I attended the University of Texas at Austin for college. Big school located in Austin, Texas. Loved the vibe on campus (most of the time) and the city and the people. One thing I remember was walking to class and grabbing a pepperoni Stromboli from one of the cart vendors. These cart vendors were selling everything and their kitchen sink if I remember correctly. . but I always went for the egg rolls and pepperoni Strombolis. These bad boys (and they were bad because they were probably the most unhealthy things and 1,000 calories) were greasy, ooey, cheesy, meaty goodness. Greasy, like I could still taste the grease in my mouth in class 3 hours later. . and these suckers were BIG. But I would eat the entire thing. . and go back for another one the next day. I mean, come on- these strombolis were like a $1.50.
I haven’t enjoyed a stromboli in over 15 years, nor have I ever attempted to make one at home. I don’t know why. . these are really so delicious and easy to make! You can throw in basic, simple, and quick pizza ingredients like: pepperoni, ham, salami and any kind of cheese you want. If you do this, your stromboli will be ready in under 30 minutes, from start to finish. Or you can take it one step further. . go a little gourmet-ish and go crazy!
We had some leftover tri-tip (I used this marinade) and I sautéed mushrooms and onions to put inside. I think this is what made our stromboli extra special. . BUT a stromboli with pepperoni, ham, salami and cheese can be just as tasty! For me, as long as it’s hot, stuffed with goodness and cheesy, I am happy!
Hope you give this one a try!
Anything Goes Stromboli
- store bought pizza dough (I used Pillsbury thin crust)
- left over steak meat (optional)
- sautéed veggies: mushrooms, onions, bell peppers (anything goes!)
- provolone cheese; sliced and cut in half
- shredded mozzarella cheese
- 8-10 basil leaves
- 8-10 spinach leaves
- 1 tablespoon olive oil
- 1-2 teaspoons oregano
- store bought marinara sauce to dip in
- Preheat your oven to 400 degrees F
- Get everything prepped; if you are adding vegetables, sauté them with some olive oil and set aside
- Roll out the pizza dough and place the crust on a baking sheet lined with a parchment paper
- Lay down the slices of meat: steak (if using), ham, salami, and pepperoni as a single row in the center of crust. Next, add your sautéed veggies. Layer the cheese over the meat and place basil and spinach leaves on top.
- Using a butter knife or a pair of scissors, cut both sides of the dough next to the meat & cheese filling. Cut from the outside going in, slightly diagonal lines to make several 1" wide strips. Fold-in each end part (top end and bottom end) of the crust toward the filling. Using one strip at a time, criss-cross each strip to cover the filling. Please see my note at the bottom**
- Drizzle olive oil over the dough and sprinkle some dry oregano. Bake for 15 minutes or until the crust turns golden brown. Serve the stromboli hot, with warm marinara sauce.
- **I usually don’t show step-by-step photos, but I wanted to show how to cut the dough and make the pretty braid for the stromboli. . so I go back to my photos (my husband was the photographer) to take a look AFTER we’ve eaten and I realize he didn’t take the most important shot!!!! If you’re uncertain on how to braid the dough, please refer to Beyond Kimchee’s beautiful photos. I sincerely apologize for not capturing the step-by-step process – through photos- completely. #majorfail.
- Recipe adapted from Beyond Kimchee