18 Stromboli Recipes You Need to Try (2024)

FAQs

What is typically in stromboli? ›

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

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 calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

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.

Despite its distinctly Italian flavours of mozzarella, ham, tomatoes, and its close resemblance to the calzone from Naples, stromboli is actually an American creation that comes from Philadelphia. Find out how to make this classic Italian-American fusion dish and discover the story of its beginnings.

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.

Refrigerator: You can keep your stromboli in a container, ziploc baggie, or plastic wrap in the fridge for up to one week. Freezer: Would you believe me if I told you that stromboli would be good for up to six months in the freezer? That's right, this is perfect for storing if you want to wait to finish up your meal.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.

Once you have put your stromboli or calzone together, it is important to put them in the refrigerator for 15-30 minutes before baking. This will give the dough time to seal and slowly proof so that it does not remain raw inside.

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!

Can you freeze homemade stromboli? ›

Freezing Baked Stromboli: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350°F (177°C) oven for 30 minutes.

noun. strom·​bo·​li sträm-ˈbō-lē plural strombolis. : bread dough that is rolled or sometimes folded around a filling often composed of cheese, cold cuts, vegetables, and sauce and then baked.

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.

Panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in central and southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.

Important to volcanology, Stromboli and its neighboring islands were named a UNESCO World Heritage site in 2000. Every summer, boatloads of visitors journey here for the gleaming black-sand beaches, and as many as 500 travelers trek to the island's summit each sunset to view the lava fireworks against the night sky.

Stromboli is a pizzeria menu staple where I grew up in Philly and I usually make it with Genoa salami, deli pepperoni, provolone, and mozzarella cheese. I love brushing the dough with melted butter, garlic, and fresh parsley for added flavor.

Salami, mortadella, provolone, prosciutto are all great Stromboli ingredients. If you can't find pizza seasoning, a combination of dried oregano, garlic powder, salt, and crushed red pepper should do that trick.

The volcano has erupted many times and is constantly active with minor eruptions, often visible from many points on the island and from the surrounding sea, giving rise to the island's nickname (Lighthouse of the Mediterranean). The most recent major eruption was on 13 April 2009.