A Stromboli Eruption

Stromboli is a type of bread that is similar to a calzone.  It is definitely of Italian origin, but some say it is Italian-American and was created in Philadelphia, PA in the 1950’s, whereas others believe it is from the old country and was brought to America when the Italian immigrants came over in large numbers, during the 19th century.  It is made either with pizza dough or a calzone dough and is filled with cheese, usually mozzarella, and herbs.  Sometimes it is also filled with either cold cut meats or vegetables or both as well.  A calzone is folded over like a pocket and a stromboli is rolled, giving it layers of goodness.

The name stromboli is said to have come from two completely different inspirations.  One being the Italian film Stromboli, with Ingrid Bergman.  The other one, which makes more sense to me, is that the name was inspired by the volcanic island of Stromboli that is located off the coast of Sicily.   Stromboli is called an “erupting” bread because holes are poked into the dough before baking which allows the cheese to “erupt” from the dough while it bakes.  But no one really knows for sure.  Where the name came from really doesn’t matter.  What matters is the taste that “erupts” from this delicious, cheesey bread.  I did not put meats in mine this time around, but that just might happen next time.  You never know.  🙂

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Cheesey Stromboli

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2 tsp dry active yeast

1 1/2-2 cups water

3 1/2 cups flour, sifted

1 1 /2 tsp salt

3 TBSP olive oil

 

The Filling

3-4 cups mozzarella cheese – if you have smoked mozzarella, use 1/2 regular mozzarella and 1/2 smoked mozzarella

1 TBSP garlic

2-3 TBSP fresh basil, chiffonade or chopped fine

3 TBSP olive oil

salt & pepper for topping

3-4 sprigs of fresh rosemary, stemmed and chopped

 

Sprinkle the yeast in about 1 cup of lukewarm water and let it set for about 5-10 minutes, or until it becomes frothy.  Mix the flour and the salt together and make a well in the center, then add the yeast mixture and the olive oil and mix it in from the sides to the center until everything is combined.  You may need to add more water as you go.

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Once everything is incorporated, turn the dough mixture onto a lightly floured surface and knead for about 10 minutes or until the dough forms into smooth, elastic ball.  Rub oil on the inside of the bowl and place the dough back into the bowl and cover.  Let it rise for about 1 1/2 hours, or until it is doubled in size.

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Once the dough has doubled, punch it down and let it set for another 10 minutes.  Then roll it into a rectangular shape on a lightly floured surface.

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Add the cheese, basil and garlic, making sure to cover the whole piece of dough.  Next time I will be much more generous with the basil, but this was all I had this time.

Preheat the oven to 400* F or 200* C.

Oil a baking sheet with olive oil.

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Starting from the smaller ends roll the dough into a roll, making sure it is not rolled to tightly.  Randomly poke holes with a fork all over the top of the dough roll.  Place the roll onto the prepared baking sheet.

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Rub olive oil all over the top of the dough roll, then add salt, pepper and the rosemary.

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Bake the dough roll for 1 hour or until golden brown.  Once the bread is done, let it cool slightly, then rub more olive oil over the top and slice.  This bread is best when eaten warm.  Mangia!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

36 thoughts on “A Stromboli Eruption”

    1. Send me the recipe, or better yet, send me the recipe with YOUR pictures and I will feature you as a guest chef!!!!!! Costco is the GREATEST! I don’t have just one favorite aisle. I go up and down every aisle, just in case I might need something, or there are goodies to be had. 🙂

      Liked by 2 people

      Reply

      1. Haha I’m going to use your recipe! I love Costco and can’t wait to get back there. Before moving here to NC we lived in Western NY and there was no Costco anywhere close. We joined another club called BJs and it just wasn’t the same. They have them here in NC too. So as soon as my membership expires(February) I am joining Costco again! I’m so excited!!😂 I make my own chocolate chocolate chip muffins just like they sell there because I love them so much and missed them!

        How many cookbooks do you have? You should do a post and show us all how many cookbooks you have! Inquiring minds wanna know and would love to see them!💜💜

        Liked by 1 person

      2. WHAT???????? No Costco!!!!! I think I would die! But at least you are going back. Phew! That’s a relief.

        You an still use my recipe and send pictures of you making it. It is always good to get a new perspective on things. 🙂

        I have well over 600 cookbooks, and growing. I am always getting new ones. But I don;t forget my old ones either. There is just about cookbooks. I love hem. My husband would probably tell you I was obsessed with he,m. He may be right. I thought I had written a post about all my cookbooks, but I guess I did not. I will though. Good idea. 🙂

        Liked by 1 person

      6. I get them from all over the place, but the bulk of them are from The Good Cook, Cookbook club. Friends give them to as well. I get them from my travels. Certainly Barnes & Noble. I get them from all over the place. I just LOVE cookbooks! 🙂

        Liked by 1 person

      9. So do I, so I’m trying to figure out what to do with my cookbooks when I go full time RVing. I’ve been buying more electronic version, but they aren’t as satisfying as physical cookbooks. I have my Mom’s second edition Betty Crocker’s picture cookbook that I learned how to cook with when I was in 6th grade.

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    1. Thank you. I am glad to hear you are enjoying it. You can always find me and follow me at ajeanneinthekitchen.com and now also on YouTube. Here are some recent links.

      https://ajeanneinthekitchen.com/2020/09/08/blueberry-muffins-for-lexi/

      https://ajeanneinthekitchen.com/2020/09/04/teaching-my-first-cooking-class/

      https://ajeanneinthekitchen.com/2020/09/03/we-hit-1000/

      https://ajeanneinthekitchen.com/2020/09/01/video-7-cooking-in-priscillas-kitchen/

      https://ajeanneinthekitchen.com/2020/08/25/video-6-making-empanadas-from-leftovers/

      https://ajeanneinthekitchen.com/2020/08/18/video-5-argentine-style-chimichurri-sauce/

      https://ajeanneinthekitchen.com/2020/08/08/youtube-video-4-brussels-sprout-apple-and-bacon-salad/

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