Hot Italian Stromboli

When I think of comfort food, the first thing that comes to mind is a delicious Hot Italian Stromboli. I still remember the first time I savored this delightful dish at a cozy Italian restaurant. The combination of flavors and textures brought together in a warm, crispy package is something my taste buds will never forget. It was a chilly evening, and the smell wafting from the kitchen was inviting. As I took my first bite, the gooey melted cheeses, the zesty sauces, and the savory meats all mingled perfectly. Ever since that night, I have been on a mission to recreate that magic in my own kitchen. Now, I can say, making your own Hot Italian Stromboli is not just easy, but it’s also incredibly rewarding. You get to customize it with your favorite ingredients, and there’s nothing quite like the satisfaction of pulling a golden-brown stromboli from the oven, ready to be devoured.

Everything You Need for Hot Italian Stromboli

When it comes to making a stellar Hot Italian Stromboli, the ingredients are the foundation of your culinary masterpiece. Each component works harmoniously to bring out the best in this dish. The rich flavors of basil pesto and marinara sauce intertwine beautifully with the savory pepperoni and chorizo, while the mozzarella and provolone cheeses provide the ultimate creamy texture. Let’s explore the key players!

• 1 pound of pizza dough – The base of your stromboli, it provides that necessary structure and chewy goodness.
• 1/2 cup of basil pesto – This adds a rich, herby flavor that brightens up the entire dish.
• 2/3 cup of marinara sauce – A classic choice that brings tanginess and moisture to your filling.
• 1 teaspoon of Italian seasoning – Enhances the flavors by adding aromatic herbs.
• 1-3 tablespoons of crushed Calabrian chili paste, or chili flakes, to taste – For those who like a kick, this will spice things up!
• 1 jar (16 ounce) of roasted red peppers, drained and sliced – Adds sweetness and texture.
• 1 cup of shredded mozzarella cheese – The classic melting cheese that holds everything together.
• 1 cup of shredded provolone cheese – Adds a sharp flavor that complements the mozzarella.
• 6 ounces of thinly sliced pepperoni – A favorite filling that brings that unmistakable savory flavor.
• 2-4 ounces of thinly sliced deli chorizo – Gives a smoky richness to the stromboli.
• 1 cup of baby arugula – For a fresh crunch and a pop of color.
• 1 tablespoon of sesame seeds – Sprinkled on top for extra crunch and flavor.
• 1 egg, beaten – Used for brushing the top to achieve a golden-brown crust.

Cooking Method for Hot Italian Stromboli

Cooking up a Hot Italian Stromboli is a delightful adventure that will fill your kitchen with mouthwatering aromas. Follow these simple steps and watch your creation come to life. Don’t worry if you’re a little unsure at first; I’m here to guide you!

1. Preheat your oven to 400° F. Line a baking sheet with parchment paper to prevent sticking. This step is essential for achieving that perfect crispy exterior on your stromboli.
2. Divide the pizza dough into two equal balls. On a floured surface, roll each piece into a large rectangle, approximately 9×13 inches. This will be the canvas for your delicious filling.
3. Spread each piece of dough generously with basil pesto and marinara sauce. Make sure to leave a small border around the edges. Then, sprinkle on the crushed Calabrian chili paste or chili flakes, followed by the Italian seasoning. Arrange the roasted red peppers evenly over the sauce. Finally, top with equal amounts of mozzarella and provolone cheeses, followed by the pepperoni and chorizo. To finish off, add the baby arugula for a fresh contrast.
4. Next, tuck in two sides of the dough and roll it up tightly, much like a cinnamon roll. Be sure to pinch the seams to seal everything in. Place the rolled stromboli seam side down on the prepared baking sheet.
5. Brush the tops of the stromboli with the beaten egg. This will give it a beautiful golden color as it bakes. Sprinkle with sesame seeds for an added crunch. Using a sharp knife, cut two small slits on top of the dough to allow steam to escape while baking.
6. Bake in the preheated oven for 20 to 25 minutes. Keep an eye on it; you’re looking for a golden-brown crust that’s crispy and inviting. When it’s done, remove it from the oven and let it cool for a few minutes before slicing. Serve warm to enjoy the gooey cheese and flavorful filling!

Change It Up

Feeling creative? The Hot Italian Stromboli is a fantastic dish that allows for plenty of flexibility. Here are some ideas to help you mix things up!

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to restore crispness.
• Freezing: You can freeze unbaked stromboli. Wrap it tightly in plastic wrap and foil before freezing. Bake directly from the freezer, adding a few extra minutes to the cooking time.
• Pairing: Serve your stromboli with a fresh salad, like a simple arugula salad with lemon vinaigrette, for a bright contrast.
• Vegetarian option: Substitute the meats with sautéed mushrooms, spinach, or other vegetables to create a delicious vegetarian version.
• Cheese variations: Experiment with different cheeses like feta or gouda for a unique flavor profile.
• Herbs: Try adding fresh herbs like basil or oregano for an additional burst of flavor.

What Goes Well With This Hot Italian Stromboli

When it comes to serving your Hot Italian Stromboli, the possibilities are endless. Here are some ideas to make your meal complete:

• Fresh salad: A light arugula or mixed greens salad dressed with a simple vinaigrette complements the richness of the stromboli.
• Steamed vegetables: Pair it with steamed broccoli or asparagus for a healthy side that balances out the heaviness.
• Garlic bread: For garlic lovers, serving some crispy garlic bread makes for a delicious combination.
• Dips: Offer a side of marinara sauce or ranch dressing for dipping. It adds a fun element to the meal!
• Perfect for lunch or dinner: This dish works wonderfully for both lunch and dinner, making it a versatile choice for any occasion.
• Party platter: Cut the stromboli into bite-sized pieces for a fantastic appetizer at your next gathering.
• Movie night: Serve it alongside popcorn for a fun evening filled with comfort food.

FAQ

Conclusion

The Hot Italian Stromboli truly brings a delightful combination of flavors and textures to your dinner table. It’s not just a meal; it’s an experience that can be tailored to your preferences and enjoyed with family and friends. I encourage you to give this recipe a try; you might just find your new favorite dish. Happy cooking!

Hot Italian Stromboli

The ultimate comfort food, this Hot Italian Stromboli is a cheesy, crispy delight packed with flavors. Perfect for a cozy dinner or a fun gathering, it’s an easy weeknight dinner that will impress your family and friends. Why not try it tonight?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Italian

Servings 2 servings

Calories 420 kcal

Equipment

• Oven
• Baking Sheet
• Chef's Knife

Ingredients

  

• 1 pound pizza dough
• 1/2 cup basil pesto
• 2/3 cup marinara sauce
• 1 teaspoon Italian seasoning
• 1-3 tablespoons crushed Calabrian chili paste or chili flakes, to taste
• 1 jar (16 ounces) roasted red peppers drained and sliced
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 6 ounces thinly sliced pepperoni
• 2-4 ounces thinly sliced deli chorizo
• 1 cup baby arugula
• 1 tablespoon sesame seeds
• 1 egg beaten

Instructions

 

• Preheat your oven to 400° F. Line a baking sheet with parchment paper to prevent sticking. This step is essential for achieving that perfect crispy exterior on your stromboli.
• Divide the pizza dough into two equal balls. On a floured surface, roll each piece into a large rectangle, approximately 9×13 inches. This will be the canvas for your delicious filling.
• Spread each piece of dough generously with basil pesto and marinara sauce. Make sure to leave a small border around the edges. Then, sprinkle on the crushed Calabrian chili paste or chili flakes, followed by the Italian seasoning. Arrange the roasted red peppers evenly over the sauce. Finally, top with equal amounts of mozzarella and provolone cheeses, followed by the pepperoni and chorizo. To finish off, add the baby arugula for a fresh contrast.
• Next, tuck in two sides of the dough and roll it up tightly, much like a cinnamon roll. Be sure to pinch the seams to seal everything in. Place the rolled stromboli seam side down on the prepared baking sheet.
• Brush the tops of the stromboli with the beaten egg. This will give it a beautiful golden color as it bakes. Sprinkle with sesame seeds for an added crunch. Using a sharp knife, cut two small slits on top of the dough to allow steam to escape while baking.
• Bake in the preheated oven for 20 to 25 minutes. Keep an eye on it; you're looking for a golden-brown crust that’s crispy and inviting. When it’s done, remove it from the oven and let it cool for a few minutes before slicing. Serve warm to enjoy the gooey cheese and flavorful filling!

Notes

• Tip 1: If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to restore crispness.
• Tip 2: You can freeze unbaked stromboli. Wrap it tightly in plastic wrap and foil before freezing. Bake directly from the freezer, adding a few extra minutes to the cooking time.
• Tip 3: Serve your stromboli with a fresh salad, like a simple arugula salad with lemon vinaigrette, for a bright contrast.
• Tip 4: Substitute the meats with sautéed mushrooms, spinach, or other vegetables to create a delicious vegetarian version.
• Tip 5: Experiment with different cheeses like feta or gouda for a unique flavor profile.
• Tip 6: Try adding fresh herbs like basil or oregano for an additional burst of flavor.

Keyword easy stromboli, homemade stromboli, Italian Stromboli recipe, savory stromboli

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.