Stromboli Recipe

Pizza dough: The base of our stromboli, providing the structure and texture.

Marinara sauce: Adds a rich, tangy flavor to the stromboli.

Mozzarella cheese: Melts beautifully, giving a gooey, cheesy filling.

Pepperoni: Adds a spicy, savory kick to the dish.

Italian seasoning: A blend of herbs that enhances the overall flavor.

Olive oil: Used to brush the top, giving a golden, crispy finish.

When rolling out the pizza dough, ensure it's evenly stretched to avoid thin spots that might tear during baking. Use a light dusting of flour on your surface and rolling pin to prevent sticking. If the dough resists stretching, let it rest for a few minutes to relax the gluten, making it easier to work with.

• pizza dough - Substitute with crescent roll dough: Crescent roll dough is easy to work with and provides a similar texture and flavor when baked.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different but delicious flavor profile, adding a fresh and herby taste.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a slightly sharper taste, which can add more depth to the dish.

• pepperoni slices - Substitute with salami slices: Salami provides a similar texture and a slightly different but equally savory flavor.

• italian seasoning - Substitute with herbes de Provence: Herbes de Provence includes a mix of herbs that can provide a similar aromatic quality to the dish.

• olive oil - Substitute with melted butter: Melted butter can add a rich flavor and help achieve a golden-brown crust.

• Allow the stromboli to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the stromboli tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh.
• For added protection, place the wrapped stromboli in an airtight container or a resealable plastic bag.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
• For freezing, wrap the cooled stromboli in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.
• Reheat the thawed stromboli in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through and crispy.
• For a quicker option, slice the stromboli before freezing. This allows you to reheat individual portions as needed.
• To reheat slices, place them on a baking sheet and warm in the oven at 350°F (175°C) for 10-15 minutes or until hot and bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stromboli on a baking sheet lined with parchment paper.
  3. Cover the stromboli with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Remove the foil for the last 2-3 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of stromboli on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Let it sit for a minute before enjoying, as the filling can be very hot.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the stromboli in the skillet and cover with a lid.
  3. Heat for 3-4 minutes on each side, or until the stromboli is warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stromboli in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Enjoy the crispy, reheated stromboli.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the stromboli on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the stromboli is warmed through and the crust is crispy.

• Oven: To bake the stromboli at the required temperature of 400°F (200°C).

• Rolling pin: To roll out the pizza dough into a large rectangle.

• Floured surface: To prevent the dough from sticking while rolling it out.

• Baking sheet: To place the stromboli on for baking.

• Parchment paper: To line the baking sheet and prevent the stromboli from sticking.

• Pastry brush: To brush olive oil on top of the stromboli.

• Knife: To slice the stromboli after it has cooled.

• Measuring cups: To measure the marinara sauce, mozzarella cheese, and pepperoni slices.

• Measuring spoons: To measure the Italian seasoning and olive oil.

• Mixing bowl: Optional, for mixing the Italian seasoning with the olive oil before brushing, if desired.

Use pre-made dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Ready-made sauce: Use jarred marinara sauce to avoid making it yourself.

Assembly line: Set up an assembly line with all ingredients ready to streamline the process.

Preheat oven early: Start preheating your oven before you begin assembling to save waiting time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.