Easy To Make Stromboli
Stromboli, an inside-out sandwich or pizza roll, is easy to make and perfect for informal gatherings or pot luck events. I first tasted one when we lived in NYC and let me tell you, they are addictive! Like a pizza, the ingredients are whatever you like and as much as you like. Stromboli origins is said to have been born in Philadelphia back in the 1950’s. With Super Bowl XLIX just 2 days away, this dish is bound to be a culinary superstar.
Serves 4 to 6 as a snack
pizza dough (homemade or store-bought)
2 to 3 Italian sausages, casing removed
1 small onion, sliced
1/2 red bell pepper, seeded and sliced
mozzarella cheese, grated
prosciutto slices
salami slices
ham slices
olives, pitted and roughly chopped
3 to 4 sun-dried tomatoes, sliced
fresh basil leaves
Preheat oven to 425f.
Fry sausage, breaking up the chunks as the meat cooks. Remove from pan and set aside in a small bowl. Using the same frying pan, add onion slices and cook over medium heat until soft and golden brown (you may need to add a splash of olive oil). Remove from pan and set aside in a small bowl. Add red bell pepper slices and cook until softened. Remove from heat and allow to cool to room temperature.
With a bit of flour on your hands, shape pizza dough into a rectangle and place onto a parchment-lined baking sheet (use silpat if you have one).
Begin layering the ingredients – there’s no special sequence. Fold one side of the dough over the ingredients, stretching it a bit, followed by the other side. Any excess dough should be cut away (use for mini calzones). Pinch any seams at the ends if open. 
Brush an egg wash (egg lightly beaten with 1 tablespoon water) over the top of the dough then slash the top. This allows steam to escape and the dough doesn’t rise up like a balloon. Bake 25 to 30 minutes or until golden brown. Allow to cool 10 to 15 minutes before cutting.
The Culinary Chase’s Note: Serve stromboli slices alone or with your favorite tomato sauce for dipping (and I don’t mean ketchup!). Tastes even better the next day just reheat in the oven. Enjoy!
- pizza dough (homemade or store-bought)
- 2 to 3 Italian sausages, casing removed
- 1 small onion, sliced
- ½ red bell pepper, seeded and sliced
- mozzarella cheese, grated
- prosciutto slices
- salami slices
- ham slices
- olives, pitted and roughly chopped
- 3 to 4 sun-dried tomatoes, sliced
- fresh basil leaves
- Preheat oven to 425f.
- Fry sausage, breaking up the chunks as the meat cooks. Remove from pan and set aside in a small bowl. Using the same frying pan, add onion slices and cook over medium heat until soft and golden brown (you may need to add a splash of olive oil).
- Remove from pan and set aside in a small bowl. Add red bell pepper slices and cook until softened. Remove from heat and allow to cool to room temperature.
- With a bit of flour on your hands, shape pizza dough into a rectangle and place onto a parchment-lined baking sheet (use silpat if you have one).
- Begin layering the ingredients – there’s no special sequence. Fold one side of the dough over the ingredients, stretching it a bit, followed by the other side. Any excess dough should be cut away (use for mini calzones). Pinch any seams at the ends if open.
- Brush an egg wash (egg lightly beaten with 1 tablespoon water) over the top of the dough then slash the top. This allows steam to escape and the dough doesn’t rise up like a balloon. Bake 25 to 30 minutes or until golden brown. Allow to cool 10 to 15 minutes before cutting.