minutes! Its rolled with layers of marinara sauce, mozzarella, pepperoni, sausage, ham, bell peppersand mushrooms for the ULTIMATEmeat lovers stromboli but you can pick and choose any toppings you like for YOUR perfect stromboli recipe. This stromboli is easy enough for a weekday meal, deliciousenough to be the “must have” appetizer for Game Day or any gathering.
Stromboli N 35 Minutes With Homemade Pizza Dough!
Do you LOVE Stromboli?! Is it too scandalous to admit I like stromboli even better than pizza? After all, it’s basically a rolled up pizza so you haveLAYERSof pizza in each cheesy, meaty, saucy, garlic, Parmesan crust mouthful. They long cylinder is baked to golden perfection then sliced into individual rolls.
Patrick and I make stromboli at least once a month (super fun to make with couples too!) – stuffing our stromboli with whatever toppings we have on hand. Be careful, its s slippery slope; first its pepperoni, next its pickles (cheeseburger pizza anyone?).
I want to thank whoever invented the glorious Stromboli. Romano’sItalian Restaurant & Pizzeriaclaims to have invented the Stromboli in 1950 in town just outside of Philadelphia but others claim the Stromboli was invented by Mike Aquino, Sr., ofSpokane, Wash., who named it after the 1954 movie Stromboli. I guess we’ll never know the true source, but I’m grateful all the same!
Mummy Stromboli Recipe
TraditionalStromboli is filled with mozzarella, cold cuts such as pepperoni, salami, capocollo and/or vegetables such as bell peppers and mushrooms.
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