The whole family will enjoy these rolled pizza breads, crammed full of flavour and oozing with cheesiness. If you’re cooking for veggies, omit the mortadella and pepperoni and make sure to use vegetarian mozzarella.
These rolled pizzas are stuffed with cured meats, peppers and olives and are freezable so batch cook a load of these and always have a pizza to hand!
Cooking notes: plus rising
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
475
Ingredients
225g
strong white flour, plus extra to dust
7g
sachet fast action dried yeast
1tsp.
caster sugar
1Tbsp.
olive oil, plus extra to grease
50g
tomato purée
50g
passata
75g
mortadella, sliced
40g
pepperoni, sliced
150g
mozzarella, drained and torn
25g
ready-roasted mixed peppers, drained and torn
25g
pitted black olives, halved
1
egg, lightly beaten
1tsp.
sesame seeds, optional
Flaked sea salt, to sprinkle, optional
Directions
Step 1In a large bowl, mix the flour, yeast, sugar and 1tsp fine salt. Make a well in the centre and pour in 125ml lukewarm water and the olive oil. Mix together with a wooden spoon to combine, then bring together with your hands to make a soft dough (add more water if mixture looks dry).
Step 2Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Transfer to a large, lightly greased bowl, cover with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
Step 3Tip dough out on to a lightly floured surface and divide in ½. Roll each ½ into a neat 18 x 28cm rectangle.
Step 4Spread tomato purée evenly over top of each base, leaving a 3cm border around the edge. Next spread on the passata. Arrange mortadella and pepperoni evenly over the passata, then top with the mozzarella, peppers and olives.
Step 5Working with one base at a time, fold short sides in slightly over the filling. Then, working from the long side closest to you, roll up the pizza in a tight cylinder, pinching the seam to seal. Repeat with the second base.
Step 6Line a large baking tray with baking parchment. Place the rolled stromboli pizzas, spacing apart, on lined tray (sealed edge down) and cover loosely with a clean tea towel. Leave to rise for 30min.
Step 7Preheat oven to 220°C (200°C fan) mark 7 and put a large baking tray in to heat. Brush the stromboli all over with beaten egg and sprinkle with sesame seeds and sea salt flakes, if using. Slide the stromboli, still on their baking parchment, on to the preheated tray, and cook in oven for 30min, until golden.
Step 8Transfer to a large board and slice each stromboli in ½. Serve with a green salad, if you like.
Freeze ahead:
Assemble and cook stromboli, then cool completely. Wrap well individually and freeze up to 1 month. To serve, reheat in an oven preheated to 220°C (200°C fan) mark 7 for 20-25min, until piping hot.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
