Ever have the urge for a Stromboli? I bet you picked up the phone and had one delivered from the nearest pizza shop. Nothing wrong with that, but it would be so much more satisfying to make your own. Read on if you’d like to learn how to make this super easy Stromboli recipe. The best part of this recipe is learning how to make a homemade Stromboli on the grill.
Stromboli on cutting board
Doesn’t it take too much time to make Stromboli? Not if you have pre made dough ready to go. The best are part is you can throw the Stromboli on the grill so the house doesn’t get too hot from firing up the oven to 500 degrees.
Do you need to make homemade Stromboli from scratch?
You have the option of making your own dough. At times, I may do that. However, if you want to save some time grabbing 9 ounces of pizza dough ready made is a fantastic time saver. Pre made dough is often found fresh and ready to go at market and grocery stores.
If you do go the frozen dough route, make sure you allocate enough time in the fridge to thaw. Leave it 24 hours in the fridge to thaw and then take out and let it come up to room temperature.
Stromboli dough on floured cutting board
Time for the big moment. Pull out the rolling pin. You know, that piece of kitchen equipment that been sitting in your junk drawer for years and never used because you don’t bake. Now’s the time for that pin to shine. Start the process with flouring your cutting board and also flouring the dough. The reason you do this is too make sure the dough doesn’t stick to the board and rolling pin.
Roll the pin back and forth. If you feel the dough sticking to the pin just throw a little more flour on the dough.
Then every few passes flip the dough to the other side, flour some more and roll some more. Simple. My 5 year old loves to roll dough so don’t tell yourself you can’t do it. Don’t give up! Put down the pizza shop phone and keep rolling!
Stromboli dough
Once you have the dough about a 1/4 inch thin and in the shape of a rectangle it’s time to put in the filling. Start with layering sliced Capicola the length of the dough. Leave about an inch of dough at each end. Don’t be afraid to overlap the meat as well. Next I like to use pepperoni. Layer that across as well. Leave about 3 inches of exposed dough at the top of the Stromboli so it’s easy to fold over.
What type of cheese is used when making a Stromboli?
Time for some cheese. I use provolone and low moisture mozzarella. Certainly if you like parmesan you can put some in as well. If you like Ricotta cheese then you need to learn how to make a Calzone. Ricotta cheese will have too much moisture.
Finish it off with some dried basil and oregano. I also like a strip of roasted red peppers and some garlic powder.
Here is the beautiful thing about making Stromboli or any other recipe. Put in what you like! If you want some salami, go for it. Maybe Honey Ham instead of capicola. Your choice. Want it cheesier…..cheese it up. The Stromboli police won’t knock at your door if you deviate from this recipe.
stromboli laid out with filling
Tips for making a Stromboli
I’m not one for preparation when cooking. I admit it. However, with making a Stromboli and enjoying the process it’s best to have everything you need laid out. Having your meats and cheeses, all purpose flour, spices, and kitchen tools set to go will help the Stromboli cause.
Stromboli filling
Now it’s time to fold this beautiful Italian finger food together. Fold each end inward about an inch in. Next gently fold the bottom portion 1/3 of the way up. Tuck the ends in a little more. Next, put a little raw egg on the top portion of the dough. Check out the picture below. Then fold the bottom portion another 1/3 of way up and wrap the top portion over the top. Last step check the ends and fold them in some more if necessary. All you are trying to do is too keep the cheese inside the Stromboli when it’s cooking.
Folded stromboli
Once rolled put the Stromboli on an oiled sheet pan. Lay the Stromboli with the seam facing down against the sheet pan. This will help keep all the fillings in the Stromboli because the seem won’t split open. Rub a little of the egg wash on top of the dough with some a little kosher salt and a pinch of dried Rosemary. Final step before the grill is put three slits on the top of the Stromboli to let the steam come out while cooking.
Stromboli on sheet pan
Place the sheet pan and Stromboli on the grill at 425 Degrees F with the lid down and grill on indirect heat for 20 to 25 minutes. You should see a nice golden brown color and the internal temp should hit 200 degrees F. Once you’ve achieved that take it out. Let the delicious gooey finger food sit for 10 minutes and then slice it up.
stromboli on cutting board
Some folks like to add marinara sauce in the Stromboli. I’m against this because I don’t want too much moisture in the Stromboli which might impact the dough cooking process. However, always have a side of your favorite red sauce handy for dipping!
Sliced Stromboli with sauce
Sliced stromboli on plate
If you like this recipe for Stromboli on the grill click the links below for other finger food ideas! Enjoy!
Grilled Stuffed Cherry Peppers
Grilled mushrooms stuffed with lamb and broccoli rabe
Stromboli
Sliced Italian Meats and Cheeses rolled and folded then roasted on a grill until golden brown.
Ingredients
- 9 ounces premade pizza dough
- 10 slices capicola
- 12 slices pepperoni
- 8 slices provolone cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup sliced roasted red peppers
- Dried Oregano
- Dried Basil
- Dried Rosemary
- Garlic Powder
- Egg Wash (Two eggs with a tablespoon of water mixed together)
Instructions
Flour your cutting board and also flour the dough.
Roll the pin back and forth. If you feel the dough sticking to the pin just throw a little more flour on the dough
Then every few passes flip the dough to the other side, flour some more and roll some more.
Once you have the dough about a 1/4 inch thin and in the shape of a rectangle it's time to put in the filling
Layer Capicola, Pepperoni, Provolone Cheese, Mozzarella Cheese and Red Pepper Strips on the top of the dough leaving an inch of dough on the ends and 3 inches of dough on the top section
Sprinkle some dried oregano, dried basil, and garlic powder over the meats and cheeses.
Fold each end inward about an inch in. Next gently fold the bottom portion 1/3 of the way up. Tuck the ends in a little more.
Put a little raw egg on the top portion of the dough to help seal the Stromboli at the end of folding
Fold the bottom portion another 1/3 of way up and wrap the top portion over the top
Fold and tuck the ends in to make a seal
Preheat the grill to 425 degrees F
Place the Stromboli on an oiled sheet pan
Make three slits on the top of the dough to let steam out
Spread a little egg wash on the top of the dough and sprinkle kosher salt and rosemary on the Stromboli
Place the Stromboli and sheet pan away from direct heat and lower the grill lid. Grill for 20 to 25 minutes until internal temp of 200 degrees F.
Let rest for ten minutes then slice into 1 inch pieces and serve
No Comments