This is just a great idea if you like Pizza but want to eat it easily without cutting up slices or getting messy with the fillings. I think it’s a great idea to make for a picnic or a day out and it can be made the day before too!  The recipe below are my favourite fillings, but you can use whatever you like but just remember not to use anything too watery otherwise it will make it very soggy.

This makes 2 medium sized Stromboli

When making 2 Stromboli, then you could vary the filling e..g put different veg, use pesto instead of tomato sauce

What you need (remember the filling is for 2 Stromboli!):

  • 1 batch white bread dough (you can use a bread machine to make the dough or click HERE for dough recipe)
  • 1 cup good-quality tomato sauce (should be fairly thick in consistency)
  • 200-300g of your favourite cooked/roasted veg (e.g. courgette/zucchini, peppers, olives, onions, mushrooms) Think of what you normally like on Pizza 🙂
  • 150g grated mozzarella, feta or ricotta or other cheese.
  • 2 teaspoons Oregano or other dried italian herbs
  • handful basil leaf or other herb of your choice
  • 1 – 2 tablespoons of milk to brush over the bread before baking

Other filling ideas: pesto, sundried tomatoes, Spice it up with an Asian curry filling (YUM!), chillies, grated paneer

How to make it:

  1. Make the dough, leave to rise and knock back as stated. Heat oven to 200C/fan 180C/gas 6. Split the dough into 2 equal portions.
  2. On a lightly floured surface, roll out 1 portion of the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a 1 inch border, and scatter over the rest of your filling but make sure you don’t overfill. You can keep some of the filling aside if it’s too much.
  3. Tuck the short sides in and roll up the long side like a Swiss roll. Ensure all ends are tucked in after rolling as you don’t want the filling to ooze out! I sometimes just pinch the ends of the dough together so they are securely holding the filling inside.
  4. Repeat with the 2nd portion of dough so you have two Stromboli at the end.
  5. Lift onto a tray, seal-side down, and brush with the milk. Bake for 25 – 30 mins until puffed up and golden in colour. Leave to cool slightly, then serve sliced on a board. Or, cool completely so you can wrap it up and take away.

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