This was pretty easy to make, and as long as you are making pizza at home anyway, why not twist things up a bit and make your pizza more fun?

Italian restaurants everywhere usually have some version of this on their menus. Some places interchange the Stromboli with the Calzone, but I’m here to straighten it out for you. A Calzone is like a pizza folded over (1/2 circle, enclosed and stuffed with meats and cheeses) and a Stromboli is like a pizza rolled up, with basically the same options for toppings, or rather, stuffings.

Some menus only offer specific ingredients in their calzones and strombolis, such as ham and ricotta calzones and pepperoni stombolis. But if you find a place that allows you to add your own toppings, you may just find a new favorite way to eat pizza 🙂


1 lb. deli pizza dough

1 (10 oz) jar pizza sauce

1 pkg. shredded mozzarella and/or Italian blend shredded cheese

1 (6 oz) pkg turkey pepperoni

1 egg

2 T. Parmesan cheese

1. Preheat oven to 425*. Separate the dough into two sections and roll out both into 10 to 12-inch pizzas.

2. Spread out the desired amount of sauce, leaving a 1-inch space at the edge that’s away from you, and scatter the pepperoni around. Top with cheese.

3. Whish the egg in a small bowl and brush that 1-inch border at the far edge.

4. Starting from the side closest to you, begin to roll the pizza until it is completed. Lightly pinch the egdes so the dough is sealed. Use more egg to seal the long edge, and then brush egg over the entire top and sides of the stromboli. Cut small slits across the top in a diagonal.

5. Sprinkle with Parmesan cheese and place on baking sheet (you can use parchment paper instead of greasing the sheet) and bake for 10-14 minutes, or until golden brown.

6. Slice when ready to eat and serve with warm marinara or pizza sauce for dipping.

*Makes 2 Strombolis ~ Enjoy!


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