Easy Stromboli Recipe
If you've ever wondered how to make Stromboli as they do at your favorite old-school pizza parlor, this Easy Stromboli Recipe is for you! It's like a rolled-up pizza filled with your favorite toppings and plenty of gooey cheese, then baked so that the crust is on the outside.
Servings: 4 servings
Ingredients
Pizza Dough
- 1 cup warm water
- 3/4 teaspoon sugar
- 1/2 Tablespoon active dry yeast
- 1 teaspoon salt
- 2 1/4 to 2 1/2 cups all-purpose flour
- 2 Tablespoons olive oil
Filling
- 3/4 pound ground beef browned
- 1 1/2 cups mozzarella cheese
- 1/2 cup marinara or pizza sauce
- 1 large egg beaten
Instructions
- In a large bowl of a stand mixer fitted with a dough hook attachment, combine the warm water, sugar, and yeast and let sit for 5 minutes.1 cup warm water, 3/4 teaspoon sugar, 1/2 Tablespoon active dry yeast
- After the yeast has proofed for 5 minutes and is foamy, add the salt and 1 cup of flour and mix well. Continue to add the remaining flour, kneading until smooth for about 5 minutes.1 teaspoon salt, 2 1/4 to 2 1/2 cups all-purpose flour
- Use the olive oil to lightly grease a clean bowl and transfer the dough to the bowl, giving it a quick turn to coat in the oil. Cover with plastic wrap and let rest for 30 minutes.2 Tablespoons olive oil
- Preheat oven to 400°F for at least 20 minutes. While the oven preheats, roll the dough into a large, thin rectangle. Top with the ground beef, marinara sauce, and mozzarella cheese, leaving a 2-inch border around the sides.3/4 pound ground beef, 1 1/2 cups mozzarella cheese, 1/2 cup marinara or pizza sauce
- Brush the border with the egg wash, then fold the short ends over the edges of the filling and roll the stromboli into a cylinder-shaped log.1 large egg
- Transfer the stromboli to an overturned baking sheet lined with parchment paper with the seam side down. Brush the top with remaining egg wash (if desired) and cut diagonal gashes across the top with a sharp knife. Bake in the preheated oven for 25-30 minutes until browned on top and cooked through.
- Let rest for 10 minutes before slicing. Serve with marinara sauce or ranch dressing on the side.
Notes
- Amount: As written, the recipe makes 1 Stromboli, which is enough for 4 people as a meal or 8 people as an appetizer. But the recipe easily doubles to make 2 Strombolis at a time.
- Storage: Leftover Stromboli can be stored in an airtight container or Ziploc bag in the refrigerator for 4-5 days. Allow it to cool to room temperature before putting it in the fridge.
- Sweet Pepper and Salami Stromboli: Heat 1 tablespoon olive oil in a skillet and sauté ½ sliced onion and 1½ cups sliced sweet peppers until soft. Fill the Stromboli with the sautéed vegetables along with some sliced salami and 1½ cups of mozzarella cheese.
Nutrition
Calories: 687kcal | Carbohydrates: 57g | Protein: 33g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1083mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 6mg
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