Farmhouse Stromboli
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This semi-homemade Farmhouse Stromboli Pizza is a quick and easy family meal. Frozen bread dough is rolled out, covered with pizza toppings and rolled up to make a simple and delicious restaurant-quality meal at home!
This recipe is delicious as an appetizer when served along with our Little Smokies.
Stromboli Pizza
Pizza is my all-time favorite meal. I learned to make this stromboli which is just pizza rolled up in some extra dough in home economics class in middle school and it’s been one of my favorite meals ever since! Add a side of pizza sauce for dipping and this meal is unforgettable!
I made these Pizza Sliders all the time in college and now my kids love Pizza Spaghetti Casserole and this Pizza Pasta Bake. We CRAVE pizza flavors!
Defrosting frozen bread dough is so easy we whip up a stromboli at least once a month! Add whatever pizza topping ingredients you enjoy (or have on hand) as filling in the stromboli and you have a different meal every time. I love that it saves money as opposed to ordering out and there is no sacrifice on taste or quality!
When we crave a meatier pizza, Pizza Meatloaf or Sausage Pizza Bubble Up are the go-tos. This farmhouse stromboli is a good flavor balance of all of the ingredients used and is always a crowd pleaser!
I actually misremembered a few steps, so I’m really grateful to my teacher who recently sent me the recipe so I could share the correct details here! The most important detail I forgot is not to let the bread dough rise as it’s defrosting. A warm environment (sitting out on the counter) causes the dough to rise where defrosting in the refrigerator takes a little longer, but allows the dough to defrost without rising very much.
My family typically eats Farmhouse Stromboli Pizza as a meal, but I have friends that make it as an appetizer or party food. As a cheese lover I wouldn’t hesitate to serve some Quick Pizza Dip along with the Stromboli at a party!
A similar flavor that doesn’t take much planning is our Pizza on a Stick.
For a made from scratch version check out this Stromboli recipe from Sally’s Baking Addiction.
Stromboli Filling Ideas
Pepperoni, cheese and mushrooms are our family’s favorite fillings. Pre-cooked Italian sausage, grilled chicken strips, pre-cooked bacon, chopped vegetables like green and red peppers, onions or sliced olives.
Tips for Semi-Homemade Stromboli
- 1 loaf of frozen bread dough can be substituted for 1 can/tube of prepared pizza dough. For a thicker crust use frozen bread dough. For a thinner crust use tube of pizza dough.
- Place dough on greased baking sheet, cover with plastic and place in the refrigerator for 12 – 18 hours for dough to defrost without rising.
- Brushing egg white (no yolk) on the outside of the pepperoni and cheese stromboli creates a beautiful brown finish
- The dough must be golden brown on the outside to baked through
- If you slice the stromboli and it’s still doughy put it back in the oven to finish baking. The edges will become crispy and even more delicious!
- If the toppings ooze out the side while baking I usually serve those with the end pieces which may have more dough.
- Trial and error are the best way to learn, if the filling still leaks out the side the dough may not be sealed well, may be over filled or dough may have been stretched too thin in a spot.
How to Roll-up Stromboli
There are two schools of thought on stromboli filling – pile the ingredients long ways down the center of the rectangle shaped dough OR spread out evenly over the entire rectangle. I have tried both ways and don’t have a strong preference. My teacher who taught thousands of kids how to make stromboli says that making a pile of toppings down the center is easier. So, I trust that she’s seen enough trial and error to know!
Begin by placing toppings long ways down the middle of the rectangle shaped dough.
Spread a small spoonful of pizza or marinara sauce over the toppings (sparingly). My teacher says that too much sauce and too many toppings will make it difficult to roll up.
Flip one side of the dough over the toppings and tuck in under the toppings. Then, begin to roll the dough jelly roll style to the other side. Be sure to tuck in the ends of the dough as you go.
When done rolling, pinch center seam and ends of dough together to seal. Place the stromboli seam side down on the baking sheet.
How to Make Stromboli Pizza
- Allow frozen bread dough to rise covered with plastic wrap in the refrigerator for 12 – 18 hours.
- Use fingers to gently and even flatten or press dough into a rectangle shape.
- Mix vegetable oil, Parmesan cheese, garlic powder and oregano and spread over the dough leaving a 1 – 2″ border around the edges without any oil and cheese mixture. This mixture really adds magical flavors that bring the restaurant quality to this stromboli. I like to use a pastry brush to spread it out, but the back of a large tablespoon can also work.
- Spread 1 1/2 to 2 cups (total) of your favorite toppings down the center of the dough, again leave a 2″ border around the edge so dough can be sealed. Use no more than 1 tablespoon of sauce to make rolling easier.
- Roll-up stromboli and use pastry brush to apply a beaten egg white to the outside for a beautiful golden brown finish. This step takes the meal from amateur to professional in 1-2 minutes!
Other Farmhouse Favorite Meals:
- Oven Baked Pork Chops
- Chicken, Bacon & Ranch Party Sliders
- Farmhouse Marinated Pork Chops
- Tater Tot Chicken Pot Pie
- Sausage & Cream Cheese Stuffed Bell Peppers
Printable Farmhouse Stromboli Recipe
Farmhouse Stromboli Pizza
Author: JenniferIngredients
- 1 loaf frozen bread dough defrosted, without allowing to rise
Oil / Spice Mixture
- 2 tablespoons vegetable oil
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Fillings
- 1 1/4 cup mozzarella cheese
- 1/3 cup pepperoni
- 1 tablespoon marinara sauce
For a Golden Brown Top
- 1 egg white beaten
Instructions
- Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray. Place the dough on the baking sheet and flatten with hands into a rectangle shape to about 2 inches from the edges of the pan.
- Spread the oil and spice mixture all over the dough using a pastry brush or the back of a spoon.
- Place the toppings of your choice down the middle (long ways) of the dough rectangle. Do not spread the toppings all over the dough as you would with a traditional round pizza as it will be more difficult to roll up jelly roll style).
- Spread a small spoonful of pizza or marinara sauce over the toppings. Too much sauce will make it difficult to roll-up.
- Flip one side of the dough over the toppings and tuck in under the toppings. Then begin to roll the dough jelly roll style to the other side, tucking in dough as you go. Seal the dough on the edge with done. Rolling by pinching the dough together and pinching the ends shut.
- Brush the dough with a beaten egg white, this will help to bake your dough to a golden brown appearance on top.
- Bake 18 – 25 minutes until dough is a golden brown on top and bubbly. Remove from oven, let rest 5 minutes and slice. Serve with hot marinara sauce for dipping.
Notes
- 1 loaf of frozen bread dough can be substituted for 1 can/tube of prepared pizza dough. For a thicker crust use frozen bread dough. For a thinner crust use tube of pizza dough.
- Place dough on greased baking sheet, cover with plastic and place in the refrigerator for 12 – 18 hours for dough to defrost without rising.
- Brushing egg white (no yolk) on the outside of the stromboli creates a beautiful brown finish
- The dough must be golden brown on the outside to baked through
- If you slice the stromboli and it’s still doughy put it back in the oven to finish baking. The edges will become crispy and even more delicious!
- If the toppings ooze out the side while baking I usually serve those with the end pieces which may have more dough.
- Trial and error are the best way to learn, if the filling still leaks out the side the dough may not be sealed well, may be over filled or dough may have been stretched too thin in a spot.
This was amazing good! I didn’t have the bread dough so I substituted a crescent sheet and also added a little garlic salt to the mix. The two of us polished off the entire stromboli !
I wondered if I could make this recipe with pulled pork and cheddar. Well, of course I can, and it was wonderful! Next time, I’ll add a few bacon bits to make it even better. Thanks again for the great recipe!
I wondered if I could make this recipe with pulled pork and cheddar. Well, of course I can, and it was wonderful! Next time, I’ll add a few bacon bits to make it even better. Thanks again for the great recipe!
Do you think I could assemble this a few hours before baking it?
Great question! If you do that I would keep it in the refrigerator with something on top of it keep it from rising and the seams falling apart. We’ve enjoyed this stromboli warm and cold dipped in sauce at parties many times. Hope you love the recipe as much as we do!
I was going to use the tube of pizza crust but the store was out! Tried the tube of French Bread dough…… worked perfectly!!!!
I used the frozen loaf. Did the quick rise method on the plastic bag. Did a pizza one. Used a pizza topping, Classico brand, about 2 or 3 tablespoons. Sauted mushrooms and red and green peppers in a little butter. Drained on paper towel. Used lots of pepperoni and mozzarella. It was delicious. I rolled it on the short length and baked it in a well sprayed loaf pan. Just tested the ends that were thicker to check for doneness. Highly recommend.