What is stromboli?
Stromboli is an Italian-American dish hailing from south Philly that tastes very much like a rolled-up pizza. Very similar to a calzone. Both are typically made with pizza dough or a similar yeasted dough. Calzones are usually a circular shape and strombolis are rectangular and often cut into smaller pieces to serve to multiple people. Though you’re going to want to keep this pretzel bread stromboli for yourself. Both are typically filled with cheese, vegetables or cured meats – pepperoni, salami, pancetta or bacon to name a few.
This pretzel bread stromboli is unique for obvious reasons – the pretzel bread. And it really does taste like a delicious salty pretzel that you would get at the beach or the state fair. Topped with lots of salt, of course. I filled this stromboli with lots of mozzarella cheese, tomato sauce, pepperoni, Genoa salami, and fresh basil. It really does taste like a pizza rolled up in a soft pretzel.



Can you make this pretzel bread stromboli in advance?
You can make the pretzel dough one day in advance. After you make the dough – before rolling out – cover the bowl with plastic wrap and place in the fridge for up to a day. In this recipe, you’ll want to refrigerate after completing step 1. Allow the dough to come back to room temperature before rolling it out and continuing with the next steps.
Do these make good leftovers?
Yes! You can heat them up in the oven on the bottom rack at 400 F until hot. If the tops are already pretty browned, I recommend covering them with tin foil to prevent the tops from burning. To save for longer periods of time, store them in the freezer. Allow to defrost at room temperature before heating them up in the oven.
Kitchen essentials
- A large bowl
- A mixer with a dough hook (optional)
- Measuring cups + measuring spoons
- A large, deep pan or large saucepan. I used a 2 quart pot.
- A baking sheet
- Parchment paper
- A rolling pin
Products I like:
- Salt. I use Jacobsen Salt Co. or Icelandic Saltverk for a flaky salt. Both of these brands have been tested by Tamara Rubin for low levels of lead.
Substitutions
- Genoa salami + pepperoni: can be substituted with any cured meats or cold cuts.
- Mozzarella: can be substituted with other melty and easily shreddable cheeses – cheddar, pepperjack, swiss are some options.
- AP flour: I have not tested this recipe with any other variations of flour, so I can’t attest to how they would work.
- Extra virgin olive oil: can be replaced with avocado oil.





Nutrition Facts
4 servings per container
Serving Size1 servings
Calories536
- Amount Per Serving% Daily Value *
- Total Fat
20.6g
32%
- Saturated Fat 10.0g 50%
- Trans Fat 0.6g
- Cholesterol 102.8mg 35%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
64.9g
22%
- Dietary Fiber 2.7g 11%
- Sugars 3.4g
- Protein 21.1g 43%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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