This is a family favorite at our house and so delish, I had to share it as I know the weeks get even more busy this time of year!
I love to cook, and we try to not do take out very often. Some nights you need a yummy meal that comes together fast right? And still keeps your food budget in line (even fast food or pizza is so expensive these days is it just me?!)
Crispy on the outside and soft on the inside, filled with your favorite ingredients I hope this will become one of your family favorites too!
This easy Stromboli will get dinner on the table fast and if you make enough yummy leftovers for the next day.
We keep ours pretty simple one with pepperoni and regular cheese, one with bacon and vegan (dairy free) cheese.
I serve it with extra marinara on the side for dipping, and these Stromboli don’t last long at our house!
As a side note, I sometimes buy pre-made raw dough from our local grocery store to save time. It usually only needs to sit room temperature for a few minutes before it’s ready to use.
Here is how I make them 🙂 I hope you are hungry-
4 cups flour
2 T quick rise yeast
1⁄2 t salt
2 T sugar
1 1⁄3 cup lukewarm water (plus an additional 4 T).
1/2 – 1 cup marinara for each Stromboli plus extra for dipping.
1 cup each pepperoni and Canadian bacon.
1 cup of cheese for each Stromboli.
Olive oil and fresh or dried parsley.
Mix half of the flour with the yeast, sugar, salt, and water.
Gradually add 2nd 2 cups of flour until it forms a ball. Use your hands to form and knead the dough.
Let the dough rest 10-15 minutes in a bowl covered with a dish towel while you gather your ingredients
On a large greased baking sheet spread the dough as thin as you can for the first Stromboli, spread 1/2 cup of marinara first, follow with a layer of the pepperoni or Canadian bacon.
You will want to leave a one inch area around each with no sauce or fillings.
Top with cheese and tightly roll ending with the seam down and flatten a bit with your hands.
Brush with olive oil, sprinkle with parsley and repeat for the 2nd Stromboli, make slices about 1/4 in deep every couple inches to vent.
Bake on a greased cooking sheet at 400 degrees for 20 to 25 minutes until golden brown.
Slice and enjoy with your leftover marinara or as is!
Thank you so much for reading, I appreciate you so!
Until next time, happy creating 🙂 Hugs, Tanya