What makes stromboli different from calzone?

Stromboli and calzone are Italian-American dishes made with similar ingredients but differ in shape and preparation. Stromboli is shaped like a long rolled log, sliced into portions before serving, and traditionally hails from Philadelphia. Calzones are folded half-moon pockets baked individually, originating from Naples, Italy. A key difference is calzones often include ricotta cheese, while stromboli typically does not. Both use an egg wash or butter to create a golden crust.

Can I use store-bought dough to make stromboli, and how does it affect the taste?

Yes, store-bought dough can be used for convenience, producing decent results with less preparation time. However, homemade dough with simple ingredients like flour, yeast, water, salt, sugar, and oil usually has a better texture and flavor due to freshness and longer fermentation during rising. Homemade dough requires 60–90 minutes of rise time, while store-bought dough is quicker but less customizable.

How should I freeze stromboli dough or the assembled stromboli for later use?

After your dough has risen, divide it into portions and freeze the dough balls tightly wrapped in plastic wrap and placed in a freezer bag for up to 3 months. You can also freeze the fully assembled but unbaked stromboli, wrapped well to avoid freezer burn. Always thaw frozen dough or stromboli overnight in the refrigerator before baking to ensure even cooking.

What are some good meat and cheese options to include in stromboli?

Popular deli meats include thinly sliced capicola, salami, soppressata, prosciutto, ham, turkey, and large slices of pepperoni rather than small pizza pepperoni. For cheese, use about half a pound per stromboli, combining provolone and mozzarella works well for melt and flavor. Avoid using ricotta cheese to keep the filling less wet and easier to roll.

How can I make a vegetarian stromboli that still tastes satisfying?

Substitute meats with cooked vegetables such as mushrooms, spinach, broccoli, sliced bell peppers, or fresh basil. Use about two cups of cooked vegetables per stromboli combined with your favorite melting cheeses like mozzarella and provolone. Sautéing the veggies first helps remove excess moisture and enhances flavor, ensuring your stromboli stays crisp and flavorful.

Stromboli Recipe Easy Steps Simple Ingredients 2024

Name: Stromboli
Prep time: 2 h 25 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: – 1 and 1/3 cups warm water (heated to 100-110°F or 38-43°C); – 2 and 1/4 teaspoons instant or active-dry yeast (equivalent to 1 packet); – 1 tablespoon granulated sugar; – 2 tablespoons olive oil; – 1 teaspoon salt; – 3 and 1/2 cups all-purpose flour, plus extra for dusting; – 3 tablespoons unsalted butter, melted; – 2 garlic cloves, minced (or 1/2 teaspoon garlic powder); – 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried); – 1 pound thinly sliced meats, such as Italian cold cuts, deli ham, or large pepperoni slices; – 3/4 to 1 pound cheese (approximately 3 cups shredded or 16-20 slices of deli cheese); – 1 large egg, beaten with 1 tablespoon water; – Optional: fresh or dried parsley, black pepper, and grated Parmesan cheese

Ingredients

– 1 and 1/3 cups warm water (heated to 100-110°F or 38-43°C)

– 2 and 1/4 teaspoons instant or active-dry yeast (equivalent to 1 packet)

– 1 tablespoon granulated sugar

– 2 tablespoons olive oil

– 1 teaspoon salt

– 3 and 1/2 cups all-purpose flour, plus extra for dusting

– 3 tablespoons unsalted butter, melted

– 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)

– 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)

– 1 pound thinly sliced meats, such as Italian cold cuts, deli ham, or large pepperoni slices

– 3/4 to 1 pound cheese (approximately 3 cups shredded or 16-20 slices of deli cheese)

– 1 large egg, beaten with 1 tablespoon water

– Optional: fresh or dried parsley, black pepper, and grated Parmesan cheese

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Instructions

1-Making stromboli at home is easier than you might think, especially with these clear steps. Start by activating the yeast, which is key to a light and fluffy dough. In a bowl or mixer, combine 1 and 1/3 cups warm water, 2 and 1/4 teaspoons yeast, and 1 tablespoon granulated sugar; let it rest for 5 minutes until it bubbles.

2-Gathering and Mixing the Dough: Once your yeast mixture is ready, add 2 tablespoons olive oil, 1 teaspoon salt, and 3 and 1/2 cups all-purpose flour. Mix on low speed for 2 minutes to form a rough dough. Then, knead the dough for 5 more minutes using a mixer with a dough hook or by hand on a floured surface until it’s soft and slightly tacky.

3-Gathering and Mixing the Dough: After kneading, place the dough in a greased bowl, cover it, and let it rise for 60-90 minutes until doubled in size. This rising time helps develop the texture, so be patient. If you’re testing for readiness, use the windowpane test by stretching a small piece of dough; it should form a thin, translucent sheet without tearing.

4-Assembling and Baking: Preheat your oven to 400°F and line baking sheets with parchment paper. Punch down the dough and divide it in half, then roll each half into a 10×16-inch rectangle on a floured surface. Mix 3 tablespoons melted unsalted butter with 2 minced garlic cloves and spread it over each rectangle, sprinkling with 2 teaspoons chopped fresh parsley.

5-Assembling and Baking: Layer 1 pound thinly sliced meats and 3/4 to 1 pound cheese over the dough, leaving borders for sealing. Brush the edges with the egg wash made from 1 large egg beaten with 1 tablespoon water, then roll each tightly, folding in the ends. Place on baking sheets, seal the ends, brush with more egg wash, add optional toppings, and cut 3-4 slits for steam.

6-Assembling and Baking: Bake for 25 minutes or until golden brown and reaching 200°F inside. Let cool for 5 minutes before slicing, and serve with pizza or marinara sauce. The total prep time is about 2 hours, including rising, with 25 minutes of cooking. For more on similar dishes, check out the best pizza dough recipe for tips on perfecting your base.

Notes

🥖 Dough can be frozen after rising and dividing; coat with oil and freeze up to 3 months.
❄️ Shaped stromboli can be refrigerated before baking for up to 8 hours or frozen; thaw in fridge before baking.
🥩 Use cooked meats for stuffing; prefer large deli slices. Add cooked vegetables for meatless option.

Author: Brandi Oshea
Prep Time: 2 hours
Cook time: 25 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Contains Gluten and Dairy

Nutrition

Serving Size: 1 slice