Quick and Easy Stromboli Recipe - The Recipe Critic (2024)

FAQs

Can you prepare stromboli the night before? ›

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you're ready to bake, let the stromboli sit at room temperature while the oven heats. Bake the stromboli until golden-brown, 20 to 25 minutes.

The dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

What to Serve with Stromboli. Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you're feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

Yes you can. refrigerate before 2nd proof, you can refrigerate before bulk fermentation also if you wish. It is advisable to use lower yeast as the dough will continue to ferment in the fridge and it can get overproofed easily If you aren't careful.

Bake for about 25 minutes or until crust is golden brown—if you have an instant read thermometer, the center of the stromboli should be at least 200ºF (93ºC).

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.

An Italian-American dish consisting of meat, cheese, etc. rolled into flattened bread dough, baked, and served typically in slices.

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.

Calzones and stromboli share several the same fillings, including cured meats and veggies. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while stromboli are typically only made with mozzarella.

Can you reheat stromboli? ›

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.

You will want to let it mostly thaw in the refrigerator before baking, or you can try par-baking (partially cooking) the stromboli covered before freezing. If it is par-baked, you will not need to let it thaw from frozen before completing the cooking.

We enjoy our stromboli hot like pizza. If you have leftovers, it can be eaten cold or reheated.

The answer is yes! And you can do it with almost any recipe.

Freeze For Later: Prep the stromboli(s) just up until it's time to bake. Wrap the unbaked stromboli pizza in parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze. Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours.

Each dough ball will make a 10-inch diameter pizza. If you'd like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use.

The pre-bake can be done well ahead (and you can even freeze the pre-baked crust) and then topped and baked for 6-10 minutes when you're ready. If you have all the ingredients ready for topping, it can be a very efficient process.