Holey Moley Stromboli! - How to Make Stromboli at Home

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

Prep the pizza dough by placing it in a disposable container and sprinkling bench flour (half bread flour, half semolina) on it.

Use a rolling pin or stretch by hand to form the dough into a large rectangle, working from the outside in.

Lay down provolone cheese on the dough, leaving an edge around the perimeter for the egg wash.

Layer pruto (Italian bacon) on top of the provolone cheese.

Add baby spinach and red pepper on top of the pruto.

Sprinkle mozzarella cheese over the layers, using a moderate amount.

Brush the edge of the dough with an egg wash made from scrambled whole eggs to help seal it.

Sprinkle Urban Slicer Mojo (garlicky Herby parmesan and red Mojo) over the fillings for added flavor.

Roll the dough tightly from the bottom, ensuring to keep the filling inside and sealing the edges with the egg wash.

Place a bit of olive oil on the baking pan to prevent sticking and transfer the rolled Stromboli onto the pan.

Brush olive oil on top of the Stromboli and sprinkle more Urban Slicer Mojo for visual appeal.

Make relief cuts on top of the Stromboli to prevent it from exploding during baking and to allow steam to escape.

Bake on the Komado Joe for 15-20 minutes until golden brown and the insides are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens