Stromboli

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C and line a baking tray or preheat a pizza stone. Let the dough sit at room temperature for 10 minutes if it was refrigerated so it rolls without shrinking.

   300 g store-bought pizza dough
2. 2

   Pat the roasted red pepper very dry with paper towel and slice if needed. Tear the basil leaves and shred the mozzarella if not already shredded. Keeping the filling dry helps prevent the Stromboli from bursting or turning soggy.

   70 g roasted red pepper, well drained and sliced8 g fresh basil leaves, torn120 g low-moisture mozzarella, shredded
3. 3

   On a lightly floured surface, roll the dough into a rectangle about 30 x 22 cm. Brush the surface with most of the olive oil, leaving a 2 cm border all around and a 5 cm clear strip along one short edge for sealing.

   300 g store-bought pizza dough10 ml olive oil
4. 4

   Layer the pepperoni evenly over the dough, then scatter on the mozzarella, roasted red pepper, and basil. Keep the filling slightly mounded in the center rather than packed to the edges so the roll stays tight and bakes evenly.

   80 g pepperoni slices120 g low-moisture mozzarella, shredded70 g roasted red pepper, well drained and sliced8 g fresh basil leaves, torn
5. 5

   Starting from the filled short edge, roll the dough up tightly into a log, tucking as you go. Pinch the seam and ends closed firmly, then place seam-side down on the tray. Brush with the remaining olive oil from the dough group, sprinkle with Parmesan, and cut 3 small slits on top to vent steam.

   300 g store-bought pizza dough10 ml olive oil15 g grated Parmesan
6. 6

   Bake for 20 to 22 minutes until deeply golden and crisp, and the cheese inside is bubbling. If the top colors too fast, reduce the oven to 210°C for the final few minutes.

7. 7

   Brush the hot Stromboli with the finishing olive oil and rest for 5 minutes before slicing. Resting keeps the filling from spilling out and helps the cheese set slightly.

   5 ml olive oil
8. 8

   Slice into thick pieces and serve hot.

Origin & History

Stromboli is an Italian American baked roll believed to have originated in the Philadelphia area in the mid-20th century. Despite its Italian sounding name, it is a distinctly American pizzeria creation, typically made by rolling pizza dough around cured meats and cheese before baking.