"Super simple and totally do-able for the home cook! When you make these, people will think you’re a rock star because they are so good. Rolled Italian meats, in a delicious pizza dough filled with mozzarrella cheese! What can be better?? NOTHING!"
Stromboli Vs. Calzone
And, finally, here’s a quick explanation if you’re interested. Stromboli and calzones are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta and then calzones are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both! 🥖💜
This recipe has been in my family for over 40 years. And I make it the same way to this day! It's was the one thing Mom always made for every New Year's Even Party table. One bite and it brings me back to my child hood in an instant!
Honestly, this is just a different way to eat pizza. People go nuts over this because it’s something they don’t see every day. Pizza is just plain ol’ pizza. But stromboli! Well, you just became 16 times cooler because you served this instead of pizza at your next Superbowl party. 💙🏈❤️
Stromboli
Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes
Ingredients:
3 tablespoons unsalted butter, melted
2 tablespoons grated parmesan cheese
1 1/2lbs of assorted thinly sliced Italian deli meats, honey ham, large pepperoni slices, salami, and capicola.
1 12oz jar of roasted red peppers, drained
2 cups shredded mozzarella cheese
2lbs your favorite store bough pizza dough or try my Homemade Pizza Dough Recipe, let rise
Directions:
Preheat oven to 350°. Line 2 large baking sheets with parchment paper or silicone baking mats.
When the dough is ready, punch it down to release the air. Divide in half. On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16-inch rectangle. I like to use my hands to square off the edges. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. The gluten just needs to settle.
Start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. This is because when rolling, the fillings will be pushed forward. Arrange a layer sliced meats in a fan position onto each dough, usually about 8-10 slices on each depending on size and thickness of slices.
Add the roasted red peppers in a single layer and then add a of cheese to each loaf.
Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli.
Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
Melt butter in microwave for 10 second intervals. Brush each stromboli with melted butter and sprinkle with parmesan cheese, if desired. You can completely skip this step if you choose.
Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.
Bake for about 25 minutes or until crust is golden brown. If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
Serve plain or with pizza/marinara sauce for dipping.
Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.
Notes:
Storage & Freezing: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350° oven for 30 minutes.
Nutrition:
Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Total Carbohydrate 32g | Dietary Fiber 5g | Sugars 3g | Protein 20g | Calcium 324mg | Iron 3mg | Potassium 452mg
"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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