This quick and easy Stromboli is a family favorite. Until my husband and I got married, or at least were dating, I had never heard of it. Apparently it was a favorite of his and I needed to learn how to make it. I have changed this recipe a lot over the last 9 years. So much so, that I’m not sure it even resembles the original anymore. Apparently it’s pretty popular in Philadelphia, where he grew up. The few times I have visited there, I notice a lot of little pizza shops advertise ”Stromboli” on their windows. I don’t notice that on our pizza shops in Virginia. Have you ever had Stromboli at a restaurant? It’s incredibly easy to make at home!

The beauty of Stromboli is you can adjust it to your family’s tastes. I always put provolone and pepperoni in mine because that is what my family enjoys. Any type of pizza topping would be delicious on this. I think most veggie toppings would be good in this as well. I have even seen a breakfast Stromboli. You can experiment and try all sorts of things to stuff into your Stromboli.

Do you want to know the other great thing about this Stromboli? It’s super quick and easy to pull together. I make a quick pizza dough that requires very little kneading and no rise. I typically serve this with steamed broccoli, a salad and marinara or pizza sauce. It’s a great twist on pizza night!

Quick and Easy Stromboli

yields: 2 Stromboli’s – serves 6-8

*This recipe is highly adaptable. You could use any type of cheese or meat. The following ingredients are just an example of what we use. Feel free to switch it up and use different ingredients. I think mozzarella and broccoli or ham, pineapple and mozzarella would also be yummy! 

For the dough:
1 tablespoon honey
1 tablespoon oil (canola or vegetable work fine)
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt
3 cups flour

For the Stromboli:
12 slices provolone cheese
1 bag of turkey pepperoni (regular pepperoni is too greasy)
Italian seasoning
minced garlic or garlic powder, to taste
Olive oil for brushing

Directions:

Preheat the oven to 400 degrees F. Lightly grease a baking sheet (or one lined with parchment paper) and set aside.

For the Stromboli dough, in a large bowl of a stand mixer, combine all the ingredients together except the flour. Add the flour and knead for 2-3 minutes. If the dough is not clearing the sides of the bowl, add more flour as needed. Place the dough onto a lightly floured surface. Divide the dough in half. Roll each half  into a large rectangle (9×13 or as close as you can get).

Place 3 slices of provolone cheese down on the dough. Next, cover the cheese with turkey pepperoni. If desired, sprinkle Italian seasoning and garlic over pepperoni. Repeat with the provolone and pepperoni layer. Begin rolling the dough with the longest edge and roll into a tight log. Place the Stromboli onto the baking sheet. Cut 3 slits into the top of the Stromboli. Gently brush olive oil on the top of the Stromboli.

Repeat with second section of dough.

Bake for 20 – 25 minutes or until the Stromboli is golden brown.

Leftover tip: This is fabulous the next couple days, eaten cold or warmed in the microwave.

Recipe Source: dough recipe from Mel’s Kitchen Cafe and Stromboli recipe highly adapted from my mother-in-law