What’s the best way to indulge in one your Italian food? A perfectly fresh homemade Stromboli supreme!! Simple to make and better than that pizzeria down the street. This one is sure to be a family favorite!
We try to indulge too often in my house, but when we do, it doesn’t get much better than pizza. Or pizza-like things. Pizza itself is great. Calzones are good too. Stromboli? Oh, now we’re talking. Stromboli supreme is one of those treats I only make 1-2 times a year, but is an absolute hit. And if supreme toppings aren’t your thing, these basic techniques can be applied with just about any of your favorite pizza topping combos. Buffalo chicken? Sure. All veggie – absolutely. I prefer homemade stromboli supreme, but feel free to whip up for favorite combo!
Of course, you are more than welcomes to make your own basic pizza dough for this recipe. Of course, you want a dough, not one of those pre-baked crusts, those won’t do. For me, I typically just pop over to the bakery section of my local Publix grocery store, where they not only have fresh pizza dough, but pre-rolled dough for just about $0.50 more. You still get that added bit of fluffiness from fresh dough without the hours of labor and cleanup for just about three bucks. Sign. me. up.
The basics of making homemade stromboli supreme are pretty straightforward. This is a great dish if you’re in the mood for pizza, but want to shake – or roll, in this case – things up a bit. You’ll definitely impress your friends and family with this simple-to-make dish with just a few simple steps.
Let’s Make Homemade Stromboli Supreme
Homemade Stromboli Supreme: Dough
Like I said above, if you have your own dough recipe, go ahead and whip that up if you have the time. I rarely have the time, so I start with the pre-made dough made at my bakery. If neither of those are an option, Pillsbury or the like always sell dough in a tube. I haven’t used it before myself, but I see no reason why it wouldn’t work.
Homemade Stromboli Supreme: Sauce
While I opt for the bakery-made dough, I do prefer to make my own sauce. This is simple and quick to put together. In a small bowl, mix together tomato sauce, salt, pepper, sugar, garlic powder and oregano. Then, spoon in tomato paste one spoonful at a time and mix. Keep adding one spoonful at a time until desired thickness is reached and set aside.
Homemade Stromboli Supreme: Top It
Begin the stromboli by rolling your dough into a large, fairly thin rectangle. You want the dough to be just thick enough that the cheese and sauce won’t spill through, but thin enough that the rolled bread doesn’t dominate the bit. There’s not an exact rule of thumb here, other than “fairly thin”. The rectangle shape is pretty key here. It’s natural for the dough to want to go into a circle, so work it as much as you can to get that rectangle. I typically cut off excess and save it to make a couple breadsticks or pretzels.
Spoon the sauce into the middle of the Stromboli and spread evenly across dough with the backside of the spoon, leaving roughly an inch around the edge un-sauced. Top with shredded mozzarella. Topping wise, you always want to lay your flat items down first, so I top in this order: Pepperoni, mushrooms, onions, peppers sausage and olives. I sprinkle just a little more cheese on top help it stick.
Homemade Stromboli Supreme: Roll and Bake
Slide your fingers under the long edge of the dough and slowly roll it up into a small, tight roll, with the dough pinching against the toppings. Continue to roll tightly until completely rolled. Place onto a baking sheet with the seam placed down. Prepare basic egg was (1 egg beaten with a couple tablespoons of water) and brush lightly. Using a knife, score your stromboli three times to allow air to vent.
Bake at 400° for 22-30 minutes, until top and bottom are golden brown. Allow to rest for 5 minutes before cutting into portions. I typically get 4 portions out of each stromboli. Serve alongside salad.
Homemade Stromboli Supreme
- 1 ball fresh pizza dough
- 8 oz shredded mozzarella cheese
- 2 tbsp tomato paste
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1/2 tsp sugar
- 8 oz ground italian sausage cooked
- 4 oz pepperoni sliced
- 8 oz mushrooms sliced and cooked
- 1/2 small yellow onion diced
- 1/2 green pepper diced
- 1/2 can roasted red peppers
- 1 small can sliced olives
- 1 egg
- 2 tbsp water
- Preheat oven to 400°
- To make sauce, mix together tomato sauce, salt, pepper, garlic powder and oregano.
- Add tomato paste one spoonful at a time, fully mixing together before adding more. Mix until sauce reaches desired consistency.
- Roll tough into large rectangle.
- Spoon sauce into middle of dough. Using backside, spread evenly, covering all but one inch around the outside of the dough.
- Top sauce with shredded cheese, reserving about 2 oz of cheese for later.
- Add topings in this order: Pepperoni, mushrooms, onion, peppers, sausage, olives.
- Top with remaining cheese.
- Slide fingers under longest edge and roll tightly. You should be able to roll the dough about 2-3 times.
- Place on baking sheet, seem side down.
- Beat egg with water to make egg wash.
- Brush egg wash over stromboli.
- Using a knife, score ach stromboli 3 times to allow venting.
- Bake for 22-30 minutes, until top and bottom are golden brown.
- Let rest for 5-10 minutes before cutting into portions and eating.