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Stromboli Recipe

Stromboli

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Doin' Dough

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (50)

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Average Rating:

Total Reviews: 50

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  • on May 18, 2012

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    A family fav. But make it easy on yourself and use frozen bread dough. Fun to experiment. (I made a cheeseburger one with ground beef, american cheese, pickles, ketchup and mustard.

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  • on March 02, 2012

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    Notes: Yes less flour, depends on the humidity and/or temperature of your kitchen. I have made this a few times, and the amount of flour varies. Follow Emeril's advice, a little tacky will lend itself to a perfect dough! Also, depending on your preference, but we make a homemade pizza sauce to spread before adding your favorite ingredients. This is a staple recipe for any family! (hint, add a little honey and parmesan cheese to your favorite pizza sauce A great compliment to this stromboli recipe! Caio.

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  • on February 25, 2012

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    Very good. Enjoyed the little bit of spiciness. Agree with some other reviewers that 1 - You don't need as much flour as the recipe calls for and 2 - Make some marinara sauce to dip it in. One more tip (from my bf who used to work at a pizza place when he was younger - Make slits across the top, like you would with a pie. Otherwise the air may find a way to escape on its own.

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  • on December 26, 2011

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    I used pepperoni,ham and leftover turkey.This was great with a homemade mayo.Thanks Emeril for the recipe.I have made doubles of this one,one I cook right away and the other I freeze for later.You can put into freezer on cookie sheet,when frozen I take it out and bag it.When ready for it I pop it into the oven and bake 5 minutes longer.Tastes great.

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  • on August 23, 2011

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    I have a question: can you prepare ahead of time? if so, how long and how would you store it (fridge,freezer. Also, if you can freeze, would you thaw or could you put it in the oven frozen? Thanks:

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  • on August 12, 2011

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    This is a good recipe but Emeril left out the pizza sauce. Emeril, whatsamattayou? You canna make-a no stromboli withoutta pizza sauce! I slathered the dough with sauce before I put the other ingredients on. I also used kalamata olives instead of black because of their robust flavor and added a sprinkling of feta cheese as well. I used Canadian bacon instead of ham simply because I had some in the fridge. Rather than kneading the dough by hand I used my Kitchen Aid stand mixer.I also used bread flour for the dough because it makes for a crispier crust.The stromboli was wonderful! My taste buds may never recover from the ecstasy.

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  • on March 13, 2011

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    Crowd pleaser, especially for kids. Easy to make, although agree with previous reviews that less flour is required for the dough. Would be great to bring for a potluck. Definitely will make again.

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  • on January 07, 2011

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    Had this for dinner tonight and we loved it. This would be great party food and I'm looking forward to making it again. As a side note: I had 2 attempts at making the dough. I make pizza dough every Friday for our fam, so I'm not new at this;however, 3 cups of flour was way too much...and I should have gauged it better. 2 1/2 cups maybe a tad more, makes the perfect dough. 2 times a charm! It was worth it and I'm totally excited to make this again. It's a definite keeper!

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  • on December 08, 2010

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    Great recipe, use it all the time, family and Firehouse love this.

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  • on November 06, 2010

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    Very easy and delicious! I love that there is very little kneading. I make he dough and roll it out and have everyone fill their own, with what they want. We also do a make your own pizza night. Fun for everyone.

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