Homemade Stromboli Recipe: Perfecting the Italian-American Classic

Introduction to Stromboli

Stromboli is a beloved Italian-American dish that combines the best elements of pizza and calzones into a delicious rolled sandwich. This guide will walk you through creating restaurant-quality stromboli at home, from preparing the dough to assembling and baking the final product.

The Importance of Quality Dough

The foundation of any great stromboli is high-quality dough. For best results, use a cold-fermented pizza dough that has been refrigerated for 48 hours. This extended fermentation period develops complex flavors and improves the texture of the final product.

While this recipe won't cover the dough-making process in detail, it's crucial to start with a well-made dough. If you need guidance on creating the perfect pizza dough, refer to recipes for New York-style round pizzas, grandma pizzas, or New York Sicilian-style pizzas - they all use a similar base dough.

Preparing the Sauce

A great stromboli needs a flavorful sauce. Here's how to make a quick and delicious marinara sauce:

Ingredients:

• Crushed tomatoes (preferably Scoffani brand)
• Garlic cloves, minced
• Olive oil
• Red pepper flakes (optional)
• Sicilian oregano

Instructions:

1. Heat a stainless steel pan over medium-low heat for 2-3 minutes.
2. Add a generous amount of olive oil to the pan.
3. Add minced garlic and cook until it turns slightly golden (about 20 seconds).
4. If desired, add a pinch of red pepper flakes for heat.
5. Pour in the crushed tomatoes.
6. Bring the sauce to a simmer and cook for a few minutes.
7. Add Sicilian oregano to taste.
8. Taste and adjust seasoning as needed.

This versatile sauce works well for dipping stromboli or as a base for other Italian dishes.

Preparing the Stromboli

Ingredients:

• 345g (12 oz) cold-fermented pizza dough
• Sliced pepperoni
• Sliced ham (preferably Boar's Head boiled ham)
• Sliced or shredded mozzarella cheese
• Grated Pecorino Romano or Parmesan cheese
• Dried oregano
• Olive oil
• Egg wash (1 egg + 1/2 oz water)
• Sesame seeds (or poppy seeds)
• Garlic powder (optional)
• Red pepper flakes (optional)

Equipment:

• Parchment paper
• Baking sheet
• Rolling pin
• Pastry brush

Instructions:

1. Preheat your oven to 425°F (218°C).

2. Line a baking sheet with parchment paper.

3. If your dough has been refrigerated, allow it to come to room temperature for about 3 hours before working with it.

4. Lightly flour your work surface and rolling pin.

5. Roll out the dough into a rectangle, aiming for an even thickness throughout.

6. Spread a thin layer of sauce on the dough, leaving a 2-inch border around all sides.

7. Layer the fillings in the following order:

   • Sliced ham
   • Pepperoni
   • Mozzarella cheese
   • Grated Pecorino Romano or Parmesan cheese (about 2 tablespoons)
   • Sprinkle of dried oregano

8. Wet the edge of the dough opposite from where you'll start rolling with a little water. This will help seal the stromboli.

9. Using the parchment paper to assist, start rolling the stromboli from the filled end. Make about three rolls, keeping the seam side down.

10. Fold in the edges and continue rolling until you reach the end.

11. Transfer the stromboli to the prepared baking sheet, seam side down.

12. Brush the entire surface with egg wash.

13. Cut several diagonal slits across the top of the stromboli to allow steam to escape during baking.

14. Sprinkle sesame seeds (or poppy seeds) over the top.

15. Add more grated cheese, and if desired, a light dusting of garlic powder or red pepper flakes.

16. Bake for 20-25 minutes, or until the stromboli is golden brown on top.

Tips for Perfect Stromboli

1. Don't overload the stromboli with fillings, especially fatty meats like pepperoni. This can lead to a greasy final product.

2. Mix leaner meats like ham with fattier options like pepperoni for a balanced flavor and texture.

3. Use thinly sliced meats and cheeses for easier rolling and more even cooking.

4. If you're having trouble rolling the dough, it may not be warm enough. Let it sit at room temperature for a bit longer.

5. The egg wash is crucial for achieving a golden-brown crust. Don't skip this step!

6. Experiment with different fillings and seasonings to create your own unique stromboli variations.

7. If you want a larger stromboli, start with a bigger dough ball (around 500g or 18 oz).

Serving and Storing Stromboli

Stromboli is best served hot, straight from the oven. Allow it to cool for a few minutes before slicing to prevent the fillings from spilling out. While the marinara sauce inside the stromboli provides flavor, you can serve additional sauce on the side for dipping if desired.

Stromboli makes an excellent appetizer or main course. It's perfect for parties, game days, or as a quick family dinner. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Variations and Customizations

One of the best things about stromboli is its versatility. Here are some ideas to customize your stromboli:

1. Vegetarian Stromboli: Replace the meats with sautéed vegetables like bell peppers, onions, and mushrooms.

2. Chicken Pesto Stromboli: Use pesto instead of marinara sauce and fill with cooked chicken, mozzarella, and sun-dried tomatoes.

3. Breakfast Stromboli: Fill with scrambled eggs, bacon or sausage, and cheddar cheese.

4. Philly Cheesesteak Stromboli: Use thinly sliced steak, sautéed onions and peppers, and provolone cheese.

5. Buffalo Chicken Stromboli: Fill with shredded chicken tossed in buffalo sauce, blue cheese crumbles, and mozzarella.

6. Spinach and Ricotta Stromboli: Use a mixture of ricotta, spinach, and mozzarella for a vegetarian option.

7. BBQ Pulled Pork Stromboli: Fill with pulled pork, BBQ sauce, red onions, and cheddar cheese.

Troubleshooting Common Issues

1. Dough is too sticky: If your dough is sticking to the rolling pin or work surface, add a bit more flour. Be careful not to add too much, as this can make the dough tough.

2. Filling is leaking: This usually happens if you've overfilled the stromboli or haven't sealed it properly. Make sure to leave a border around the edges and seal tightly.

3. Stromboli is doughy in the middle: This can occur if the stromboli is rolled too tightly or if the oven temperature is too high. Try rolling it a bit looser next time or reducing the oven temperature slightly and baking for a longer time.

4. Crust is too pale: If your stromboli isn't browning properly, make sure you're using the egg wash. You can also try moving it to a higher rack in the oven for the last few minutes of baking.

5. Stromboli is too greasy: This is often due to using too much cheese or fatty meats. Try reducing the amount of cheese or using leaner meats.

Conclusion

Making stromboli at home is a rewarding experience that allows you to create a restaurant-quality dish in your own kitchen. With a little practice, you'll be able to perfect your technique and create strombolis that are sure to impress family and friends.

Remember, the key to a great stromboli lies in using high-quality ingredients, particularly the dough. Take the time to prepare a good cold-fermented pizza dough, and you'll be rewarded with a stromboli that's crispy on the outside, tender on the inside, and packed with delicious fillings.

Don't be afraid to experiment with different combinations of meats, cheeses, and vegetables to create your own signature stromboli. Whether you stick to classic Italian flavors or branch out into more adventurous territory, the possibilities are endless.

With these tips and techniques in hand, you're well on your way to becoming a stromboli master. Happy cooking!

Article created from: https://www.youtube.com/watch?v=h0ocPbaW8w8