Italian Stromboli Recipe
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Italian Stromboli

Italian Stromboli – Recipe

This recipe combines all the deliciousness of pizza, stuffed inside a warm and crispy dough pocket. It is a fantastic way to feed a crowd with a popular dish that is transformed into a stand-hold-and-eat version. Serve with KNORR Italiana Napolitana as a delicious dipping sauce.

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Ingredients per serve

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What you need

This recipe combines all the deliciousness of pizza, stuffed inside a warm and crispy dough pocket. It is a fantastic way to feed a crowd with a popular dish that is transformed into a stand-hold-and-eat version. Serve with KNORR Italiana Napolitana as a delicious dipping sauce.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Dough

    • Dissolve the yeast and sugar in warm water (125 ml per 10 serves). Set aside to foam.
    • Place the plain flour into a large bowl. Make a well in the centre, add the yeast mix, water (250 ml per 10 serves), olive oil, and mayonnaise. Combine to mix well.
    • Knead the dough until smooth. Cover in an oiled bowl, set aside in a warm place for the dough to double in size.

  3. Stromboli

    • Preheat the oven to 200°C. Roll out the rested dough to a 17 x 20” rectangle on lightly floured surface.
    • Spoon ½ of the KNORR Italiana Napolitana Sauce onto the dough, leaving a 2 cm border.
    • Sprinkle with shredded mozzarella, ½ of the grated parmesan and ½ of the basil.
    • Layer on the salami, remaining basil leaves, pepperoni, provolone and sprinkle with the Italian seasoning.
    • Brush some egg wash on the border, then roll the long side up into a scroll.
    • Put the rolled pastry onto a lined baking tray, seam side down. Brush with the remaining egg wash and sprinkle with the remaining parmesan.
    • Pinch the edges and ends to seal the roll. Slice 4 vents into the top of the stromboli.
    • Bake for 20–30 minutes at 200°C, or until light brown and cooked through.

  4. To Serve

    • Allow the stromboli to sit for 5 minutes before slicing with a serrated knife.
    • Serve with the remaining KNORR Italiana Napolitana Sauce for dipping.
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