Stromboli

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
1 stromboli, serves 6
Level:
Easy

Ingredients
  • /2 recipe basic pizza dough
  • For toppings choose any variety of the following or select your own:
  • 5 ounces sliced ham
  • 5 ounces pepperoni, sliced thinly
  • 10 -ounce box button mushrooms, sliced, roasted
  • 2 large red peppers, sliced, roasted
  • 1 large onion, sliced, roasted
  • 3/4 cup shredded Mozzarella cheese
  • 3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese
  • 2 tablespoons minced fresh herbs ( parsley, basil, chives, etc.)
  • Cornmeal for pizza paddle /2 recipe basic pizza dough
  • For toppings choose any variety of the following or select your own:
  • 5 ounces sliced ham
  • 5 ounces pepperoni, sliced thinly
  • 10 -ounce box button mushrooms, sliced, roasted
  • 2 large red peppers, sliced, roasted
  • 1 large onion, sliced, roasted
  • 3/4 cup shredded Mozzarella cheese
  • 3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese
  • 2 tablespoons minced fresh herbs (parsley, basil, chives, etc.)
  • Cornmeal for pizza paddle
Directions

Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.

Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.

Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.


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