Filed Under: Cheese, easy, Family, hot dog, Kids, Lunch, Quick, School

Mini Stromboli

This is great for kids who don't like sandwiches and are up for some cheesy, pizza goodness - the type you can feel good about giving them.

August 11th, 2014

Recipes and Food Styling by Signe Langford

Think: frozen pizza but only better, fresher, and less processed. We’ve sanctioned a couple of shortcuts, so whipping up a batch is a breeze. Customize with all your family’s favourite pizza toppings.
Makes 8
  • 1 ball ready-made pizza dough, white or whole wheat
  • 1 cup of your family’s favourite pizza or pasta sauce, plain pasata, or pesto
  • 1 cup grated mozzarella
  • The following ingredients are all optional; stuff these with as many or as few as you wish!
  • 1 red or green bell pepper, finely diced
  • 1 small purple onion, finely diced
  • 24 small coins pepperoni or veggie pepperoni
  • 8 – 10 button or cremini mushrooms, finely diced
  • 24 pitted olives, black or green, coarsely chopped or sliced
  • 1 free-run egg
  • 2 tsp olive oil
  • A small dish or cup of water
  • Large crystal sea or Kosher salt (optional)
  1. Preheat oven to 450 ͦF

  2. Line a large cookie sheet with parchment.

  3. Unwrap the dough onto a lightly floured counter; using a large knife, cut the ball in half. Cut each half in half again. And each piece in half once more. You will have 8 equal pieces.

  4. Lightly flour a rolling pin and roll out each piece into about a 6-inch round or oblong; not too thin, about 1/4-inch is good.

  5. Visually divide the rolled pizza dough in two. To one half, add about 2 tbsp. of sauce, about 2 tbsp. cheese and your choice of toppings to one side.

  6. When ready to close up the dough, dip a finger into the water, and moisten one edge of the dough. Fold over the empty side of dough, and press down or pinch to seal the edges together. The water will act like glue.

  7. In a small bowl, using a fork, beat the egg and oil together well.

  8. Gently lift each half-moon Stromboli onto the cookie sheet, then, using a pastry brush, brush each liberally with the egg-oil wash. Sprinkle with a few grains of salt.

  9. Using the tip of a sharp knife, poke one tiny hole in the top of each to let the steam escape during baking.

  10. Bake for 15- 20 minutes or until golden.

Mini Stromboli
Photography by Carlo Mendoza

One response to “Mini Stromboli”

  1. Toronto mom says:

    Recipe looks good but the introduction is condescending – glad you’ve “sanctioned” a couple of short cuts.

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