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“I love my recipe because the strombolies do not have that oil feeling, the soggy feeling that so many get.”

Ingredients Nutrition


  1. Dissolve yeast in water.
  2. Mix 3 cups flour with salt & sugar, then add yeast/water mixture.
  3. Continue mixing/kneading while adding about another cup of flour.
  4. Smear butter in a bowl so that the dough does not stick, put dough in & seal the container. Let dough rise 1 1/2 - 2 hours.
  5. Add some more flour so that dough is not sticky. Divide dough in 6 sections for larger stromboli's. Flour your cooking area and roll a section out in a circle then fill with sauce, etc. I personally love using sliced ham from a local deli. I've noticed less greace dripping out after they bake. I stick my sauce on last so that it's not making a mess while i place other ingredients inches Alot of times, i dont add sauce and just let everyone use a side of sauce for dipping.
  6. Flip one side over on top the other (folding like a card)& pinch/twist edges to seal. Sometimes i even pinch/twist a second time going the oposite way just to make sure. Carefully wiggle/roll the stromboli around so that pinched sides are now on top instead of along the side.
  7. Place on sprayed cookie sheet & paint egg white on top for glazed look.
  8. Bake on 350 degrees for about 22 minute.
  9. If there is left over dough, i roll mini donut size balls and place in oven for a couple minutes till they turn tan. I throw them in a bowl, melt some butter, sprinkle in some cinimon sugar, put on a lid and shake. They taste very close to the cini dots that domino's pizza use to carry.

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