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.

A stromboli is larger and longer than a calzone and is baked as one piece and then cut into slices for serving a crowd.

In Sicily there is an island called Stromboli which has one of the three active volcanoes in Italy, called Mt. Stromboli! Some say that Nazzareno Romano took the name for his delicious rolled pizza creation from this, after how the ingredients look like they are about to explode from a volcano.

Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces.

Bake for about 25 minutes or until crust is golden brown—if you have an instant read thermometer, the center of the stromboli should be at least 200ºF (93ºC).

Calzones and stromboli are both delicious treats made with dough, tomato sauce and cheese, and you'll likely come across these items at any casual Italian American restaurant that's worth visiting.

The deliciousness is almost overwhelming! As a folded pizza, the calzone combines the best of both worlds. Its name comes from the Italian word for 'trouser-leg' or 'stocking', so called because it's stuffed full of good things.

The sight of that lava spraying into the sky at night has led people to nickname Stromboli the “Lighthouse of the Mediterranean.”

I use my favorite homemade pizza dough to make stromboli, pizza, and calzones but store-bought dough works very well, too. Don't worry if your stromboli bursts a little while baking; it's normal for some cheese to ooze out of the crust.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

Can you cook stromboli in a pizza oven? ›

This Pizza Oven Sausage and Pepperoni Stromboli is optimized for the high temp cooking of a pizza oven but turns out just as great in a home oven. Sausage, pepperoni, and gooey provolone are wrapped in a crispy and browned pizza dough exterior for this classic Italian recipe.

Yes! You may assemble the stromboli up to a day in advance, cover well, refrigerate, and then bake right before serving. The unbaked strombolis freeze well too. Thaw before baking.

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.

That's right, this will be just as good when heated in your normal, regular oven. Preheat it to 425 degrees F, and loosely cover the pieces of stromboli with aluminum foil. Place Stromboli directly on the oven rack. Bake for 10-12 minutes, checking frequently.

When making a home-cooked pizza, how do you keep the center from getting soggy? Using a pre-heated pizza stone in a hot oven is a great way to ensure a crisp, browned bottom crust. Make sure the pizza dough is not too thin in the center, it should be the same as the rest of the dough (except the edges of course).