Homemade Stromboli splitting open

Every time I make an Italian stromboli (with deli meats and cheese) the side bursts out. Any thoughts on how I can prevent this from happening. I use homemade dough?

Mindy Smith
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7 Comments

HalfPint March 24, 2021
Did you cut some slits on the top to for the steam to escape? Another thought: did you overstuff the dough?
 
Mindy S. March 24, 2021
Yes, I did cut some slits. And I'm sure I over stuff it...I do that with everything I do.
 
MMH March 22, 2021
I have been looking 4 a good Italian Stromboli recipe. Can you post yours?
 
Mindy S. March 22, 2021
LOL...funny.
This is my dough recipe:
PIZZA DOUGH
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1 cup warm water
1/2 teaspoon salt
1 tablespoon olive oil
2 1/2–3 cups all purpose flour plus extra for rolling

In a small bowl mix together yeast, sugar and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active small bubbles will form on the surface.
In the bowl of your stand mixer using dough hook add salt, yeast mixture and olive oil. Begin adding flour about 1/2 cup at time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.
Knead the dough for 3-4 minutes on a well floured surface.
Split dough in half. Roll dough out on lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.
Then I just use different deli meats (all actually from Aldi's) salami, pepperoni, ham, prosciutto, capicola, then also patted dry roasted red pepper strips, provolone and mozzarella...a thin layer of all these. several layers of cheese. roll bottom first, bring in sides, then roll tightly in a well, a roll. Transfer to a parchment lined baking sheet. Brush olive oil all over, make several slices across the top. Sprinkle with garlic and italian seasonings. bake at 425 til golden brown. Amazing. So, this time, because of it always splitting open, I rolled up some aluminum foil and put it between the strombolis, so they couldn't expand and burst. it worked well! I'm sorry if I am vague on anything, I've never written out something like this that I just automatically do. Any questions, let me know!
 
MMH March 24, 2021
Oh thanks. Ive been looking for a recipe. The Stromboli I’d had visiting Philadelphia was shaped like a pizza folded in half but had all the ingredients you use.
 
Mindy S. March 24, 2021
I've never seen it done that way, but it would taste the same, no matter how its rolled. You wouldn't have the bits of bread in the center. Good luck! It's really very easy and very delicious.
 
Miss_Karen March 21, 2021
Try this site:
www.thebreadquide.com/bursting
 
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