Homemade Stromboli


  • 1 direction for home-brewed pizza pie dough
  • 1 direction for home-brewed pizza pie sauce, divided
  • 1 eight ounce brick of cheese cheese, grated
  • 15 skinny slices of sandwich sausage
  • 10 skinny slices of ham
  • 12 skinny slices urban center sausage
  • 1 whole egg
  • 1 tablespoon water
  • 3 tablespoons freshly grated cheese cheese
Homemade Stromboli
Homemade Stromboli


  1. Preheat your kitchen appliance to 500° and line a rimmed sheet pan with parchment paper
  2. On a gently floured surface roll the dough bent on an oversized parallelogram.
  3. Spoon on eight tablespoons of pizza pie sauce associate degreed unfold it over 3/4 of the pizza pie dough exploit an 1/2 in. approximate 3 aspects and a two in. approximate the longer side.
  4. Sprinkle with half the grated cheese and prime with the sausage, ham and sausage. Sprinkle with the remaining cheese.
  5. In a little bowl whisk along the egg and water and brush the sides with the egg wash.
  6. Fold over 3 (1/2 inch) sides and victimisation the parchment paper, roll the dough 1/3 of the method. Grab the opposite aspect of the parchment (the aspect with the 2-inch border) and fold it over the remainder of the method. Position the stromboli within the center of the pan, seam-side down.
  7. Brush the whole issue with egg wash and create diagonal slits for emission. Sprinkle with cheese cheese and bake for ten minutes. cut back the temperature to 375 degrees and still bake for 10-12 minutes additional.
  8. Remove and permit the stromboli to chill for five minutes before slicing one to two in. strips.
  9. Serve aboard the remaining heat pizza pie sauce for dunking.


  • You can perpetually check and certify the dough is hard-boiled within the center of the stromboli by cutting it in [*fr1] (after baking) and checking the middle. the sides bake up initial so continues to bake inward. If the dough is not hard-boiled all the method through, then simply place it back along and into the kitchen appliance for five minute intervals (at 375°) till hard-boiled through.

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