StromboliLadies and gentlemen… gather round for possibly the best ever spin on the much loved classic pizza. Put your hands together… for Stromboli!! (Cheers, applause & general excitedness fills the room!)

I give the credit for this one to the Mr – he stumbled upon the idea and dropped massive hints for me to give it a go. And I’m bloody glad he did! (Inspiration came from the wonderful Beyond Kimchee blog)

Here is what you will need to make one large Stromboli.

For the Dough

  • 340g Plain Flour
  • 3 tsp Fast Action Yeast
  • 1.5 tsp Sugar
  • 3tsp Salt
  • 225ml Luke Warm Water

NOTE – you could also use ready made dough or a dough mix from the supermarket.

For the Filling

  • Pack of Mozzarella Slices
  • Pack of Salami
  • Pack of Ham
  • Fresh Basil

To Top

  • Olive Oil
  • Dried Herbes de Provence OR Dried Oregano
  • Sea Salt

First, sift the flour into a large bowl (or stand mixer with dough hooks attached) and add the yeast, sugar and salt. Don’t put the salt directly onto the yeast as it can kill it. Then give it a quick mix. Add in the warm water and mix together until a dough forms. Knead on a lightly floured surface for about 10 minutes until the dough is soft and pliable.

If you are using a stand mixer – mix on low until a dough forms then increase the speed to medium/high and mix for about 4-5 minutes until the dough is soft and pliable.

Place the dough into a large, lightly oiled bowl, cover with either cling film or a damp tea towel then leave to prove for about an hour in a draft free place.

StromboliWhen the dough is doubled in size – transfer to a lightly floured surface & preheat your oven to 220°C/Fan 200°C.

StromboliThen roll out into a large rectangle. Bear in mind the size of the tray that you will be baking it on when you’re rolling.

StromboliNext, layer on the meats and mozzarella down the middle of the dough. I always alternate – mozzarella, ham, salami… repeat until you reach the end of the dough.

Now you know how wide the filling is – make equal markings down both sides. These will make the lattice strands.

StromboliUsing a dough scraper or knife, slice the strands out leaving half a cm or so between the cuts & the filling.

Then top with a handful of torn, fresh basil leaves & some freshly cracked black pepper.

StromboliNow to shape the lattice. Fold the top of the dough over the filling, fold in the top two strands and cross them over each other.


StromboliContinue the lattice by folding in alternate strands, left, right, left, right etc until you get near the end.


StromboliThen when you get towards the bottom, do as you did at the start by folding up the end piece over the filling and crossing in the strands.


StromboliThen finish off by folding the last 4 strands as you have been doing the whole way down, tucking the last two under the end. Press to seal so they don’t pop up during baking.

StromboliCarefully transfer to your baking sheet. Brush the top with olive oil & sprinkle with herbes de provence (or oregano) and a little sea salt.

StromboliPop into the preheated oven for 15-20 minutes. Turn halfway to get an even bake. It is ready when the dough is crispy & golden and the cheese has melted.

StromboliCut into finger slices and serve with your dip of choice.

StromboliThis is now probably one of my favourite recipes! It’s simple to make, absolutely delicious and always goes down well with friends/family. AND you can always change it up by messing with the fillings. Maybe try a bit of chorizo, some slices of fresh tomato or even sliced cooked sausages! You could really play about with this recipe – it’s so versatile!

Hope you enjoyed the post guys n gals.

Until next time.

Miss KitchenMason


6 comments on “Stromboli!

  1. I have a post on braided Danish (humbly, with store bought puff pastry), and was planning to post a savory one. After seeing this, I really need to roll up my sleeves. A perfect Stromboli!!! Fae.

  2. That looks great. Like a fancy pizza! 🙂

  3. This looks perfect! I’m pretty sure it tasted great too. Have tried to work with yeast only twice now but I have been disappointed both times. You are re-igniting in me, the desire to work with yeast again. Soon!

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