Homemade Stromboli

My dear hubby and I had a pizza night this week which left me with extra pizza dough (see the recipe here) as well as sauce, meat and cheese. What to do with those leftovers? Make stromboli!

Stromboli is so easy to make, you’ll wonder why you don’t make it all the time. I used half of a leftover batch of pizza dough to make two stromboli for dinner tonight, but grocery store pizza dough works great. I usually divide one ball of store-bought dough into 4 stromboli.

The process is simple.

My husband prefers ham and provolone cheese.

Preheat your oven to 425 F.

Separate your dough, rolling them into balls and setting them on the counter to get the refrigerator chill off them while you pull out your meat, cheese and basil. Once you’ve got your fillings ready to go, take one dough ball and start to roll it out. I like to aim for a large oval or rectangle to make filling and folding easier.

Once you’ve rolled out the dough, sprinkle it with freshly grated parmigiano reggiano and black pepper.

Next you place your filling. I like to put the meat down first, then shredded mozzarella a fresh basil.

The ham got provolone cheese as well, so I placed a little more mozzarella in the salami filling and covered the ham with two small slices of provolone. Now it’s time to fold. Pull the top and bottom gently, then the left and the right, so the filling is snugly packed into its pizza dough envelope.

Place your stromboli, seam sides down, on a baking sheet covered with a silpat or parchment paper, brush with egg wash, sprinkle with sesame seeds, and cut slits in the top of each to let steam escape.

Bake at 425 F for 20-25 minutes, until the dough has puffed a bit and is golden and gorgeous.

Serve sauce alongside for dipping. I simply heated the pizza sauce mixture from pizza night, and dug in. Any leftover red sauce works well. Simple, easy, delicious. What more could you ask for?