Stromboli to Feed a Crowd

My dad makes this stromboli whenever we need something relatively easy to feed a large (and sometimes picky) crowd. He also makes a super easy no-cook marinara that is slightly sweet, and it’s perfect with the stromboli. Instead of making one large stromboli, you can even split the dough ball and make up to four small stromboli, each with a different filling to satisfy even your pickiest eater.

For dinner at the beach last week, we made four stromboli, which fed nine adults and one toddler with plenty left over for lunch the next day.

Yields one stromboli

1 pizza dough ball (you can find these in most refrigerated sections at the grocery store)
1 cup flour
1 tbsp olive oil
2 cups shredded mozzarella cheese
1/4 lb ground sausage, browned and drained
20 slices of pepperoni
1 medium onion, roughly chopped
1 medium green pepper, roughly chopped
1/4 cup sliced black olives
1/2 cup sliced fresh mushrooms

Note: These are just the toppings we used, but you can use something completely different with as little or as many toppings as you’d like. {My sister’s favorite combo is chicken, honey, onions, and just a little cheese—sounds strange, but it’s delicious!}

2 6 oz cans tomato paste
12 oz warm water
6 tbsp Parmesan cheese
2 tsp minced garlic
4 tbsp honey
1 1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp crushed red pepper
salt (to taste)
Preheat oven to 400°.

Place the dough in a large glass bowl coated with olive oil and cover with a dish towel. Allow it to rise in a warm place for 2-3 hours or until it at least doubles in size.

While the dough is rising, make the marinara. Combine all sauce ingredients and mix well. Set aside.

Clean off a flat surface for rolling out the dough and cover the surface with flour. Using a large rolling pin, flatten and roll out the dough into a large square. You may need to sprinkle on more flour and flip over the dough while you’re rolling.

Place the sheet of dough on a cookie sheet sprayed with nonstick cooking spray or lined with nonstick foil. Spread the sauce over top, keeping to the center of the dough, and sprinkle with the mozzarella cheese. Layer your toppings on and drizzle with a little extra sauce and olive oil.

Bring the sides of the dough up so they slightly overlap and then roll them together so the dough seals over the fillings. Do the same with the ends to fully close the stromboli. Brush the seams with a little bit of olive oil.

Bake in the center of the oven for about 30 minutes or until the dough is golden brown. Allow the stromboli to sit for 15 minutes before slicing. Serve with the leftover sauce, slightly warmed.

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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