Mix & drain peppers slightly (a tiny amount of juice will give flavor). Stromboli is in the pizza family and we love pizza! A calzone is a circular shape “pizza” folded over, while a stromboli will be rolled up to a log then baked. Stromboli Garnish: brush the tops with the Italian seasoning blend for a pizzeria aroma and a golden-brown hue! Do NOT follow this link or you will be banned from the site! Sprinkle fennel seeds on top only. 7. I used Aldi pork sausage, Canadian bacon (bacon bits or ham will be great too), pepperoni, Mozzarella cheese, and sliced onions. Stromboli is turned-over pizza dough hence the “turnover” definition. Calzone- are typically turned over into half-moon shapes. Beat 2 minutes with a hand mixer then knead in the remaining flour by hand and knead to a soft dough. I love to recreate famous copycats! Don't go all the way across the dough because it will move over as you roll it later. Similar to a calzone it is then either folded, rolled, or braided. Stromboli is great for meal prepping, refrigerating, or freezing! 5. Use a knife to cut five or six slits in the Stromboli… Potluck favorites and American classics are many. Mix together the Parmesan herb topping and brush the tops of the stromboli. How to fold Stromboli. Make as instructed and refrigerate the dough for up to 3 days. It doesn't have to be perfect! Store-bought pizza dough can be used or prepare your favorite pizza crust recipe and keep the dough refrigerated until needed. 16. Pinch ends and tuck under the roll. The Italian Seasoning gives you all the Stromboli Pizza flavors and the dough is irresistibly soft! You can skip the slashes and just rollup the jelly-roll style. Spread with pizza suace then top with meats and cheese. 11. 14. You should be about 3/4 of the way across the dough by now. Mine was 12x16, more or less. To make the dough ahead: don’t activate the yeast, meaning use room temp tap water otherwise, it will rise in the fridge some. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Roll each piece to a 15x10-inch oval. I use 2 pizza dough balls, but I couldn't get the site to accept that wording, so it says one. If you’re not using a Silpat mat simply take off the pan as soon as they get out of the oven and cool them on a wire rack otherwise, they can get soggy on the bottoms from the steam build-up. Cool about 10 minutes before slicing and serving. You will notice that the ingredients are moving over slightly. Although it won’t last long in our large family . Set out the provolone and the cheddar, separately, in columns. Ukrainian Recipes are my heritage. Pair with a side of fruit or salad for a complete meal. Mix grated onion & minced garlic in bowl. Layer 1/4 cup of marinara sauce, 1/2 cup sausage, pepperoni, ham, 1 cup mozzarella cheese, and onions down the center of each stromboli. No problem. 4. In a skillet over medium heat, brown the ground beef until no pink shows; drain. 9. 8. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) Sprinkle with the red pepper flakes and a little italian seasoning. Very lightly flour a surface where you can roll out the dough with a rolling pin. 3.9 g Bake at 400 degrees until browned ( about 35-40 minutes). Soggy stromboli can be a result of undercooked dough or excess filling and sauce. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning. My directions make it sound complicated, but basically, you just roll out the dough, layer everything in columns, roll it up and bake it. Folding the pizza dough would be more of a calzone-style, which would be turning-over the dough or folding in half. Once all ingredients are set out, knead the two pizza doughs together. You just want to be sure that the dough is baked. Stromboli Garnish: brush the tops with the Italian seasoning blend for a pizzeria aroma and a golden-brown hue! Moderation is key. Toppings- these toppings make the best Stromboli! Join me for Foodie adventures! 10. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough. Set aside. Make 1/2" slashes on the sides and overlap sides altering to make a braided look. Leftovers are great for school or work lunches throughout the week and should you know this dough can be used for crescent rolls or Cinnamon rolls! Marinara Sauce- I used my own homemade marinara sauce that I canned the previous year but any pizza sauce will do! 2. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning. 15. It’s made from a homemade Pizza Dough and is loaded with the best pizza toppings, including pepperoni, ham, pork sausage, cheese, and crunchy onions for over the top stromboli but done easily! or our New York-Style Pizza dough that a Pizzeria man shared in bakers percentages! Adding the Pizza toppings is best before baking the stromboli to prevent soggy and wet dough.
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