This is a pretty easy recipe, and in all honesty for all the food that comes out of it, not terribly labor-intensive. I made this for some of my son’s friends when they were over at the house and it was a real crowd-pleaser.
First, make a batch of this cool-rise Italian bread. For this application I opted not to do the overnight rise (I was worried the toppings would bust out).
I made two sauces, one with spices, cream cheese, garlic, and Parmesan cheese, and one a red sauce with olive oil, spices, and Tukas tomato paste.
I then divided the dough into two pieces, and rolled out into a rectangle (actually, 2 rectangles) and added my fillings.
The red sauce, pepperoni, garlic and half the mozzarella.
I rolled them up suuuper tight (this is kind of difficult, I’m not going to lie. Just go slow, and take your time. It’s still tasty even if it does’t look perfect)
And allowed them to bake at 400 degrees Fahrenheit for 25 minutes (until the internal temperature was 190 degrees).
I allowed to cool just a bit so the topping wouldn’t ooze out, then sliced. They were a huge hit!
Stromboli Two Ways
- 1 batch Italian bread
- 8 ounces cream cheese
- 2 cups mozzarella cheese divided
- ½ cup Parmesan cheese
- 4 tablespoons tomato paste
- ¼ cup olive oil
- 3 teaspoons Italian seasoning divided
- ½ to ¾ cup pepperoni
- 6 cloves garlic sliced
- ½ teaspoon dried red peppers divided
- White sauce: combine cream cheese, Parmesan, half the mozzarella and half the spices and mix.
- Red Sauce: combine tomato paste, olive oil, and half the spices
- Assembling the Stromboli: after allowing the dough to do one rise for 45 minutes, separate into 2 batches. Roll dough into a rectangle and add your fillings. Top the red sauce with pepperoni, half the mozzarella cheese, and garlic cloves. Top the white sauce with garlic cloves. Roll into a long loaf, sealing the edges and placing on a cookie sheet (with parchment and cornmeal). Allow to rise 45 minutes in a warm area, and cook in pre-heated 400 degree Fahrenheit oven for 25 minutes (until internal temperature reads 190). Allow to cool and slice.