Stuffed Stromboli Recipe
Oh, hey there! Come on in, grab a mug, and let’s chat in the kitchen for a bit. You know those recipes that just feel like a warm hug? The ones that make your house smell like pure comfort and have everyone gathered around the table with happy sighs? Well, this Stuffed Stromboli Recipe: What are some good recipes for this? is exactly that for my family. It’s a dish that’s seen countless Friday nights, lazy Sunday afternoons, and even a few frantic weeknight dinners when we needed something delicious FAST. It’s not just a meal; it’s a memory maker.
What is stuffed stromboli?
So, what exactly is a stromboli? Think of it as a delicious, rolled-up pizza sandwich, but even better! It’s essentially a Pizza Dough that’s generously filled with all your favorite savory goodies – cheese, meats, veggies, you name it – then rolled up like a jelly roll, sealed, and baked until golden brown and bubbly. It’s way easier to handle than a traditional calzone, and the presentation? Chef’s kiss! It’s the ultimate crowd-pleaser, perfect for sharing… or not, if you’re feeling selfish like I sometimes am!
Why you’ll love this recipe?
What is not to love?Stuffed Stromboli Recipe is a flavor explosion waiting to happen. The crust gets perfectly chewy on the inside and wonderfully crisp on the outside, all while cradling a molten, gooey center of cheese and whatever delicious fillings you’ve chosen. It’s surprisingly simple to put together, even for beginner cooks. Plus, it’s ridiculously versatile! You can swap out the fillings based on what you have in your fridge or what you’re craving. It’s one of those recipes that I keep coming back to because it never fails to impress, and my kids always ask for seconds (and sometimes thirds!). If you loved my easy pizza dough recipe, you’ll adore this!
How to Make Stuffed Stromboli
Quick Overview
We’re going to make a simple, pliable dough, load it up with a fantastic cheese blend and your chosen fillings, roll it up, bake it until it’s golden and glorious, and then devour it. Easy peasy!
Ingredients
For the Dough:
- 1 ½ cups warm water (about 105-115°F)
- 1 packet active dry yeast (about 2 ¼ teaspoons)
- 1 teaspoon sugar
- 3 ¾ to 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon salt
For the Filling:
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup ricotta cheese (optional, but adds amazing creaminess!)
- Your favorite cooked fillings: sliced pepperoni, cooked Italian sausage, sautéed peppers and onions, spinach, ham, etc. (about 2 cups total)
- Optional: A sprinkle of Italian seasoning or garlic powder
For the Egg Wash (optional, for shine):
- 1 egg, beaten with 1 tablespoon of water
Step-by-Step Instructions
Step 1: Get Your Dough Ready
a. Activate the Yeast:
In a large bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You want to see it get foamy and bubbly – that means your yeast is alive and ready to party!
b. Mix the Dough:
Add 3 ¾ cups of flour, Olive Oil, and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. If it’s too sticky, gradually add more flour, a tablespoon at a time, until it’s smooth and pulls away from the sides of the bowl. I’ve definitely made the mistake of adding too much flour once, and it made the dough tough, so go slow here!
c. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes, until it’s smooth and elastic. It should spring back when you gently poke it. Or, if you have a stand mixer, use the dough hook for about 5 minutes.
d. Let It Rise:
Lightly grease a clean bowl with Olive Oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it’s doubled in size. It’s like magic watching it puff up!
Step 2: Prepare Your Fillings
a. Cook and Chop:
If you’re using raw veggies or meats, make sure they’re cooked and cooled, and then chopped into bite-sized pieces. This prevents your stromboli from getting soggy. Drain any excess moisture!
Step 3: Assemble Your Stromboli
a. Preheat and Prep:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This is a lifesaver for cleanup, trust me!
b. Roll Out the Dough:
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Don’t worry if it’s not perfectly shaped; it’s going to be rolled up anyway!
c. Layer the Goodies:
Spread the ricotta cheese (if using) evenly over about two-thirds of the dough, leaving a border. Sprinkle the mozzarella and provolone cheese over the ricotta. Then, evenly distribute your chosen cooked fillings over the cheese. Don’t overstuff it, or it might be hard to roll!
d. Roll it Up:
Starting from the long side with the filling, tightly roll up the dough, tucking in the sides as you go. Pinch the seams to seal it securely. This is crucial to keep all that goodness from escaping during baking. You’ll end up with a beautiful, plump log.
e. Transfer and Seal:
Carefully transfer the rolled stromboli seam-side down onto the prepared baking sheet. You can pinch the ends to seal them too.
Step 4: Bake to Perfection
a. Vent and Glaze:
Using a sharp knife, cut a few slits in the top of the stromboli to allow steam to escape. This helps prevent it from puffing up unevenly. If you like a shiny, golden crust, brush the top with the beaten egg wash.
b. Bake:
Bake for 25-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The smell that fills your kitchen during this stage? Pure bliss!
c. Cool Slightly:
Let the stromboli cool on the baking sheet for about 5-10 minutes before slicing. This allows the cheese to set a bit, so it doesn’t all ooze out when you cut into it. It’s so tempting to dive right in, but a little patience pays off!
What to Serve It With
Oh, the possibilities! My family loves serving it with a big, fresh salad to cut through all the richness. A simple vinaigrette is perfect. For a more casual vibe, a side of marinara dipping sauce is a must – warm it up and let everyone dunk their slices! We sometimes have mini strombolis for breakfast if there are leftovers (don’t judge!), and they’re fantastic sliced and served cold on a picnic. My mom used to make a sweet version with fruit and Cream Cheese for dessert, which was always a huge hit!
Top Tips for Perfecting Your Stuffed Stromboli
Okay, let’s talk about a few things I’ve learned along the way to make your stromboli truly spectacular. First, don’t overload the filling. It’s so tempting to cram everything in, but too much filling makes it hard to roll and seal, and can lead to a soggy bottom. I learned that the hard way! Second, drain your fillings well, especially if you’re using a lot of vegetables. Excess moisture is the enemy of a crispy crust. Third, pinch those seams tight! This is your best defense against a filling explosion. For the dough, make sure it’s at room temperature when you’re ready to roll it out; cold dough is tough and less pliable. And finally, the egg wash is optional but recommended for that beautiful, glossy finish. It just takes it to the next level!
Storing and Reheating Tips
Leftovers? Lucky you! Let the stromboli cool completely before storing. You can keep it at room temperature for a few hours, but for longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to 3 days. To reheat, I find the oven is best. Pop slices on a baking sheet at 350°F (175°C) for about 8-10 minutes, or until warmed through and the crust is crisp again. You can also reheat it in a toaster oven or even a skillet on medium-low heat for a crispy bottom. Avoid the microwave if you can – it can make the crust a little chewy.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can make the dough up to a day in advance. Let it rise, punch it down, and store it in an airtight container in the refrigerator. Bring it to room temperature for about 30 minutes before you plan to roll and fill it.
What are some other filling ideas?
The sky’s the limit! Think classic pizza toppings like pepperoni, mushrooms, and olives. Or get creative with cooked chicken and BBQ sauce, ham and pineapple, spinach and artichoke, or even a breakfast version with scrambled eggs, bacon, and cheese. Just make sure whatever you use is cooked and drained!
Can I use store-bought pizza dough?
You sure can! If you’re short on time, a good quality store-bought pizza dough will work perfectly well. Just follow the assembly and baking instructions from Step 3 onwards.
Final Thoughts & Conclusion
Making this Stuffed Stromboli Recipe always feels like an event in my kitchen, and I hope it brings as much joy and deliciousness to your home as it does to mine. It’s more than just a recipe; it’s a chance to gather, to create, and to savor those moments around the table. Don’t be afraid to experiment with your favorite fillings and make it your own! I can’t wait to hear how yours turns out. Please tag me in your creations or share your family’s favorite filling combinations in the comments below. Happy baking, my friends!
Stuffed Stromboli Recipe
Ingredients
Main Ingredients
- 1 pound pizza dough homemade or store-bought
- 3 tablespoon olive oil
- 1.5 cup marinara sauce divided
- 2 cup shredded mozzarella cheese low-moisture
- 1 cup pepperoni slices
- 0.25 cup sliced black olives
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.25 cup grated Parmesan cheese
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
- On a lightly floured surface, roll out the pizza dough into a 12x16 inch rectangle.
- Spread 1 cup of marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle mozzarella cheese over the sauce, then top with pepperoni, black olives, Italian seasoning, garlic powder, and Parmesan.
- Tightly roll the dough from the longer side, sealing the seam and ends with a little water.
- Place seam-side down on the prepared baking sheet. Brush the top with remaining olive oil and make three small slits to vent steam.
- Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- Let rest for 5 minutes before slicing. Serve warm with remaining 0.5 cup marinara sauce for dipping.
