Rolled pizza (Stromboli)
- Energy Kcal 492
- Carbohydrates g 51.4
- of which sugars g 3.8
- Protein g 22.9
- Fats g 21.6
- of which saturated fat g 7.43
- Fiber g 2.8
- Cholesterol mg 44
- Sodium mg 716
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
The stromboli roll is pretty much a hit in American food culture. It is known for its golden crust and, let's be honest, a fun backstory. I mean, despite the Italian vibes, it actually started in Philadelphia back in the 1950s. And here's the thing: the name "Stromboli" comes from a movie with Ingrid Bergman, giving it this dramatic flair, kinda like a volcanic eruption—picture the gooey melted cheese and crispy edges. For real, this stromboli recipe is about rolling up and slicing, letting the stromboli ingredients swirl together inside the dough.
Though it's inspired by Sicilian scaccia, its roots are totally in the U.S., showing how new twists on classic dishes can really take off. Choosing your stromboli filling is where the fun really really starts. Some folks stick with pepperoni and mozzarella, while others go wild with different meats, veggies, or whatever's handy. And you know what? For those who want to save time, using a "pizza senza impasto" method gives you a moist, chewy base without all the work. Each slice of this homemade stromboli shows spirals of sauce, cheese, and toppings.
It's kinda like a pizza roll but with way way more flair. Popular at parties or even as a weeknight treat, when everyone wants something tender and cheesy. All across the U.S., people tweak it with different cheeses or seasonings, but no matter where you are, baked stromboli is always crispy on the outside, packed with flavor inside. Rolling it up means every bite has a bit of everything—seriously good—and it’s one of those dishes that people talk about long after the last piece is gone. For anyone looking for a simple, shareable meal full of crowd-pleasing flavor, the stromboli roll is a perfect pick. Whether you’re new to it or a longtime fan, this easy stromboli recipe never fails to impress, making it a staple in American kitchens everywhere.
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INGREDIENTS
- Ingredients for the dough
- Water 1 ¼ cup (300 ml)
- Type 00 flour 4 cups (500 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt 1.8 tsp (10 g) - Approximately 1 3/4 teaspoons
- Brewer's yeast 1 ½ tsp (4 g)
- Malt 1 tsp
- for the filling
- Tomato purée 1 ¼ cup (300 ml)
- Mozzarella cheese 10.6 oz (300 g)
- Black olives 2.1 oz (60 g) - pitted
- Spicy salami 40 slices - thin
- Anchovies in oil 8
- Capers in oil 1 tsp
- Oregano 1 tsp - dry
- Basil to taste
- Extra virgin olive oil to taste
- Fine salt 1 pinch
How to prepare Rolled pizza (Stromboli)
To make rolled pizza (Stromboli) start with the basic dough: pour the water into a bowl, add the salt 1 and stir with a spoon to dissolve it, then add the oil 2 and mix the emulsion again. In another large bowl sift the flour and add the dried baker's yeast (or 12 g fresh baker's yeast, about 0.42 oz). Pour part of the salted water and oil emulsion into the center of the flour 3 and add the malt.
Begin kneading with your hands 4 or a fork. Keep some flour and the remaining emulsion nearby; you will add them to the dough little by little until you reach the desired consistency, which should be soft and elastic (depending on the flour used, you may need a little more or less water). Continue kneading until you obtain a smooth and soft but firm dough 5, with which you will form a ball and place it in a large bowl 6 (remember the dough will double in volume). Dust the bottom of the bowl with flour. Cover the bowl with plastic wrap and put it in a warm place away from drafts, such as an oven turned off with the light on. Wait until the dough has doubled in volume (about a couple of hours).
Meanwhile prepare the filling ingredients: in a bowl pour the tomato purée, season with oil 7, salt and oregano 8. Slice the olives into rounds 9, drain the capers and the anchovies
and chop the anchovies into pieces 10. Cut the mozzarella into cubes 11 and place it in a colander to drain 12; it is important that it is dry, otherwise it will lose liquid during cooking and make the dough soggy.
After the rising time, take the dough which will have doubled in volume 13, place it on a floured work surface and roll it out with a rolling pin into a rectangular sheet about 19 11/16 x 17 11/16 inches 14. Spread the tomato sauce over the sheet 15, taking care to leave a border of about 3/4 inch.
Layer slices of spicy salami, the capers, the chopped anchovies 16, the sliced olives, and the drained mozzarella cubes 17. Brush the edges with a little water 18 to help seal the roll.
Finish by aromatizing the filling with basil leaves 19. Roll the sheet from the longest side 20 and seal the ends well 21.
Shape the roll into a U 22 and transfer it to a baking tray lined with parchment paper. Brush the surface with olive oil 23 and bake in a preheated conventional oven at 356°F for about 1 hour (if using a convection oven, bake at 320°F for 50 minutes). When cooked, remove the rolled pizza from the oven 34 and serve it sliced.