Stromboli Recipe

Pizza dough: The base of our Stromboli, providing the delicious, chewy crust.

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

Mozzarella cheese: Melts beautifully to create a gooey, cheesy interior.

Pepperoni: Adds a spicy, savory element to the Stromboli.

Egg: Used for the egg wash to give the crust a golden, shiny finish.

When rolling out the pizza dough, ensure it is evenly thick to avoid any thin spots that might tear during the rolling process. 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. When spreading the marinara sauce, use the back of a spoon for an even layer, and be careful not to over-sauce, which can make the stromboli soggy. For a crispier crust, consider using a pizza stone preheated in the oven.

• 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 still adds a rich, savory taste.

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

• sliced pepperoni - Substitute with sliced salami: Salami has a similar texture and spiciness, making it a good alternative.

• egg - Substitute with milk: Milk can be used for the egg wash to help achieve a golden-brown crust.

• Allow the stromboli to cool completely before storing. This prevents condensation and sogginess.

• Wrap the stromboli tightly in plastic wrap or aluminum foil to maintain freshness.

• Place the wrapped stromboli in an airtight container or a resealable plastic bag to further protect it from air and moisture.

• Store the 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 freezing, first cool the stromboli completely.

• Wrap the stromboli tightly in plastic wrap, ensuring all edges are sealed.

• Follow with a layer of aluminum foil to prevent freezer burn.

• Label the package with the date and contents for easy identification.

• Place the wrapped stromboli in a freezer-safe bag or container.

• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through and 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 the crust from getting too hard. Bake for about 10-15 minutes or until heated through. This method ensures the crust remains crispy while 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 rack or a small baking sheet. Heat for about 10-12 minutes. This is a great option for smaller portions and maintains the crust's texture.

• Microwave Method: For a quicker option, 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. Note that this method may make the crust a bit softer, but it's convenient for a fast reheat.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the stromboli in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method helps to keep the crust crispy and the cheese melty.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stromboli in the basket and heat for about 5-7 minutes. This method is excellent for maintaining a crispy crust while ensuring the inside is hot and gooey.

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

• Baking sheet: A flat surface 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.

• Spatula: Useful for spreading the marinara sauce evenly over the dough.

• Measuring cups: Used to measure the correct amounts of marinara sauce, mozzarella cheese, and pepperoni.

• Knife: Handy for slicing the stromboli after it has cooled.

• Pastry brush: Used to brush the beaten egg over the top of the stromboli for a golden brown finish.

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

• Cooling rack: Allows the stromboli to cool evenly after baking.

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

Pre-sliced pepperoni: Opt for pre-sliced pepperoni to avoid the hassle of slicing.

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

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch preparation: Make multiple strombolis at once and freeze extras for quick future meals.