Stromboli Pizza Bites are both a pizza and a calzone, with everything you'd want on a pizza, rolled up inside a cheesy dough and baked to perfection.
Course Pizza
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Ingredients
3 3/4cupsFlour extra for dusting
2tspYeast
2tspSugar
1tbspSalt
1 1/2cupsWater room temperature
1/4cupGrated Cheese
1tbspDried Herbs oregano or thyme
1Egg (egg-wash)mixed with 1 teaspoon water
1 1/2cupsFilling cheeses, meats, olives, peppers, your choice
Instructions
Pour water in a bowl. Sprinkle yeast and sugar on top. Let sit 5 minutes to form a foam. Sprinkle salt, cheese and herbs if using, and add a little flour. Stir. Slowly add flour and stir until it becomes difficult to stir. With your hands, begin to press added flour into the dough, add more flour, and keep pressing and folding, adding flour until it forms a lovely plump ball. There is no need for strenuous kneading, just a simple press, fold, flour, press, fold, flour until the dough is no longer sticking to your fingers. The video examples how it is done.
In a clean bowl, pour a little oil to glaze the bowl. Place dough ball in the oiled bowl, cover and let it sit in a warm (not hot) place to rise. It will rise in about one hour. A little longer in cooler climate.
Once it rises, sprinkle a little flour on top, and punch it down. On a floured surface, roll out into a rectangle.Spread filling on top leaving 2-inches empty at one end, roll into a long log, and transfer to a baking sheet pan.
Preheat oven to 400 Once the dough is on the pan, the time it takes for the oven to get hot, is a perfect amount of time for the dough to rise a little more again. Brush the egg wash over the dough for a golden color and sprinkle with a little salt.
Bake for 20 minutes, until golden on top and firm to the touch.
Video
Notes
Remember the filling is a mixture of anything you might want on top of a pizza, but instead it will be rolling and baked inside the bread dough.
If filling with veggies, it’s best to use veggies that have either been cooked or quickly wilted in a hot pan so their juices don’t make the dough soggy.