Stromboli
What’s largest than pizza? Pizza in a variegated shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a succulent sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a unconfined party titbit or something to snack on for movie night!
What’s In Stromboli
Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to stave anything super watery, like fresh tomatoes.
I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other unconfined ingredients to add to stromboli:
- Olives
- Banana peppers
- Sun-dried tomatoes
- Crumbled bacon
- Onions
Keep it in Budget
To alimony the forfeit of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will moreover work.
Keep a tropical eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!
What to Serve with Stromboli
Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can plane use some of the ingredients in the Antipasto inside of your stromboli!
Stromboli
Equipment
Ingredients
- 8 oz. mushrooms, sliced $1.69
- 2 cloves garlic, minced $0.16
- 1 Tbsp butter $0.11
- 1 pinch salt and pepper $0.05
- 1 large pizza dough* $0.62
- 6 slices provolone $1.50
- 2 oz. pepperoni slices $1.00
- 1 cup shredded mozzarella $1.00
Seasoned Oil Topping (optional)
- 1.5 Tbsp olive oil $0.24
- 1.5 Tbsp grated Parmesan $0.17
- 1/2 tsp Italian seasoning $0.05
- 1/4 tsp garlic powder $0.03
Instructions
- Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
- Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they uncork to release their water. Add the minced garlic and protract to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
- Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving well-nigh an inch of space virtually three of the edges and 2-3 inches on one long side.
- Roll the dough up starting on one long side rolling toward the opposite long side. Without rolling, alimony the seam side lanugo and tuck the ends under to alimony the sides closed. Transfer the rolled stromboli to a parchment-lined sultry sheet.
- In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to imbricate the surface. Use a sharp pocketknife to cut slits in the top of the stromboli well-nigh an inch apart.
- Bake the stromboli for well-nigh 25 minutes, or until well browned and the cheese is soapy through the slits.
- Let the stromboli tomfool slightly surpassing slicing and serving!
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Notes
Nutrition
How to Make Stromboli – Step By Step Photos
Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they uncork to release their water. Add the minced garlic and protract to sauté until all of the liquid in the skillet has evaporated from the skillet.
Roll one large pizza dough out into a rectangle well-nigh 10×14 inches.
Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave well-nigh one inch virtually three of the sides, and slightly increasingly room on one of the long sides. That will be the last side to roll so you’ll need some uneaten empty space to alimony it closed.
Add any remaining toppings. I widow well-nigh 2oz. pepperoni and one cup shredded mozzarella, again, staying well-nigh one inch yonder from the edges.
Begin to roll the stromboli, starting on one of the long edges and rolling toward the whet that had uneaten empty space. Make sure the seam is facing lanugo when you finish rolling. Tuck both ends of the roll under to alimony the ends closed.
Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.
Place the rolled stromboli on a parchment-lined sultry sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp pocketknife to slice some slits in the top of the stromboli, well-nigh an inch apart. This is where you’ll cut it into slices without baking.
Bake the stromboli in the preheated 400ºF oven for well-nigh 25 minutes or until it’s well browned on the surface and cheese is soapy through the slits.
Let the stromboli tomfool until it can be hands handled, then slice and serve!
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