Stephen - here's a version you gotta try we used to make in my dad's deli. Make sauted sausage like you did but do both sweet and hot and keep them separate. Break pieces of Parm reg into nuggets about the size of marbles, take the pits out of kalamata or oil cured olives. Distribute the 4 ingredients across the dough and be random about where the hot and sweet sausage goes. Roll, bake, and enjoy. The parm barely melts but maintains the little crunchy crystals. Perfect with the pork and olives.
@@ΙσίδωροςΤσαούσης we did nothing more than salt, pepper, and fennel seed. Personality, I am not a huge fan of fennel, so when I make my own, I cut back on it.
That's how my mom made a stromboli. I worked at two pizzerias in high school and both folded a pizza crust in half and sealed the edges making a half moon shaped stromboli. You and mom are doing it right.
Stromboli is so versatile and delicious, one of my family favorites is steak mozzarella mushrooms green peppers and onions for a cheesesteak Stromboli.
Sorry to leave two comments one after the other. But I made this recipe, following the video, and it turned out the AbSOLUTE TITS mate. I was so proud of it, I took half of it to work while it was still hot. It tasted exactly like it came from a good pizzeria. I did put a bit of my roasted san marzano sauce in there, but only a little. The crust was crispy and chewy and it rose perfectly-even on the bottom! What a great recipe.
I’m a chef myself and I sort of halfway followed your guidelines, and it would have been perfect, only I made one error. I didn’t wait long enough for the meat to cool and it caused the dough to get real soft really fast, so I had a blowout before I even got it rolled up. Being that I’m pretty good at fixing things I pulled it together got it on the pan and it turned out great! Thanks.
Great recipe that turned out delicious. It took a LONG time and was a LOT of work though. I even incorporated some tweaks to cut down on time and it still took 3 hours. Here's what I did: 1) Bought a raw pizza dough from the supermarket. (no not that Pillsbury crap, a real lump of raw pizza dough). 2) Bought 1.4 lbs of mild italian sausage and then gutted them. Theyre already seasoned. That being said... 3) Added finely chopped fresh italian parsley to the sausage meat and alittle garlic powder. 4) While browning the meat, I added a 1/4 cup of white wine AFTER the meat began to brown, then let it reduce down. This added additional flavor and a bit more moisture for the onions to caramelize in. Other than these adjustments, I stuck with the instructions in the video and it came out goddamned delicious.
I'm in California. Never had a Stromboli other than the stuff we buy frozen for my kid to snack on. I was looking for something different, yet traditional and regional, something you don't see in So Cal, that was like a pre Christmas dinner item, because we are all usually starving waiting for the food to prep at a relatives house. I was charged with doing the pies, but wanted to bring something of substance along with it. So there is the set up, this recipe was amazing. The sausage was incredible, roasting the fennel and crushing it, the chile paste was perfect. Simple, but just blew everyone away. I have everyone at the party asking for it on new years. Thanks for the video chef!
For proofing, I turn the oven on for about 30 seconds to 1 minute. Enough to take the cold out of it, but not enough for it to really get hot. Then I turn the light on and put the dough in. You don't want the oven hot. You just don't want it cold. The light will keep it plenty warm (assuming you have a decent incandescent bulb in it). My oven will usually stay in the low 80s. A little higher than some might want. You can put a heating pad in the top of the oven door to let a little of the heat out and keep it from getting too warm. BTW, those look awesome. Definitely going to give this a shot.
Wow, made this tonight, half size, came out perfect. Definitely let it set 30 minutes after baking. I thought some red sauce would be nice, so I served some on the side, it was better without the sauce. Like you said, the sausage was juicy. Excellent recipe!
When I was growing up there was a Stromboli place my parents had been going to since college. When it closed down I still remember all the times they'd try to find somewhere new but never did. Anytime they'd get a "stromboli' it would end up being a long calzone.
I can’t wait to make this with my girls. We made another one of your Stromboli recipes and it was hands down the most delicious Stromboli I’ve ever had. *chefs kiss ❤
Oh man, so nice to finally see a Stromboli on YT. I miss them dearly. It was the name and the specialty of one of the first restaurants I waitered at and I used to eat it there a few times a week at least. Couple of differences though and adjustments you can try for the next time. It was Italian sausage that I am pretty sure they just removed from the casing, then spicy green peppers (not sure which, but not the bell ones, or maybe a mix, hatch could be good), and with the moz cheese of course, then you need a side of marinara sauce. Oh man, the memories got me hungry now lol. Give it a try my friend!
In my current house I have an oven with an incandescent lightbulb and when that light is on it heats the oven up just enough (around 90 to 95°F) to work perfectly as a proofing oven. Before this, though, I used to use my clothes dryer as a proofing oven - I would put a couple of slightly damp towels in and run it on high to heat them up, then put my dough in to proof and it worked very well. One time in a vacation house, though, I tried to use this trick to proof my yeast and unfortunately it turned out that the dryer was slightly defective: normally with a dryer if you open the door it stops and then you have to hit the start button to restart it. This dryer would automatically restart once you closed the door, which resulted in my dumping two cups of yeasty water into the innards. It took nearly a week before the laundry room stopped smelling like beer.
Best Stromboli I ever had: sausage, ham,cappicoulo , mushrooms. Mozzarella and finish with parmigiana. Sauce on the side. I make it myself now but still haven’t found a great dough recipe. I’ll try yours. Thanks
I matched your ingredients using one even pound of pork, came out very flavorful and aromatic. Looking forward to another try, tighter roll up next time. Much enjoyed, thank you. So good.
This is the best Stromboli recipe I've ever seen...I definitely will be getting your cookbook and making this recipe. On a side note, thank you for addressing the issue of fennel, I usually avoid Italian sausage because I don't like the taste of fennel seeds but I might try it ground up into a powder or buy it that way and try it in the ground form, but if not, I'll leave that out and definitely try the rest of the recipe. I can't wait to see your recipe for meatballs. 😊
Just made it exactly as directed for my Italian friend who's not had it since he was a kid. No blowouts and it looked just like yours. Made the artichoke dip too. They were a hit!!! 🎉 thank you so much. I have yet to make one of your recipes and not LOVE it. You're the best! Forgetaboutit
Thank you, thank you for sharing your Stromboli recipe , i made it today, cloudy,cold and gray day in Colorado, it was a big hit with my husband !! I will try more of your techniques and recipes, happy new year and thanks again for sharing your knowledge!!
Brava!! Finally, someone that actually knows what a Stromboli is. Thank you kind sir! I can't believe how many youtube cooks don't know a stromboli is rolled.
Love it brother! I've line and prep cooked at Italian restaurants all around St. Louis, Boulder and even in NW Arkansas. Your videos are the best at showing all the methods and making it where a novice cook can make it well.
Just made this for a Xmas day brunch. Holy cow I'm blown away by the flavor! Everyone raved about it. I'm pissed I didn't make two of them. This one's definitely going in the keeper folder🤌🏼
Yessss this looks delish. I love how u showed the best way to sautee ground pork. I do the same with all my ground meat. I always see people immediately try to break up the ground meat it just never browns as well. My hrabdparents used to make sausage and peppers all the time. Its still one of my favorite things to eat i make it ao many diff ways. I love a good sausage and pepper sub. My gram used to add some balsamic vinegar to the sausge and peppers its so delicious and one of my go-to's when i dont kmow what i want.
As someone who loves different flavors, I want to thank you for sharing this. I will definitely be giving this my best shot soon. Although I will probably give it another shot when I have my own home grown ingredients to use. 😉👍
This is beautiful, making it now. Rarely see a video and just go "I'm doing this today!" One thing from this (of course it's the internet) I'd say you can be more strategic with how many bowls and surfaces used for easier clean up. Other than that this guy rocks and going to do some more food from him. Thanks man!!
I love my OXO measuring cup with the angled measurements like the one you have. It's so nice for measuring liquids. Also, this Stromboli looks amazing. I can't wait to give it a try.
I made this. I used 50/50 extra lean ground beef and ground pork. I mixed a little bit of salsa roja to the cooked sliced onions and red pepper; seasoned with oregano, cumin and a bit of Tajin. Mozzarella cheese was added then rolled. I cooked it at 400 for approximately 25 minutes in my oven. It was colossal, a giant, a thing of beauty.
THanks for sharing knowledge! I recently discovered that fennel seed in the sausage is that flavor I remember from my childhood. Aurelio's Pizza Chicago thin crust style. All good.
You are amazing. I don't eat meat but I use your recipes and a substitute certain ingredients. I love the processes that you take to infuse the food with so much flavor, it works every time. Chefs Kiss❤ Just Amazing!!!
RIDICULOUSLY TASTY!! (And I'm not the biggest sausage fan.) Hit a home run the furst time I made it. I would change literally NOTHING about it. (I did serve mine with marinara on the side.) Thanks once again, Stephen. 😋😚😉
My grandmothers bread recipe is exactly the same! I can’t believe it. The bread and or pizza dough tastes and smells like heaven! My family is from Catania Sicily. Is your family recipe Sicilian?
Steve, want a tip for a great proofing environment without a proofbox? use your oven with the light on. The light bulb will make it about 120 in the empty oven which is great for dough. IF its too warm then put a rag in between the door and oven to vent the heat but in my experience, it is a great way to proof in a controlled environment.
Stephen - here's a version you gotta try we used to make in my dad's deli. Make sauted sausage like you did but do both sweet and hot and keep them separate. Break pieces of Parm reg into nuggets about the size of marbles, take the pits out of kalamata or oil cured olives. Distribute the 4 ingredients across the dough and be random about where the hot and sweet sausage goes. Roll, bake, and enjoy. The parm barely melts but maintains the little crunchy crystals. Perfect with the pork and olives.
You should do a video of this
@@Dubyea good idea!
Heyo what do you think are good spices for sweet sausage?
@@ΙσίδωροςΤσαούσης we did nothing more than salt, pepper, and fennel seed. Personality, I am not a huge fan of fennel, so when I make my own, I cut back on it.
So no Mozz?
My family is from Kansas City, Mo originally, and we always do pork for Christmas. Ham and/or pork roast. Pork is my favorite protein!
as a korean who struggles to find anything remotely italian or italian american around me i appreciate the homemade italian sausage recipe very much!
That's how my mom made a stromboli. I worked at two pizzerias in high school and both folded a pizza crust in half and sealed the edges making a half moon shaped stromboli. You and mom are doing it right.
Thanks!
“When the yeast is foamy, you’re good to go homie.” -Chef John
Isn’t that about bacon? He’d probably approve anyway
OG
Stromboli is so versatile and delicious, one of my family favorites is steak mozzarella mushrooms green peppers and onions for a cheesesteak Stromboli.
It's basically a pizza roll, how can it not be good hahaha
I was thinking about an oversized hot pocket
You are the hero the world needs!
Great idea!❤
Made this tonight wish I could upload a picture. It's delicious.
Sorry to leave two comments one after the other. But I made this recipe, following the video, and it turned out the AbSOLUTE TITS mate. I was so proud of it, I took half of it to work while it was still hot. It tasted exactly like it came from a good pizzeria. I did put a bit of my roasted san marzano sauce in there, but only a little. The crust was crispy and chewy and it rose perfectly-even on the bottom! What a great recipe.
Now I have a craving for stromboli.
We live down the street from Ostrowski’s Sausage Company in Baltimore so I made this Stromboli with that. So yummy.
I’m a chef myself and I sort of halfway followed your guidelines, and it would have been perfect, only I made one error. I didn’t wait long enough for the meat to cool and it caused the dough to get real soft really fast, so I had a blowout before I even got it rolled up. Being that I’m pretty good at fixing things I pulled it together got it on the pan and it turned out great! Thanks.
The greatest part of our happiness depends on our dispositions, not our circumstances.
I just learned how to make proper sausage for my homemade pizzas today. I would have never thought to mix it like that. Thank you so much!
I want to eat that sausage and pepper filling on a crusty roll. I love me a good stromboli, but good lord that filling looked amazing.
Great recipe that turned out delicious. It took a LONG time and was a LOT of work though. I even incorporated some tweaks to cut down on time and it still took 3 hours. Here's what I did:
1) Bought a raw pizza dough from the supermarket. (no not that Pillsbury crap, a real lump of raw pizza dough).
2) Bought 1.4 lbs of mild italian sausage and then gutted them. Theyre already seasoned. That being said...
3) Added finely chopped fresh italian parsley to the sausage meat and alittle garlic powder.
4) While browning the meat, I added a 1/4 cup of white wine AFTER the meat began to brown, then let it reduce down. This added additional flavor and a bit more moisture for the onions to caramelize in.
Other than these adjustments, I stuck with the instructions in the video and it came out goddamned delicious.
I'm in California. Never had a Stromboli other than the stuff we buy frozen for my kid to snack on. I was looking for something different, yet traditional and regional, something you don't see in So Cal, that was like a pre Christmas dinner item, because we are all usually starving waiting for the food to prep at a relatives house. I was charged with doing the pies, but wanted to bring something of substance along with it. So there is the set up, this recipe was amazing. The sausage was incredible, roasting the fennel and crushing it, the chile paste was perfect. Simple, but just blew everyone away. I have everyone at the party asking for it on new years. Thanks for the video chef!
Ive made a number of strombolis in my life, but I dont think any came out looking as good as this one. Well done.
Awesome recipe! Happy Holidays and Fuhgettaboutit!!!
Never ate stromboli. I'd sure like to! ; )
Will make this recipe in the near future.
Thanks for sharing your recipe and technique. Much obliged.
Wow. What a beautiful feat of perfection. My stomach is growling now. Just beautiful. Bravo!
I want to thank you very much for providing so many secrets to authentic Italian cooking that I am able to make and my whole family enjoys!!
For proofing, I turn the oven on for about 30 seconds to 1 minute. Enough to take the cold out of it, but not enough for it to really get hot. Then I turn the light on and put the dough in. You don't want the oven hot. You just don't want it cold. The light will keep it plenty warm (assuming you have a decent incandescent bulb in it). My oven will usually stay in the low 80s. A little higher than some might want. You can put a heating pad in the top of the oven door to let a little of the heat out and keep it from getting too warm.
BTW, those look awesome. Definitely going to give this a shot.
Beautiful work, Chef!
You made that look so easy. Love Stromboli. I will be trying this recipe of yours.👍🏻
Wonderful cooking. You are a master.
Wow, made this tonight, half size, came out perfect. Definitely let it set 30 minutes after baking. I thought some red sauce would be nice, so I served some on the side, it was better without the sauce. Like you said, the sausage was juicy. Excellent recipe!
I'm salivating over here! I love that you made your own Italian Sausage! This is definitely a must try! Thank you 😊
I love Stromboli !! This looks awesome ! Thanks for your recipe !!
When I was growing up there was a Stromboli place my parents had been going to since college. When it closed down I still remember all the times they'd try to find somewhere new but never did. Anytime they'd get a "stromboli' it would end up being a long calzone.
Thank you! I’m going to make this for the holidays. I want to add some ham as well.
Excellent recipe, as always!
That looks absolutely mouth watering 🤩🤤.
Me and my wife just made this! It came out incredible! Thank you so much! Only thing we added was a side of marina sauce. :)
I can’t wait to make this with my girls. We made another one of your Stromboli recipes and it was hands down the most delicious Stromboli I’ve ever had. *chefs kiss ❤
Я думаю, що у вас є діти-наречені.
Dude. Looks so good! I make my own "Chicago style" Italian sausage and it's always a hit! Need to try in this recipe 👍🏻
Looks delish and I can almost smell it😊
Oh man, so nice to finally see a Stromboli on YT. I miss them dearly. It was the name and the specialty of one of the first restaurants I waitered at and I used to eat it there a few times a week at least. Couple of differences though and adjustments you can try for the next time. It was Italian sausage that I am pretty sure they just removed from the casing, then spicy green peppers (not sure which, but not the bell ones, or maybe a mix, hatch could be good), and with the moz cheese of course, then you need a side of marinara sauce. Oh man, the memories got me hungry now lol. Give it a try my friend!
In my current house I have an oven with an incandescent lightbulb and when that light is on it heats the oven up just enough (around 90 to 95°F) to work perfectly as a proofing oven. Before this, though, I used to use my clothes dryer as a proofing oven - I would put a couple of slightly damp towels in and run it on high to heat them up, then put my dough in to proof and it worked very well.
One time in a vacation house, though, I tried to use this trick to proof my yeast and unfortunately it turned out that the dryer was slightly defective: normally with a dryer if you open the door it stops and then you have to hit the start button to restart it. This dryer would automatically restart once you closed the door, which resulted in my dumping two cups of yeasty water into the innards. It took nearly a week before the laundry room stopped smelling like beer.
Best Stromboli I ever had: sausage, ham,cappicoulo , mushrooms. Mozzarella and finish with parmigiana.
Sauce on the side. I make it myself now but still haven’t found a great dough recipe. I’ll try yours. Thanks
Awesome!
I matched your ingredients using one even pound of pork, came out very flavorful and aromatic. Looking forward to another try, tighter roll up next time. Much enjoyed, thank you. So good.
This is the best Stromboli recipe I've ever seen...I definitely will be getting your cookbook and making this recipe.
On a side note, thank you for addressing the issue of fennel, I usually avoid Italian sausage because I don't like the taste of fennel seeds but I might try it ground up into a powder or buy it that way and try it in the ground form, but if not, I'll leave that out and definitely try the rest of the recipe.
I can't wait to see your recipe for meatballs. 😊
I love the sound of the filling … yum
I’ve never had this before. Would be nice on a pizza too.
I’m making pizza this week, good time to try it.
Just made it exactly as directed for my Italian friend who's not had it since he was a kid. No blowouts and it looked just like yours. Made the artichoke dip too. They were a hit!!! 🎉 thank you so much. I have yet to make one of your recipes and not LOVE it. You're the best! Forgetaboutit
Thank you, thank you for sharing your Stromboli recipe , i made it today, cloudy,cold and gray day in Colorado, it was a big hit with my husband !! I will try more of your techniques and recipes, happy new year and thanks again for sharing your knowledge!!
Made this version and it was amazing. Earned a new subscriber today.
My aunt and uncle used to bring a Stromboli every Christmas. It never lasted long.
I made this today and it was awesome!!!!
I am going to give this a try, it looks fabulous!!!! Thank you
Stromboli is my favorite!! Thanks for the video!
mmmmmmm looks delish!
Brava!! Finally, someone that actually knows what a Stromboli is. Thank you kind sir! I can't believe how many youtube cooks don't know a stromboli is rolled.
wow this might be the first recipe I try of yours. Cant wait!
I'll definitely give this a try. Thanks for sharing.
Never had Stromboli but it looks absolutely delicious. I will make this tomorrow
alright, this was great, loved the crust. It's been requested I put this on family dinner rotation once a month. thanks!
Love it brother! I've line and prep cooked at Italian restaurants all around St. Louis, Boulder and even in NW Arkansas. Your videos are the best at showing all the methods and making it where a novice cook can make it well.
Looks so good!!!!!
Thank you for sure going to make
Great Recipe for the holidays. Thank you, Stephen
Just made this for a Xmas day brunch. Holy cow I'm blown away by the flavor! Everyone raved about it. I'm pissed I didn't make two of them. This one's definitely going in the keeper folder🤌🏼
Yessss this looks delish. I love how u showed the best way to sautee ground pork. I do the same with all my ground meat. I always see people immediately try to break up the ground meat it just never browns as well. My hrabdparents used to make sausage and peppers all the time. Its still one of my favorite things to eat i make it ao many diff ways. I love a good sausage and pepper sub. My gram used to add some balsamic vinegar to the sausge and peppers its so delicious and one of my go-to's when i dont kmow what i want.
Im gonna have to try this. Ham and pepperoni is my favorite. This might be right up there..
As someone who loves different flavors, I want to thank you for sharing this. I will definitely be giving this my best shot soon. Although I will probably give it another shot when I have my own home grown ingredients to use. 😉👍
This is beautiful, making it now. Rarely see a video and just go "I'm doing this today!" One thing from this (of course it's the internet) I'd say you can be more strategic with how many bowls and surfaces used for easier clean up. Other than that this guy rocks and going to do some more food from him. Thanks man!!
Good, entertaining tutorial. Nice work.
We moved from the city to the boonies about 20 years ago, these people don't know what stromboli is!?! I can't wait to make this! Thank you
Looked so good...making it now. Moi first stromboli. Thanks for the inspo
Made three for today. Going in the oven shorty. Thanks.
I love my OXO measuring cup with the angled measurements like the one you have. It's so nice for measuring liquids. Also, this Stromboli looks amazing. I can't wait to give it a try.
Stromboli! The best Christmas food! I'm not joking. I made one last year, and it was delicious.
I made this. I used 50/50 extra lean ground beef and ground pork. I mixed a little bit of salsa roja to the cooked sliced onions and red pepper; seasoned with oregano, cumin and a bit of Tajin. Mozzarella cheese was added then rolled. I cooked it at 400 for approximately 25 minutes in my oven. It was colossal, a giant, a thing of beauty.
Beautiful!
Could you do a video on different kinds of sausages that could be made? Like the one here. But then with the addition of additional ingredients.
THanks for sharing knowledge! I recently discovered that fennel seed in the sausage is that flavor I remember from my childhood. Aurelio's Pizza Chicago thin crust style. All good.
That looks really good.! Thanks for sharing...❤
Wow! That did look perfect. I need to make one now.
Thank you! Been looking for something different to try, definitely going to try to make this
This was the best Stromboli this Jersey girl has had EVER. Definitely our new Christmas meal❤
You are amazing. I don't eat meat but I use your recipes and a substitute certain ingredients. I love the processes that you take to infuse the food with so much flavor, it works every time. Chefs Kiss❤ Just Amazing!!!
RIDICULOUSLY TASTY!! (And I'm not the biggest sausage fan.) Hit a home run the furst time I made it. I would change literally NOTHING about it. (I did serve mine with marinara on the side.) Thanks once again, Stephen. 😋😚😉
This dish was already delicious, halfway through
Any substitute on those first chili's from the jar?
I live in Asia and can't find certain items here
Thanks
Guy, that looks delicious!!
Oh that looks delicious!!
My grandmothers bread recipe is exactly the same! I can’t believe it. The bread and or pizza dough tastes and smells like heaven! My family is from Catania Sicily. Is your family recipe Sicilian?
I have always made a huge ziti with fresh bread for Christmas dinner, maybe next year I'll mix it up and go stromboli.
just cooked this for the kids- they loved it.
Looks fantastic man !! Can you hit us with some more traditional pasta recipes soon ? Something new or maybe more of a secret recipe ?
Bruh that looks AMAZING!!! 🤤
Amazing, easy to follow. Subscribed. It looks sooo good.
I've never had one rolled like that, looks fire
Fantastico
Awesome. Looks amazing well done 👏👏
Looks awesome❣️
Oh yum!!!! I almost feel brave enough to try making it!!
Steve, want a tip for a great proofing environment without a proofbox? use your oven with the light on. The light bulb will make it about 120 in the empty oven which is great for dough. IF its too warm then put a rag in between the door and oven to vent the heat but in my experience, it is a great way to proof in a controlled environment.
AWESOME!!!!!!
😎👍🏻👍🏻
Love your explanation it’s clear and short love it. Merry Christmas ❤
Made it tonight. Turned out great.