What is a stromboli?
Stromboli is a bit like a large, rolled-up pizza and is usually served warm or at room temperature in thick slices as a hearty alternative to a sandwich. You can also have it fresh from the oven instead of pizza or calzones. Stromboli is made using fresh pizza dough. Traditionally, it’s layered with different Italian cheeses and cold cuts of meat like salami, and/or vegetables like roasted peppers. Some recipes also add tomato sauce, as you would on a pizza. Our recipe includes grated mozzarella, milano salami and basil leaves, but you can use almost any fillings you like.
Where does stromboli come from?
The dish is thought to have been invented in the mid-20th century by Italian-Americans in Philadelphia in the US. The dish is named after the 1950 film Stromboli, which is in turn was inspired by a volcanic island near Sicily.
What type of dough is used in stromboli?
Italian bread dough or simple pizza dough is often used, the latter of which is used in this recipe. If you’re a sourdough baker, the dough can be made with 100g active starter rather than yeast, but it will take 2-3 hrs to double in size. For a speedy alternative, you can use shop-bought pizza or bread dough.
Can I use a bread machine?
Yes, it’s a great shortcut to making a stromboli. Just use your bread machine to make a basic white dough, then proceed with the stromboli recipe.
What is the difference between a stromboli and calzone?
The main difference between these two Italian dishes is how they are shaped and sealed. A calzone is a stuffed pizza that’s folded in half into a half-moon shape and crimped at the edges, a bit like a giant Cornish pasty. A stromboli is rolled up like a Swiss roll, with the outer edge of the dough tucked in. The fillings are rolled up with the dough, so when you cut it in slices, each one is a spiral of soft dough, filling and crisp crust.
Do stromboli have sauce in them?
This depends on the recipe. Our version doesn’t include sauce, but often stromboli are baked with a tomato sauce similar to pizza topping. You can use a ready-made pizza topping or make your own pizza sauce.
Do you eat stromboli hot or cold?
Stromboli is best eaten at room temperature or slightly warmed, so we recommend leaving it to cool for about 10 mins after baking. This also makes it easier to slice.
Can I make it in advance?
Stromboli is at its best still warm from the oven, but it can also be made in advance, then eaten cold or at room temperature. If making it in advance, keep wrapped in cling film in the fridge for up to two days. Cold stromboli is great for picnics or packed lunches. Leftover stromboli can be wrapped in foil and reheated in the oven until hot all the way through.
Can stromboli be frozen?
Yes, stromboli can be frozen for up to three months. Freeze before baking, after the sandwich has been filled and rolled. Wrap tightly in foil before freezing. You can either defrost it in the fridge overnight before baking or bake from frozen, adding an extra 20 mins to the cooking time if frozen (in the above recipe, it cooks for 1 hr from frozen). Leftover stromboli can also be frozen on the day it’s made, then eaten cold once defrosted or thoroughly reheated in the oven wrapped in foil.
What other fillings can be added?
You can use almost anything you’d put on top of a pizza.
- Meats: swap in the same number of slices of capicola, soppressata, prosciutto, cooked ham, turkey or roast beef, pepperoni slices or chorizo.
- Cheese: replace some or all of the mozzarella with slices of provolone, burrata, pecorino, fontina, gouda or gruyère. You can also use cheddar, red leicester or even crumbled feta.
- Vegetables: add vegetables to the meat filling or leave out the meat for a veggie version. Try a layer of cooked or roasted veg such as mushrooms, sliced red peppers, broccoli, onions or aubergine, or raw baby spinach. Mixed antipasti from a jar or deli counter works really well, too.
- Herbs: we feel that basil works best here, but you could also add other herbs, such as fresh or dried thyme, oregano, parsley and chives.
- Other flavours: use pesto or tapenade instead of – or as well as – the tomato sauce, a sprinkle of dried chilli flakes for some heat, or anchovy fillets instead of the meat and sliced olives and capers.
- Kid-friendly: if traditional flavours are too strong, try a simple combination of ham, cheese and baby spinach or sweetcorn, with or without tomato sauce.
Can I make a vegan stromboli?
Yes, you can use your choice of vegetables and tomato sauce, then use a vegan cheese that’s good for melting, such as vegan mozzarella.
What do I serve with stromboli?
Serve it as you would pizza. A big green side salad and/or tomato salad, like our garden tomato salad works well. Some people like to serve a small dish of olive oil and balsamic vinegar for dipping the stromboli.
Other stromboli recipes
Our ham & tomato stromboli is a family favourite and perfect for feeding a crowd.
Or, try one of our calzone recipes instead, like our calzone with parma ham and melty mozzarella or pepper, pesto & sweetcorn calzones.
