Make pizza night more interesting with stromboli - a pizza roll stuffed full of meat and gooey cheese that makes the perfect dinner and lunch leftovers!
Disclaimer: This post is a paid partnership with Countdown Supermarkets. All content and opinions are my own.
It's that time of year when we are suddenly back into routine but still want to feel like it's summer for a little bit longer!
If you love pizza, you are going to go crazy over stromboli! If you haven't heard of it before, it's basically like making pizza rolls or scrolls but instead of rolling it up and slicing it before baking, you bake it whole and then slice it. It might not seem that much different but trust me, you are going to want to try this!
It couldn't be more simple. Make a batch of the best ever pizza dough (this recipe makes enough for 2 stromboli)
Roll it out into a rectangle and brush with melted butter, garlic and herbs or pizza sauce.
I like to place the dough on the baking tray I will be using at this point to save me from having to move the stromboli once it is rolled.
Leaving a 6cm gap at the top (along the long edge) and a 3cm gap on each of the short edges, add your toppings. I like doing a layer of cheese followed by ham, salami then a layer of grated mozzarella.
Filling ideas:
- Ham
- Salami
- Mushrooms
- Cheese - I like using a mixture of cheddar and mozzarella
- Red or green peppers
Mix up an egg wash and brush that along the edges that you left empty. This will help the roll to hold together while baking.
From the long edge that has the fillings right up to the edge, start rolling up a tight log, folding in the ends as you go. When you get to the end, use your fingertips to seal the stromboli and make sure it is seam side down on the baking tray.
Brush the top with the remaining egg wash and sprinkle with dried herbs (I like using Italian herbs) Use a sharp knife to cut 6 diagonal slits in the top to allow steam to escape during cooking.
Bake at 200°C for 25 minutes until golden brown all over and the cheese is starting to bubble through.
Remove from the oven and allow to cool for 5 minutes before slicing and serving immediately! You can serve it as is, or with a pizza dipping sauce.
The stromboli can be refrigerated in an airtight container either sliced ready to put straight in lunchboxes the next day or unsliced.
Stromboli
Ingredients
Pizza dough
- 1 ½ cups warm water 325ml
- 2 teaspoon active dry yeast
- 2 teaspoon sugar
- 3 ¾ cups flour
- 2 tablespoon olive oil
- 1 teaspoon salt
Fillings
- 50 grams shaved ham
- 50 grams salami
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella
Egg wash
- 1 egg
- 1 Tablespoon water
Instructions
Pizza dough
- Add water, yeast and sugar to the bowl of a stand mixer and combine using the dough hook. Allow to sit for 5 minutes for the yeast to activate.
- Add the remaining ingredients and knead for 7 minutes on the lowest speed. This can also be done by hand. Lightly oil a large bowl and once the dough is kneaded, transfer it to the oiled bowl, Cover in a clean tea towel and put in a warm place to rise until doubled in size (1 hour)
- Once risen, gently punch the dough down and split it into 2 pieces. Set one piece aside (you can freeze it at this point for another time, or make 2 stromboli) and roll the other piece into a rectangle that is approximately 40cm x 25cm.
- Roll it out into a rectangle and brush with melted butter, garlic and herbs or pizza sauce.I like to place the dough on the baking tray I will be using at this point to save me from having to move the stromboli once it is rolled.
- Leaving a 6cm gap at the top (along the long edge) and a 3cm gap on each of the short edges, add your toppings. I like doing a layer of cheese followed by ham, salami then a layer of grated mozzarella.
- Mix up an egg wash and brush that along the edges that you left empty. This will help the roll to hold together while baking.From the long edge that has the fillings right up to the edge, start rolling up a tight log, folding in the ends as you go. When you get to the end, use your fingertips to seal the stromboli and make sure it is seam side down on the baking tray.Brush the top with the remaining egg wash and sprinkle with dried herbs (I like using Italian herbs) Use a sharp knife to cut 6 diagonal slits in the top to allow steam to escape during cooking.
- Bake at 200°C for 25 minutes until golden brown all over and the cheese is starting to bubble through.Remove from the oven and allow to cool for 5 minutes before slicing and serving immediately! You can serve it as is, or with a pizza dipping sauce.
- The stromboli can be refrigerated in an airtight container either sliced ready to put straight in lunchboxes the next day or unsliced.
Ange says
Hi can cook but no idea about technology however just wanted to let you know my grown children 30 yrs plus thought my homemade tomato /ketchup sauce was really- good old 'watties'.
Very high praise indeed
Such an easy recipie with great results