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Pizza Stromboli

Name: Pizza Stromboli
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 loaf (12 pieces)
Ingredients: 1 package (1/4 ounce) active dry yeast; 3/4 cup warm water (110° to 115°); 4-1/2 teaspoons honey; 1 tablespoon nonfat dry milk powder; 2 cups bread flour; 1/2 cup whole wheat flour; 2 teaspoons Italian seasoning; 1 teaspoon salt; 4-1/2 teaspoons pizza sauce; 3/4 cup chopped pepperoni; 1/2 cup shredded cheddar cheese, divided; 1/4 cup shredded Parmesan cheese; 1/4 cup shredded part-skim mozzarella cheese, divided; 2 tablespoons finely chopped onion; 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushrooms

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Test Kitchen Approved

Total Time

Prep: 25 min. + rising Bake: 25 min.

Makes

1 loaf (12 pieces)

I used to own a bakery, and this stromboli recipe was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. —John Morcom, Oxford, Michigan

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Ingredients

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
4-1/2 teaspoons honey
1 tablespoon nonfat dry milk powder
2 cups bread flour
1/2 cup whole wheat flour
2 teaspoons Italian seasoning
1 teaspoon salt
4-1/2 teaspoons pizza sauce
3/4 cup chopped pepperoni
1/2 cup shredded cheddar cheese, divided
1/4 cup shredded Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese, divided
2 tablespoons finely chopped onion
1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushrooms

Directions

In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour, seasoning and salt. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.
Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Stromboli Recipe Tips

What is the difference between a Stromboli and a calzone?

The main difference between Stromboli and calzones is the way they are folded. Stromboli recipes are traditionally rolled with the ingredients tucked inside, like deli meats and cheese—almost like a pastry-shelled sandwich. Calzones are stuffed, shaped and sealed like a pocket.

How do you roll a Stromboli?

When you roll, make sure your Stromboli is tight enough to hold the filling without stretching out the dough. Roll it like you would with a jelly roll. If your dough is overly elastic when you're trying to roll it out, cover and let it stand for 10 minutes. If the dough is stretchy and wrapped too tight, it tends to break open during baking.

How do you store Stromboli?

To store Stromboli, wrap and refrigerate for up to three to four days. If you’d like to enjoy it for even longer, you can freeze Stromboli for up to three months in an airtight bag or container. Or if you’d prefer to make it ahead of time, assemble your Stromboli as you would if you were about to bake it. Then, tightly wrap it and place in the refrigerator and bake it the next day. Bring it to air temperature before baking for best results. (Have leftover dough to spare? Use it up in these recipes that use pizza dough!)

What is on a Stromboli?

Inside its flaky pastry crust, this Stromboli recipe is packed full of our favorite pizza toppings like pepperoni, three different types of cheeses, onions and olives. Check out these surprising pizza toppings for more inspiration.

How do you keep Stromboli from getting soggy?

To prevent your Stromboli from getting soggy, make sure you don’t pile on too many veggies and pepperoni. Follow our recipe directions closely and you should have the perfect texture and consistency. If you're worried about burning your Stromboli, bake it on the lower rack of your oven and keep an eye on it.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 piece: 192 calories, 7g fat (3g saturated fat), 15mg cholesterol, 478mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 8g protein.