Loaded Italian Stromboli
This Loaded Italian Stromboli is a deliciously versatile dish, perfect for quick weeknight dinners or casual gatherings. Originating from Italian cuisine, this rolled pizza offers endless possibilities for toppings, allowing you to customize it to fit your taste preferences. Packed with layers of savory ham, zesty pepperoni, sautéed mushrooms, and roasted peppers and onions, all wrapped in a perfectly baked crust, this dish is both hearty and satisfying. Serve it with your favorite marinara or garlic dip for an elevated experience. Whether you make the pizza dough from scratch using your bread machine or opt for store-bought, you'll enjoy a warm, cheesy delight that your family will love.
6
Servings
400
Calories
12
Ingredients
Ingredients
Pizza Dough
1/2 (Basic pizza dough (homemade or store-bought))
Sliced Ham
5 ounces (Sliced)
Pepperoni
5 ounces (Thinly sliced)
Button Mushrooms
1 (10 ounce) box (Sliced and sautéed (or use 2 cans of mushrooms))
Red Peppers
2 large (Sliced and roasted)
Onion
1 large (Sliced and roasted)
Shredded Mozzarella Cheese
3/4 cup (Shredded)
Shredded Provolone Cheese
3/4 cup (Shredded)
Parmesan Cheese
1/4 cup (Grated)
Fresh Herbs
2 tablespoons (Minced (parsley, basil, oregano, etc.))
Cornmeal
to taste (For dusting the pizza paddle)
Olive Oil
to taste (For brushing on the stromboli)
Instructions
1
Preheat your oven to 450°F (232°C) with a pizza stone placed inside. If you don't have a stone, a baking sheet will suffice.
2
Lightly dust your work surface with flour. Using a rolling pin, roll out your pizza dough into a rectangle measuring approximately 10 x 14 inches.
3
Layer your desired toppings, such as ham, pepperoni, sautéed mushrooms, roasted red peppers, and onions, over the dough, leaving a 1-inch border around the edges.
4
In a small bowl, combine the mozzarella, provolone, Parmesan, and minced herbs. Sprinkle this cheese mixture evenly over your toppings.
5
Starting from the edge closest to you, carefully roll the dough into a tight log shape, ensuring all fillings are enclosed. Pinch the seams and ends tightly to seal.
6
Sprinkle cornmeal on a pizza paddle to prevent sticking. Place the stromboli seam-side down on the paddle.
7
Using a pastry brush or mister, lightly coat the top of the stromboli with olive oil for a golden finish.
8
Slide the stromboli onto the preheated pizza stone and reduce the oven temperature to 400°F (204°C). Bake for approximately 35 minutes, or until the crust is golden and crisp.
9
Carefully remove the stromboli from the oven, allowing it to rest for 5 minutes before slicing.
10
Use a serrated knife to cut into thick slices and serve warm with marinara or garlic dipping sauce, if desired.
Nutrition Information
17g
Fat
42g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Loaded Italian Stromboli?
Loaded Italian Stromboli is a versatile rolled pizza dish originating from Italian cuisine, filled with meats, vegetables, and melted cheese.
How many servings does this recipe provide?
This recipe provides 6 servings.
How many calories are in one serving?
Each serving contains 400 calories.
What meats are included in this Loaded Italian Stromboli?
The recipe includes 5 ounces of sliced ham and 5 ounces of thinly sliced pepperoni.
What types of cheese are used in the filling?
The filling uses a blend of 3/4 cup mozzarella, 3/4 cup provolone, and 1/4 cup Parmesan cheese.
What temperature should the oven be preheated to?
The oven should be preheated to 450°F (232°C) with a pizza stone inside.
What is the final baking temperature?
After sliding the stromboli onto the stone, the oven temperature should be reduced to 400°F (204°C).
How long does the Loaded Italian Stromboli take to bake?
It takes approximately 35 minutes, or until the crust is golden and crisp.
What size should the pizza dough be rolled out to?
The dough should be rolled into a rectangle measuring approximately 10 x 14 inches.
How should the mushrooms be prepared?
The button mushrooms should be sliced and sautéed, or you can use canned mushrooms.
What vegetables are included in the recipe?
The recipe includes roasted red peppers, roasted onions, and sautéed button mushrooms.
Can I use store-bought pizza dough?
Yes, you can use either basic homemade dough or store-bought pizza dough.
Why is cornmeal used in this recipe?
Cornmeal is sprinkled on the pizza paddle to prevent the dough from sticking when sliding it into the oven.
What is the fat content per serving?
Each serving contains 17g of fat.
How much protein is in one serving?
There are 20g of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 42g of carbohydrates.
What fresh herbs are recommended?
Minced fresh herbs such as parsley, basil, and oregano are recommended.
How do I prevent the fillings from falling out?
Roll the dough into a tight log and pinch the seams and ends tightly to seal everything inside.
Why should I brush the top with olive oil?
Brushing the top with olive oil helps create a golden finish on the crust.
How long should the stromboli rest after baking?
Allow the stromboli to rest for 5 minutes before slicing.
What is the best way to slice the stromboli?
Use a serrated knife to cut the log into thick slices.
What sauces pair well with this dish?
It is delicious served with marinara or garlic dipping sauce.
Can I make this if I don't have a pizza stone?
Yes, if you do not have a stone, a standard baking sheet will suffice.
Should the stromboli be placed seam-side up or down?
The stromboli should be placed seam-side down on the paddle and the stone.
Is this recipe customizable?
Yes, this dish offers endless possibilities for toppings, allowing you to customize it to your taste.
How many total ingredients are in this recipe?
There are 12 ingredients listed for this recipe.
Is this considered a quick meal?
Yes, it is tagged as an easy dinner and a quick meal suitable for weeknights.
What is the category of this recipe?
This recipe is categorized as European cuisine.
How much mozzarella cheese is required?
The recipe calls for 3/4 cup of shredded mozzarella cheese.
What is the border size needed when layering toppings?
You should leave a 1-inch border around the edges of the dough when layering toppings.