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May 18, 2023

Pretzel Bread Stromboli

by Slow Down Company

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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.

Pretzel Bread Stromboli
Pretzel Bread Stromboli
Pretzel Bread Stromboli

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.
Pretzel Bread Stromboli
Pretzel Bread Stromboli
Pretzel Bread Stromboli
Pretzel Bread Stromboli
Pretzel Bread Stromboli
Pretzel Bread Stromboli
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Pretzel Bread Stromboli

Recipe by Slow Down Company Course: Main DishesDifficulty: Moderate
Servings

4

servings
Prep time*

1

hour 

35

minutes
Cooking time

10

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 2 tbsp butter, melted

  • 0.5 tbsp sugar

  • 1 tsp salt

  • 0.75 cup warm water

  • 0.5 package of instant yeast (1/2 package = 1 1/8 tsp)

  • 11 oz. all-purpose flour

  • Extra virgin olive oil

  • 6 tbsp tomato sauce (+ extra for dipping)

  • 1.33 cups mozzarella, shredded

  • 24 slices of pepperoni

  • 20 small slices of Genoa salami

  • 20 fresh basil leaves

  • 10 cups water

  • 0.33 cups baking soda

  • 1 egg

  • flaky salt

Directions

  • Prepare the pretzel dough. In a mixing bowl (or the bowl of a stand mixer with a dough hook), add the melted butter, sugar, salt, and warm water. Sprinkle the yeast on top and mix. Add in the flour. If using a stand mixer, mix on low until the ingredients are incorporated, then bring it to high until the dough looks smooth and pulls away from the bowl, about 4-5 minutes. If mixing by hand, mix with a spoon until it gets too tough, then mix with your hands. Once a ball forms, knead the dough until it is smooth and stretchy, about 3 minutes.
    Remove the dough from the bowl and lightly grease the bowl with olive oil. Return the dough to the bowl, rolling it around to coat all sides with oil. Cover the bowl with plastic wrap and let it rise in a warm place for about 45 minutes. In the oven with the light on (oven OFF) works well. The dough should double in size.
  • Preheat the oven to 450 F.
  • Prepare a baking sheet by lining with lightly greased parchment paper. Once the dough has rested, cut it into four equal pieces. Roughly shape each dough ball into a rectangle with your hands, then use a rolling pin to roll it out into a 9″ x 5″ rectangle. Transfer each rectangle to the prepared baking sheet.
  • Assemble the strombolis. In the center of the dough – leaving about 1″ of space on all sides – add the following to each rectangle: 1 1/2 tbsp tomato sauce, 1/3 cup of shredded mozzarella, 5-6 slices of pepperoni, 4-5 slices of salami, and 4-5 fresh basil leaves.
    To fold them, start by folding the short ends first, then the long ends (see photos above for reference). Make sure it is sealed tightly by pinching the seams shut or you risk it opening during the next step.
  • In a deep pan or large pot (I used a wide 2 qt. pot), bring 10 cups of water to a boil. Once boiling, add the 1/3 cup of baking soda. Add 2 strombolis at a time if the space allows. Boil for 15 seconds then flip and boil another 15 seconds. With 2 spatulas, carefully remove them from the water and transfer back to the pan, seam side down. Repeat with the remaining strombolis.
  • Once they’re back on the baking sheet, cut a few diagonal slits in the top for ventilation. In a small cup or bowl, whisk the egg. Brush the egg on the top of each stromboli and sprinkle with flaky salt.
  • Bake for 10 minutes on the bottom rack. Rotate the baking sheet halfway through to ensure even cooking. The tops will be golden brown when done. I like to serve with extra warmed tomato sauce for dipping and a side salad. Enjoy!

Notes

  • *Prep time INCLUDES the 45 minutes of resting time for the pretzel dough. Hands-on prep time is about 50 minutes.
  • The original recipe as written makes 4 individual-sized strombolis, roughly 3″ x 7″ each.

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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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    Bianca Soucy, Certified Health Coach

    me

    Hey there! I’m Bianca. I have a passion for creating simple, yet nourishing meals with local and seasonally available ingredients. I’m always dreaming of a slow, easy-going lifestyle – one where a homecooked meal can bring us all together. You can learn more about me by clicking here.

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