Stromboli Recipe

Pizza dough: The base of the stromboli, providing a chewy and crispy texture.

Marinara sauce: Adds a rich, tangy flavor to the filling.

Mozzarella cheese: Melts beautifully, creating a gooey and delicious interior.

Pepperoni: Offers a spicy and savory kick to the dish.

Olive oil: Used to brush the dough, helping it achieve a golden brown color.

Italian seasoning: Enhances the overall flavor with a blend of herbs.

Egg: Brushed on top for a shiny, golden finish.

When rolling out the pizza dough, ensure it is evenly stretched to avoid thin spots that could tear during baking. Use a light dusting of flour on your surface and rolling pin to prevent sticking. If the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to shape.

• pizza dough - Substitute with crescent roll dough: Crescent roll dough provides a similar texture and can be easily found in stores.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different flavor profile but works well with the other ingredients.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.

• sliced pepperoni - Substitute with sliced salami: Salami provides a similar texture and a slightly different but still delicious flavor.

• olive oil - Substitute with melted butter: Melted butter can provide a rich flavor and help achieve a golden crust.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence offers a similar blend of herbs that can enhance the flavor of the dish.

• egg - Substitute with milk: Milk can be used for an egg wash to achieve a similar golden-brown finish.

• Allow the Stromboli to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the Stromboli tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped Stromboli in an airtight container or a resealable plastic bag.
• Store the wrapped Stromboli in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• For longer storage, freeze the Stromboli. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the frozen Stromboli in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• If you prefer individual servings, slice the Stromboli before freezing. Wrap each slice in plastic wrap and then place them in a resealable plastic bag. This allows you to reheat only what you need.
• To reheat individual slices, place them on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes or until hot. Alternatively, use a microwave, but be aware that the crust may not be as crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Stromboli on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for 10-15 minutes or until heated through. This method ensures the crust remains crispy and the cheese inside melts perfectly.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the Stromboli on the toaster oven tray and cover it with aluminum foil. Heat for about 10 minutes, then remove the foil and heat for an additional 5 minutes to crisp up the crust.

• Microwave Method: For a quick reheat, place a slice of Stromboli on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may make the crust a bit softer.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the Stromboli slice in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method helps maintain a crispy crust while warming the inside.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Stromboli slices in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to ensure it doesn't overcook. This method gives a nice, crispy crust and evenly heated interior.

• Oven: Used to bake the stromboli at the required temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the stromboli on for baking.

• Parchment paper: Lined on the baking sheet to prevent the stromboli from sticking and to make cleanup easier.

• Rolling pin: Used to roll out the pizza dough into a rectangle.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while rolling it out.

• Pastry brush: Used to brush olive oil and beaten egg onto the stromboli.

• Knife: Used to cut slits on top of the stromboli to allow steam to escape.

• Mixing bowl: Used to beat the egg for the egg wash.

• Measuring cups: Used to measure out the marinara sauce, mozzarella cheese, and sliced pepperoni.

• Spoon: Used to spread the marinara sauce over the dough.

• Cooling rack: Used to let the stromboli cool slightly before slicing.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella cheese instead of shredding it yourself.

Pre-sliced pepperoni: Opt for pre-sliced pepperoni to eliminate the need for slicing.

Ready-made dough: Utilize store-bought pizza dough to skip the dough-making process.

Batch preparation: Prepare multiple strombolis at once and freeze them for future use.

Quick marinara: Use store-bought marinara sauce to avoid making it from scratch.

Efficient rolling: Roll the dough on parchment paper to easily transfer it to the baking sheet.