How to Video
Stromboli Pizza
Our stromboli is a little different from the others on the internet. That’s because we’ve married our favorite pizza toppings with the concept of the rolled stromboli to make Stromboli Pizza. And it’s a whole lot of fun to make, dip, and eat!
Ingredients
- 1 batch whole wheat pizza dough (sub: 1 large pizza dough ball for a 16-inch pizza from a local pizzeria)
- 1 egg
- 2 1/2 cups pizza sauce (divided; store-bought or homemade)
- 4 ounces uncured pepperoni (sub: turkey pepperoni or deli ham slices)
- 1 pound ground Italian sausage (fully cooked, crumbled, and drained; pork or turkey; sub: 2 cups thinly sliced mushrooms and/or diced bell peppers)
- 3 cups shredded mozzarella cheese
- 2 tablespoons Parmesan cheese (grated; plus more for optional topping)
- 1 teaspoon Italian seasoning (plus more for optional topping)
- 1/4 teaspoon garlic powder (plus more for optional topping)
Instructions
- Prepare: Preheat the oven to 375°F. Cover two large baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.
- Roll Out Dough: Divide the pizza dough in half. On a lightly floured surface, roll out one of the dough balls into a large rectangle, about 11x15 inches. Make sure a long edge is closest to you for easy rolling later.(Watch our video to see how.)
- Toppings: Spread 1/4 cup of pizza sauce over each of the crusts (i.e. rolled out dough balls), leaving at least 1/2 inch border on all other sides. Over the sauce, evenly distribute half the pepperoni, half the sausage (about 1 cup), and 1 1/2 cups mozzarella cheese on each crust. Sprinkle 1 tablespoon grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon garlic powder over the top of each crust.
- Roll Strombolis: Using a pastry brush, paint the short borders and long border that’s farthest from you with egg wash. Starting with the long end that’s close to you, slowly roll up the dough into a cylinder, pulling in the edges along the way to seal.(Watch our video to see how.)
- Finish the Outside: Place the strombolis seam-side down on the prepared baking sheets. Using a pastry brush, brush the top and sides of each one with egg wash. Optional: Sprinkle the top with a little Italian seasoning, garlic powder, and grated Parmesan cheese, to your preference. Cut 4 diagonal 1-inch slits across the top to allow steam to release. (Note: If freezing these for later, follow freezing instructions below instead of baking.)
- Cook: Bake until golden brown, about 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Remove from the oven and let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)
- Serve: Warm the remaining pizza sauce in a pot over medium-low heat or in the microwave (be sure to cover it to avoid splatters). Using a serrated knife, slice the strombolis into 1/2-inch slices and serve with ramekins of warm pizza sauce for dipping.
Freezer Instructions
Freeze For Later: Prep the strombolis through Step 5. Wrap one or both in the parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze.
Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours. Place them on separate baking sheets on top of the parchment paper. Set out on the counter while preheating the oven to 375°F. Follow steps 6-7.
Notes/Tips
- Short Cut: Buy two large dough balls from your local pizzeria instead of making your own.
Nutrition
Serving: 2 pieces | Calories: 529 kcal (26%) | Carbohydrates: 27 g (9%) | Protein: 26 g (52%) | Fat: 37 g (57%) | Cholesterol: 112 mg (37%) | Sodium: 1500 mg (65%) | Fiber: 3 g (13%) | Sugar: 3 g (3%)
If you make this, please leave a review and rating letting us know how you liked this recipe!