Go Back

Stromboli ~ It’s your thing!

Servings 3 10-12 inch Stromboli's


Dough for 3 Stromboli's

  • 1-3/8 C water
  • 3 tbsp olive oil
  • 3/4 tsp salt
  • 4 C all-purpose flour
  • 2 tsp active dry yeast

Egg Wash for 3 Stromboli's:

  • 1 egg
  • 1 tbsp milk

Reuben Stromboli Filling

  • 6 oz shaved corned beef
  • 1 C sauerkraut very well drained
  • 1/4 C thousand island dressing
  • 1 C shredded Swiss cheese
  • Caraway seeds for garnish

Pizza Stromboli Filling

  • 8 oz pepperoni slices
  • 1 1/4 C shredded mozzarella cheese
  • Italian seasoning for garnish

Roasted Garlic, Mushroom, Spinach and Chicken Stromboli Filling

  • 2 garlic bulbs
  • 1 C cooked chicken diced
  • 1/2 C sliced mushrooms
  • 1/2 C fresh spinach chopped
  • 3/4 C Parmesan cheese


Dough for 3 Stromboli's

  • Combine all ingredients for the dough in a large bowl. When the dough comes together, place it on a well floured surface and knead until soft and pliable.
  • Place dough back into the bowl, with olive oil and coat all over. Cover and allow to rise for one hour.
  • Divide the dough into three equal parts.
  • Spread each piece of dough onto a baking sheet to fit.
  • Proceed with filling.

For the Reuben Stromboli Filling

  • Place the meat in the center of the dough in layers. Top with the sauerkraut, thousand island dressing and shredded cheese.

For the Pizza Stromboli Filling

  • Place the pepperoni in the center of the dough in layers. Top with cheese.

For the Roasted Garlic, Mushroom, Spinach and Chicken Stromboli Filling

  • Roast the garlic. Cut the tops of the garlic bulbs off. Drizzle olive oil over the open bulbs. Cover tightly with foil and roast in a 400 degree F. oven for 45 minutes. Allow to cool. Squeeze the garlic out of the casings and set aside.
  • In a medium skillet, saute the mushrooms in a little olive oil until all the liquid releases and they begin to brown. Add the chopped spinach and saute for one minute. Remove from heat and place in a strainer to drain and cool.
  • Spread the garlic paste onto the center of the dough. Top with the chicken, spinach and mushrooms. Sprinkle 3/4 the Parmesan cheese over the mixture.

To finish assembling all

  • Using kitchen scissors or a knife, cut slits down the sides of the dough.
  • Fold the ends of the dough over the filling. Fold the strips across the dough, alternating sides in a braid like fashion. Tuck the last piece under the opposite side of the stromboli.
  • Mix the egg and milk well and brush over the top of the stromboli.
  • Garnish the top.
  • Bake in a 400 degree F. oven for twenty minutes or until golden brown on top.
  • Allow to cool for 20 minutes before slicing and serving with your favorite sauce, if needed.


Recipe by: Connie Murray @Happybellyfoodie.com