What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!
What’s In Stromboli
Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.
I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other great ingredients to add to stromboli:
- Olives
- Banana peppers
- Sun-dried tomatoes
- Crumbled bacon
- Onions
Keep it in Budget
To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.
Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!
What to Serve with Stromboli
Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!
Stromboli
Servings 10 slicesIngredients
- 8 oz. mushrooms, sliced ($1.69)
- 2 cloves garlic, minced ($0.16)
- 1 Tbsp butter ($0.11)
- 1 pinch salt and pepper ($0.05)
- 1 large pizza dough* ($0.62)
- 6 slices provolone ($1.50)
- 2 oz. pepperoni slices ($1.00)
- 1 cup shredded mozzarella ($1.00)
Seasoned Oil Topping (optional)
- 1.5 Tbsp olive oil ($0.24)
- 1.5 Tbsp grated Parmesan ($0.17)
- 1/2 tsp Italian seasoning ($0.05)
- 1/4 tsp garlic powder ($0.03)
Instructions
- Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
- Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
- Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
- Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
- In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the stromboli about an inch apart.
- Bake the stromboli for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
- Let the stromboli cool slightly before slicing and serving!
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
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How to Make Stromboli – Step By Step Photos
Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.
Roll one large pizza dough out into a rectangle about 10×14 inches.
Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.
Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.
Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.
Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.
Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.
Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.
Let the stromboli cool until it can be easily handled, then slice and serve!
Yep, from my experience pretty much any yeast dough will continue to rise in the refrigerator, just at a much, much slower rate.
Can this dough rise in the refrigerator like your pizza dough?
Unknown – You can use the instant yeast, but I would mix it with the warm water in the same way that I did with the active dry yeast. That method seems to work better for short rise breads. Use the same amount as the active dry. You can always use instant yeast in place of active dry, but not vice versa… if that makes sense :)
It looks amazing, I think I’ll try it for my super bowl party..
one question. What if I substitute the instant yeast I bought for your amazing focaccia rolls? do I use the same amount of yeast, and just combine all the dry ingredients before adding the water? Or do I really need to buy the other kind of yeast too?
Thanks!
Made this last night and was delicious, though did it with pepperoni and mozzarella as it was what I was in the mood for. I also threw in some mushrooms and bell peppers (sauteing them first, to remove some of the moisture issue)
Thanks for the awesome recipes and ideas :)
I made this last night and my boyfriend loved it! Unfortunately it did end up slightly soggy inside as I used mushrooms, bell peppers and onions, but overall I was hugely pleased with it. Tonight I’m making your teryaki meatballs for supper. Thanks so much for all the great recipes!
Hi Beth.
This sounds delicious!
I just found an interesting cooking lecture thatis currently being prepared. I think it might be something for you to try out. ;O)
https://www.coursera.org/course/scigast
Hi Beth! Made this last night with turkey pepperoni, mushrooms and a little bit of pizza sauce. My husband loved it! Never sure that the dough that I make turns out right, but it tasted great. Thanks for the recipe!
This looks amazing! Thanks so much :) Love your site! It’s my go to!
I like dipping my stromboli. This looks wonderful!
p.s. I have found myself consulting your blog a LOT while menu planning. I even cooked beans from scratch last week! Thank you for all of your hard work.
What sauce do you use to dip it? Do you have a good recipe or just use one from a jar?
You could use sauce from a jar, or if you want to try to make your own, use this recipe.
Looks great!
It looks amazing!
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Margo – I would only use up to 50% whole wheat flour. More than that and it tends to get really dense.
You make it look so easy? Pizza & Stromboli are my favs too, but I like the sauce! Could you use whole wheat flour here?
I make pizza dough out of white whole wheat pretty often, that could work here :) It is how I plan to try it.