Simply Perfect Stromboli

YOU'LL BE IMMENSELY PROUD OF YOURSELF IF YOU MAKE YOUR OWN DOUGH WITH MY SIMPLE RECIPE...AND YOUR FAMILY WILL BE IMPRESSED

Stromboli is actually an island off Sicily, but of course we always think of the Stromboli vs. Calzone debate as to which is the better “filled pizza”.  At least that’s my take on it.  Similar ingredients, different shapes, but all good and equally delicious.  I know, I’ve over simplified the matter.


This Stromboli recipe is so easy and you can put anything you want in it.  I’ve given some ideas in the recipe, but you have the floor.  The Stromboli is yours.

SIMPLE INGREDIENTS MAKE A DELICIOUS STROMBOLI

START WITH THE DOUGH, BUT YOU CAN CERTAINLY PURCHASE YOUR FAVORITE DOUGH TI MAKE IT EASY ON YOURSELF

LOVE MUSHROOMS

SOMETHING ABOUT PUNCHING DOWN THE RISEN DOUGH IS QUITE SATISFYING

My husband Tim, and his friend Tommy are huge Stromboli fans.  I used to make it more frequently in the earlier years of our marriage and then it kind of fell off the menu for awhile.  Now it’s back in regular rotation and especially during the fall and winter months it’s a common entree at our dinner table.  I like to add whatever I find in my fridge, but Tim definitely has a preference for the more traditional pizza like fillings.

SPREAD THE MARINARA EVENLY OVER THE DOUGH

I ADDED GREENS AND COOKED TURKEY SAUSAGE TO THIS ONE

ADD SOME CHEESE & ROLL UP TIGHTLY

CUT SOME SLITS ON TOP, DRIZZLE WITH OLIVE OIL AND SPRINKLE WITH COURSE SALT & CHILI FLAKE

I love to use my homemade dough for this, but use what you want.  There are great, fresh pizza doughs available in the refrigerated section of your grocery store or you can even buy the pizza dough in a tube.  If you have the time though, I do encourage you to make the extra effort for the homemade dough.  It’s not difficult and you (and your family) will be glad you did.

Simple Stromboli


1 recipe everyday dough (or purchased pizza dough)
1 cup good quality marinara (I like Lucini’s) plus extra for dipping


Your choice of fillings like:
Sliced mushrooms
Sliced black olives
4 to 6 ounces of shredded mozzarella or other good pizza style cheese
Sliced cured meats such as pepperoni or hard salami
Pepperoncini
Basil or spinach leaves


For topping the Stromboli:
Olive oil
Flake salt or course sea salt 
Chili Flake (I use Aleppo chili flake which are more smoky, florally and have a bit less heat)


Preheat oven to 400 degrees.


On a floured surface, roll the dough out into a rectangle that is roughly the size of your baking sheet.  It doesn’t have to be perfect.  I roll my dough out onto parchment paper to make it easier to transfer to my baking sheet.


Spread the marinara over the dough, then layer on the ingredients of your choice.  Don’t layer on too much or your Stromboli will be difficult to roll.


Starting from the long end near you, roll as tightly as you can all the way to the opposite end.  Place seem side down on the parchment lined baking sheet (or a very well greased baking sheet).