Pizza Stromboli Recipe

4.5 7 11
Pizza Stromboli Recipe
Pizza Stromboli Recipe photo by Taste of Home
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Pizza Stromboli Recipe

Read Reviews
4.5 7 11
Publisher Photo
I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. -John Morcom Oxford, Michigan
Recommended: 19 Stromboli Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 4-1/2 teaspoons honey
  • 1 tablespoon nonfat dry milk powder
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 4-1/2 teaspoons pizza sauce
  • 3/4 cup chopped pepperoni
  • 1/2 cup shredded cheddar cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons finely chopped onion
  • 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom

Directions

In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.
Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Pizza Stromboli in Taste of Home August/September 2004, p42

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 4-1/2 teaspoons honey
  • 1 tablespoon nonfat dry milk powder
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 4-1/2 teaspoons pizza sauce
  • 3/4 cup chopped pepperoni
  • 1/2 cup shredded cheddar cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons finely chopped onion
  • 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom
  1. In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.
  5. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
Originally published as Pizza Stromboli in Taste of Home August/September 2004, p42

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ms11145 User ID: 1604521 109327
Reviewed Apr. 9, 2014

"We subbed Canadian Bacon for the Peperoni just because DD likes it better. I had some fresh mushrooms which I slightly sauted in olive oil and used that instead of canned. My family loves this recipe. I've made it many times; just never reviewed it before."

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LillieALawler User ID: 195050 59552
Reviewed Apr. 25, 2011

"Made for Easter and it was a great success. Really liked the tasty crust!"

MY REVIEW
kaismia User ID: 5467893 59661
Reviewed Sep. 26, 2010

"My dough ripped all over the place I think I made it wrong. But it was still really good family liked it. I will make it again."

MY REVIEW
Spiffy64 User ID: 5125460 142919
Reviewed May. 12, 2010

"This recipe is fairly good...but I find that the Calzone Rolls are better ( you can look them up on this website)."

MY REVIEW
skooter941 User ID: 1513300 206352
Reviewed Apr. 16, 2010

"Hands down the best stromboli I've ever had. My teenage son loves it so much that he has made the entire recipe himself some nights. No store bought pizza crust dough can compare! Definitely a keeper!!!"

MY REVIEW
dusty222 User ID: 2366570 149202
Reviewed Sep. 6, 2009

"This recipe was fantastic. I used a bread machine to make the bread dough part and turkey pepperoni to cut down on the fat and it was wonderful. This will be one of my favorite recipes."

MY REVIEW
cherrylady User ID: 1073547 55878
Reviewed Sep. 30, 2008

"My 12 year old loved this! I got away with vegetables IN it that she would have picked off the top of a pizza if she'd seen them. She thought it was a 'cleaner' way to eat pizza."

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