I was going to rule out recipe posts here, but I keep getting requests for meal ideas that we feed our big family. So occasionally I will share one, but typically it’s nothing out of the ordinary! My little ones get to request their dinner of choice on their birthday, and Gabriel has requested Stromboli the last few years. It yields a large quantity, is too easy to make, and will become an instant favorite! This recipe was adapted from my dear friend’s mother. She introduced me to Stromboli years ago, and we have made it ever since. Also, do you think there is such a thing as non-awkward making good photos? I’ll keep practicing, promise.
Easy Stromboli Recipe
frozen dinner bread rolls – 6 pack
olive oil
italian seasoning
minced garlic
fresh mozzarella or shredded
pepperoni
shredded parmesan
pizza sauce for dipping
Supplies:
Basting brush
Cookie sheets
Optional ingredient ideas we’ve tried:
peppers
tomatoes
uncured bacon
canadian bacon
monterrey jack
crumbled sausage
I’ve got a stage 5 clinger right now, so better to let them play and learn alongside you then cook with a koala on your leg right? He loved this dough stretching part.
Instructions:
- Take out your frozen dinner rolls from the bag and let them thaw and rise covered with a cloth. You will be surprised how these suckers double in size! You can get them out the night before or in the morning if you are using them for dinner.
- Once nice and large, you will prepare one roll at a time. (You can make them all differently or the same of course.) Roll one loaf out about the size of a baking sheet. I often spray the baking sheet and place the rolled out loaf on the sheet to finish stretching with my fingers.
- Brush olive oil all over the rolled out dough. Sprinkle with Italian seasoning, minced garlic (what really flavors that crust), and shredded mozzarella.
- Starting at one end with the baking sheet facing you vertically, start to roll the dough towards the other end. As you go, you will be laying rows of pepperoni, and tucking in ingredients as you roll! Once you have reached the other end you will have a nicely stuffed stromboli roll.
- Set aside and let it rise till it’s doubled in size. Brush with olive oil on top and sprinkle with shredded parmesan before placing in the oven. Repeat with rest of the rolls (up to 6!) and place in the oven two at a time.
- Bake at 350 for 30-45 minutes. Depending on your oven, and how you like the crust, watch it closely. They will rise even bigger in the oven. To make sure the middle is cooked through (it gets cheesy and can be hard to tell), bring out to test with a knife around 30 min. It may need to be covered with foil for the last 15 min.
Once they have cooled, slice them with a bread knife about 1-2 inches wide so they are easy to dip into small bowls of pizza sauce. The release of air will deflate them down as pictured. Watch closely as the entire 6 loaves disappear before your eyes in minutes. When I make stromboli, the aroma fills the house and not only do my children come from all corners of the home, but so do my brothers and sisters and family members. It’s the pied piper recipe! Which is quite alright because it feeds the masses! Let me know if you give it a try, and I hope you enjoy!
