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Jan 16, 2013 05:57 AM

Superbowl eats - strombolis?

THinking about serving hero-type things - like strombolis? (I might be using the wrong word) --- has anyone done a party like this? Your ideas and recipes would be greatly appreciated.

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  1. a stromboli is like a rolled-up calzone. made jelly-roll style. fillings can be anything. the key is excellent pizza dough, either home-made or from a good pizza shop.

    recently made some with salami, vinegar peppers and asiago cheese, another batch with caramelized onions, fig jam and goat cheese and some with sauteed mushrooms and ricotta. anything good on pizza works inside these.

    you can make them ahead and freeze them too.

    yes, good party food. :)

    10 Replies
    1. re: hotoynoodle

      I love stromboli and think it's a great idea for a party. Very easy to make and just slice 'em up and people can take what they want!
      Love the fig jam idea, btw.

      1. re: hotoynoodle

        Can you say something about how thinly to roll the dough and how much to fill them? I'd be afraid of a doughy, gloppy center. Thanks.

        1. re: sr44

          i roll it thinly, thinner than i normally would for pizza, but not so thin that you see through it. i don 't put anything too gloppy in there and don't overfill it. just like any other stuffed thingie it can split as it bakes because of the heat expanding the air inside the pastry.

          1. re: hotoynoodle

            I don't know which is worse, not baking through or bursting.

            1. re: hotoynoodle

              It's steam that makes it split. The steam comes from cheese.

              I make stuffed bread rolls with meat only or a lot of meat and very little cheese, spreading a layer of egg on the dough first, sometimes sprinkling a herb mix onto the egg then putting the meat on, crimping to seal and placing the seam side down on the baking sheet.

              {I used a one pound frozen bread dough for the pepperoni roll in these photos.}

              1. re: Cathy

                seems your bread dough is different from stromboli's pizza dough.

            2. re: sr44

              Having just rewatched DDD - Four Kegs Pub segment again, they guy actually didn't roll the doll, rather he just pressed it out (not thin, somewhat thick actually). He doesn't roll it up (like a jelly roll) either, he just folds it over and makes a rectangular Calzone pocket, makes some slits for air and then bakes it off.

              1. re: LUV_TO_EAT

                That might be a surer approach. Thanks!

                1. re: sr44

                  Calzones are usually more cheese than meat filled- that's why the slits; because steam occurs during the baking.

                  1. re: sr44

                    That's how I prepare mine. We like a veggie version with roasted peppers, mozzarella, and sauce. I like pesto, olives, cheese as a filling.

                    Made minis for a game party and everyone loved them. It's a lot of work, but can be done in advance

            3. Are you thinking of sandwiches w/ french rolls, like heroes? Can you describe them because heroes aren't like stromboli

              1. Stromboli is perfect and can be served hot, warm or room temp depending on the filling.
                In a similar vein (more appetizer), I did Pillsbury pinwheels over the holidays and people lapped them up.
                Subs, hoagies and grinders work too!

                1. Save your furniture: like pizza serve while still warm but after cheese has had opportunity to set a bit. Maybe put covers on the couch. (I've never recovered from the effects of too many guests reacting to a juicy touchdown while eating.)

                  1 Reply
                  1. re: rccola

                    +1 Best post/advice...if you have carpeting you have another problem.

                    If both of those caveats are covered. Serve little bowls of marinara sauce on the side for dipping.

                  2. i love stromboli. roll it thinner than pizza dough, wrap up your roll, then cut a couple of slits. one place we get them brushes with egg wash and sprinkles with sesame seeds just before baking, and that is a good touch.

                    i like in mine: mushrooms, onions, pepperoni and sausage with mozzarella or provolone.