Bountiful Braided Stromboli

braidedstromboliMy husband was very leery of this recipe. He eyed it suspiciously when I lowered it to the table.

He ate his salad, eyes darting now and then.

What was this thing called a Stromboli?

It’s history is murky but most seem to agree that whoever named it, did so after a movie. Never heard of it myself.

It is much like a calzone. A calzone is made with pizza dough, a stromboli is often made with bread dough, but plenty of folks make their strombolis using pizza dough. I modified my pizza dough recipe to make this, so I’m sitting the fence.

Anyway. The Husband ate it. He died. Went to heaven. He came back in the evening and ate it cold as a snack. Couldn’t decide which he liked best. Wants more.

It’s not as hard as you think.


  • One recipe of basic pizza dough.
  • 1/3 c good olives of you choice, chopped
  • 1 tbsp capers, finely chopped
  • 1/3 c drained oil packed sun-dried tomatoes, finely chopped
  • various Italian meats, salami, ham, mortadella, Sopresstata (choose 2)
  • various Italian cheeses, provolone, fresh mozzarella, asaigio, (choose 2)
  • 8 fresh basil leaves
  • 1 egg
  • 1 tbsp sesame seeds


  1. Follow the recipe for dough above through step 4. After that, add more flour until the dough is of handling consistency, meaning it is not so sticky. Continue through step 7. You can leave this for a couple of hours until ready to assemble. You will need at least an hour to rise, and I would do more rather than less. Just leave it alone. I made my dough about 9:30 am for putting in the oven at 12:30 pm.
  2. Once you are set to assemble, get all your fillings ready. I figured about 1/2 lb of each of the two meats, and about 4 oz of each cheese.
  3. Roll out the dough on a floured surface into a 16 x 24 rectangle. Stretch it by hand as you need. If it is resisting, throw a towel over and leave for five minutes. The gluten will let go.
  4. You want the 16 inch side vertical to you, the width across.
  5. Line the center 4 inches down the middle with a layer of the olives and capers, spread with a spatula. Make sure to leave an inch or so top and bottom to fold over. It will stretch.
  6. Then add the first meat, the first cheese, the tomatoes, a second meat and a second cheese. Place the basil over the top of all.
  7. With a sharp knife, cut strips from the filling out to the edge at a diagonal. You can make them at least an inch wide. Then pull the top over the filling and start draping first one strip and then another from the other side, braiding. Tuck the ends which are too long, along the sides inside as you go. Pull up the end and cover the bottom and drap the last two strips. Pull strips here and there to make sure that the filling is not showing. The dough will puff up and form a case around the filling as it bakes.
  8. Place on a cookie sheet on parchment. Beat the egg in a dish and brush over the dough and then sprinkle on the sesame seeds.
  9. Bake in a preheated 400° oven for 20-25 minutes. Rest for 15 before cutting and serving.


NOTES: You can do most any fillings you wish. You could do Philly cheese steak filling, a pizza filling, ham and cheese with spinach (cook and squeeze your spinach before hand), barbecued pulled pork with Mexican cheeses and hot chiles.  Be inventive!

SOURCE: Serious Eats



4 thoughts on “Bountiful Braided Stromboli

    • Cornmeal works fine. I just love parchment and use it a lot. The braiding doesn’t always look great uncooked, but the cooking process tends to pretty it up. Good luck. !END

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