Our Favorite Stromboli is made with whole wheat bread dough (easy!) and is filled with honey mustard, ham, broccoli (nutrition!), cheddar cheese. It may sound like an odd combination of ingredients but the result is delicious!
Thanks to our friends at Rhodes Bake ‘N Serv for sponsoring this post!
What is Stromboli Anyways?
Somewhere between a sandwich, a pizza, and a calzone – do I have your attention yet? Stromboli is typically made with bread or pizza dough and is usually filled with Italian meats (think salami, etc.) and cheese. The beauty of Stromboli is that you can fill it with whatever you like! Ours is made with broccoli, honey mustard, ham, and cheese (my mom made this for dinner often when I was a kid!).
You could go the pizza route and fill yours with marinara sauce, salami, pepperoni and mozzarella. Basically you want a thin layer of some type of sauce – then meat and cheese!
This one is extra amazing because we’re using the hearty Whole Wheat Thaw Rise & Bake Dough from Rhodes – it makes this recipe incredibly quick and easy to throw together!
Stromboli is great for a quick dinner or to serve as an appetizer for game day (the Superbowl is coming up!)
How To Make Stromboli
It’s easy! Thaw your dough in the fridge overnight. Then, we’ll roll out the dough. I recommend doing this on a large piece of parchment paper – it will make everything so much easier, especially when we get to later steps. Slide the parchment paper with the dough onto a large baking sheet.
Next, add your toppings! Start with your sauce (or in this case, mustard) then layer on your meats, cheese and (again, in this case) broccoli.
Then, letter fold the stromboli and fold up the ends. Now, we need to get the stromboli seam-side down so it doesn’t split open in the oven. Line a second sheet pan with parchment paper, place it over the top of the pan with the stromboli, and quickly flip the whole thing over. Your stromboli will be seam-side down!
I know that sounds a bit odd but it works and you don’t have to worry about lifting the stromboli and potentially having it fall open.
I prefer this method to the one in which you roll the stromboli up (like a cinnamon roll) – I find that it can be a little messy that way and some of the bread on the very inside may not get cooked all the way through.
Brush the whole thing with egg wash, and sprinkle with a little dried parsley and a little parmesan! Cut some slits for steam to vent, too.
The hardest part is waiting for it to bake so we can dig in!
This is one of those things that’s best eaten fresh from the oven – so what are you waiting for? Dig in! Happy cooking, friends!
Thanks again to our friends at Rhodes for sponsoring this post! You can find Rhodes bread dough in the freezer section at most grocery stores.
Did you make this recipe? Snap a photo and leave a comment!
Our Favorite Stromboli
- 1 loaf Whole Wheat Rhodes Thaw, Rise, & Bake Bread Dough
- 2 tbsp honey mustard
- 1 and 1/4 cup shredded cheddar cheese
- 6 slices ham
- 10 ounces frozen broccoli, thawed + diced into smaller pieces 1 bag is usually 10 ounces
- salt + pepper
- 1 egg for egg wash
- dried parsley for topping
- grated parmesan for topping
- 2 tbsp melted butter
- Thaw Bread Dough: Remove one loaf of frozen dough from the package, seal it in a ziploc bag (squeeze out as much air as possible) and let it thaw in the fridge overnight (or about 10 hours). Then, let the bread dough sit (still in the bag) out on the counter for 1-2 hours before proceeding.
- Make the Stromboli: Preheat oven to 375 degrees. Place thawed bread dough on a large piece of parchment paper. Roll the dough out (you may need to stretch it with your hands some, too) until you have a rectangle that's about 10 inches x 15 inches. Slide the dough on the parchment paper onto a large baking sheet. Spread the mustard over the dough, then add the meat, broccoli, and cheese. Sprinkle a little salt + pepper over the broccoli. With the bread dough running vertically, take the right side of the parchment paper and use it to fold 1/3 of the dough over (like a letter fold - but we don't want the edges to overlap much - just enough to pinch them together) - then repeat on the other side. Pinch the edges together, then fold up the ends and pinch them to seal. Next, grab another cookie sheet and place another large piece of parchment paper over the top of the Stromboli. Place the cookie sheet upside down over the whole thing, and, holding the bottom cookie sheet and the top cookie sheet, quickly flip them to get the Stromboli laying seam-side down on the second cookie sheet. This may sound bizarre but it's not difficult and it's easier (in my opinion) than trying to flip the Stromboli by hand.
- Finish + Bake: Brush the whole thing with egg wash, sprinkle with a little dried parsley and grated parmesan, and cut some slits for the steam to vent. Bake for 20-25 minutes, or until golden brown - the bread should make a nice hollow thump sound if you tap on it with your finger.
- Serve + Store: Brush the whole thing with the melted butter once it comes out of the oven - slice, and enjoy immediately! You can store leftovers in the fridge for up to three days - but this is one of those things that's really best eaten fresh from the oven.
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