Ultimate Stromboli Recipe (Video) - Lauren's Latest (2024)

FAQs

Why is my stromboli raw in the middle? ›

Once you have put your stromboli or calzone together, it is important to put them in the refrigerator for 15-30 minutes before baking. This will give the dough time to seal and slowly proof so that it does not remain raw inside.

To prevent stromboli from becoming soggy you need to make sure to cut the slits in the top of the stromboli. This will let the steam escape while it bakes.

Slits. Before going into the oven, use a knife to make slits across the stromboli about every 2 inches. This prevents it from exploding in the oven, so this is definitely an important step that you don't want to forget.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll.

The dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

While leftover stromboli can be eaten cold (you might like it this way if you love cold pizza), it is tastier when warmed up. The method you choose to bring back the perfect crispiness to your stromboli is important. The best way to reheat next day, leftover stromboli for an easy lunch is in the air fryer.

Freezing Shaped Stromboli Before Baking: Instead of freezing the dough as a whole, you can freeze the shaped stromboli before baking.

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you're ready to bake, let the stromboli sit at room temperature while the oven heats. Bake the stromboli until golden-brown, 20 to 25 minutes.

Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.

What is a real stromboli? ›

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

Despite its distinctly Italian flavours of mozzarella, ham, tomatoes, and its close resemblance to the calzone from Naples, stromboli is actually an American creation that comes from Philadelphia. Find out how to make this classic Italian-American fusion dish and discover the story of its beginnings.

As a tightly rolled baked good with sauce inside, stromboli can't contain too much moisture. If the fillings are too wet, the dough could become soggy and unappetizing. This is why stromboli isn't made with a wet cheese like ricotta.

In most situations, an undercooked loaf of bread can be fixed by returning it to the oven for a few more minutes. This is true for loaves where the outside of your bread may look fully set, but the inside of the bread is still gummy. Place the loaf back in a preheated oven at 350° F for 10-20 minutes.

This problem occurs when the oven is not fully preheated, or the pizza is not cooked at the correct temperature. Always ensure the oven has plenty of time to preheat and is at the proper temperature.

Doughy pizza caused by low heat

Even if your pizza dough is properly proved, a low temperature oven can lead to a doughy pizza. The high temperature of a pizza oven creates an effect called “oven spring”.