Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking

Stromboli Roll

For some reason this Stromboli reminds me of the creatures from Tremors...Anyways...I love a good stromboli and this meets the criteria. They are really simple and you can fill them with practically anything your heart desires or have in the fridge. There are two forms  of strombolis. Typically the way I do is I roll out the pizza crust into the standard circle , layer all the goods on half of it, fold the other half over and crimp the edges. I felt like changing it up this time and I rolled the pizza dough out into a rectangle and rolled it up. Enjoy!


  • Pizza dough, recipe here (or you can use store bough)
  • Olive Oil
  • Garlic Powder
  • Mozzarella cubes
  • Assorted Meats (I used pepperoni and sausage)
  • Assorted Veggies (I used red pepper and mushrooms)
  • Marinara Sauce
  • 1 egg, for egg wash

Preheat the oven to 400℉. Using a baking sheet, roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of olive oil and lightly sprinkle the garlic powder. You want to keep the ingredients separate and layer them in columns, from left to right, starting with the mozzarella; this helps prevent the cheese from spewing out in the middle of baking (the mozzarella will be the center of the roll).Then order the rest of your ingredients however you like, I ended with pepperoni since that made for a nice top. Gently roll the dough up and tuck in each side underneath itself. Brush the Stromboli roll with egg wash, season with some salt & pepper, then cut a few slits in the top to help the roll breath through the baking process. 

If you are using sausage & peppers, sauté them up together in a sauté pan to cook the sausage and soften the peppers. Let them cool slightly before adding them to the roll. 


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