I've never been really satisfied with the results when I've made Calzones, so I decided to try my hand at Stromboli. This was my first attempt at making Stromboli from scratch. They were AWESOME!
I got the recipe from here but I used my bread maker on the dough setting to mix the dough and when it was done I removed it, punched it down once and let it rise again before rolling it out to make the Stromboli. It was perfect!
We filled them with pepperoni, sausage, Canadian bacon, sauteed mushrooms, sliced provolone and mixed shredded Italian cheeses. We dipped them in pizza sauce.
Ready for the oven.
Nicely browned.
YUM!
For anyone who is interested, if you visit the link I posted above, they have step by step photos to show you how to put these together. That is a great website and every recipe I've tried from there has been awesome!
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Comments: 65
It must be Julie!
PS - This is something I will never attempt, just admire from afar.
Your's look so wonderful.
Ang, I promise you, it was EASY! Really!
Marianne, lol.
Shannon, from what I'm reading, the rolling is what makes it Stromboli as opposed to Calzone, which is like a pocket. My Calzone always get really huge and out of control..the rolling seems to help that problem. I don't know, these were just really really good.
Hmmm...
All I know is that they taste good.
Katie, I love spinach but John will only eat it in a salad...not cooked. Next time I'm going to make this into 4 smaller stromboli's so we can each have what we like inside! 1 of these big ones was enough for the 2 of us for dinner.
Christine, homemade is always better than store bought!
DS, you would love them, but we'd have to do like Katie and put spinach in ours and maybe some anchovies, black olives and feta cheese? ;o)
When I make mine, I usually do ham, pepperoni, salami, mozzarella & parm cheese, and spinach (optional). I also like to put a garlic spread and more grated cheese on the loaf after it's rolled before I score the top.
Growing up in NY, to me a calzone had ricotta and mozzarella cheese as the main fillings so these other calzones are still foreign to me.
Stromboli are similar to but distinct from calzones, as calzones are pockets of dough filled with meat, cheese and veggies, and stromboli can contain the same ingredients but are rolled into an oblong loaf (similar to a burrito) and sliced to serve. The common misconception is that ingredients are the primary differentiator of calzones vs. strombolis- many people think calzones have ricotta or marinara and stromboli does not. In truth, the ingredients for both calzones and strombolis are at the discretion of the chef.
http://en.wikipedia.org/wiki/Stromboli_%28food%29
LOL mike, I haven't totally given up, yet.
Thanks necee.
They were so easy Melinda!
John wanted to order a pizza delivered, but by the time we pay for the pizza, the delivery charge and the tip I could make enough homemade Stromboli's for 4 meals, at least!
These look fabulous, Moggy!
Hi Adele, thanks.
LOL Lera, they're much better than hot pockets!
Matt's will have ham, provolone, spinach, olives and onion.
Mine the same but instead of onion, will have jalapenos.
Oh yeah, mushrooms.
We just actually ate the second one reheated, for lunch..or relunched..isn't that what you'd call it? Anyway, it was still awesome, we heated it at 325 for 25 mins, perfection! Now I need a nap!
Thanks for posting this to All Photo Essays Here!!