My family loves all sorts of ways to eat pizza. We love my over-the top pizza on Fridays with my rich tomato herbed sauce, my calzones, that are rich in flavor and fun to hold and eat, and the stromboli; our new favorite.
Traditionally, the stromboli is using Italian bread dough with Italian meats, vegetables, and cheeses, and then rolled and baked. But now, Italian eateries are using pizza doughs and filling them with just about any and everything.
Mine is made using my pizza dough, sauce, and loaded with all of our favorite toppings. Then rolled up fancy and one not-so-fancy and then baked up to perfection. I always use olive oil and herbs as a top coat to give my pizza crust tremendous flavor and I did the same with my stromboli.
Yes. It made me a super star in the kitchen, yet again. And you’ll be one too. I promise.
Make your pizza dough with my recipe, here.
Make your stromboli sauce
Here is the toppings and assembly instructions below:
|Ready for the oven|
|It’s gorgeous using the woven strands on top with EVOO and herbs|
|Stromboli supreme special|
Enjoy making these. Next time, I’m making the authentic stromboli with Italian meat and cheeses! Stay tuned…
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