18 Stromboli Recipes You Need to Try (2024)

FAQs

Is pizza dough the same as stromboli dough? ›

You can make 1 stromboli with 1 pound of store-bought or homemade pizza dough. Even though store-bought dough is convenient, I encourage you to try this homemade dough. It requires just 6 basic ingredients and about 60-90 minutes of rise time.

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you're ready to bake, let the stromboli sit at room temperature while the oven heats. Bake the stromboli until golden-brown, 20 to 25 minutes.

How do you keep a Stromboli from getting soggy? Try not to overload your Stromboli with toppings inside. You can add an array of things but keep the layers light and it should hold up.

You'll sometimes find a little sauce in a stromboli, but it's often left out or served on the size for dipping like a calzone.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

Bake in the preheated oven until the stromboli is golden and set, 40-45 minutes. Once baked, remove from the oven and cool for 5 minutes. Slice and serve.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

The dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

Transfer each stromboli to a parchment lined baking sheet, and use scissors to make a few incisions along the tops of them to allow steam to escape during baking.

You just want to use enough to almost cover the meats. If you use too much cheese your Stromboli will explode during baking. Which is not the end of the world, just won't look nice for presentation but will still taste amazing!

Can I freeze homemade stromboli? ›

You may assemble the stromboli up to a day in advance, cover well, refrigerate, and then bake right before serving. The unbaked strombolis freeze well too. Thaw before baking. If freezing, wait to brush the top with the egg until just before baking.

Crisp and golden on the outside and ooey-gooey with melted mozzarella cheese on the inside, it's a great way to enjoy pizza night. While leftover stromboli can be eaten cold (you might like it this way if you love cold pizza), it is tastier when warmed up.

Cooked stromboli will be good in the fridge for up to 3 days and can be reheated in the oven at 350f until hot. Stromboli does freeze well so you can make it and freeze it for up to 3 months.

Simply put, pizza oil is typically an olive oil infused with ingredients that compliment the classic flavors of pizza. These could range anywhere from basil, oregano, rosemary, shallots, garlic, and onion to paprika, chili, jalapeño, and truffle.

Differences Between Calzone Dough vs Pizza Dough

The dough for pizza is usually left to rise for longer than the dough for calzones, sometimes up to 24 hours. Due to the longer rising time, pizza dough develops a more nuanced flavor and a somewhat chewy texture.

You seal a calzone by folding it in half and crimping the edges. You seal a stromboli by rolling it in a spiral and folding some extra dough back over the stromboli. Both get an egg wash to make sure the dough stays out. Calzones, sliced in half, are smaller and shaped like half-circles.

The main difference is that pizza dough is often made with a higher protein flour (bread flour is perfect). Bread dough can also be made with bread flour (of course) but some types of bread dough are better made with a lower protein flour like all purpose flour.