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!
Course Appetizer, Main Course
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Jennifer @ Plowing Through Life
1loaffrozen bread doughdefrosted, without allowing to rise
Oil / Spice Mixture
1tablespoongrated Parmesan cheese
1 1/4cupmozzarella cheese
For a Golden Brown Top
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.
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.