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Stromboli turns basic pizza dough into something amazing. This Italian-American dish wraps tasty cold cuts and melty cheese inside a golden crust that cuts neatly to show off spirals of delicious flavor. The best part happens when everything blends together while baking, making an unbeatable mix that's both homey and fancy. Great for hangouts, family meals, or sports viewing parties, this rolled-up pizza alternative packs tons of flavor without much work.
During the last cold season, I whipped up this stromboli when my relatives came over and everyone wanted comfort food. As soon as I took it out of the oven, all golden and sizzling, everyone stopped talking and just breathed in that amazing smell of herbs and gooey cheese.
Collecting Your Supplies
- Pizza Dough: Makes up the base of your stromboli.
- Extra Virgin Olive Oil: Gives depth and makes the crust better.
- Garlic: Adds wonderful smell and taste.
- Dried Oregano: Brings that Italian flavor kick.
- Pecorino Romano: Gives a tangy, salty touch.
- Provolone and Mozzarella: Work together for great melt and taste.
- Deli Ham and Italian Cured Meats: Pack tons of flavor punch.
- Egg: Makes the crust shine with a golden color.
- Marinara Sauce: Works great for dipping.
Building Your Tasty Stromboli
- Get the Dough Ready:
- Pull or roll into a 12×10-inch rectangle on a floured workspace.
- Add the First Flavors:
- Spread olive oil, then put on garlic, oregano, and Pecorino Romano.
- Stack Your Fillings:
- Begin with cured meats, then add mozzarella, followed by ham, and finish with provolone.
- Close Up the Dough:
- Brush edges with egg, roll into a log shape, and squeeze the edge firmly.
- Get Ready for Baking:
- Put it seam-down on a parchment-covered baking sheet.
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When I first tried making stromboli, I didn't let it rest because I was rushed. The dough pulled back and stuff leaked out. Now I always give it time to sit, which makes sure it turns out perfect every time.
Simple Meal Made Fancy
Stromboli turns everyday items into a meal everyone loves. The pretty spiral inside and golden outside make dinner feel extra special without spending hours in the kitchen.
Make It Your Way
Go for a Greek twist with feta, spinach, and olives. Morning stromboli with eggs and cheese works great for late breakfast. Play around with flavors to come up with your own special version.
Storage Secrets
Let it cool all the way before putting in the fridge so it doesn't get soggy. Wrap leftover pieces in foil for easy warming up. Don't use the microwave as it makes the crust soft. Instead, warm it in a 325°F oven for about 10 minutes.
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After making stromboli for so long, I still go back to simple meats and cheeses, letting good ingredients do the talking. Whether I'm feeding my family or having friends over, this dish always gets compliments.
Frequently Asked Questions
- → Can I prepare the stromboli early?
- Totally! Make it ahead, wrap it in plastic, and keep it in the fridge for up to 12 hours. Brush on the egg wash and cut slits right before baking. Need even longer? Freeze it unbaked for up to 3 months!
- → What makes stromboli different from a calzone?
- Here's the deal: stromboli is rolled up like a log or rectangle, while calzones fold into a half-moon shape, sealing everything inside like a pocket.
- → Can I switch up the meats or cheeses?
- Absolutely! Add your favorites. Try mortadella, prosciutto, or asiago for a twist. Just keep similar quantities for even cooking.
- → Why are slits on top necessary?
- They let steam escape while baking, which keeps the dough from bursting and ensures everything inside cooks right.
- → When is my stromboli done?
- It should be golden and puffed up after about 35 minutes. To be sure, check with a thermometer – the inside should hit 200°F.