Homemade Stromboli Made Easy

Homemade Stromboli Made Easy

Don't Let the Fancy Name Fool You—This Stromboli Is Shockingly Easy

If “stromboli” sounds like something that requires a wood-fired oven, an Italian grandmother, and maybe a culinary degree—don’t worry. We’re here to let you in on a little secret: it’s basically a pizza roll. And when you start with Urban Slicer’s Outdoor Grilling Dough, making a stromboli at home is way easier than you think—and way more impressive than it has any right to be.

Here’s how to make a golden, cheesy, flavor-packed stromboli that looks like you spent all day on it (but didn’t):

Step 1: Mix Your Dough
Start by mixing one packet of Urban Slicer’s Outdoor Grilling Dough with 1 cup of warm water. You can do this by hand (10 minutes) or toss it in a stand mixer (8 minutes). You’re looking for smooth, elastic dough that feels alive in your hands—in a good way.
Step 2: Let It Rise
Divide your dough into two equal-sized balls. Rub them lightly with olive oil so they don’t stick, and place them in a container to rise at room temp for 2–4 hours. This is the part where you walk away and let the magic happen.

Step 3: Stretch It Out
Once the dough has risen, dust your work surface with a mix of bread flour and semolina flour (50/50). Flatten the dough and begin stretching it into a rectangle—aim for around 12" x 16". You can stretch it by hand, with a rolling pin, or by channeling your inner pizzaiolo and letting gravity help as you rotate it with your fists.

Step 4: Layer the Good Stuff
Leave about a ½" border around the dough, then start building your stromboli:

  • Slices of provolone (the melty foundation)
  • A generous layer of prosciutto
  • Handfuls of baby spinach
  • Diced red peppers
  • Shredded mozzarella
  • A sprinkle of Urban Slicer’s Red and White Mojo Seasonings (trust us, this is where the flavor takes off)
  • Brush that border with an egg wash—it’s glue for the crust.

Step 5: Roll It Up
Roll the dough gently from one end, letting gravity help you as you go. Tuck the ends under like a burrito, and transfer it to a lightly oiled sheet pan. Give the top a brush of olive oil and a final dusting of White Mojo. Then slice a few vents across the top—these help steam escape so your stromboli bakes up beautifully and not soggy.

Step 6: Bake Until Golden and Glorious
Preheat your oven (or grill or Kamado Joe) to 500°F. Bake the stromboli for 15–20 minutes, until the outside is golden and crisp and the inside is melty and bubbling with happiness.

Step 7: Slice, Dip, and Devour
Let it cool just slightly (if you can wait), then slice and serve. We highly recommend dipping it in Urban Slicer’s Pizza Sauce for an extra kick of flavor.

Serve it up for dinner, game day, or just because a rolled-up pizza filled with cheese and prosciutto is always a good idea.

 

[product=outdoor-grilling-pizza-dough]
Fire up your grill because this dough is designed to cook directly on the grates. Each package makes TWO 14" Outdoor Grilling crusts.
[/product]

Holey Moley Stromboli!

Urban Slicer Pizza Worx

Servings

6

Prep Time

4.5 hours

Cook Time

20 minutes

Cuisine

Italian

Category

Entree

The stromboli. Though it’s named after an Italian volcanic island, this deliciously savory rolled up cousin to pizza is 100% a Philadelphia invention, and 100% your next favorite go-to dinner or appetizer!

Holey Moley Stromboli!

Ingredients

  • Urban Slicer Outdoor Grilling Dough

  • 8 slices of provolone
  • 6 slices of prosciutto 
  • ½ diced red bell pepper
  • 1 cup fresh baby spinach
  • ½ cup shredded mozzarella

  • Urban Slicer Red Pizza Mojo Seasoning

  • Urban Slicer White Pizza Mojo Seasoning

  • 2 eggs
  • Olive oil

Directions

  1. Preheat oven to approximately 500°F. Mix Urban Slicer’s Outdoor Grilling Dough: Either in a bowl or on a clean surface, slowly incorporate one cup of warm water into one packet’s worth of dough. Mix either by hand for 10 min. or with a stand mixer for 8 min., until the dough is smooth and elastic. 

  2. Form two dough balls: Cut the dough into two identical sized balls. Let the dough rise by lightly coating each ball with olive oil to prevent sticking and place them both into a container to rise. Let the dough rise for 2-4 hours at room temperature.

  3. Prepare a surface to stretch the dough. Once the dough has risen, prepare a clean surface with a 50/50 mixture of bread flour and semolina flour to help shape the dough. Stretch the dough. Flatten the dough by hand or with a rolling pin. With one hand, stretch the dough slightly and then turn the dough with the other. Work your way around the dough until it's slightly larger than your hand. Then, lift the dough and keep rotating it with your fists while gravity stretches the dough into about a 12” by 16” rectangle.

  4. Cover the stretched dough with slices of provolone, but leave a half inch border around the edge to add an egg wash later. Then, cover the provolone with prosciutto, fresh baby spinach, diced red pepper, shredded mozzarella, and both the red and white Urban Slicer Mojo seasonings. Finally, spread egg wash around the border of the dough.

  5. After the ingredients are added to the dough, roll it up slowly, letting gravity do the work. Once rolled, roll the edges into the roll. Lightly oil a sheet pan with olive oil and transfer the stromboli onto the pan. Oil and sprinkle the top of the stromboli with olive oil and Urban Slicer’s White Mojo Seasoning. Then, with a knife, make relief cuts on the top to vent moisture as it bakes, letting the stromboli cook evenly and not turn out doughy.

  6. With an oven at 500°F bake the stromboli for 15-20 minutes. Slice and enjoy dipped in Urban Slicer Pizza Sauce!
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