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Making stromboli at home sounds fancy, but it's honestly one of those recipes that looks way harder than it actually is. I started making these when my kids got tired of regular pizza night, and now it's become our go-to weekend dinner. There's something satisfying about slicing into that golden roll and seeing all those layers of cheese and toppings spiraled inside. Plus, you can stuff it with whatever's hanging around in your fridge.
I remember the first time I made this for my neighbor's potluck. Everyone kept asking where I ordered it from because it looked so professional. When I told them I made it myself, three people immediately wanted the recipe. Now I'm known as "the stromboli lady" in our neighborhood, which is honestly not the worst reputation to have.
What You Need
- Pizza dough from the grocery store - I grab the kind from the refrigerated section near the cheese. It's already made, so why make life harder?
- Pizza sauce - Nothing fancy needed here. Whatever brand you normally buy works perfectly fine.
- Mozzarella cheese - Get the good stuff that melts well. Those pre-shredded bags work great and save time.
- Pepperoni and sausage - The classics for a reason. Cook the sausage ahead of time and let it cool.
- Whatever vegetables you like - Bell peppers, mushrooms, olives. Use what your family actually eats.
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Step-by-Step Instructions
- Getting started
- Heat your oven to 375 degrees and grab some parchment paper for your baking sheet. Take the dough out of the fridge so it's not ice cold when you try to roll it. Cold dough fights back and tears easily, which is just annoying. Give it maybe 20 minutes to warm up while you prep everything else.
- Rolling the dough
- Flour your counter really well because this dough can stick like crazy. Roll it into a **rectangle shape** - doesn't have to be perfect. Mine never looks like anything you'd see in a cookbook, but it still tastes amazing. Just keep it even so it bakes properly.
- Adding the sauce
- Spread the pizza sauce all over, but leave about an inch around the edges clean. Trust me on this - you need that border to seal everything up. I learned this the hard way when my first attempt leaked sauce all over the oven.
- Loading it up
- Sprinkle the cheese first, then add your toppings. Don't go crazy here - too much stuff and it won't roll properly. I arrange everything pretty evenly so every slice has a bit of everything. The kids always complain if one piece has all the pepperoni.
- The rolling part
- This is where it gets a little tricky, but just take your time. Start from one long side and roll it up like a sleeping bag. Pinch the edges together as you go so nothing falls out. When you're done, flip it seam-side down on your baking sheet so it doesn't unroll in the oven.
- Finishing touches
- Beat an egg and brush it all over the top - this gives it that shiny, golden look. Sprinkle some Italian seasoning and garlic powder on top because it smells incredible while baking. Cut a few slashes on top with a knife so steam can escape.
I've made this recipe probably fifty times now, and I'm still tweaking little things. Sometimes I add extra garlic powder because my family loves garlic. Other times I throw in some spinach to make myself feel better about the nutrition factor. The best part is that even when I mess something up, it still tastes good.
How to Serve It
Cut this into thick slices and serve it with some extra pizza sauce for dipping. I usually make a simple salad to go with it, though my kids just want more stromboli. It's great for game night because people can eat it with their hands without making a huge mess. Way better than trying to balance pizza slices on paper plates.
Mix It Up
You can really use whatever you have around. I've made **breakfast versions** with scrambled eggs and bacon that were surprisingly good. During summer when I have too many tomatoes, I'll add fresh ones with some basil. My vegetarian sister loves it with just cheese and a bunch of roasted vegetables. Even my pickiest kid will eat it if I stick to just cheese and pepperoni.
Keeping Leftovers
This keeps in the fridge for a couple days, though it never lasts that long around here. I reheat slices in the oven for a few minutes rather than the microwave, which makes the crust soggy. You can also freeze the whole thing before baking if you want to prep ahead for busy weeks.
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Making stromboli has become one of those things my family actually looks forward to. It's not complicated, doesn't require any special skills, and somehow always feels like a treat even though it's basically just pizza in a different shape. The best part is watching everyone's face when you slice into it and all those layers are perfectly spiraled inside. It's one of those simple pleasures that makes regular dinner feel special.
Frequently Asked Questions
- → Can I make stromboli ahead of time?
- Yes! You can assemble it, wrap tightly in plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the cooking time.
- → What's the difference between stromboli and calzone?
- Stromboli is rolled like a log and baked seam-side down, while calzones are folded in half like a turnover. Stromboli is usually sliced and shared, calzones are individual portions.
- → How do I prevent the filling from leaking out?
- Don't overfill it, leave that inch border around the edges, and really pinch those seams tight. Also, make sure your dough isn't too thin when you roll it out.
- → Can I freeze leftover stromboli?
- Absolutely! Wrap cooled slices individually and freeze for up to 3 months. Reheat in the oven at 350°F for about 10-15 minutes until heated through.
- → What other fillings can I use?
- Try ham and pineapple, spinach and feta, or chicken and broccoli. Just keep the total amount of fillings similar so it rolls properly and doesn't get soggy.