Stromboli Recipe

by Barry Lewis


For the pizza sauce

3tbsp tomato puree

1 tin finely chopped tomatoes

1tsp sugar

pinch salt and pepper

1tbsp italian seasoning

1tsp onion powder

1tsp garlic powder

1tsp oregano

For the stromboli

2 portions of ready made pizza dough, thawed

Approx 16 pieces salami

Approx 16 slices pepperoni

150g grated mozzarella, plus extra to sprinkle on top

1 egg, beaten

Handful freshly chopped parsley (optional)

My first attempt at a stromboli recipe! Absolutely delicious rolled pizza filled with whatever you fancy… I stuffed mine with mozzarella, salami and pepperoni! So good! This did not last long and is something I will 100% make regularly now, so easy, yet impressive!

First up lets make the pizza sauce, which can be used to dunk at the end too. Simply place all of the ingredients together into a bowl, and stir to combine. That’s it! You can warm/simmer if you wish to thicken it down, but the puree helps thicken it too so this is nice and easy!

Take your dough onto a rolled a floured surface and stretch it using your hands and/or a rolling pin until you get a nice big circle, pretty much like making a pizza, add the sauce into the middle of the pizza dough leaving a 1/5 inch gap all the way around. Now add the salami, pepperoni and a good sprinkle of cheese on top.

Starting at one end, carefully roll the dough up into a cylinder, like a swiss roll until it is fully wrapped and sat seam side down, tuck in any edges as needed. Make some light diagonal slices along the top of the dough.

Brush with the egg wash, sprinkle on extra cheese and some of the parsley (you can also add some more dried herbs like the oregano if you like) and bake for around 18-20 minutes at 180fan/200c/400f until golden brown. Allow to cool for a few minutes before slicing into wedges and serving dunked into some warmed leftover pizza sauce!