I have always liked Stromboli. Its a lot like pizza but in many ways even easier. Its one of those things that you can throw together in less than 10 minutes but you can use to feed a pretty large number of people if needed.
If you are like me and you have pizza dough in your freezer, just in case. For stromboli, you can just roll out the dough into any roughly rectangular shape. We ended up doing a bit of a braided approach; this not only looks nice, but allows it to vent a bit.
I went really simple with some jarred marinara, big pepperoni, and a standard cheese blend. We had a asiago, mozzarella, and fontina. This has a good mix of flavors and melts really well. We did a couple of layers so that it was filled well. Finally, we topped it with some red pepper flake, oregano, and olive oil.
8-10 Large Pepperoni
1 Cup Italian/Pizza Cheese Blend
Pizza Sauce, homemade or storebought
- 12 Oz Can Tomato Puree
- 1/4 Tsp Oregano
- 2 Garlic Cloves minced
- 1/4 Tsp Fennel Seed
- 1/8 Tsp Red Pepper Flake
- 1/4 Yellow Onion finely diced
- Preheat the oven 425F.
- Roll out your dough in a roughly rectangular shape about 1/4 inch thick. Should be roughly the size of a baking sheet.
- Place a layer of pizza sauce down on the dough. Top with a layer of pepperoni, cheese, pepperoni, sauce, and cheese in that order.
- Cut slits in the dough at a slight angle off perpendicular to the filling (either side should have the direction reversed).
- Fold the dough over, braiding the loose strips of the dough.
- Brush olive oil over the top and sprinkle on some oregano and red pepper flake.
- Bake for 20 minutes or crust is golden brown.