Stromboli - Italy

Stromboli is a small island in the Tyrrhenian Sea, off the north coast of Sicily, containing one of the three active volcanoes in Italy. It is one of the Aeolian Islands, a volcanic arc north of Sicily. This name is a corruption of the ancient Greek name Στρογγυλή (Stroŋgulē) which was given to it because of its round swelling form. The island has a population in between 400 and 750.Stromboli stands 924 m (3,031 feet) above sea level, but actually rises over 2,000 m (6,500 feet) above the ocean floor. There are three active craters at the peak. A significant geological feature of t

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Discussion on Stromboli

saphira :

I tried making stromboli with frozen bread dough, pizza dough and have come accross the same problem: the dough is very hard to work with; making it stay flat. As soon as you roll it out, it shrinks back. My good friend and cook told me he uses biscuit dough instead and it comes out just as great. I need to know if you have a recipe for stromboli using biscuit dough or any other type of dough.

wizjp :
"Use a dry box mix"
annienyc_1120 :
"Use a PIllsbury pizza crust. Same consistency as the frozen dough and easier to use. Your problem with the frozen may be it's not being at room temperature. WHen you start to stretch it, leave it a few minutes, then stetch again, then leave it, then stretch again....it gives the dough a chance to relax in between."
libbyami :
"tomysmmy is for the most part right. I had the same problems at first. I use frozen bread dough, but I had to learn to let it rest AND i take a water dipped pastry brush and go around the edges to be sealed. This helps it to stay together. I also like to brush the outside with olive oil and sprinkle with garlic powder b4 baking"
chiquita :
"I've used the pillsbury pizza dough in the tube. I rolls up fine and you just pinch the edges together to seal-put the seam down on your baking sheet. This makes a rather soft stromboli, but my family loves it."
Dania C :
"I hate working with pizza dough - it requires the patience of a saint. When I have to use it, I buy fresh dough from a pizza shop or at the grocery store (sometimes they have fresh dough near the deli). Some other "tips" I was told were to leave the dough out on the counter for a LONG TIME (at least a couple of hours) and try not to use too much flour. After that, you just have to keep rolling it out. Good luck."
Bob D :
"The dough has to defrost completely. It must also rise so leave it out for 1 hour then press down and let rise again. Use it and you will not have any trouble. Biscuit dough has no yeast and you need yeast for a true pizza/Stromboli dough."
megaangel :
"Easy Stromboli 1 can (10 oz.) refrigerated pizza crust 1/4 cup Grated Parmesan Cheese 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese 1/4 cup chopped green or red peppers 1 pkg. (9 oz.) VARIETY-PAK Ham and Turkey PREHEAT oven to 425°F. Unroll pizza crust on lightly greased baking sheet. Pat out dough with fingers to form 15x10-inch rectangle; sprinkle with Parmesan cheese. Layer remaining ingredients lengthwise down center of dough. FOLD dough in half over filling; pinch all edges together tightly to seal. Make small cuts in top of dough to vent. BAKE 12 min. or until golden brown. Cool slightly before cutting into 4 slices to serve."
morningstar9292 :

I promised my kids I would make them stromboli tonight. I have the mozzarella cheese and pepperoni but I would love a good recipe for one that someone has tried. Thanks a ton.

Shannon :
"Sorry can't help you"
Key Lee :
"Buy the frozen stuff....though honestly, if they've never had it before, they may not like it (my brother threw up after he tried stromboli, and usually he can eat anything)"
Christopher K :
"Yes, here's one......... Stromboli: Dough for 1 medium pizza, thawed, if frozen 9 ounces pepperoni, sliced thinly 10 ounces cremini mushrooms, sliced Sauteed 1 large onion, sliced, sauteed 1 red pepper, sliced, roasted 11/2 cups shredded Mozzarella cheese 3 tablespoons fresh basil and parsley, minced Cornmeal 2 tablespoons olive oil Preheat the oven 475 degrees, with a pie stone or baking sheet inside. On a lightly floured surface, roll the dough into a 10 by 14-inch rectangle. Sprinkle with pepperoni, Sauteed mushrooms, sauteed onions, red peppers, leaving a 1-inch border on all side. Mix the cheese and the herbs together in a small bowl and sprinkle over toppings. Roll the stromboli into a log. Seal the dough by pinching the edges and seam. Sprinkle some cornmeal on a pizza paddle and place the stromboli, seam-side down on the paddle. Brush the stromboli with 1 to 2 tablespoons olive oil. Carefully place it on the preheated baking sheet or pizza stone. Turn down oven temperature to 400 degrees and bake for 35 to 40 minutes. Remove from the oven and let rest 5 to 10 minutes before slicing. You can also use refrigerated pizza dough (either fresh or the Pillsbury canned type) Enjoy!! Christopher ADDENDUM: These "toppings" aren't set in stone, you can add/subtract anything that you like, say, on your pizza......Myself, sometimes just a sausage and cheese is great......."
libbyami :
"Pepperoni Stromboli 2 loaves (1 pound each) frozen bread dough - thawed 1/2 cup spaghetti or pizza sauce 1/2 teaspoon dried oregano 4 ounces sliced pepperoni 2 cups shredded mozzarella cheese 1/3 cup grated Parmesan cheese Punch dough down. On a lightly floured surface, roll each loaf into a 20" by 8" rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18" by 4" strip down the center. Sprinkle with oregano, pepperoni, and mozzarella cheese. Fold long sides of dough up towards filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place braid on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese. Bake at 350° F. for 30 minutes or until golden brown."
ptandps :
"Use tradional bake method or Quick method, start in skillet: Use basic pizza dough and get a rise on your dough. Press a round of dough into an olive oil greased, hot skillet that has been removed from heat. Cook for a few minutes on medium heat to let the bottom become set and just turning brown. Remove from heat. Begin filling the crust with sauce, meats veggies and cheeses, do it quickly, flipping in half omelet style and press to seal. Slide on to cookie sheet to finish off in oven, cook through for about 10-15 minutes."
Lori T :

when making home made stromboli should i use the big pepperoni and big cheese slices ( like mozeral) or could i use grated cheese and small pepperoni?

Tara C :
"It doesn't matter. If you are speaking about fresh mozz when you say sliced I would stay away from that, there's too much water and might make your stomboli soggy."
bevrossg :
"It doesn't matter just so it fits inside the dough and is well sealed. The cheese will melt anyway and if you want to chop the pepperoni a bit it will be easier to cut the sandwich."
jaz :
"It's up to you, either will work. I'd go with sliced cheese and the big/sandwich pepperoni -- it'll fill your Stromboli better."
Poopie Johnson :
"I would recommend using small pepperoni with big cheese slices. Based on a recent food network show I saw, that is the more traditional way. Also, using the big slices helps the cheese to spread more evenly. Good luck!"
peace seeker :
"It doesn't matter. You can use either one. Your going to flatten the dough and layer the cheese and pepperoni on top, then roll up. After it bakes you'll be cutting it off in slices. So really it makes no difference. Use whatever you have. You could put anything inside, imagine what they would do in an Italian home. They'd fill it with whatever was fresh and in the pantry that day, lightly steamed or saute'd vegetables, any kind of lunchmeat and cheese. Enjoy."

 

Comments on Stromboli

AaRGeE
Date: 2008-02-05 21:07:13

Colourful thermophile (heat tolerant) algae in the hot springs.


bestbids101
Date: 2008-02-05 21:07:13

Here is a very focused menu consisting of four yummy appetizers and a quick make-ahead dessert. Two of the appetizers are served alone (Macho Nachos during first quarter, Stromboli at half-time) and the others (cheese mold, wienies) are out with chips when people arrive


Artashes
Date: 2008-02-05 21:07:13

Per la nuova programmazione di Giugno Volcanoetna.com propone nuovi pacchetti vacanza alle isole eolie, a vulcano e a stromboli. Sono previste proposte weekend e offerte last minute


ch4rl35
Date: 2008-02-05 21:07:13

The Stromboli volcano erupted again, causing concern to the residents of and visitors to this sparsely populated Italian island of about three miles in diameter.




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