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Summer Perfect Stromboli

If you love pizza, and let’s be honest, who doesn't? - you will love stromboli. Not quite a pizza, nor a calzone/panzerotti. It is in a league of its own.

You can enjoy this scrumptious feast, made to order, flavoured in veggie, meat or gourmet style. What you place inside is completely up to you. Similar to pizza, you can enjoy stromboli hot or cold, but it’s best eaten at room temperature.




Slicing into the origin, stromboli was cooked up by an Italian-American restaurateur in Philadelphia - a type of stuffed Italian bread/dough used to create a turnover style pizza.

It’s all about the experience, both preparing and eating it! stromboli makes a delicious meal or can work as an appetizer - a wonderful spread sure to impress your guests at your next get-together. Fearless with flavour - fillings are simply unlimited!






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Let’s Get Cooking:

  • Begin with the dough. You can make your own or use the equivalent of one store bought pizza dough. Roll out the magic.

  • Preheat the oven to 400-425 F. Line a large baking sheet with parchment paper or spray a non-stick pan.

  • Prepare your ingredients for filling and egg wash for the finishing touch.


  • In a small bowl, prepare EVOO with salt and spices of your choice.

  • Roll out dough in a rectangular shape. Make angled cuts along both sides of the dough.

  • Season dough with EVOO mix, spread evenly.

  • Add ingredients to dough, within the centre, leaving ½ inch from the edges of the cuts.

  • Layer ingredients upon ingredients.

  • Fold over the dough in alternating pieces so that it forms a simple braid. Tuck in the ends of the dough on each end to seal.

  • Coat the egg wash on top of the dough and sides using a pastry brush. Cover the dough generously with the wash.

  • Bake in the oven for approximately 20-25 minutes until golden brown.

  • Let sit for 10-15 minutes before cutting.

Buon appetito!


Nadia Cerelli

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