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):
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.
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]
