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Holy Moly Super Bowl Stromboli






This recipe is one of many of my children’s favorites.  It was served at every party when they were growing up and brought to many friends’ houses. This is our version with some wonderful filling suggestions.                   


Strombolis


1 pound prepared pizza dough*(See page 42)

1 tablespoon olive oil

Prepare one of the following fillings selections.


 Filling Selections:


 Pepperoni/Mozzarella:

2 tablespoons  grated Parmesan cheese

1½ cups shredded mozzarella

Sprinkle dough with Parmesan cheese then mozzarella. 


1 bag (6 ounces) sliced pepperoni

Top with pepperoni in single layer.


Spinach/Mozzarella:

2 tablespoons grated Parmesan cheese

Sprinkle dough with Parmesan cheese.


1½ cups shredded mozzarella cheese

1½ cups cooked spinach, squeezed dry

Top with mozzarella and cooked spinach.


Eggplant/ Mozzarella:

2 tablespoons grated Parmesan 

Sprinkle dough with Parmesan cheese.


1½ cups shredded mozzarella 

Top with mozzarella.


½ cup marinara sauce 

Spread with sauce.


6 slices breaded or grilled  eggplant slices, sliced lengthwise

Top with single layer of cooked eggplant.


To Assemble:


Preheat oven to 375ºF.


Prepare Egg wash (1 egg yolk beaten with 1 tablespoon water)

Brush outer edges with egg wash.

Rolling gently starting on long side, roll towards yourself, tucking ends as you roll. 

Place seam-side down on greased baking sheet. 

Brush with remaining egg wash and sprinkle with additional Parmesan cheese.

Bake for 25 minutes or until golden. 

Let cool and slice on diagonal into 1-inch slices. 

Serve, if desired, with heated marinara sauce for great dipping.


Makes 12 slices. 

About 6 servings.


TIP: Stromboli can be made ahead and frozen after baked up to three months. To reheat, wrap in foil and bake at 350ºF for 25 minutes or until heated through

TIP;  Can substitute with frozen pizza dough or buy  fresh pizza dough from your local pizzeria..


En- JOY!

Love,

Alyssa XO








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