Ingredients
- 1 lb pizza dough (store-bought or homemade)
- ½ cup marinara sauce (plus more for dipping)
- 1 cup shredded mozzarella cheese
- ½ cup sliced pepperoni
- ½ cup sliced bell peppers
- ½ cup sliced mushrooms
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 egg (for egg wash)
- Olive oil (for brushing)
- Flour (for dusting)
Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowl
- Brush (for egg wash)
- Knife (for slicing)
Step-by-Step Instructions
To begin, I like to preheat my oven to 400°F (200°C). While it’s warming up, I roll out the pizza dough on a lightly floured surface until it’s about 1/4 inch thick. This step is crucial; you want it thin enough to roll easily but thick enough to hold all that scrumptious filling! After rolling it out, I spread a generous layer of marinara sauce evenly across the dough, leaving a slight border around the edges. It’s okay if a bit gets on the surface; that’s just more flavor to seal in later! (See the next page below to continue steps…)<!–nextpage–
Next, I start layering my fillings: mozzarella cheese goes down first, followed by pepperoni, bell peppers, mushrooms, and a sprinkle of Parmesan cheese with Italian seasoning. The colors and smells combine like a symphony in my kitchen, and I can’t help but get excited! With everything in place, I carefully roll the dough away from me, starting from one end, and I tightly roll it up, ensuring no fillings peek out. I pinch the ends to seal it well, which will help keep the filling inside during baking.
Once formed, I place the Stromboli seam-side down on a parchment-lined baking sheet. Here comes the best part—I use an egg wash made from whisking an egg with a splash of water and generously brush it over the top. This creates that golden brown crust that is so irresistible. I also like to cut a few slashes along the top for steam to escape, ensuring a perfectly cooked inside. It’s time to pop it in the oven for about 25-30 minutes until it puffs up and turns golden brown.
As it bakes, I find it hard to resist checking on it. The smell that fills my kitchen is pure joy! Once it’s done, I allow it to rest for a few minutes before slicing into it. This step is essential because it allows the gooey cheese to settle, making each slice beautifully melty and packed with flavors. Trust me; it’s worth the wait!
Pro Tips for Best Results
One thing I’ve learned from making Stromboli several times is that letting your dough rest before rolling it out makes a significant difference. If you feel your dough is too elastic, give it about 10 minutes of rest covered with a kitchen towel to relax. This will make it much easier to roll.
Additionally, I love experimenting with sauces. Sometimes I use pesto instead of marinara, and the result is divine! Just remember to keep the sauce thin or spread sparingly so that it doesn’t make the dough soggy. The key is balancing flavors while ensuring your Stromboli maintains its structure.
Lastly, I suggest that you let your creations cool slightly before slicing. I know it’s tempting to dive right in, but letting it sit for just a few minutes will help the cheese set a bit more, making for cleaner slices and no cheesy mess everywhere.
Common Mistakes to Avoid
One mistake I made initially was overloading on fillings. I think we all want to pack as much flavor in there as possible, but trust me, less is often more! If the Stromboli is too stuffed, it can burst during baking, which leads to a messy dish and loss of flavor. I suggest sticking to the recommended quantities to keep everything intact.
Another pitfall I fell into was not sealing the edges properly. I remember one time watching in horror as my delicious filling oozed out during baking. To avoid this, make sure to pinch and seal firmly—think of it like wrapping a present with care. A good seal keeps all the juices in and the deliciousness intact!
Lastly, don’t skip the egg wash! I’ve done this in a rush and regretted it as my Stromboli ended up lacking that beautiful golden sheen. A brush of egg wash elevates the appearance and gives the crust a nice flavor. It’s the little things that count!
(See the next page below to continue…)