Equipment
- Equipment:
- Rolling Pin
- Parchment Paper
Ingredients
Stromboli
- 1 lb Pizza dough store-bought or homemade, see recipe below
- 4 oz Your choice of cheese shredded (mozzarella, provolone, cheddar, etc.)
- Your choice of filling e.g., pepperoni, veggies, deli meats, sausage—pre-cooked if using raw ingredients
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
Prepare the Ingredients
- Pre-cook any raw meat or vegetables you plan to use in your filling. Set aside to cool slightly.
Assemble the Stromboli
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough into a large rectangle on a lightly floured surface.
- Sprinkle half of the shredded cheese evenly over the dough, leaving a 2inch border along the edges.
- Layer the prepared fillings over the cheese, then top with the remaining cheese.
- Fold in the short edges of the dough first, then fold one long side over the filling, followed by the remaining long side to enclose the stromboli.
- Crimp the seams using your fingers to seal the dough tightly.
Bake the Stromboli
- Brush the outside of the stromboli with olive oil and sprinkle with oregano.
- Place on the prepared baking sheet and bake for 20 minutes, or until golden brown and bubbly.
Prepare the Marinara Sauce
- While the stromboli bakes, heat the marinara sauce in a saucepan over medium-low heat until hot.
Serve
- Remove the stromboli from the oven and let it rest for 5 minutes before slicing.
- Serve warm with marinara sauce on the side and cold kombucha.
Notes
Homemade Pizza Dough (Optional)
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Nutrition
Calories: 655kcal | Carbohydrates: 122g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2801mg | Potassium: 740mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1078IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 9mg
Stromboli
Equipment
- Equipment:
- Rolling Pin
- Parchment Paper
Ingredients
Stromboli
- 1 lb Pizza dough store-bought or homemade, see recipe below
- 4 oz Your choice of cheese shredded (mozzarella, provolone, cheddar, etc.)
- Your choice of filling e.g., pepperoni, veggies, deli meats, sausage—pre-cooked if using raw ingredients
- 2 tsp Extra-virgin olive oil
- 1 tsp Dried oregano
- 2 cups Marinara sauce
Kombucha
- 24 oz Kombucha cold
Instructions
Prepare the Ingredients
- Pre-cook any raw meat or vegetables you plan to use in your filling. Set aside to cool slightly.
Assemble the Stromboli
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough into a large rectangle on a lightly floured surface.
- Sprinkle half of the shredded cheese evenly over the dough, leaving a 2inch border along the edges.
- Layer the prepared fillings over the cheese, then top with the remaining cheese.
- Fold in the short edges of the dough first, then fold one long side over the filling, followed by the remaining long side to enclose the stromboli.
- Crimp the seams using your fingers to seal the dough tightly.
Bake the Stromboli
- Brush the outside of the stromboli with olive oil and sprinkle with oregano.
- Place on the prepared baking sheet and bake for 20 minutes, or until golden brown and bubbly.
Prepare the Marinara Sauce
- While the stromboli bakes, heat the marinara sauce in a saucepan over medium-low heat until hot.
Serve
- Remove the stromboli from the oven and let it rest for 5 minutes before slicing.
- Serve warm with marinara sauce on the side and cold kombucha.
Notes
Homemade Pizza Dough (Optional)
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Ingredients
2 tsp Instant yeast
½ cup Warm water (105°F - 115°F / 40°C - 46°C) (plus more if needed)
2 cups All-purpose flour (plus more if needed)
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil (plus extra for greasing)
Instructions
In a small bowl, whisk together yeast and warm water until the yeast dissolves. Let sit for a few minutes.
In a large mixing bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.
Add olive oil and yeast mixture to the dry ingredients and mix well until the dough forms.
Knead the dough until it becomes smooth and elastic (about 5 minutes in a stand mixer or 10 minutes by hand). If the dough is too sticky, add more flour 1 TBSP at a time.
Lightly oil a large bowl, then transfer the dough to the bowl, rolling it around to coat in oil.
Cover with plastic wrap and place in a warm spot to rise for 2 hours, or until doubled in size.
Use immediately, or refrigerate for up to 3 days (wrapped tightly in plastic wrap).
Nutrition
Calories: 655kcalCarbohydrates: 122gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 2801mgPotassium: 740mgFiber: 8gSugar: 23gVitamin A: 1078IUVitamin C: 17mgCalcium: 50mgIron: 9mg
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