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our favorite stromboli

January 15, 2019 5 Comments

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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!

Sliced Stromboli on a plate. this recipe

Thanks to our friends at Rhodes Bake ‘N Serv for sponsoring this post!

Sliced stromboli on a plate.

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!

Stromboli on a baking tray.

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.

Bread dough on a baking tray.

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.

Stromboli ingredients on bread dough.

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.

Stromboli wrapped up in dough on a baking tray.

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.

Stromboli ready to bake on a tray.

The hardest part is waiting for it to bake so we can dig in!

Freshly baked stromboli on a baking tray.

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!

Sliced stromboli on a plate.

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! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

Our Favorite Stromboli

Made with whole wheat bread dough (easy!) and filled with honey mustard, ham, broccoli (nutrition!), cheddar cheese. It may sound like an odd combination of ingredients but the result is delicious! It's a family favorite!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Appetizer, How to Make Stromboli, What is Stromboli, Easy Appetizer, Easy Dinner Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 slices
Calories: 310kcal
Author: Stephanie Simmons

Ingredients

  • 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

Instructions

  • 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. 

Notes

NOTE: If you've baked Stromboli seam-side up before and it didn't fall apart in the oven, then feel free to do it that way instead of flipping it! I just didn't test it that way and generally things that have a seam should be baked seam-side down or they might flop open in the oven. 
NOTE: Feel free to sub your own favorite fillings! You could do a pizza-flavored stromboli by using marinara or pizza sauce, salami/pepperoni, and mozzarella cheese! 
NOTE: To thaw the broccoli, just leave it in the fridge overnight or move it to the fridge 5-6 hours before making the Stromboli. Be sure to drain excess liquid from the package. 
NOTE: You can sub 1 loaf of Rhodes white bread for whole wheat, or 12 of their dinner rolls! All directions will be the same - the dinner rolls will just need to be rolled together to form one large dough piece. 

Nutrition

Calories: 310kcal

 

 

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Filed Under: Appetizers + Sides, Lunch & Dinner, Vegetables, Winter, Yeast Breads Tagged With: appetizer, broccoli, dinner, ham, stromboli

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Comments

  1. Justine Howell says

    February 15, 2019 at 10:30 pm

    5 stars
    OH this reminds me of college, this was my favorite meal. So easy to make, thanks!

    Reply
  2. wilhelmina says

    February 15, 2019 at 8:35 pm

    5 stars
    This is such a satisfying family meal! I love how using frozen bread dough makes this meal come together so hassle free!

    Reply
  3. Rebecca says

    January 17, 2019 at 2:30 pm

    Yum! My husband and I were just texting back and forth what we should make for dinner, might need to try this! 🙂

    Reply
  4. Sandra Mekosh says

    January 17, 2019 at 2:12 pm

    5 stars
    I just changed my meal plan to add this! We typically do a pizza night but what a nice way to change it up without actually changing it up. Thank you for this. It is a great reminder of a favorite I ALWAYS forget about.

    Reply
  5. Ashley @whenitraynes.com says

    January 15, 2019 at 10:18 pm

    5 stars
    OMGoodness!!! I buy Rhodes Thaw and Rise dough all the time! Rolls and Bread Loaves but, I have never thought of doing this. Amazing!!! I absolutely love this!!!

    Reply

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