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Nov 22, 2006 02:41 PM


I'm going to make stromboli for Sunday football here this week. Is it ok to use store-bought pizza dough? Any good ideas for filling? I was going to do ham, pepperoni, provolone and mozzarella. If I make two, I was seriously considering making the second one a Philly cheesesteak, if I can find the right cut of meat here in Texas.

Any good ideas or recommendations on how to cook stromboli?

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  1. I've used both the Trader Joe's pizza dough and the pillsbury pizza dough, the pillsbury is much sweeter, both come out successful. I generally make a meatball w/provolone and sauce or provolone, pepperoni, spicy-hot ham, and genoa salami. After folding I use a light coating of evoo and sprinkle a little grated parmesan. Finish with a couples of cuts to release some steam and cooked as directed on label.

    1 Reply
    1. re: mkel34

      No Trader Joe's here, so I'll either have to go with regular grocery store brand or Pillsbury.

      I'm just not in the mood to make my own.

    2. I use the Pillsbury stuff, it's easier to cut for me. I also like putting pepperoni, sausage, and any kind of cheese in mine. Andouille Sausage is a great one too. I egg wash or oil the outside and sprinkle a mix of grated fresh parm, oregano, garlic powder, chili flakes and a little salt to give it some kick. I usually just follow the directions on the package, unless it is not brown enough, and then I just keep it in there a little longer. These are great for lunch the next day too.

      1 Reply
      1. re: foodrocks

        I bought the Pillsbury, we'll see how it works out.

        I made the butcher cut a ribeye steak into thin slices for me to make a cheesesteak 'boli. I'm pretty sure he thought I was nuts.

      2. Some of my local pizza restaurants sell pizza dough. I am currently paying ~$4 for enough dough to make 2 - 12" pizzas.

        I used to use frozen bread dough from the supermarket for pizzas, I can't remember the brand: hereford, heartland, heartford? IIRC, 2 lbs in a package.