Stromboli are baked Italian rolled sandwiches filled with sauce, cheese, and Italian deli meats. Make this easy stromboli dough recipe and personalize it with your own Stromboli flavours!
Got an intense craving for old school Italian? We love the irresistible aromas of a long slow simmering authentic Bolognese. I suggest you make a double batch so you can make this Sky High Pizza Pie…an over the top pizza/lasagna hybrid that can feed an army of hungry diners.
Italian Inspiration
Today while making a quick trip up toThe Italian StoreI got inspired by their large selection of deli goods. I chose some sliced provolone and bresaola to bring home for the kids sandwiches.
However, when I got home I decided to kick it up a notch and make them some bresaola stromboli with pesto and provolone.
A Super Easy Stromboli Dough Recipe
I don’t know what’s going on but I’ve been on a bit of a baking kick lately. Yesterday I made cheese garlic buns and today I got the old Kitchen Aid out to make some the stromboli dough.
It’s basically the same dough you would use to make pizza but you roll it out into a large rectangle, spread whatever sauce you want on top and add your deli meats and cheeses.
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Then you roll it up like you would cinnamon buns but instead of cutting it you just bake it whole. Yeah. That’s all it takes. If you want to get more creative you can make individual ones to mimic those awful frozen chemical cesspools teenagers call pizza pockets.
Just make sure you are careful to seal the dough otherwise your ingredients will leak out during baking.
Use your imagination. I bet there are tons of toppings you could put in these yummy baked sandwiches. I’m going to make pesto, provolone, and hot Genoa salami strombolis to bring to our friends superbowl party on Sunday. I can’t wait!
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Yield: 4 servings
Pesto Provolone and Bresaola Stromboli
Use this basic pizza dough recipe and your favourite fillings to create a tasty Italian style baked Stromboli sandwich. Note you'll need an extra hour to proof the dough.
Prep Time25 minutes
Cook Time25 minutes
Additional Time1 hour
Total Time1 hour50 minutes
Ingredients
2 1/2 cups flour
1 packet of yeast (or 2 1/4 tsp yeast)
1 cup hot water
2 tbsp olive oil
3/4 tsp salt
Instructions
Place 1/2 cup of the hot water in mixing bowl. Sprinkle with yeast; stir until undissolved.
After about 5 minutes check and see if you have bubbles...that means your yeast is active.
Add remaining water, salt, oil and 2 cups all-purpose flour; fit dough hook on mixer and stir well. Stir in enough remaining flour to make soft dough.
Knead about 7 minutes on low setting.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place until doubled, about 30 to 60 minutes.
Punch dough down.
Remove dough to lightly floured surface. Shape, top and bake as desired.
For stromboli:
Roll the dough out into a large rectangle. Top with your favourite sauce, cheese and Italian deli meats.
Roll the dough up around the ingredients, cinnamon bun style. Tuck the ends under and seal edges well.
Bake at 375 F for 25 minutes.
Notes
* Use a selection of spreads, cheeses, and Italian deli meats to fill the stromboli including: pesto, provolone, bresaola, capicollo, roasted red peppers, veggie spread, mozzarella, etc.
** Nutritional data includes information for pizza dough only.
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
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The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here's the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.
Calzones and stromboli share several the same fillings, including cured meats and veggies. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while stromboli are typically only made with mozzarella.
Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.
Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot.
You will end up with a large stromboli that measures about 12 inches in length and about 4 inches across. After baking, let the stromboli cool down for several minutes. Slice on the bias and it is ready to serve. For the second option, which is an individual serving, I will roll the dough to about 9 inches x 6 inches.
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 even use some of the ingredients in the Antipasto inside of your stromboli!
Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.
A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in Central and Southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.
Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.
They are both soft, white, fresh cheeses, but there are several differences that make each type of cheese unique. Texture: Ricotta cheese is made from very fine curds, resulting in a smooth but slightly grainy texture. Cottage cheese, on the other hand, contains more liquid and is lumpier than ricotta.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
Unlike traditional modern pizza crust, pinsa is made with non-GMO rice, soy, wheat, and sourdough flours, up to 80% hydration for easy digestibility, and no added fats or sugars. Its recipe is naturally vegan, gluten-friendly, and delicate in texture—allowing pizza-lovers the chance to indulge without regret!
Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!
Introduction: My name is Edwin Metz, I am a fair, energetic, helpful, brave, outstanding, nice, helpful person who loves writing and wants to share my knowledge and understanding with you.
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