Thank you Fleischmann’s® for sponsoring this post. All opinions are my own.
Satisfy your pizza cravings with simple No Wait, No Rise Stromboli (AKA rolled up pizza), that can be on your table and more importantly in your mouth in 35 minutes! Easy enough for a weekday meal, delicious enough to be the “must have” appetizer at every gathering.
Do I dare say it? Is it too scandalous to admit I like Stromboli even better than pizza? After all, it’s basically a rolled up pizza so you have LAYERS of pizza in each cheesy, meaty, saucy, garlic, Parmesan crust mouthful.
When there is that level of deliciousness in your midst, you don’t want to wait around for rising and more rising. Never fear. No waiting for rising dough is here. This might be the discovery of the year.
Dr. Suessing aside, Fleischmann’s® Pizza Yeast is almost too good to be true. Almost. Because it is true. Fleischmann’s® Pizza Yeast allows you to almost instantly satisfy your stromboli (or pizza) cravings – you don’t even have to proof your yeast! All you do is mix all the dough ingredients together at once, knead the dough for a couple minutes then roll the dough out which takes all but 5 minutes – and you are ready to top the dough and bake! It could not be any easier.
To make Stromboli, you don’t need a pizza stone, just a large baking sheet that you line with parchment paper. Roll your dough (that has taken you 5 minutes to make) into a 10 x 14 inch rectangle directly on the parchment paper – the shape can be super rough. Next, spread your pizza sauce or jazzed up marinara (I like to use marinara that I add parsley, oregano and basil to) lightly over the dough leaving a 2 inch border along the edges. You could also get creative and use Alfredo Sauce, BBQ Sauce, etc. depending on what type of stromboli you want to make.
Next, cheesify your pizza by sprinkling half of your mozzarella and Parmesan cheese (or any cheese you prefer) over the sauce.
Now its toppings time! I went a little crazy on my toppings so I could show you how to incorporate them all – or because I wanted to eat them all – but you can customize your stromboli with as many or as little toppings as you like.
After the cheese, add your meats – I added cooked Hot Italian Sausage followed by pepperoni…
And then honey ham. Because I can.
Next, add your vegetables. I added thinly sliced green peppers and thinly sliced onions that I sauteed together for 3 minutes and finished with thinly sliced uncooked mushrooms. It is important to slice your mushrooms super thin so they don’t “sweat” and leave you with a soggy stromboli. Finally, the mountain of toppings is sprinkled with the remaining cheese.
Roll up your stromboli lengthwise like a jelly roll, pinching in the sides, then brush the entire stromboli with the egg wash so it looks like an ugly, glistening, thinly veiled roll with protruding bulges. Honestly, the first time I made stromboli, I was worried at this point, so I thought the questionable appearance was worth mentioning. Also, the smoothness of your roll will depend on your toppings – and I always load mine with toppings.
Then sprinkle the roll with freshly grated Parmesan cheese and garlic salt and the ugly duckling transformation will begin to take place before your eyes. Don’t worry at this point that your dough seems super thin, it will rise and beautify into soft pizza crust in the oven.
Cut some slats ever 1-2 inches and bake for about 20 minutes. The more toppings, the longer the baking time – I baked mine for a total of 25 minutes.
When your beautifully golden stromboli emerges from the oven, let it cool for 5 minutes or so, then cut down the slats to create slices of rolled pizza perfection.
Then melty, meaty, cheesilicious stromboli is served! Super easy, right? Thanks to Fleischmann’s® Pizza Yeast, Patrick and I make stromboli at least once a month (super fun to make with couples too!) – stuffing our stromboli with whatever toppings we have on hand. Be careful, its s slippery slope. First its pepperoni, next its pickles. (cheeseburger pizza anyone?)
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