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A classic Italian-American favorite, this stromboli features savory ham and gooey mozzarella cheese rolled in pizza dough and baked to golden perfection. Perfect for dipping in marinara sauce, it's a fun and easy meal for any night of the week.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, approximately 10x14 inches and about 1/4-inch thick.
Layer the fillings evenly over the dough, leaving a 1-inch border on all sides to ensure a good seal.
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam firmly along its entire length to seal it. Tuck in the ends and pinch them closed to prevent any filling from leaking out during baking.
Carefully transfer the stromboli log to the prepared baking sheet, placing it seam-side down. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash all over the top and sides of the stromboli. Sprinkle the grated Parmesan cheese over the top. Using a sharp knife, cut 4-5 diagonal slits across the top to allow steam to escape.
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A classic Italian-American favorite, this stromboli features savory ham and gooey mozzarella cheese rolled in pizza dough and baked to golden perfection. Perfect for dipping in marinara sauce, it's a fun and easy meal for any night of the week.
This italian_american recipe takes 50 minutes to prepare and yields 4 servings. At 647.57 calories per serving with 40.81g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack or appetizer.
Bake for 20-25 minutes, or until the crust is a deep golden brown and the cheese is melted and bubbly. For best results, an instant-read thermometer inserted into the center should read at least 165°F (74°C).
Remove from the oven and let the stromboli rest on the baking sheet for at least 10 minutes. This crucial step allows the cheese to set and makes slicing much cleaner. Slice into 8 pieces and serve warm with marinara sauce for dipping.
Add other cured meats like pepperoni, salami, or cooked Italian sausage along with the ham.
Incorporate sautéed vegetables like bell peppers, onions, and mushrooms. Ensure they are cooked and drained of excess moisture before adding.
Use a blend of cheeses such as provolone and ricotta along with the mozzarella for a more complex flavor.
Add a sprinkle of red pepper flakes or some sliced jalapeños to the filling for a bit of heat.
The ham and mozzarella cheese provide a significant amount of protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Mozzarella and Parmesan cheese are excellent sources of calcium, a mineral crucial for strong bones and teeth, as well as proper nerve and muscle function.
The pizza dough is a source of carbohydrates, which the body uses as its primary fuel source, providing the energy needed for daily activities.
A serving of two slices contains approximately 550-650 calories, depending on the specific type of pizza dough, ham, and cheese used. This estimate does not include the marinara dipping sauce.
While delicious, it's best enjoyed in moderation as part of a balanced diet. It is a good source of protein and calcium but is also high in sodium, saturated fat, and refined carbohydrates from the dough.
Yes. You can assemble the stromboli, wrap it tightly in plastic wrap without the egg wash, and refrigerate for up to 24 hours. Alternatively, you can freeze the unbaked stromboli for up to 3 months. Thaw in the refrigerator overnight, then apply egg wash and bake as directed.
A stromboli is rolled into a log and sealed, then sliced to serve multiple people. A calzone is folded into a half-moon shape, crimped, and is typically a single serving. Calzones often contain ricotta cheese, while stromboli usually does not.
Leaking usually happens for a few reasons: the seam wasn't sealed tightly enough, it was overfilled, or the steam vents on top were too small or forgotten. Ensure you pinch the seams and ends very well and cut adequate slits for steam to escape.