I’ve just whipped up a versatile stromboli recipe that’s perfect for using up those fridge leftovers. Whether it’s last night’s grilled veggies, that extra bit of cheese, or some odds and ends of meat, this recipe’s got you covered. The beauty of it? It’s customizable to whatever you have on hand!
I’ve shared the full recipe over on my blog. Trust me, you’ll want to bookmark this one for those days when you’re looking at a mix of leftovers and thinking, “What on earth can I make with these?”
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I’ve just whipped up a versatile stromboli recipe that’s perfect for using up those fridge leftovers. Whether it’s last night’s grilled veggies, that extra bit of cheese, or some odds and ends of meat, this recipe’s got you covered. The beauty of it? It’s customizable to whatever you have on hand!
I’ve shared the full recipe over on my blog. Trust me, you’ll want to bookmark this one for those days when you’re looking at a mix of leftovers and thinking, “What on earth can I make with these?”
Check out the full [stromboli recipe](https://thefoodieblogger.com/stromboli-recipe/) here and save it for your next kitchen adventure! 🍽️
Ingredients 🍕
▢1 lb pizza dough (homemade or refrigerated)
▢1/2 cup pizza sauce
▢12 slices Italian salami
▢16 slices pepperoni
▢1 1/4 cup mozzarella cheese
▢1/4 cup Parmesan cheese
▢1 egg (beaten)
▢1 tsp Italian seasoning
▢2 tbsp fresh chopped parsley
Instructions 🍴
Preheat the oven to 350F/180C and prepare a baking sheet with parchment paper.
Roll out the pizza dough on parchment into a rectangle, about 1/4 inch thick.
Spread pizza sauce, then layer salami, cheese, and finish with pepperoni.
Roll up the stromboli from a long edge, sealing tightly. Pinch the dough’s edges.
Place seam-down on the baking pan. Brush with egg wash, and create steam vents on top.
Sprinkle Parmesan, Italian seasoning, and parsley.
Bake for 15-20 minutes or until golden.
Cool briefly, slice, and serve with your preferred dipping sauces! 🍽️