Quick and Easy Stromboli Recipe - The Recipe Critic (2024)

FAQs

Why does my stromboli split? ›

The dough needs to be thick enough to support the weight of the toppings. Otherwise, your homemade stromboli will break apart when you try to seal it. Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don't panic!

To prevent stromboli from becoming soggy you need to make sure to cut the slits in the top of the stromboli. This will let the steam escape while it bakes.

Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces.

You'll sometimes find a little sauce in a stromboli, but it's often left out or served on the size for dipping like a calzone.

Burritos and stromboli are always rolled. You seal a calzone by folding it in half and crimping the edges. You seal a stromboli by rolling it in a spiral and folding some extra dough back over the stromboli. Both get an egg wash to make sure the dough stays out.

Some believe that the dish was first created in the town of Stromboli in Italy. Others believe that Italian immigrants first created it in the United States. One theory is that Stromboli was first created in the 1950s by Italian-American chef Nazzareno Romano, who owned a pizzeria in Essington, Pennsylvania.

A calzone is healthier because it has less cheese. While a stromboli contains cheese and pepperoni, a calzone has leaner meat and whole-wheat dough. The whole-wheat dough is lower in calories and contains more fiber. You should also avoid processed meats.

Does a stromboli have ricotta cheese? ›

stromboli. In terms of cheese, ricotta is a standard cheese filling for calzones, whereas stromboli usually has mozzarella. Calzones will usually also have an Italian cheese like mozzarella, provolone or Parmesan, but it's rare for stromboli to include any ricotta.

A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in central and southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.

The original stromboli sandwich was invented in 1950 by “Grandpop” Nazzereno Romano and has been featured on The Today Show, The Travel Channel and ABC's Action News.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.

Over-kneaded dough will also tear more quickly, as the gluten strands in the dough have become so tight they easily break under pressure. If you believe that your dough is slightly over-kneaded, try allowing it to rise a little longer before shaping it into a loaf.

If your dough is tearing when you stretch it out, this usually means that there's not enough gluten in your dough. Pizza dough needs flour with a high protein content in order to develop gluten. Most styles of pizza call for 00 flour or strong white bread flour.

Tearing crust is a common pizza dough problem. If the gluten in your pizza dough hasn't developed enough, it can cause your dough to tear easily. Developed gluten is what gives your dough its pizza crust texture. If not processed enough when stretched, your dough will try to bounce back to its original ball shape.