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. Whereas calzones are stuffed, shaped and sealed like a pocket.
How do you roll a Stromboli?
To 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 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
classic 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 to a tee 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 Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Reviews
We subbed Canadian Bacon for the Peperoni just because DD likes it better. I had some fresh mushrooms which I slightly sauted in olive oil and used that instead of canned. My family loves this recipe. I've made it many times; just never reviewed it before.
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Made for Easter and it was a great success. Really liked the tasty crust!
My dough ripped all over the place I think I made it wrong. But it was still really good family liked it. I will make it again.
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This recipe is fairly good...but I find that the Calzone Rolls are better ( you can look them up on this website).
Hands down the best stromboli I've ever had. My teenage son loves it so much that he has made the entire recipe himself some nights. No store bought pizza crust dough can compare! Definitely a keeper!!!
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This recipe was fantastic. I used a bread machine to make the bread dough part and turkey pepperoni to cut down on the fat and it was wonderful. This will be one of my favorite recipes.
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