Stromboli – it’s kind of like calzone and sort of like a pizza with a difference – whatever it is you call it, it’s mighty delicious. An excellent lunch box option, you could make mini stromboli for one, or you can make one big one like this and slice it up!
My eldest child loves stromboli – the filling combinations are endless, but I keep it safe and relatively plain so all three kids are happy with it – I don’t want to cause a riot over the discovery of a sundried tomato contained within. For stromboli I use the very same recipes from the previous pizza dough and pizza sauce post, though you could use a commercial pizza sauce if you want to save time.
1 quantity of pizza dough, see this recipe.
mozzarella cheese slices
25g grated parmesan cheese
handful of fresh basil leaves
olive oil to baste
- Prepare a large baking tray with baking paper and preheat the oven to 200°C.
- Roll your pizza dough into a rectangle.
- Spread the centre with your pizza sauce – be generous!
- Layer your fillings on top of the sauce – start with the ham, followed by salami, the grated parmesan, the sliced mozzarella and finally the basil.
- Cut the dough to the sides of your rectangle in strips about 4cm wide. Tuck the end up and over the edge of the filling, then criss-cross the strips over, working side to side. Before reaching the end closest to you, tuck the end up and continue crossing the strips, making sure all the filling is covered.
- Carefully transfer the plaited stromboli to your tray. Brush your stromboli with olive oil using a pastry brush and finish it off with an extra sprinkling of grated parmesan.
- Cook in the preheated oven for 25 to 30 minutes until golden brown.
- Remove from the oven and let it sit for a couple of minutes before slicing into pieces with a serrated knife. Can be eaten both hot and cold!
From one stromboli, I generally get six lunch box serves – and it can be frozen if you want to have a big weekend bake up.
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