Stromboli: The Rolled-Up Pizza You Didn’t Know You Needed

If pizza is a masterpiece, stromboli is its rebellious younger sibling. This rolled-up bundle of cheesy, meaty goodness has all the charm of pizza but with a fun, portable twist. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing snack, stromboli ticks all the boxes.

What is Stromboli?

Stromboli is essentially a rolled-up pizza, but it’s so much more than that. Originating in the United States, it’s a delicious fusion of Italian flavours and American ingenuity. Picture a thin pizza base layered with meats, cheeses, and sometimes veggies, rolled into a log, baked until golden, and then sliced into pinwheel-like pieces. It’s like pizza sushi, only better.

The Dough Makes the Difference

The foundation of a great stromboli is, of course, the dough. Pizza dough works perfectly, but if you’re after an extra-crispy crust, a bread dough can add more texture. Whether homemade or store-bought, the key is rolling it out thinly enough to hold all the fillings without being too bulky. A light dusting of flour or semolina ensures the dough doesn’t stick and bakes up beautifully crisp.

Fillings: Classic or Creative?

The beauty of stromboli is its versatility. Traditional fillings often include Italian cured meats like salami, pepperoni, and prosciutto, paired with mozzarella or provolone cheese. A sprinkle of oregano or Italian seasoning ties it all together. But why stop there? Swap in roasted vegetables for a vegetarian twist, or go bold with barbecue chicken, pineapple, and smoked cheddar for a fusion feel. The possibilities are endless, and every combination is a winner.

The Secret to Rolling

Rolling stromboli is an art, but it’s easier than it looks. Start by layering your fillings evenly, leaving a small border around the edges. Begin rolling from one of the longer sides, tucking the fillings in as you go. Seal the seam and ends by pinching the dough together—this step is crucial to prevent any molten cheese escape during baking. A quick egg wash helps seal the deal and adds a lovely golden finish.

Baking to Perfection

Baking stromboli is where the magic happens. A hot oven (around 200°C) ensures the dough cooks evenly and the cheese melts to perfection. Make sure to place the stromboli seam-side down on the baking tray to keep it intact. Adding a few small slits on top not only looks fancy but also lets steam escape, preventing any sogginess. Bake until golden and crispy, and resist the urge to dive in immediately—let it cool slightly to make slicing easier.

Dipping Sauces: The Perfect Pair

Stromboli is delicious on its own, but dipping sauces take it to the next level. Marinara sauce is a classic choice, offering a tangy counterpoint to the rich, cheesy filling. For a creamy contrast, try garlic aioli or ranch dressing. And if you’re feeling adventurous, a spicy sriracha mayo or herby pesto dip can bring a whole new flavour profile to the table.

Serving Suggestions

Stromboli is versatile enough to work as a meal or a snack. Slice it into smaller pieces for a party appetiser, or serve larger slices with a fresh green salad for a hearty dinner. It’s also fantastic for picnics or packed lunches, as it travels well and tastes just as good at room temperature. Pair it with a chilled beer or a glass of red wine to round out the experience.

The Recipe: Classic Stromboli

For the dough:

• 500g strong bread flour
• 1 tsp salt
• 7g instant yeast
• 1 tsp sugar
• 325ml warm water
• 2 tbsp olive oil

For the filling:

• 200g mozzarella cheese, shredded
• 150g salami or pepperoni
• 100g prosciutto or ham
• 50g grated Parmesan
• 1 tsp Italian seasoning
• A handful of fresh basil leaves (optional)

For assembly:

• 1 egg, beaten (for brushing)
• Marinara sauce (for dipping)

In a large bowl, mix the flour, salt, sugar, and yeast. Gradually add the warm water and olive oil, mixing until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Preheat your oven to 200°C. Roll out the dough into a large rectangle, about 30cm by 40cm. Layer the salami, prosciutto, and mozzarella evenly over the dough, leaving a small border around the edges. Sprinkle with Parmesan, Italian seasoning, and fresh basil if using.

Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seam and ends to seal. Place the stromboli seam-side down on a lined baking tray. Brush with beaten egg and make a few small slits on top.

Bake for 20-25 minutes, or until golden and crispy. Let it cool slightly before slicing into pieces. Serve with marinara sauce on the side for dipping. Stromboli is cheesy, hearty, and endlessly customisable—the perfect dish for any occasion.