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Directions. Step 1 Preheat oven to 425°. On a lightly floured surface, roll pizza dough into a 15"-x-12" rectangle. If your dough keeps stretching back, let it rest for 10 minutes before.

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2. Divide the pizza dough into 2 balls. On a floured surface, roll the dough into a large rectangle, around 9×13 inches. Transfer to the baking sheet. 3. Spread each piece of dough with pesto, marinara, and then sprinkle on the chilies and Italian seasoning. Arrange the peppers over the sauce.

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To Make and Bake the Stromboli: Roll the dough out into a circle, like a pizza crust. Layer the ingredients in the following order: pepperoni, salami, mozzarella, provolone, parmesan, herbs, and pepper. Leave about ½ inch around the edges. Each layer of cheese or meat should cover the dough or layer under it.

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Stromboli vs. Calzone. Stromboli: Rolled like a cinnamon roll, may contain sauce, serves many, ricotta not a filling. Calzone: Half moon shape and sealed like a pocket, doesn't contain sauce, serves 1, ricotta cheese not an uncommon filling. Storage. Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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Combine butter, cinnamon, sugar, and pecans in a small bowl; set aside. Roll out bread dough into a rectangle, approximately 1/8" thick; be sure it's not longer than your baking pan! (If it springs back too much, let the dough rest before rolling some more.). Spread the sugar mixure onto the center of the dough, leaving 1/2" at the ends and.

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Cook sausage, onion and bell pepper. Drain the sausage and cook the the onion and pepper in the residual drippings left in the skillet. Roll dough. I like to aim for a rectangle-ish shape, about 10×15″. Spread sauce. A thin, even layer is good here. Too much sauce, and the stromboli could end up soggy.

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Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Roll the dough out into a large rectangle (about 10×14"). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter. Sprinkle the mozzarella cheese evenly over the top. Then add the sliced salami, ham and pepperoni.

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How to Make Stromboli. Make pizza crust. To make the dough, combine the warm water, sugar, and yeast and let sit for 5 minutes. After the yeast has proofed for 5 minutes and is foamy, add the salt and 1 cup of flour and mix well. Knead. Continue to add the remaining flour, kneading until smooth for about 5 minutes.

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Preheat oven to 400 degrees F. Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches. In a small bowl, combine the melted butter and garlic.

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Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.

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Instructions. Preheat to 400F. Line a baking sheet with parchment paper. Spritz with nonstick baking spray. Spread the pizza dough onto the lined baking sheet, and spread into a 14" x 10" rectangle. Line the dough with pepperoni, leaving 1-2" between the final pepperoni and the exterior long edge.

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Instructions. In bowl of stand mixer whisk together water, sugar and yeast . Add in flour and salt and with dough hook mix on medium speed just until dough comes together. Transfer to a lightly greased bowl, cover and let rise for 1 hour. Preheat oven to 400.

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Preheat oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper. Roll the dough out and stretch it out on the prepared baking sheet pan. Spread the pizza sauce onto the dough leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni slices.

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Knead into a smooth ball and cover and rest for 20 minutes. Meanwhile, prep all the filling ingredients: brown the sausage, drain the mushrooms, slice and chop the olives and jalapenos, and grate the cheeses. Transfer the dough onto a lightly floured surface and roll out into a 12x20-inch rectangle.

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Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn't a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more Parmesan cheese if desired. Bake for 25 to 30 minutes, until golden brown and oozing cheese.

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Brush the top of the dough with the egg wash. Next, sprinkle with freshly grated parmesan cheese, and then evenly sprinkle the garlic powder over the top. Gently make shallow diagonal cuts into the top every 2 inches. Bake the stromboli at 375 for 25-30 minutes, until the top is golden brown.