Stromboli with Harissa Dipping Sauce

Where I grew up (southern Ontario) we had pizza, or we had panzerotti.

Stromboli, Panzerotti, Calzone

Panzerotti like Calzone, are hand held pizzas trapped in the dough, they look like large turnovers.  Think pizza pockets but big! The only difference between the two is that Panzerotti are fried, while Calzone are baked in the oven.  Some also choose to put sauce on the inside, while others serve the sauce on the side for dipping.

But then one day in my twenties, I was in Pittsburgh, and I had my first Stromboli.  Loved it!!  Similar to Calzone, this is a ‘stuffed’ pizza, but instead of creating a turnover where everything is sealed inside the dough and shaped like a half-moon, the ingredients are spread out onto the rolled out pizza dough, and then it is all rolled up cinnamon roll fashion.  It is baked, and then sliced up and served with more pizza sauce on the side for dipping.

It’s just a fun variation on traditional pizza.  I mean, anyone can serve up or order pizza for game day or Superbowl. But pull out Stromboli, and watch everyone bow down to you, for upping the pizza game! This is not an Italian creation, we have to give credit to Philadelphia for the invention. 

Ingredients

Pizza Dough: Feel free to use your favourite recipe if you have one.  Or use this one from King Arthur (my fave) and if you want the best gluten free pizza crust, King Arthur’s  gluten free recipe works great as well, I know! Or do what we do for busy and lazy Friday nights: just use grocery store dough, it’s ready to go. I did this all the time before I went gluten free, and still go here if I’m cooking for a crowd.  Either way, you will need approximately one pound of dough for one stromboli, the typical amount needed for a regular sized pizza.

Filling: This is just a simple combination of deli meat like salami, ham, mortadella etc., and cheese.  You can use sliced provolone, or shredded mozzarella. Or both!

If you want to use vegetables, like peppers or onions, then sauté them first to soften, since the time in the oven will not be long enough to cook them correctly.  Avoid using too many ingredients, or else the dough may tear.

Sauce:  Some recipes don’t call for any sauce, only serving it on the side.  I like a little sauce on the inside, just so that it isn’t too dry.  But don’t apply with a heavy hand, the dipping sauce is there for more sauce when serving.

Topper: I like to spread a fun combo of softened butter, Italian seasoning, garlic powder, grated parmesan cheese, and chopped parsley on top before baking.  This browns the top of the roll nicely, adds extra flavour, and gives you those garlic bread vibes!

Marinara Sauce: Yes, you can use purchased Marinara or Pizza sauce, but why not make a homemade version?  You’ll love how easily my Harissa Dipping Sauce comes together: crushed tomatoes, onion, garlic, seasonings and parmesan cheese.  Make extra and store it in the freezer for regular pizza nights.  The harissa adds just a touch of kick, making the dipping sauce not an afterthought but a destination!

Method

Dough
Cover a large baking sheet with parchment paper.  Lightly oil it, and then spread out some cornmeal evenly over it all.  The oil will help you in spreading out the pizza dough.  The cornmeal will coat the outside of the dough as you roll it up, adding a lovely texture when baking.  I like having the paper underneath the dough, as it will help you in transporting the roll to the baking sheet.   It is also invaluable if using a gluten free recipe, that dough really needs the aid of the paper in rolling up.  You will use the paper to guide the dough over the filling.

You will roll out the dough to about 12 x 16 inches, don’t be too fussy with this.  You just don’t want it too thin.  If you have challenges stretching out the dough, let it rest between attempts.  It will relax, and eventually you will be able to push it out and spread out the edges to create your rectangle.

Ideally you will need to have a large full size baking sheet.  If you don’t, you may want to take this recipe and make two smaller versions that will fit on the sheets you have.

Filling

Layers: Begin with spreading out no more than a half cup of the pizza sauce over two thirds of the dough: leave a 1 inch border along three sides, and three inches along the final long side.  Leaving this empty will aid in rolling up and holding the stromboli together.

Then layer on some provolone evenly over the sauce.  Next comes a layer of the sliced meats you have chosen (anywhere between 6-10 slices depending on how large they are. Sprinkle on some of the grated cheese, then repeat.  If you are using sautéed veggies, add them between the cheese and the next meat layer.  Brush all exposed edges with egg to help glue the dough together.

Turn the parchment sheet so that long side with the filling is facing the bottom as you look down on it.  Carefully begin rolling up, working from the edges towards the middle till the outside edge has rolled in over the filling.  As you continue, it will get easier to roll up. When you finish rolling up the stromboli, pinch the short edges together.  Now use the parchment paper to help transfer the stromboli to the baking sheet, ensuring that the seam is at the captured underneath.

Topping

You will soften butter in a small saucepan till spreadable, and then stir in the seasonings, parsley and parmesan cheese.  Use a pastry brush or spoon to spread the topping evenly over the entire stromboli. Use a sharp knife to cut several slits along the roll to allow steam to escape. Bake in the centre of the oven till golden brown and baked through, about 25 minutes.  Cheese may ooze out of the steam slits, no worries!  Let it cool down just to let the cheeses settle before slicing.  Serve with pizza or marinara sauce.

Final Thoughts

Make two and this will easily feed eight people.  Served as a game day snacks, it is great either warm, or even room temperature!  Yes, I will even eat it cold the next day.  The same goes for the marinara sauce, serve it warm or room temperature.

You can make it up, wrap it and place in the fridge till ready to bake.  If you want to freeze before baking, don’t add the topping or cut the slits. Place the roll onto a large sheet of cling wrap, and dust the stromboli with flour, this will help when going to remove the plastic later on.  Wrap tightly, and then wrap again using foil.  Freeze for up to two months.  Thaw overnight in the fridge.  Remove the plastic wrap, place on the parchment lined baking sheet, brushing with topping, cut the slits and bake till cooked through, between 25-35 minutes, depending on your oven and how cold it was in the centre to begin with.

Leftovers can be stored in a sealed container and re-warmed in an oven (325F) or air fryer (275F) till warmed through, about 10-12 minutes, or until done.  Lightly cover with foil if browning too much.

If you make this Stromboli with Harissa Dipping Sauce, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

Print

Stromboli with Harissa Dipping Sauce

Just a fun way to serve up pizza! Rolled up like cinnamon rolls, and baked with a garlic butter glaze, it is sliced and served with a kicky marinara sauce. Perfect for game day!

Course Main Course

Cuisine North American

Keyword marinara sauce, pizza, stromboli

Prep Time 1 hour 30 minutes

Cook Time 25 minutes

Servings 4

Ingredients

Stromboli

• 1 regular amount of pizza dough see Notes
• olive oil
• 2 tbsp cornmeal
• 1/2 cup Harissa Marinara Sauce see Below
• 6-8 Provolone cheese slices see Notes
• 16 or so slices Deli meat slices like salami, ham, mortadella etc
• 1/2 cup (1/4 lb or 115 grams) Grated mozzarella cheese
• egg for egg wash

Optional

• 1 cup sautéed vegetables, like thinly sliced onion, green and red peppers , drained from any excess moisture

Topping

• 2 tbsp butter
• 2 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 tbsp chopped fresh parsley
• 1 tbsp grated parmesan cheese

Harissa Marinara Sauce, must be made in advance, can be stored in the fridge till needed

• 1 tbsp olive oil
• 1 small to medium onion chopped
• 1 to 2 medium cloves garlic
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried Italian seasoning
• 1/2 tsp dried oregano
• 1/2 tsp Harissa powder or paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika, just don't use Hungarian Hot
• 1/4 tsp crushed red pepper flakes or chili powder
• 1 1/2 tsp tomato paste
• 14 oz (or 400 ml) crushed tomatoes
• 1 bay leaf
• 1 tbsp butter
• 2 tbsp grated parmesan cheese
• 1 tsp sugar optional

Instructions

1. Preheat the oven to 400F. Have a large baking sheet ready.
2. Spread out a piece of parchment paper the same size as your baking sheet. Brush the centre area (leave the outer two inches or so empty) lightly with olive oil just to have a thin layer. Dust the olive oil evenly with cornmeal.
3. Lay out the pizza dough onto the oiled middle of the parchment paper. Gently but firmly start working it out into a rectangle, about 12 x 16 inches or so. If the dough is stubborn and doesn't want to stretch, let it rest, after 10 minutes it will relax and you can continue.
4. Leaving a 1 inch border all around, spoon out the marinara sauce, leaving 3 inches free on one long side. See images.
5. Layer out the provolone cheese over the marinara.
6. Spread out one layer (half) of deli meat over the provolone cheese. Sprinkle with half the grated cheese.
7. If using the sautéed vegetables, layer them evenly on now.
8. Repeat with more meat and the final amount of shredded mozzarella cheese.
9. Brush all the edges, including all the exposed 3 inch section with a little egg wash (egg whisked with a splash of water)
10. If the long loaded side isn't facing you, use the parchment paper to turn the stromboli so that the long edge is at the bottom when you look down at it.
11. Slowly use your hands to roll the edge onto the filling and then continue rolling, dusting your hands with flour to help out. Roll firmly and tightly, but not so tight that you pull and tear the dough. Roll onto the empty section and press down well. Make sure the finished edge is on the bottom. Pinch the ends or fold them under. Use the parchment paper to transfer the stromboli to the baking sheet.
12. Combine the topping by softening the butter in a small saucepan till it is spreadable. Add the remaining ingredients to the butter and stir together till well combined. Use a brush or spoon to spread this evenly over the entire stromboli.
13. Use a sharp knife to cut about four or five thin slits on the top of the stromboli. Bake on the centre rack till golden brown and cooked through, about 25 minutes. If you aren't sure, use an instant read thermometer to determine if the centre of the stromboli is at least 200F.
14. Allow the stromboli to cool a little and let the cheeses settle (if not it will be a gooey mess!)
15. Slice and serve with the Harissa Marinara Dipping Sauce
16. See blog post for more details on storing and re-heating.

Harissa Marinara Sauce

1. Heat a saucepan over medium heat and add the oil. Add the onions and cook till just starting to soften, about 5 minutes.
2. Add the garlic and cook for another minute. Add the thyme, Italian seasoning, oregano and Harissa as well as the salt and pepper. Stir to combine. Add the paprika, crushed chili flakes, and tomato paste. Stir to coat the onions and garlic.
3. Add the tomatoes, bay leaf and butter. Stir well. Drop the heat to medium low and simmer, partially covered, for 40 minutes, until thickened. Add the parmesan cheese towards the end of simmering. Taste to see if the sauce has a acidic taste (this can happen with some tomatoes) If so, add some or all of the sugar to smooth out the flavour.
4. Let it cool down and then transfer to a jar with a lid, storing it in the fridge till needed. You should get about 2 cups of sauce. Feel free to double the recipe. This will give you plenty for this recipe, and some to freeze as well.

Recipe Notes

Pizza Dough: use your favourite, it should be about one pound, enough for one regular sized pizza. Feel free to use grocery store dough if that's how you roll!! See blog post for some of my favourite homemade recipe options.
If you don't want to use both provolone cheese and shredded mozzarella, you can use just shredded mozzarella, have about 1 1/2 cups ready (1/2 lb or 225 grams)