If pizza night had a showstopper, this would be it. Stromboli takes everything you love about pizza - melted cheese, savoury fillings and rich tomato sauce - and wraps it all up in golden baked dough for the ultimate slice-and-share dinner.
This stromboli recipe is perfect picnic food...and another that appeared in the June 2023 Asda magazine.
The combination of flavours is perfect...a delicious pizza sauce topped with prosciutto, basil, sun-dried tomatoes, olives and oozy melted mozzarella cheese!!
It will keep for up to 2 days in the fridge and can be reheated in the oven or air fryer, or enjoyed cold for lunch.
Tips
- Optional variations:
- Pepperoni stromboli - swap the prosciutto for slices of pepperoni.
- Chicken and pesto stromboli - mix cubes of chicken with basil or red pesto, scattered with grated mozzarella for the filling.
- Vegetarian pizza stromboli - swap the prosciutto for your favourite vegetarian pizza toppings (try roasted red peppers, chopped mushrooms or sweetcorn).
- Breakfast stromboli - fill with breakfast favourites like crispy bacon, slices of sausage, chopped mushrooms or beans.
- Cheeseburger stromboli - fill with chopped up burgers, sliced onions, grated cheese and sliced gherkins, if you like!
- Enjoy this stromboli as part of a picnic or a buffet selection at a party.
Frequently Asked Questions
Stromboli is rolled like a log and sliced, while calzone is folded into a half-moon shape.
Yes - shop bought dough works perfectly.
Mozzarella is the best choice for melt and stretch.
Yes - assemble it ahead and bake when ready.
Yes - either before or after baking.
Prosciutto, pepperoni, ham, chicken, vegetables and plenty of cheese.
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How to make this Stromboli
Ingredients
- 400g pack ready rolled pizza dough
- 250ml jar tomato and basil pizza sauce topper (I buy mine from Asda) or homemade easy pizza sauce
- 100g prosciutto slices
- half a bunch fresh basil
- 75g sun-dried tomatoes, roughly chopped
- 50g black or green olives, halved
- 150g mozzarella cheese, grated
- 1 egg, beaten
Instructions
- Preheat the oven to 220C/200C fan/gas 7. Unroll the pizza dough onto a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover the sauce with slices of prosciutto and 12 large basil leaves, followed by the sun-dried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.
- Brush the dough edges with beaten egg then fold in the two long sides to encase the filling. Press down the seam and ends with a fork to seal. You should end up with a log shape. Turn the log over so that the seam is on the bottom and then transfer the stromboli on the baking paper onto a large baking tray.
- Brush the stromboli with beaten egg, then scatter over the remaining mozzarella.
- Bake for 20 minutes, then remove from the oven onto a cooling rack and allow to sit for a couple of minutes before slicing into 8 portions. Scatter over the remaining basil leaves and serve with the rest of the pizza sauce.
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Stromboli
Ingredients
- 400 g (14.1 oz) pack ready rolled pizza dough
- 250 ml (9.1 oz) jar tomato and basil pizza sauce topper (I buy mine from Asda) or homemade easy pizza sauce
- 100 g (3.5 oz) prosciutto slices
- half a bunch of fresh basil
- 75 g (2.6 oz) sun-dried tomatoes roughly chopped
- 50 g (1.8 oz) black or green olives halved
- 150 g (1 ⅓ cups) mozzarella cheese grated
- 1 egg beaten
Instructions
- Preheat the oven to 220C/200C fan/gas 7. Unroll the pizza dough onto a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover the sauce with slices of prosciutto and 12 large basil leaves, followed by the sun-dried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.
- Brush the dough edges with beaten egg then fold in the two long sides to encase the filling. Press down the seam and ends with a fork to seal. You should end up with a log shape. Turn the log over so that the seam is on the bottom and then transfer the stromboli on the baking paper onto a large baking tray.
- Brush the stromboli with beaten egg, then scatter over the remaining mozzarella.
- Bake for 20 minutes, then remove from the oven onto a cooling rack and allow to sit for a couple of minutes before slicing into 8 portions. Scatter over the remaining basil leaves and serve with the rest of the pizza sauce.
Notes
- Optional variations:
- Pepperoni stromboli - swap the prosciutto for slices of pepperoni.
- Chicken and pesto stromboli - mix cubes of chicken with basil or red pesto, scattered with grated mozzarella for the filling.
- Vegetarian pizza stromboli - swap the prosciutto for your favourite vegetarian pizza toppings (try roasted red peppers, chopped mushrooms or sweetcorn).
- Breakfast stromboli - fill with breakfast favourites like crispy bacon, slices of sausage, chopped mushrooms or beans.
- Cheeseburger stromboli - fill with chopped up burgers, sliced onions, grated cheese and sliced gherkins, if you like!
- Enjoy this stromboli as part of a picnic or a buffet selection at a party.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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