Stromboli Recipe

Seemingly complicated, yet one of the most delicious dishes, Stromboli, falls among our easiest recipes. Here we will provide you with the traditional homemade easy Stromboli recipe and several ways to customize it with leftovers or according to your liking for a mouthwatering experience.

An exquisite mix of various Italian cheeses, meats, and vegetables, Stromboli is a kind of turnover, loved by Italians and insanely popular throughout the USA.

History of Stromboli

An exquisite mix of various Italian cheeses, meats, and vegetables, Stromboli food is a kind of turnover, loved by Italians and insanely popular throughout the USA. The origin of the Stromboli is unknown to the date, but it is assumed that Stromboli was first made in 1950 by an Italian-American restaurant owner in Philadelphia. He was making a regular pizza when he decided to experiment with it. He added the same ingredients to the pizza dough and rolled it. He named his invention after Stromboli the movie released the same year. Mike Aquino from Washington made another claim in 1954. According to him he had come up with a similar recipe and named it Stromboli after the same movie. Food critics settled the feud, and the Italian-American restaurant owner was crowned for introducing this recipe to us.

Stromboli Recipe

Ingredients for Making Stromboli

1. Pizza dough or Italian bread dough (packaged or homemade)
2. Chicken / Pepperoni / Salami
3. Italian Cheese
4. Italian Seasoning / Sesame Seeds
5. Dried Oregano and Thyme
6. Soy Sauce
7. Black Pepper Powder
8. Garlic Powder
9. Egg
10. Fresh Parsley
11. Hot Sauce (preferably Dingolay Gourmet Hot Sauce)

Preparation of Chicken Stromboli

In the preparation of Stromboli chicken recipe, chicken is one of the main ingredients.

To marinate the chicken, you will need:

• Chicken: boneless cubes, 250 gm
• Soy Sauce or Hot Sauce: 3 tablespoons
• Black Pepper powder: 1 teaspoon
• Garlic powder: 1 teaspoon
• Ginger and Garlic: peeled and chopped, 1 teaspoon

*You can double the amount of these ingredients according to the quantity of the chicken.

Marinate the chicken in soy sauce or hot sauce (chef’s recommended: Dingolay Gourmet Hot Sauce), black pepper powder, and garlic powder for twenty to thirty minutes.

**This chicken can be both boiled or fried. It depends on your liking. Anyhow, both of the recipes are given below:

To Boil:

Pour two cups of water in a saucepan, add the finely chopped ginger and garlic, put the chicken, and turn on the flame. Let it boil for 10 minutes; meanwhile, keep taking off the scum that forms on the surface of the boiling water.

When the chicken is done, drain the water, let it cool down, and shred it.

To Fry:

Add two tablespoons of oil infuse the finely chopped garlic and ginger. Add chicken and stir fry it for two minutes. As the chicken starts changing color, cover the pot with a lid and leave it for ten minutes.

Add a pinch of salt, pepper, and cumin seeds and 1 tablespoon of Dingolay Hot Sauce to spice up the Stromboli. Add one teaspoon of oil (if necessary) and stir fry it until golden.

When the chicken is done, take it out on a plate, let it cool and shred it.

Preparation of Stromboli Pizza Dough

Preparing easy Stromboli pizza recipe dough at home is always a hassle, but the result is all worth the effort.

To prepare the dough at home you will need:

1. All-Purpose Flour: 3.5 cup
2. Instant Yeast: 2 and ¼ teaspoon
3. Warm water: 1 and 1/3 cup
4. Caster Sugar: 1 Tablespoon
5. Olive Oil: 2 Tablespoons
6. Salt: ¾ teaspoon
7. Cornmeal: only to sprinkle the surface

Mix warm water, yeast, and caster sugar in a bowl. Set it aside and let the yeast rise for 10 minutes. Always use water under 130 degrees, so the yeast has the perfect temperature to rise.

After the yeast has activated, add all-purpose flour, salt, and olive oil, and beat the ingredient together. Empty the dough into another bowl, sprinkle the surface with a pinch of cornmeal, and knead the mixture into a smooth dough. Prick the dough to check if it is ready to rise. If your finger bounces back, it has been prepared to set aside. If not, then keep kneading.

Leave the dough aside, lightly grease the surface with olive oil. Secure the bowl with cling film and allow the dough to rise at a hot temperature for about 60 to 90 minutes. When it doubles in size, it is ready for use.

Slightly flour the surface and knead again until the dough is soft.

As you prepare the filling for Stromboli, cover the dough with a slightly wet towel. So the dough may not dry out and stay fresh for the tastiest Stromboli.

*This dough is enough for two Stromboli. Either use both of the halves or refrigerate the other half.

**If you are using a packaged dough, please follow the instructions given on the packet.

Compilation of Stromboli

• Preheat the oven to 200 degrees for twenty minutes.
• Meanwhile, spread the butter paper in the baking tray, brush it with olive oil and sprinkle some all-purpose flour or cornmeal. So your pizza dough does not stick to the tray.
• Roll the pizza dough and spread it across the tray.
• Leaving two inches from the corners, brush the dough with a bit of olive oil, spread parsley, and finely chopped garlic. Then add the shredded chicken.
• Add 1 and a ½ cup of shredded cheese. If you have cheese slices, use 10 to 12. Try to abide by the suggested quantity; otherwise, it will start oozing out of the bread, or it will be difficult for you to roll the Stromboli.
• Do not add melted butter, hot sauce, or pizza sauce to the filling. It will give your Stromboli an extra runny look.
• The two inches left unused in your dough, brush them with egg wash. Then roll the Stromboli into a fine cylindrical shape.
• Brush the surface of the Stromboli with egg wash and Italian Seasoning or Dried Oregano and Thyme or Sesame seeds.
• Place the tray in the preheated oven and let it bake for 25 minutes or until it turns golden brown.
• Take the tray out and let it sit for 2 to 3 minutes before cutting it into medium 3 to 4-inch slices.
• Serve hot and relish with hot sauces (preferably Dingolay Gourmet Hotsauce, for an added flavor)

Storage Options for Stromboli

• You can store the pizza dough in the freezer for up to two months.
• The unbaked Stromboli can be stored in the freezer for one month, but do not brush the surface of the dough with egg wash.
• You can also store the baked Stromboli for emergency cravings. Let the baked Stromboli cool down for an hour. Wrap it in aluminum foil or cling film and store it in the freezer for up to one month.

Customizing your Stromboli

Stromboli is the easiest and quickest to make with the aforementioned traditional ingredients. But you can always customize it with leftover meats and vegetables, according to your taste and preferences. Some of the ideas are:

1. You can always use the meat of your liking. For instance, instead of chicken, you can use cooked and shredded beef, pepperoni, or salami.
2. You can always use vegetables to add an extra crunch and flavor. Our preferred sautéed and sliced mushrooms, capsicums, carrots, and broccoli.
3. If you are a fellow cheese lover, you can cut out the vegetables and chicken and keep it cheesy.
4. You can add hot sauce, white sauce, or pizza sauce, according to your liking but cut short the quantity of cheese, so it is not too runny.

*Moreover, it is important to note that you do not over stuff the Stromboli, that the cheese or vegetables ooze out of it.

Use Dingolay Gourmet Hot Sauce

The chef’s preferred Dingolay Tropical Gourmet Hot Sauces can be used to marinate the chicken, spread on the dough as pizza sauce, and serve as a dip to enhance the Stromboli’s taste. These sauces are prepared with 100% natural Jamaican Scotch Bonnet Peppers, fresh vegetables, fruits, and exquisite herbs and spices. They add a rich flavor to your favorite meals.

Dingolay Tropical Gourmet Hot Sauces are available in three flavors. The Original Tropical Gourmet Hot Sauce is infused with Jamaican Scotch Bonnet Peppers, fresh vegetables, olive oil, garlic pickled carrots, and fresh spices and herbs. Combined, they add additional flavors to your meal.

Mango Tropical Gourmet Hot Sauce is widely acclaimed for a distinctive blend of mangoes and peppers, exclusively prepared for a fiery sweet experience. The ingredients used to prepare this sauce are ripened premium mangoes fused with fiery Jamaican Scotch Bonnet Peppers, garlic-infused carrots, brown sugar, olive oil, vinegar, and exotic herbs and spices. This sauce brings another dimension to Dingolay Tropical Gourmet Hot Sauce.

Pineapple Tropical Gourmet Hot Sauce is combined with Jamaican Scotch Bonnet Peppers with natural citrus-infused Pineapples, vegetables, and selected exotic spices and herbs. Words cannot do justice to the exquisitely sweet, sour, and fiery flavor this sauce brings to your plate.

*Stromboli is usually cooked without pizza sauce or marinara sauce, but we recommend Dingolay Gourmet Sauces for an additional spark, to use as a spread, to marinate the chicken or served as a dip.