A calzone comes from a round of pizza dough that is filled, then folded in half to look like a half moon before baking. How to Make Stromboli – Recipe for how to make homemade stromboli made with pizza dough. Real dough, stuffed with pepperoni, salami and cheese for an authentic Italian dinner. Use a rolling pin to roll the dough out into a large rectangle (about 10×14″). Start out by spreading your pizza dough out into a rectangle on a baking sheet. I used my Fail-Proof Pizza Dough Recipe because it is in fact fail-proof.
There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. I’ve heard that American and European flours can be different so perhaps that was it. Cover and store leftover stromboli in the refrigerator for up to 1 week.
Stromboli from Pizza Dough
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.
Season.Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Add toppings.Sprinkle shredded mozzarella evenly over the top. Add in any other veggies or toppings if desired. I start by slicing up some Italian sausage and cooking it in a skillet until it’s nice and browned. Once it’s done cooking, I set it aside while I roll out my pizza dough and prepare the filling.
Stromboli
Lots of you have been asking me for more meatless dishes, so I was excited to create this Mushroom and Spinach Stromboli. Stromboli is basically a stuffed pizza filled with whatever your heart desires. Some add meat and cheese, but I prefer using healthier fillings, like veggies.
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.
The Only Stromboli Recipe You’ll Ever Need
Cut 4-6 slices in the top to help vent for steam, too. Roll up like a cinnamon roll. Start on a long side and roll it into a log, curling your hands around the dough to keep it all together. Fold in the short sides so the dough will seal, then continue rolling until you have a log. Seal the dough by pinching it together. Flip the stromboli over so the seam side is facing down.
Will try again and bake right away and see if that makes things better. Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Spread pizza sauce over most of the dough, leaving a 3-inch border. I use Prego marinara because it’s way cheaper than a teeny tiny bottle of actual pizza sauce.
Stromboli Recipe variation ideas:
Quick, simple and packed with flavor, this homemade stromboli using pizza dough is a seriously delicious take on the cousin to pizza. Line a large baking sheet with parchment paper and set aside. Roll the dough out into a large rectangle (about 10×14"). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter.
He said his Dad said it was amazing. After 26 years and 2 moves I couldn’t find the recipe. I tried 7 dough recipes in the last 36 hours and none of them worked properly. This was number 8 and is perfect!
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.
If you’re worried about the dough getting soggy or just prefer a crispier outside you can brush the dough with a simple egg wash. After you’ve assembled your stromboli, before you cut the slits, simply beat together one egg and 1 Tablespoon of water. Then brush the egg wash mixture all over the outside of the dough, then cut the slits and bake as normal.
No comments:
Post a Comment