~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Thursday, August 11, 2011


Stromboli...I recently received an email from a reader who wanted to know if I would ever make Stromboli. Well, I've made Stromboli before...but it's been a long time. I didn't promise my reader that I would post a Stromboli recipe, rather I explained the process to her in the email. But I ended up making the Stromboli recently:)...
So this is for "M " .... and for those of you who would like to try it as well:). Hope you enjoy...

  • I ended up using a Bagel recipe... just because the dough is easy to work with and can handle all the heavy filling. It's a bit sturdier than a normal pizza dough and you can roll it much easier. It's just a great dough.... and tasty. You will need a strong mixer to do all the kneading...
  • This recipe makes 2 LARGE Stromboli loaves. I ended up freezing one of the loaves(the pesto one) just to test out the "freezing" idea....it took me most all day to defrost the filled Stromboli and get the dough to room temperature....so I would suggest freezing the dough only.... defrosting it, and then bringing it to room temperature before proceeding to fill it. I ended up baking the pesto Stromboli in the evening... therefore not the best photos.
  • The Stromboli will have "tunnels" throughout...it is normal as the cheese melts and leaves a gap.
  • You can fill the Stromboli with whatever meats you prefer... I did a more traditional version. But feel free to even do a vegetarian version... using sauteed vegetables.
  • Deli meats and Parmesan cheese can be quite salty... so try not to add too much of it. You can of course use just one type of deli meat.
  • You can cut the slices in squares...use them as an appetizer for entertaining.
You will need: makes 2 very large Stromboli loaves... or you can make one Stromboli and use the rest of the dough to make pizza...or freeze the dough for later.

1 recipe for Bagels, or use your favorite pizza dough
deli meats of choice...salami, ham, prosciutto, etc.
roasted red bell peppers, blotted dry
mozzarella cheese
Parmesan cheese
pesto, optional
Italian seasoning
egg for brushing loaves
pizza sauce for dipping

1. Make bagel dough recipe.... to step 5 of the Best-Ever Bagels.
2. After dough has risen...divide into 2 pieces of equal size.(if you like, you can actually divide them into 4 pieces and make smaller Stromboli)
3. Roll out dough in a rectangle to about 1/2 inch thickness....my rectangle was 14x17 inches.
4. Sprinkle mozzarella cheese over dough( 1 -2 cups...I used about 2 cups)...leaving a 2 inch border. Sprinkle with a bit of Parmesan cheese( 1/4 cup or so).... not too much, as the filling can get over salty.
5. Top with thin slices of deli meat... ham and salami( I used about 9 each). Don't overdo the meats...as they too can be salty.
6. Blot the roasted red bell peppers of all moisture...and then cut into strips and add on top of the meat....I used about 2 roasted bell peppers per loaf. You can use store-bought roasted bell peppers.
7. Add a few strips of prosciutto... I used about 4 slices per loaf, cut in strips.
8. Sprinkle a couple of pinches of Italian seasoning all over.
9. I made the second loaf with some pesto, Havarti cheese, roasted bell peppers, Parmesan and deli meats. You can substitute the pesto with a bit of pizza sauce instead...not too much or it will make the filling soggy.
10. Roll the dough over the filling just as you would a jelly roll/cinnamon roll....at this point you can brush the outside edge with a bit of egg wash (the same egg wash you will be brushing the rolled loaves with). I didn't as I plumb forgot... taking too many photos:).
11. Pinch the ends and the seam.
12. Place the loaf/loaves on a parchment lined baking sheet and let rise for 25-30 minutes or until puffed a bit.
13. Brush with egg wash...beaten egg and 2 TBS water. Make sure to brush the entire loaf.
14. You can cut small slits on top of the dough to let the steam escape...it probably isn't necessary. I made my slits a bit too big, and in the end some cheese oozed out. I just scooped it back inside.
15. Bake in a preheated 400 deg oven....center rack... for about 25-30 minutes or until nicely browned. I left mine for 30 minutes...just to ensure the middle was cooked through.
16. Allow to cool and rest for about 10 minutes or so before cutting into it. Cut using a sharp serrated knife. Re-heat leftovers in a toaster oven/oven.
17. You can serve the Stromboli with a side of pizza sauce for dipping.


Anonymous said...

Thank you for posting your Stromboli, that was sweet of you. I am excited to try it with the bagel dough, it looks delicious. Gob bless!

retete- ina said...

o bunatate,trebue sa fac ,arata asa bine,felicitari,voi reveni pentru reteta,felicitari,multumesc

Ellie said...

You are welcome, Michelle. I am glad I could be of help. I am hoping you will have great success with the recipe.
It was a fun project...and my husband thoroughly enjoyed the end result:).
Have a blessed day!

Retete-ina, Cu placere! Sper sa iti placa si tie...este mult mai usor de facut daca ai un mixer puternic...face toata munca pentru tine:)
O zi placuta!

Mihaela said...

Ellie, your stromboli looks tasty, I think it's the first time I hear about it but it sounds like a great appetizer idea :) Have a great weekend!

Andreea said...

Good thing I already ate ... :)
I've seen stromboli before, put it on my ''must do'' list but somehow I didn't find time for it. This is quite a yummy reminder! Thanks for sharing and have a nice Sunday :)

Ellie said...

Mihaela, The stromboli is really delicious...think of a pizza inside out. It's fun to be able to fill the Stromboli with your favorite toppings. It's actually a great appetizer for a VERY large crowd:)...

Ellie said...

Andreea, Oh, I think you would love making the Stromboli...knowing you like to bake bread, this would really be worth making. Just remember it does make a lot.
But you don't have to use all of the dough...just use half and the rest you can freeze or you can make bagels:)...I am sure you will enjoy it.
Glad I could be of inspiration to make it:)...

I am hoping you've settled in your new place by now. Have a wonderful day!

Susy said...

This looks delicious.! Your photos are sooo clear and makes things easier!! I know a recipe similar to this which is called 'Italian Bread' which is chicken pieces, veggies, cheese, olives, all stuffed in the bread roll, then bake it as a roll and then cut it after out of the oven.. gotta be brave and do it and I hope you get to see it and tell me what you think about it! My mom always does it so it should be now doing it since she doesnt live nearby!

Ellie said...

Susy, I am thrilled that the photos are helpful...and that it has inspired you to make the stuffed Italian bread(which sounds absolutely delicious!).
I hope you can give it a try and make it...I'll be sure to stop by and see how you do the stuffed bread. I know our mom's always made things look easy:), but I am sure you will do a fantastic job! It really will be worth making it...it's so delicious!
Thanks for stopping by...I'll be sure to come by and see what else you've been cooking or baking:)

Andreea said...

Thank you Ellie. I'll let you know how it came out. :)

We moved 3-4 weeks ago. We love it here and the weather was so nice that my time for blogging ... disappeared :) (I will get back soon though, my followers ... ma trag de urechi :) )

Have a great week!

Ellie said...

Andreea, Oh, I am really glad you are enjoying your new place...I am sure you probably needed to "explore" the new area....that's always a ton of fun. But I am happy for you that you can take some time off and enjoy your new place.
Yes, I missed you blogging, and seeing your new creations:). I am sure your followers are waiting patiently:) and miss you as well. You have some incredible recipes, and they are always worth waiting for:).
Have a wonderful day, Andreea!

Anonymous said...

I came across your blog while searching for some whole wheat recipes. I live in Montana too, at about 6000 feet. I'm wondering if you also live at a high altitude and have adjusted your recipes for that.

Ellie said...

Anon, I live at about 5000 ft, so a bit less than you...but to be truthfully honest, I do not adjust ANY of my recipes. I have found it really not necessary... at least in my case. I know you are supposed to adjust amount of yeast, water amount, oven temp. etc. in many baking recipes. I think I may be borderline being at 5000 ft... but 6000 ft might be different. So I would do a bit of trial and error...you might do a batch without any changes and see how that works for you ... and then go from there. I am sorry I can't really be of help with adjustments, but hopefully you don't need to adjust too much.

Naomi Wipf said...

wow, you're good. I am planning on making stromboli for my family's dinner tonight, and although I have a recipe we like for the 'bread', I didn't know how much it takes to make enough for my family. [9 kids] I really like baking, and I do it for my family alot. I'm 15, and just thought I'd check online for atleast an idea of how much dough to make, thanks again!! -naomi

Ellie said...

Naomi, Thanks for stopping by...I hope I have been of help somewhat...
I admire the fact that you are such a big help to your family. I grew up in a larger family as well (7 kids)...so I know my mom appreciated all the help she could get:).
Glad you enjoy baking at such a young age. The more you bake, the better you get at it!
Hope you have wonderful results with the stromboli...and that your family enjoys it.