“The Works” Pizza Stromboli

Pizzaaaaa… what’s not to love?  Pizza is one of those foods that I never get tired of eating.  Like ever.  With different crusts and toppings, I could probably eat pizza every night 🙂  So when I stumbled across this great recipe on Pinterest, I knew we had to try it!  All the flavors of a great pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!What are your favorite pizza toppings?  My tastes run allllll over the place… traditional pepperoni and mushroom, the “works”, meat lovers, bbq chicken, hawaiian, and when I was pregnant… onion, pineapple, bacon and meatball.  I know.  I took quite a lot of s**t for that one lol.  But hey, cravings are cravings right?

So here’s a little trivia info for you all… what’s the difference between a stromboli and a calzone?  I honestly had NO idea.  I figured they were both just basically a folded over pizza.  So google to the rescue lol.  The difference is in the sauce.  Traditionally the calzone is served with sauce on the side, while stromboli has sauce on the inside.  Woohoo!  Mystery solved 🙂

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!

Here’s the star of the show folks…. it’s amazing!

The beauty of that yeast is that you don’t have to wait for it to rise!  As soon as you’re done kneading the dough, just roll it out and start topping it with your toppings 🙂

I had never heard of this type of yeast before, and wow is it awesome!  I usually shy away from making pizza dough, because most days I just don’t have the patience and time to deal with letting it rise.  And refrigerated pizza dough in a can, it’s not bad, it just has that taste that isn’t exactly pizza-ish.

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!Now you can use whatever pizza sauce you prefer, or even make your own… but I usually go for our favorite, Classico pizza sauce, and just jazz it up a bit by adding additional garlic and herbs.  I use the same sauce base for my Cast Iron Skillet Pan Pizza.

First you’re going to want to saute your meat.  I chose a mild Italian sausage, so I browned it in a skillet (crumbling it finely).  Then I removed it from the pan and added in my onions and green peppers to saute in the rendered sausage fat.  Set cooked toppings aside to cool for a little bit.

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!The process above is pretty simple… just roll out your dough into a rough rectangle (or very rough in my case lol).  Now spread your pizza or marinara sauce over the dough, leaving a 1.5-2 inch border all around.  The rest of the toppings are up to you!  I basically added all the pizza toppings we love… mozzarella cheese, Parmesan cheese, Italian sausage, pepperoni, honey ham, hot capicola ham, green bell pepper, onions, mushrooms and green olives.  Whew, what a mouthful!

No matter what toppings you choose, I would recommend using half your cheese, then rest of your toppings, then the remaining half of your cheese.  That way you have cheese alllllll around your toppings 🙂

The toppings were also a fun way to get my daughter in the kitchen helping me 🙂  She layered on the uncooked toppings and had a ball doing it.

Okay, so once all your toppings are on top of the dough, start at the bottom (closest to you), and roll it up towards the top.  Make sure to pinch the dough on the sides together to seal them, you don’t want all your yummy toppings leaking out during the baking process 🙂

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!Whip up a quick egg wash with some seasonings and brush it over the whole stromboli.  Cut slats every 1 to 2 inches and sprinkle with cheese.  Pop it in the oven for about 15-30 minutes (depending on how many toppings you put in) and enjoy the delicious smells!

If your cheese on top is browning too much, too soon, you can cover with aluminum foil.

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!You guys, I can’t even describe to you how heavenly this smells!  The 5 minutes to wait while it stands after baking is torture… but it’s all worth it in the end.  Now just slice through the slats to get perfectly portioned out slices of Italian heaven.

Because I’m a rule-breaker, I decided I wanted sauce to dip my stromboli in as well, so I served the leftover pizza sauce on the side at the table.  Shhhh, don’t tell… it was excellent!

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!All those layers.  All those toppings.  All that flavor!!!

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!From start to finish, this meal took me around 45 minutes.  If I’d used less toppings, it would have baked faster, making that time decrease even more.  But I just couldn’t choose… I had to have them all!

I served this with a simple salad, but it would be equally amazing with this Parmesan Crusted Roasted Garlic Asparagus, or Roasted Garlic Broccoli!

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!Recipe adapted from Carlsbad Cravings… a drool-worthy blog!

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All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!

"The Works" Pizza Stromboli

All the flavors of a works pizza, wrapped up in a delicious homemade crust, baked and seasoned to perfection!
5 from 1 vote
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6 servings
Recipe Author The Chunky Chef

Ingredients

  • Stromboli Dough:
  • 1 3/4 - 2 1/4 cups of flour
  • 1 envelope Fleischmann’s® Pizza Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup of very warm water
  • 3 tablespoons olive oil
  • Toppings : or whichever you choose
  • 1/2 cup pizza sauce I use Classico pizza sauce - marinara could also be used
  • 2 cloves garlic finely minced
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon fresh parsley minced
  • 1/4 teaspoon dry oregano
  • pinch of red pepper flakes to taste optional
  • 3/4 cups grated mozzarella cheese
  • 3/4 cups grated Parmesan cheese
  • 1/4 pound Mild Italian sausage cooked (hot can also be used)
  • 12-15 slices pepperoni
  • 3 slices sliced honey ham
  • 3 slices hot capicola ham
  • 1/2 small green bell pepper thinly sliced, sauteed 3 minutes
  • 1/2 small onion thinly sliced, sauteed 3 minutes
  • 1 cup very thinly sliced mushrooms uncooked
  • 1/4 cup sliced green olives
  • Garnish:
  • 1 egg beaten
  • freshly grated Parmesan cheese
  • garlic salt to taste
  • extra pizza sauce for dipping optional

Instructions

  • Stromboli Dough:
  • Combine 1 cup flour, contents of yeast packet, sugar, and salt in the bowl of a stand mixer (or large mixing bowl). Add water and oil and mix together until well blended. Add the flour, a little at a time, until dough forms into ball. Dough should be slightly sticky. Knead with your mixer (fitted with a dough hook), or by hand, for about 4 minutes, until dough is smooth and elastic.
  • Preheat oven to 425 degrees. Get out a large baking sheet and set aside. Roll stromboli dough out into a rough rectangle, about 10 by 14 inches on a piece of parchment paper (I did this on my counter for a greater working surface area).

  • Stromboli:
  • Stir parsley, basil, minced garlic, oregano and red pepper flakes to taste into 1/2 cup pizza sauce and spread sauce over the dough, leaving a 1.5 - 2 inch border along the edges. To the sauce, add half the cheeses, then your meats, vegetables and lastly, the remaining cheese.
  • Brush the plain border of dough with the egg wash.
  • Starting at the bottom edge (closest to you) roll up the Stromboli towards the top, pinching the sides to seal the dough. Brush the entire Stromboli with egg wash and carefully cut diagonal slats in the top of the dough every 1-2 inches. Sprinkle with grated Parmesan and lightly sprinkle with garlic salt. Bake for 15-30 minutes, or until golden, covering with foil if your cheese is getting too brown toward the end of baking.
  • Let cool 5 minutes before cutting through the slats to slice. Serve with extra marinara sauce if desired.

Notes

** Choose whichever toppings you prefer, the sky is the limit! Just be aware that the more toppings you add, the longer the Stromboli will take to bake. Also, don't add more than the 1/2 cup of sauce to the Stromboli, otherwise it could get soggy.
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26 comments on ““The Works” Pizza Stromboli”

  1. Have to try the Stromboli, it looks awesome!

  2. Amanda! This looks delicious! I pinned it for me. Yum! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

  3. This looks so good I could just tuck in now! That pizza sauce sounds just delicious! 🙂

  4. I love to make my own pizza crust, but have not seen this product, I will be looking for it! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

  5. I’ve got this yummy recipe pinned for later. Thank you!

  6. Did somebody say pizza?? Oh, pizza!!! 😀
    Amanda, I want to tell you that this is really goood – so crazy good!! Thank you for sharing and you gave me an idea what to make next. 😉

  7. This looks delicious and I love how you can modify the toppings to your taste. Thanks for sharing, happy FF, and have a fabulous weekend! 😀

  8. This stromboli has left my mouth watering and wanting this for lunch! Looks so good! I am so glad that you shared this on Making Memories Mondays! Thank you! 🙂
    Cathy

  9. This looks so amazing and yummy, I know my whole family will love it! Thank you so much for sharing! Have a wonderful week! It’s been great co-hosting on WW with you! xx Ashleigh @SimplyWright

  10. This stromboli looks really good! I’ll have to try it. I pinned it!

  11. This looks delicious and I know my hubby would just devour it!

  12. WOW this looks SO good, I’ve tried making Stromboli before and I always mess up, I think I get carried away with the sauce & toppings and the dough can’t handle it! I love that you have all of the recipes needed for this- the sauce, the dough… the seasonings… ahhh…… pizzza….. (last week I got pizza takeout two days in a row from two different places, oops.)

    • Thank you girl!! Oh I’ve had quite a few mishaps before with the canned pizza dough, it was a soggy nightmare lol. I love how simple this one is, and ohhh man it tastes like you got it from your favorite Italian restaurant 🙂 I’ve had a few weeks where we’ve done the same thing with pizza takeout… it’s just so good! 🙂

  13. Looks amazing !!