Stromboli Pizza Recipe
Stromboli Recipe that only takes 35 minutes?! yes and yes! This Easy Stromboli Recipe (AKA rolled up pizza) is No Wait, No Rise Stromboli dough so now you can satisfy your pizza cravings in 35 minutes! Easy enough for a weekday meal, delicious enough to be the "must have" appetizer at every gathering.
Servings 4 -6
Ingredients
Stromboli Dough
Toppings (all or a combo of the following)*
- 1/2 cup marinara sauce (I like garlic and onion marinara)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- crushed red pepper flakes to taste**
- 3/4 cups grated mozzarella cheese
- 3/4 cups grated Parmesan cheese
- 1/4 pound cooked Hot Italian sausage
- 9-12 slices pepperoni
- 6 slices deli honey ham
- 1/2 small green bell pepper, very thinly sliced, sauteed 3 minutes
- 1/2 small onion, very thinly sliced, sauteed 3 minutes
- 1 cup very thinly sliced uncooked mushrooms
- 1/4 cup sliced black olives
Garnish
- freshly grated Parmesan cheese
- Garlic salt
- extra pizza sauce for dipping (optional)
Instructions
- Prep: Preheat oven to 425F degrees. Line a large baking sheet with parchment paper.
- Make Dough: Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil and mix together until well blended (you can do this by hand or with your mixer). Gradually add flour, mixing in 1/2 cup at a time, until dough forms a ball. Add additional flour, if needed to handle but dough should be slightly sticky.
- Knead Dough: Spoon dough out of bowl onto floured surface and knead until dough is smooth and elastic; about 4 minutes.
- Make a rectangle: Roll Stromboli dough out into a large rectangle, about 10 by 14 inches on the parchment paper.
- Make sauce: Stir parsley, basil, oregano and crushed red pepper flakes to taste (do not use red pepper if you are using Hot Italian Sausage) into 1/2 cup marinara sauce.
- Add toppings: Lightly spread sauce over the dough, leaving a 2 inch plain dough border along the edges. Top sauce with half the grated cheeses, followed by meats, then vegetables followed by remaining cheese.
- Roll Stromboli: Brush the plain border of dough with the egg wash. Roll up the Stromboli lengthwise like a jelly roll and pinch edges to seal. Brush the entire Stromboli with egg wash and gently cut slats in the top of the dough every 1-2 inches. Sprinkle with freshly grated Parmesan and lightly sprinkle with garlic salt.
- Bake: Bake at 425 degrees F until golden, 15-25 minutes depending on ingredients (see notes)*** covering with foil at the end of baking if necessary to prevent excess cheese browning.
- Serve: Let cool 5 minutes before slicing. Serve with extra marinara sauce if desired.
Notes
- *Adjust the amounts of toppings to meet your personal taste except for the marinara. Using more than 1/2 cup could mean soggy Stromboli.
- **Add to marinara sauce only if you aren't using Hot Italian Sausage or it could be too spicy.
- ***Baking time can vary widely depending on the amount of toppings and content moisture of toppings/vegetables. The more toppings, the longer the baking time. I baked my very stuffed Stromboli for a total of 25 minutes but when I just use sauce, cheese and pepperoni, my stromboli is done in 15 minutes.