Crunchy, chewy, savory, and cheesy, Stromboli is a winner as an appetizer or a meal.
What is a Stromboli? Is it a pizza? Is it a sliced sandwich? A turnover? A calzone? No!! This mouthwatering mix of dough, savory meats, and tangy cheeses that are rolled and baked to crispy perfection is its very own thing. It may resemble other dishes because of its ingredients, but one look at its beautiful layers, one bite of its golden-brown crust, and the mixed meat and cheese it surrounds will speak for its singularity. But why is it called Stromboli?
One story claims that in the 1950s, just outside of Philadelphia, restaurant owner Nazzareno Romano started selling this filled and rolled pizza dough. Apparently, one of his regular customers suggested he name the delicious dish after the film Stromboli, starring Ingrid Bergman and Roberto Rossellini, which was popular around the same time. Another story says it was named after the Italian island of Stromboli, which has a volcano of the same name; apparently, there were those who thought that the finished product resembled a volcano about to explode. Frankly, neither of those tales makes much sense to me, but it doesn’t matter: everyone loves this Italian-American classic, no matter how it got its name.
Just don’t call it a Calzone! That dish was actually invented in southern Italy and is a circular dough filled and then folded over and baked or fried, where the Stromboli dough is rolled into a rectangle shape onto which its fillings are layered: those layers of pepperoni, ham, and salami topped with provolone, mozzarella, and seasonings are then rolled into a log before baking. When it’s done, you can slice it into however many portions you need, so it makes a great meal, appetizer, or snack. It may be considered by some to be pizza’s cousin, but with its crispy exterior, mix of salty, savory meats, sharp provolone, and mellow mozzarella (and then dipped in sauce because there is none inside), you’ll see why Stromboli is unique and uniquely delicious.
For this Stromboli, you can make your own Pizza Dough and this Tomato Sauce for dipping. You can also brush the top with melted Garlic Butter for another layer of flavor!
Our Secrets for a Perfect Stromboli
The secret to a perfect Stromboli, in addition to high-quality ingredients, is in the technique. If you’re using a store-bought pizza dough, leave it out on the counter for about 15 minutes before rolling. Flour your board well and roll the dough into a rectangle, doing your best to create a 13 x 9-inch shape that is of even thickness all the way around. When you layer in the meats and cheeses, make sure to leave at least a 1-inch border on each side. Starting with the long end, roll the Stromboli tightly, tucking the top and bottom under and then pinching the seam to close: brush the seam with a bit of your egg wash to keep the filling from seeping out (but if it does, don’t worry—it’s part of the beauty of the Stromboli). After you brush the egg wash over the roll (but before topping it with the Parmesan cheese), make 4 diagonal slits an inch or two apart across the top of the Stromboli so the steam can escape. After about 20 minutes of baking, you can check on the crust. If it is plenty browned, cover it with aluminum foil until the end of baking. And let your Stromboli rest for about 10 minutes once it’s out of the oven so it will cut beautifully.
How to Make Ahead and Store?
You can build the Stromboli a day ahead of time, wrap it tightly in plastic wrap, and store it in the fridge before you’re ready to bake it (leave it on the counter for 15 minutes before putting it in the oven). To freeze unbaked Stromboli, complete the recipe through Step 6 and wrap it tightly—it will last 3 months in the freezer. Leftover baked Stromboli can be stored in an airtight container or a Ziploc bag and will last in the fridge for 3 days; wrapped in plastic wrap or aluminum foil, it will last in the freezer for up to 3 months.
Serving Suggestions
Stromboli is a great main course served alongside salads, like this Kale Caesar, but it also works really well with Tomato, Basil, and Blue Cheese Salad. If you want to pair Stromboli with hot sides, try these delicious Stuffed Artichokes or a simple Roasted Eggplant.
Even though it does make a perfect entree, Stromboli can also be a great side. I love it with Minestrone (and, yes, I do dip the crispy slices into that savory soup), but also as a crunchy addition to a meal of Garlic Butter Baked Chicken and Ratatouille. And don’t forget that Stromboli is hugely popular at parties, like game day; even if you also serve fan favorites like Buffalo Chicken Wings and chips with Spinach Artichoke Dip, be prepared for the Stromboli to be the first thing to go.
Stromboli Recipe
Ingredients
- 1 pound pizza dough room temperature
- 1/4 pound sliced pepperoni
- 1/4 pound sliced ham
- 1/4 pound sliced salami
- 1/4 pound sliced provolone cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 large egg beaten
- 1 tablespoon grated parmesan cheese
- 1 cup marinara sauce for dipping
Instructions
- Preheat oven to 400°F.
- Lightly flour a surface and roll out the pizza dough into a large rectangle, about 13×9 inches. Optionally, place the dough on parchment paper at this stage to allow for easier transfer later.
- Starting with pepperoni, layer the meats and cheeses evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle garlic powder and Italian seasoning evenly over the fillings.
- Starting from one of the long edges, carefully roll the dough into a log, pinch the seams to seal and tuck in any overlap.
- Transfer the Stromboli to a baking sheet lined with parchment paper, seam side down.
- Brush the top with beaten egg and sprinkle with grated parmesan cheese.
- Bake in the preheated oven for 25 minutes, or until the crust is golden brown.
- Allow the Stromboli to rest for 10 minutes before slicing.
- Serve warm with marinara sauce for dipping.
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