Ultimate Stromboli Recipe (Video) - Lauren's Latest (2024)

FAQs

How do you keep stromboli from getting soggy? ›

To prevent stromboli from becoming soggy you need to make sure to cut the slits in the top of the stromboli. This will let the steam escape while it bakes.

Place on a parchment paper-lined tray, seam-side down and pinch the open ends closed. This next step is optional, but I have found it helps to keep all the ingredients from exploding out onto the pan.

The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here's the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.

ORIGINS. The story of the stromboli goes back to 1950s Philadelphia, where a restaurant owner by the name of Nazzareno Romano is known to have started selling a rolled up pizza dough filled with ham, cheese, and peppers.

Bake seam-side down with vent holes.

Your ultimate goal when rolling is to land the spiral with the seam side down so you can easily transfer it to the baking sheet. Before baking, make 4 to 5 vents in the top with a sharp knife. These will likely cut through the dough to the first layer of meat, and that's fine.

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.

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!

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!

Burritos and stromboli are always rolled. 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.

What is typically in stromboli? ›

A stromboli is an Italian-American dish that features a rectangle of pizza dough or yeasted bread dough that's topped with mozzarella (sometimes Parmesan or other cheeses) and add-ons such as cured meats and veggies, and sometimes tomato sauce too.

: bread dough that is rolled or sometimes folded around a filling often composed of cheese, cold cuts, vegetables, and sauce and then baked. A close relative of pizza, stromboli is made, essentially, by rolling up an unbaked pizza like a log, tucking in the ends as you go.

Stromboli was invented by Italian Americans in the United States, in the Philadelphia area. The name of the dish is taken from a volcanic island off the coast of Sicily. A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused.

Scaccia comes from the word Focaccia and it is a very thin dough rolled and layered with fillings. Apart from that dough, it is all about the gooey filling, often seen spilling out of the bread. A stromboli is a cousin of this. Stromboli is about perfect layers while Scaccia Ragusana is beautiful in its imperfections.

Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

The best way to reheat leftover stromboli for an easy lunch is in the air fryer. Using the air fryer is beneficial because it's quick, does not use a lot of energy like a conventional oven, cleans up easily and the best part is that the stromboli keeps its crispy crust and is as delicious as the day you made it.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.