Weeknight Cooking

Stromboli

by:
August 11, 2017
4
1 Ratings
Stromboli
Photo by Bobbi Lin
  • Serves 6
Author Notes

Tell us about your recipe. —dinneralovestory

What You'll Need
Ingredients
  • 3/4 cup canned, crushed tomatoes
  • 1 garlic clove
  • pressed olive oil for rubbing, plus more for brushing
  • 16 ounces store-bought pizza dough, preferably at room temperature
  • 8-10 fresh basil leaves
  • 1 tablespoon dried oregano
  • 4 ounces smoked sausage, sliced
  • Handful red onion slices
  • roasted red peppers from a jar (optional)
  • 3/4 cup frozen spinach, thawed and well-squeezed
  • 8 ounces fresh mozzarella, shredded
  • 8-10 drops dollops of fresh ricotta
  • Freshly grated Parmesan to taste
  • 1-2 shakes of red pepper flakes
  • Sea salt to taste
Directions
  1. Preheat the oven to 350°F.
  2. Mix tomatoes, garlic, and a teaspoon of olive oil in a small bowl. Set aside.
  3. Lightly oil a 11x13-inch cookie sheet and then, using your fingers, spread the dough on the sheet, pressing it as far into the corners as possible. Spoon the tomato sauce evenly over the dough, leaving about a 1-inch border. Sprinkle the fresh basil and dried oregano over the sauce. Layer on, in the following order, sausage, onion slices, roasted red peppers if using, spinach, mozzarella, ricotta, parmesan, and red pepper flakes.
  4. Very carefully (so as not to tear the dough), starting with a long side, roll the dough and filling into a long cylinder, making sure all the filling is enclosed. You might need two sets of hands to keep it under control. (If the dough does tear, just try to pinch the hole together and keep rolling.) Pinch the bottom and end seams to secure the filling, and place the stromboli seam side down on the cookie sheet. Brush the top with olive oil and sprinkle with sea salt.
  5. Bake at for 45 minutes to an hour, or until the stromboli is golden brown, brushing again with oil during the last 5 minutes. Allow to cool, about 10 minutes.
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15 Reviews

kgw
kgw September 3, 2017
Ahh, stromboli! Thanks for the inspiration: This is one of my favorite ways to eat bread, assorted meats, cheeses, sauces, etc. There's a restaurant in my town that has a good one, but making one will likely be even better!
 
Helen
Helen September 3, 2017
I really dont understand the problem. The recipe is complete. Cooking is an art which allows for personal creativity. Recipes are guides. This is the first time i made stromboli and i made substitutions based on what i had at home. I truly think this is a terrific and also a complete recipe.
 
Leigh
Leigh September 3, 2017
Forgive me, but I had not heard of stromboli until I read this recipe and thought it sounded interesting. There must be others out there in a similar position. So when I come to a recipe that is new to me, I like to have as much information as possible. Now, if I really want to make stromboli, I will seek another recipe. I have since learned that stromboli is just a rolled up pizza, so one can put any fillings in it that one desires. That does not, however, exonerate the original poster. I still think this is an incomplete recipe.
 
Mary
Mary September 3, 2017
If you are not going to give complete information in a recipe, why post it at all? I followed a link from Food52 to look at this recipe, had I seriously been looking for a stromboli recipe I definitely would not have wasted my time with this one. Again, an experienced cook really doesn't need THIS recipe and a novice would not know what to do. So why not simply include basic and clear instructions?
 
jerri
jerri September 2, 2017
seriously? it's not too difficult to figure out how many red onions or how much ricotta........wing it. it will be so much better than following something to the exact measurement. of course it's a rectangle, but if it's a circle, it will still taste the same. this is silly that you guys cannot figure this out. sorry if i'm being a bit harsh, but you can't screw it up!
 
Helen
Helen September 2, 2017
I agree completely ... this is NOT rocket science
 
Helen
Helen September 2, 2017
Really folks, this is easy. Good food is forgiving! I made this tonight sans a couple of ingredients but it was terrific. I have one of those silpac sheets which i used to assemble the stromboli on. I put the pammed cookie sheet on top (seam on top) and flipped it. Awesome recipe- will definitely make again!!!
 
Chris G.
Chris G. September 2, 2017
I realize it would be nice if they given you the specifics, however there is this:
http://www.bonappetit.com/recipe/stromboli
or Pick another one from this google search to figure it out?
https://www.google.com/search?q=Stromboli&rlz=1C1GGRV_enUS751US751&oq=Stromboli&aqs=chrome..69i57j69i60j69i61j0l3.3703j0j7&sourceid=chrome&ie=UTF-8
Chris
 
dinneralovestory
dinneralovestory September 2, 2017
Hello everyone, I'm sorry that I wasn't clear enough in my instructions, forgive me! To answer all your questions: yes, the tomato-garlic-olive-oil mixture is the "sauce." Yes you bake at 350° for 45 minutes. Yikes, the dough prep is missing. Do this in between step 1 & 2: Lightly oil a 11x13 inch cookie sheet and then using your fingers, spread the dough on the sheet, pressing it as far into the corners as possible. Continue with step 2. I think everything else should be covered. The "handful" of onions is to taste. (I like them very thin and not a lot of them, so I suggest maybe 1/4 cup max. if you want specific direction.) Please let me know if you have any other questions and I will reply right away. It's such a keeper in our house -- blame me not the stromboli! :) ENJOY
 
Leigh
Leigh September 2, 2017
I must agree with other posters. You seem to have left out quite a bit of information. I was looking forward to adding this recipe to my collection, but with so much information missing, I am not sure I should. It is important to pay attention to details when writing a recipe. Some people are novice cooks and want to try something new or easy. Please repost this recipe with all the pertinent information: i.e., what to do with the pizza dough, what temperature to cook it, how many handfuls of red onion slices, etc.
 
Mary
Mary September 2, 2017
I'm guessing that the tomato, garlic and olive oil mixture is the tomato "sauce" in step 2. What do I do with the pizza dough? How thick or thin, how large of a rectangle? It would be nice to know approximately how many onion slices I might need and how much Parmesan cheese might be needed. I am also unclear on what the equivalent is to a drop/dollop of ricotta. This looks like it could be a great recipe but needs more detail in the instructions. I'm a fairly experienced cook and can make some educated guesses but would certainly have appreciated more information.
 
Dave
Dave September 2, 2017
"Bake at for 45 minutes" = At 350°, I guess?
 
Zaida C.
Zaida C. September 2, 2017
There is no mention of how to handle the "store bought, room temp" pizza dough. Should it be rolled, into a rectangle?
 
Zaida C.
Zaida C. September 2, 2017
There is no mention of how to handle the "store bought, room temp" pizza dough. Should it be rolled, into a rectangle?
 
Joan
Joan August 30, 2017
What size pan do I use for this? Also, how thick should I roll my dough?