Thursday, February 17, 2011


Tonight I made stromboli for the first time - this is a meal I'll definitely make again! :)

The fillings are completely adjustable to fit your tastes & what you have on-hand. I'm sure you could use different sauces, veggies & meats, but traditionally a stromboli is an Italian food. So you begin with pizza dough, mozzarella & marinara sauce. What you add after that it totally up to you!

My recipe was adapted from the first recipe I saw in Martha Stewart's "Everyday Food" and then adjusted to match what we had on-hand.

Here's what we had tonight...


2 canisters pizza dough, like Pillsbury - or 1 1/2 lbs prepared pizza dough, thawed if frozen
all-purpose flour for work surface
1 1.25lb package ground turkey
1 1/2 tsp Italian seasonings
1 tsp minced garlic
2 cups grated mozzarella cheese
1-2 cups marinara/spaghetti sauce (your favorite)
1 cup spinach
Marinara sauce for dipping
  • Preheat oven to 400*F. Line a baking sheet with foil. Spray lightly with non-stick spray.
  • Brown ground turkey mixed with Italian seasonings. Remove from heat & stir in minced garlic. Place on hot pad/trivet near your prepared work surface.
  • On a lightly floured work surface, divide each canister of pizza dough into 3 pieces. (I rolled it out horizontally & fairly flat, then pulled it just a bit to make it fairly even.) Cut it into thirds with a pizza cutter. Stretch out each third to about a 6" x 8" piece. Let dough rest briefly if it keeps returning to it's original size/shape.

This picture shows 1 piece of dough (left) pulled out, 1 piece (top) with fillings sprinkled on, and 1 piece (right) rolled & ready to move to the foil-lined pan.

  • Divide cooked ground turkey evenly into 6 portions. Scatter ground turkey over dough, leaving 1/2" margin. Lay spinach leaves on top of meat. Sprinkle mozzarella & marinara sauce on top.
  • Starting at one end, roll up each stromboli. Pinch the seams & ends gently. You don't need to completely seal it. Don't panic of the pizza dough tears slightly or holes open up. You can pinch them shut or, if they're small, leave them for venting while it cooks.
  • Place on foil-lined baking sheet, seam side down. If no holes have formed in the pizza dough, use a paring knife to cut 2 slits in the top of each stromboli.
  • Brush very lightly with olive oil.
  • Bake until golden, about 20-25 minutes.
  • Serve with 1/2 cup marinara sauce for dipping, if desired.

We paired this with a spinach & arugula salad.

It took longer than I expected to prepare & roll each stromboli. My dough was a bit too thin & popped open a lot while I was rolling. But they came out beautifully & were absolutely delicious!

Some variations I found online, all with mozzarella & marinara sauce:
canadian bacon, pineapple
broccoli, halved grape tomatoes, salami
Italian sausage or chicken sausage, spinach

Some additional variations:
alfredo sauce, shredded chicken, Parmesan
pesto, shredded chicken, mozzarella


Raejean said...

This looks good, like a calzone but rolled. I posted your link in my Favorite Feeds Friday.

briarrose said...

Oh this looks good. It's been too long since I've made stromboli.

Kathryn said...

Thanks for the post on your blog, Raejean!! Love to share a delicious & fun recipe with others. Hope you enjoy it - Kathryn


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