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
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!
What do you think the odds are that you could freeze individual pieces after you’ve done all the baking and microwave them from frozen like pizza pockets/pops/etc.? This looks delicious and I know my boyfriend would just LOVE to have this every day, except my pants would not like to have it every day.
I think that would work well!
Beth, embarrassed to ask, but could I make this with a store bought dough? Like a Pillsbury thing I can roll out?? I’m just not good with homemade dough but really want to try this recipe in some manner!
I’ve never worked with that pizza dough that you roll out of a can, so I’m not sure how sturdy it is or how much it rises. A lot of mom and pop pizza places will sell balls of the raw dough, though, for just a couple of dollars. So, check your local pizza places, too!
Katie, yes, you can use pizza crust. I use the canned Pillsbury pizza dough for stromboli, it works out great.
Do you know how many calories are in this?
No, I’m sorry, I don’t.
Making this now…in the rising stage…wondering if it could be frozen at any stage…such as the ball of risen dough, the shaped 12″ x 18″ crust, the rolled but uncooked stromboli, or the baked product.
Thank you!
You can freeze it right after the kneading stage. Then, let it thaw at room temperature and it will thaw/rise at the same time and you can go from there. :)
I made a complete mess out of this. Half way through making I realised my tinned tomatoes came with too much fluid, Then I couldn’t roll it. So i ended up with a calzone. Very good recipe though :)
i made it with half wheat half white …. and but in seasoned fresh spinach with green onions…..was soooo good…love this recipe, theres so much things u can do with it
ops forgot i put a thin cream cheese under the spinach
I’ve made one with gouda (instead of provolone), salami, diced fried turkey breast, kidney beans and corn – it was divine!
Thank you Beth for the recipe :)
I’m getting a little obsessed with this one! I’ve made one with provolone and pepperoni then another with pepper jack, banana peppers, and black olives. I make a chunky tomato sauce with onions, mushrooms, and bell pepper for dipping.
And then I realized that I could also go the dessert route. For toppings I used brown sugar and chocolate chips, then I brushed it with melted butter. Yum!
Yep…as long as you don’t make it soggy let your imagination go wild. Dessert, pizza, cheesy garlic bread, any sandwich fillings that you like…..sausage, scrambled egg, and cheese perhaps?
I made this last night! the only thing I changed was I added different colored sweet baby bell peppers to mine… it was fantastic!!! I couldnt believe how amazing this was. thank you so much!!! I have made a few recipes from your site now and they have all been amazing!!!!! I’m in love :)
Would crescent rolls be an OK substitute? I never use them, but they came to mind when I saw this recipe. Excited to try it out! :)
Personally, I don’t think that I would like crescent rolls. They’re a much more delicate texture than pizza dough. But perhaps you would like it? I guess it just depends on the person :)
Looks great and easy to make! Thanks for sharing this recipe!
Awesome recipe! I use your dough recipe for all different kinds of calzones :) thanks!
Would I be able to use whole wheat flour instead? If not I need to buy more white flour. Thanks for the insights!
You can usually substitute up to half of the all-purpose flour with whole wheat flour and not have it make too big of a texture difference. If you use all whole wheat, though, the dough is likely to be very heavy and dense.
Beth,
Thanks for the insight. I should definitely have enough white flour still to use half and half. Can’t wait to make this this weekend.
Thanks again for all the yummy recipes!
I must say, I was hesitant to try this, because I’m always worried about messing up my dough (under-kneading or over-kneading) but this turned out really good! I’ll be interested to try it with other ingredients.
Made this tonight but I used roasted red peppers instead of banana peppers. A bit soggy but with all the melted cheese and salami goodness it didn’t matter. Delicious!
This was fabulous! Thanks for the recipe!