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But if you’re looking for something easier than that, then this recipe is definitely for you. Cut small slats in the top and brush with egg white. Top with sesame seeds, if using. Add garlic and cook 1 minute. Set aside to cool completely. Bake the mushroom stromboli for 25 to 35 minutes and let it cool before slicing it into eight pieces.
I use freshly shredded because I’m snobby like that. I also love the pizza dough from Trader Joe’s. You can also use a can of refrigerated pizza dough. I prefer the Pillsbury brand. Before going into the oven, use a knife to make slits across the stromboli about every 2 inches.
Quick and Easy Stromboli
A good stromboli will always have cheese in it but which type you choose is up to you! Try mozzarella, provolone, jack or cheddar — or even Swiss if you want something really cheesy. Use the egg wash and brush along the edge of the dough. Place the veggies over the dough leaving about 1 1/2 inch from the edge.
Stromboli can be made using different types of bread dough, such as focaccia dough or pizza dough. It can also be made using puff pastry or crescent roll dough. I’ve been making Stromboli for 30 years, my grown sons recently asked me to make some.
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We like to mix it up and do different variations of our strombolis making them chicken, supreme, Philly cheesesteak and so many others. If meats are particularly greasy , some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time by 2-3 minutes.
Stromboli is best when served warm. You can serve with warmed marinara sauce if desired. The dough is easy to work with and the rest comes together beautifully. It disappears as soon as it comes out of the oven.
Stromboli Vs. Calzone
Use whatever filling you have on hand. It can be leftover meat from last night’s dinner, leftover veggies from last week’s stir fry, or even canned tuna mixed with cream cheese and some spices. Spread your favorite filling all over your dough strips . Roll up each strip tightly and place seam side down in a greased 9-by-5-inch loaf pan or pie plate . Put some foil over the pan so that no juices leak onto your oven while baking.
Ground beef is also a good replacement for sausage. Once you have it assembled, roll the pizza dough and seal the edges. You can add pizza/marinara/tomato sauce to the filling.
Italian Meat Stromboli
Think I stretched the dough to much rolling it as it tore the full way down it while baking it. Sucks but that’s why I practice. Brush each stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.
Sprinkle with fresh parsley or desired herbs, then layer on meats and cheeses, leaving a 3 inch gap on top and 1 inch gap around the edges. Brush edges with egg wash, which helps keep everything sealed. Transfer to a greased 15x10x1-in. Spoon pizza sauce to within 1/2 in. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
1.Preheat oven to 350 degrees. Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch.
Place one strip on top of another strip and pinch them together at the top to seal them together as shown in the picture above. The best part about this food is that you don’t have to make it from scratch. You can totally just buy the dough at the store and get started right away. Add the spinach, a pinch of salt and cook until wilted, 2 to 3 minutes. Make several ¼ inch deep slits in the dough and bake seam side down. Cool slightly before cutting and serving.
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