This Classic Stromboli is what happens when a pizza meets an Italian sub!
Dear, pizza. How do I love thee? Let me count the ways.
I love thee with a delicious rustic crust. And I love thine weird toppings, like roasted potatoes or BBQ chicken. I love thee in taco form, pretzel crust form and even in brownie form. Heck, I even love thee in dip form or in pull-apart bread form. Needless to say, I think it’s pretty obvious that we love our pizza around here. I shocked myself when I looked back over my pizza-themed posts. I had no idea there were so many delicious pizzas hiding back there in the archives. (And now as I sit here writing about this Classic Stromboli, I can’t stop thinking back about about several of those different pizzas that have made guest appearances in our kitchen.)
But today isn’t about pizza. It’s about stromboli. Truthfully, this classic stromboli isn’t that far from pizza. It’s like pizza’s first cousin. Ok, maybe second cousin but only because sauce is optional in strombolis. Or maybe that means it’s a first cousin, once removed. (I’ve never understand all that once-, twice- removed stuff…have you?)
Here in upstate New York, we have at least one pizza shop on every corner. Sometimes two. Back at the end of last year, one of my curling buddies ordered some pizzas to be delivered to the club after our game. Awesome! And even more awesome was the fact that a stromboli was included in there. A stromboli is what happens when an Italian sandwich meets a pizza. You’ve got classic Italian meats like pepperoni and salami in there. But then you’ve also got mozzarella and provolone cheese, and then the whole thing is folded into a pizza-like dough. It’s nothing short of delicious!
I brought my wife a leftover slice of stromboli home from the curling club that night, and we shared it for lunch the next day. It didn’t take long before we had ordered another one for ourselves. So I decided to hit the kitchen and create my own stromboli. Nothing beats homemade, right?
For this first version of a stromboli (more will be coming for sure!), I stuck to the classic fillings. Pepperoni, salami, ham. Mozzaralla, provolone, Parmesan. Fold all that deliciousness up and bake it for ~20 minutes, and you’ve got yourself one heck of an awesome meal!
But there’s one strange thing about strombolis. I can’t seem to figure out if they should have sauce in them or not. The couple that we’ve had around here didn’t have sauce, although one was served with a side of sauce for dipping. (The others didn’t come with sauce for dipping.) I looked at no less than 25 stromboli recipes online, too…and there was a mix when it came to sauce. The classic toppings were more or less the same, but the sauce varied. So I decided to put the sauce in this recipe as optional. We didn’t put the sauce in this classic stromboli, but we did serve it on the side for dipping. Good call in my opinion. But maybe next time I’ll experiment with including the sauce in the stromboli itself. Either way, I can promise that this stromboli will be delicious! Enjoy!
Should a stromboli include sauce inside? Or as a dipping sauce on side? Or neither?
What is the most unique topping you’ve eaten on a pizza?