Q1: What is the real difference between a stromboli and a calzone?

While they are very similar, the main difference is the shape and the seal . A calzone is typically made from a round piece of dough that is folded in half over the fillings to create a half-moon shape, and the edges are crimped and sealed. A stromboli , like this recipe, is made from a rectangular piece of dough that is topped with fillings and then rolled up into a long, log shape before it is baked.

Q2: Can I use a store-bought pizza dough to save time?

Yes, absolutely! Using a 1-pound ball of store-bought pizza dough is a fantastic shortcut that makes this a perfect, super-fast weeknight meal. You will still want to divide the dough in half to make two strombolis.

Q3: How do I keep my stromboli from getting soggy on the bottom?

The key to a non-soggy stromboli is to make sure your fillings are not too wet . This recipe brilliantly uses a garlic butter spread instead of a wet tomato sauce inside. If you are using any vegetables that have a high water content (like mushrooms or onions), it is a good idea to sauté them first and drain them well before you add them to the stromboli.

Q4: What are the best meats and cheeses to use in a stromboli?

The options are endless! For the best result, you want to use thinly sliced deli meats and a good quality melting cheese . Classic choices include salami, pepperoni, capicola, and ham for the meats, and provolone, mozzarella, and Swiss for the cheese.

Q5: Can I freeze the baked and cooled stromboli?

Yes! A baked stromboli freezes beautifully. Let it cool completely, and then you can either wrap the whole loaf or individual slices very well in a double layer of plastic wrap and then a layer of foil. They will keep in the freezer for up to 3 months. You can reheat them in a 350°F oven until they are hot and crispy.

The Best Easy Homemade Stromboli Recipe

A comprehensive, from-scratch recipe for making two large, homemade strombolis. The process begins with creating a simple yeast dough, which is kneaded until soft and elastic and then left to rise. The risen dough is rolled into a large rectangle, brushed with garlic butter and parsley, and then generously layered with a variety of thinly sliced Italian meats and cheeses. The dough is rolled into a tight log, sealed with an egg wash, and then baked until the crust is golden brown and the filling is hot and melted.

Author: Evelyn
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes (includes rising time)
Yield: 2 strombolis (8-12 servings)
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

For the Dough:
1 and 1/3 cups (320ml) warm water (100-110°F)
2 and 1/4 teaspoons (7g) instant or active-dry yeast
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
1 teaspoon salt
3 and 1/2 cups (about 450g) all-purpose flour
For the Fillings:
3 Tablespoons (43g) unsalted butter, melted
2 garlic cloves, minced
2 teaspoons chopped fresh parsley
1 pound thinly sliced meats (e.g., Italian cold cuts, deli ham, pepperoni)
3/4 to 1 pound cheese (sliced or shredded)
For the Egg Wash & Topping:
1 large egg beaten with 1 Tablespoon water
Optional: fresh parsley, coarse sea salt, Italian seasoning, parmesan cheese

Instructions

Make the Dough: In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar. Let it rest for 5 minutes until foamy.
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes, then switch to a dough hook and knead for 5 more minutes until the dough is soft and slowly bounces back when poked.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60-90 minutes, until doubled in size.
Assemble the Strombolis: Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
Punch down the risen dough and divide it in half. On a floured surface, roll one half into a 10×16-inch rectangle.
Mix the melted butter and minced garlic together. Spread half of the garlic butter over the dough rectangle, leaving a 1-inch border on three sides and a 3-inch border on one of the long sides at the top.
Layer half of the meats and cheeses over the buttered area, staying within the borders.
Brush all the edges of the dough with the egg wash.
Slowly roll the dough into a tight 16-inch log, starting from the long side with the 1-inch border. Fold in the short ends as you roll. Pinch the final seam to seal.
Carefully transfer the stromboli to a prepared baking sheet. Repeat the process with the second half of the dough.
Bake: Brush each stromboli with the remaining egg wash and sprinkle with optional toppings. Cut 3-4 slits into the tops of each to allow steam to escape.
Bake for about 25 minutes, or until the crust is golden brown.
Let the strombolis cool on the baking sheets for 5 minutes before transferring to a cutting board to slice and serve.

Notes

This recipe provides detailed instructions for making the dough from scratch, including a ‘windowpane test’ to check if it has been kneaded enough.
Leaving a larger border on one side of the dough is a key technique that allows for a proper seal after rolling.
The unbaked, shaped stromboli can be refrigerated for up to 8 hours before baking.
Leftovers can be stored in the refrigerator for up to one week.

Find it online: https://cookupjoy.com/homemade-stromboli-recipe/