Ultimate Stromboli Recipe (Video) - Lauren's Latest (2024)

FAQs

How do you keep stromboli from getting soggy? ›

How do you keep a Stromboli from getting soggy? Try not to overload your Stromboli with toppings inside. You can add an array of things but keep the layers light and it should hold up.

Once you have put your stromboli or calzone together, it is important to put them in the refrigerator for 15-30 minutes before baking. This will give the dough time to seal and slowly proof so that it does not remain raw inside.

Stromboli Deluxe - Our homemade dough stuffed with. mozzarella, pepperoni, salami, ham, onion, mushrooms & banana peppers cooked to perfection , served with a side marinara sauce .

Place on a parchment paper-lined tray, seam-side down and pinch the open ends closed. This next step is optional, but I have found it helps to keep all the ingredients from exploding out onto the pan. With a sharp knife, cut a couple of slits into the dough.

Bake seam-side down with vent holes.

Your ultimate goal when rolling is to land the spiral with the seam side down so you can easily transfer it to the baking sheet. Before baking, make 4 to 5 vents in the top with a sharp knife. These will likely cut through the dough to the first layer of meat, and that's fine.

You'll sometimes find a little sauce in a stromboli, but it's often left out or served on the size for dipping like a calzone.

Don't roll too thin.

Otherwise, your homemade stromboli will break apart when you try to seal it.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

The deliciousness is almost overwhelming! As a folded pizza, the calzone combines the best of both worlds. Its name comes from the Italian word for 'trouser-leg' or 'stocking', so called because it's stuffed full of good things.

How do you stop a stromboli from leaking? ›

To help prevent the filling from bursting or leaking out during baking, avoid overstuffing the stromboli (it will also be easier to roll up). Also, pinching the edges together will help secure the seams and keep them from coming apart in the oven.

Especially if this is filled with cheese, this needs to be refrigerated after two hours maximum. Refrigerator: You can keep your stromboli in a container, ziploc baggie, or plastic wrap in the fridge for up to one week.

Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven.

Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation. A perforated pan has holes that will let the condensation escape, just remember to place it on a rack as it cools so the holes can do their work.

Method #1: The oven

That's right, this will be just as good when heated in your normal, regular oven. Preheat it to 425 degrees F, and loosely cover the pieces of stromboli with aluminum foil. Place Stromboli directly on the oven rack. Bake for 10-12 minutes, checking frequently.

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.