How to Make Stromboli, Calzones & Pizza Rolls | Bite Size

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni has less fat, while salami is often less expensive.

Press the pizza dough on a floured work surface into an oblong shape.

Transfer the dough to a parchment-lined baking sheet.

Spread a thin layer of marinara sauce on the dough.

Add a couple dollops of ricotta cheese, being careful not to use too much.

Sprinkle mozzarella and parmesan cheese over the ricotta.

Fold the dough over to create a calzone and pinch the edges to seal.

Brush the top with egg wash and cut a vent for steam to escape.

Bake the calzone at 400°F until golden brown.

For the stromboli, pat out the dough into a rectangle shape on a baking sheet.

Spread a thin layer of marinara sauce on the dough, if desired.

Lay pepperoni and cheese toppings over the surface of the dough.

Roll the dough up like a cinnamon roll to form a log shape.

Place the stromboli seam-side down on the baking sheet.

Cut a few vents into the top of the stromboli.

Drizzle olive oil on top and add more cheese if desired.

Bake the stromboli at 375°F until crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens