how to make STROMBOLI (pepperoni cheese bread)

[@NOTANOTHERCOOKINGSHOW]

The first 1000 people to use the link will get a free trial of Skillshare Premium Membership: skl.sh/notanothercookingshow12201

[@manuelibrahim3543]

@ Not Another Cooking Show We need some more video plz and can you make them longer plz they are to short make like 4 a week if you can you eat every day so you cook every day take us on that journey some breakfast lunch dinner night snacks you now what I mean ore some German dishes ore a nice stew stud that ceep you warm in these colder days

[@jbjmac420]

an italian secret, that i’ve seen many have missed…got it from Dimaggio’s in San Jose, CA. They put a line of yellow mustard in it, and serve dried or marinara on top: Its the best secret, try it bro

[@suzannevega2289]

@Not Another Cooking Show kzbin.info/www/bejne/e2nGmmCqiKx1odE Hello, I just watched this and thought it was nice to see her confirm my thoughts also. Your Stromboli was delicious, I make it a lot.

[@Khorton014]

Homeboy: Shingles pepperoni into a perfect layer. Me at 2 AM: That’s f’ing beautiful.

[@jonathanrindner9649]

4AM HERE. SAME

[@diywiththedoc393]

Growing up in Philly and Jersey, I have had lots of stromboli over the years. I decided to make this recipe yesterday. I gotta say: it was amazing!! Twenty minute cook time was right on the money and the results were spectacular. Thank you for making a great video and sharing an excellent recipe!

[@gabcarvs]

Amazing! We have the exact same thing here in Brazil, but it's called "joelho" (or "knee" in a literal translation) and it's often made of ham and cheese, because pepperoni is really expensive here. It's a classic street food in Brazil and you can find it very cheap basically in every corner in a big brazilian city. It's great to see the influences that made our food what it is today!

[@bosoxhater2262]

You got it from the Siciliani that migrated there after WWII

[@112Famine]

Stromboli origin was in Philadelphia in the 1940s, or our version was, and it was pizza dough, ham, peppers, sauce, cheese rolled up, & baked.

[@gurizuri5116]

My grandmother makes a stromboli every year. In honor of my late mother who was the house cook im making some stromboli for our family this Christmas eve afternoon. I hope it turns out well!!! Thanks for all the videos

[@BelquisTwist]

I love this recipe! You make it feel so accessible. You are killing my diet though! but I am definitely making this for the holidays!

[@VotteyDaily]

Hello 👍👍👍

[@u235u235u235]

did you make it?

[@BelquisTwist]

@@u235u235u235 I did! and my mom too! I have made many of his recipes and never disappointed!

[@u235u235u235]

@@BelquisTwist what about this one?

[@BelquisTwist]

@@u235u235u235 Perfection, you need to make it!

[@derryXDINES]

We made this every day at my dad's deli in Middletown. We did pepperoni, sliced sausage, and mozz. Sliced mozz makes it a little easier to roll. We also made sauteed spinach and provolone rolls the same way.

[@VotteyDaily]

Hi ❤️❤️

[@derryXDINES]

@@VotteyDaily hi!

[@ikon8275]

My aunt was Italian and every Christmas she made pep and mozz stromboli for apps as well. I remember it being the best tasting thing ever. It's such a perfect cross Between Beautiful fresh baked bread and pizza. It's really something!

[@NT.157]

Heck yes. Making this tonight! Update: I made it. Got a little worried as the dough was not rising and I eye balled the ingredients and I do not know anything about baking. I preheated the oven and set the dough on top and it kind of took off once it got warm. The only thing I changed was after the egg wash and scoring, I sprinkled on some grated Parmesan and dried Italian herbs. I also used Babish’s red sauce base to make a marinara. It was awesome. I don’t comment much but wanted to support this guy.

[@Gravybo4t]

Did you add the red sauce inside with filling or did you have it as a dipping sauce?

[@davec.1045]

I made this and tried a variation. I first put a thin layer of homemade basil pesto on the dough and used good Italian Capacollo. Delicioso! Your channel makes me want to cook immediately after watching it. Keep up the GREAT work!!

[@Saareem]

1:00 That's when I realized he wasn't talking Celsius. 😂

[@bibliofowl]

"Make the vents the size of the slices you want." I think I need more than one vent, Steve.

[@VotteyDaily]

Hello ❤️❤️❤️

[@john2k24]

🤣

[@tsumabiken]

Oh. My. God. This is unspeakably awesome. I’ve made it twice now (just today a half-portion for lunch) and it is one of the best things I’ve ever eaten. The whole family loved it to bits - thank you so much!!!

[@u235u235u235]

I made this stromboli. It came out OK, not amazing, but OK. I recommend serving with high quality slightly warm marinara dipping sauce in a little bowl/ramekin. Will elevate the dish. There are other superior stromboli recipes online but this a good basic recipe.

[@kimberleegullbailey2547]

You're so very skilled and passionate about your cooking. That looks so yummy and wonderful!!

[@ptinker106]

Came out great the first time. Making it again tonight. Only change was to add 1 tsp. of sugar to yeast mix. I think it helps the yeast activate.

[@omarqasirov8754]

My aunt used to make this for her Christmas parties when I was a kid. Loved it, along with the rest of the delicious food she made.

[@davidcanadasmazo]

I've made it tonight for dinner. I had to replace pepperoni by chorizo because finding actual pepperoni in my area is not that easy. Chorizo flavour is quite similar though. Kids loved it ^^ It was delicious!

[@dylanwhite8473]

Hi there, great recipe! Was my first time experimenting with yeast and kneading dough and it turned out great. I just followed the video. Sprinkled some kosher salt on the stromboli before before baking at 400F for 25 min. Thank you for posting!

[@smagosz]

In Poland we call it Kulebiak, but we are adding inside only onion, sometimes mushrooms too :D

[@zankaa8031]

bro polish people love onions it's crazy

[@AntonioTwoShoes]

Oh my God I’m in love with Stromboli. I love Stromboli Pizza pepperoni cheese bread my grandma and I loved it. I love it all the time. It’s my favorite.❤

[@niconeitorrr]

Love the technique to check for plastic on that pepperoni!

[@tarastearns7450]

“A little bit of olive oil.” Adds 1/2 cup. Lol

[@WiktoriasKitchen]

That’s more than usual 🤣🤣🤣

[@Sashashka]

that *is* a little :)

[@creativechau]

Olivol

[@thunderstar254]

Just a drop of olivol.

[@wolfpack9695]

Your knife crank at the end gets me fired up to cook!

[@scorpleeon]

I was gonna say the same thing! I love it!

[@wolfpack9695]

@@scorpleeon haha it's so simple, yet so fierce!

[@NebLleb]

I actually MADE a Stromboli for my early-Christmas Dinner, and... It's literally the perfect holiday food. I rolled mine out on a floured surface, and slightly adjusted the dough when it was in my cookie tray, and then I filled it with sliced low-moisture mozzarella, Salami, Pepperoni, and Tomato sauce in that order (yes, I actually think tomato sauce works here). What I made was the perfect, delicious, filling pepperoni-cheese tomato bread of my dreams, and one I'll happily make one again down the road either for the holidays again or for my birthday. I'll probably give the tricks used here a try as I make, too! I mean, in a season where people get the craving for cheese, dry-cured meat and bread, Stromboli is just perfect. I mean, it's the Die Hard of holiday foods: You see people praising it as the best Christmas movie/food and you're like "really?" But then you try it for yourself and you're all like "Yeah. really." It goes great with wine, too.

[@112Famine]

I've seen this made into a ring to look like a Christmas reef, for next year :)

[@elsalisa146]

On my list. I might try it with sopressata.

[@vincentdefilippi8824]

Love this guy his no-ness approach to his cooking he’s real when he cooks.

[@khandragon7950]

Very nice.. Growing up in NY Italian neighborhood, my grandmother used to use ground sausage and Prosciutto along with the pepperoni, dice the meats and blend, then spread on the dough like that, and then cheese and roll up.. after cooking she would sprinkle parmigiana (fresh, as the bottled type has chemical to keep it granulated and it won't melt well) on top before it cooled.. It never lasted more than a few mins after cooling before it was gone.. ;) hehehehee though we made it all year long :) I still make em all the time though, it's my favorite movie or football snack.. :)

[@aronsinvest]

I make this frequently. I also add roasted red bell peppers and thinly sliced onions. Sprinkle everything but the bagel seasoning on top of the egg wash. They also freeze well. Serve with marinara.

[@ninahlt91]

The way he’s handling that roll man. Yous a keeper. Also, I’m making this tomorrow. Tyfs

[@JohnHausser]

Yo bro you deserves much more subscribers

[@drfranklippenheimer8743]

I like it. Thin sliced pepperoni. Mozzarella. Sauce. Simple. Magnificent.

[@HowToCuisine]

Looks so appetizing! Cant wait to try this recipe! 😍😍😍

[@VotteyDaily]

Hi i like ❤️👍❤️

[@GungaLaGunga]

Thanks for sharing your experiences. Awesome!

[@lenaannes2962]

Stromboli is the name of a volcanic island close to Sicily and also a beautiful film by Roberto Rossellini, with Ingrid Bergman. Great recipe!

[@robc7563]

Love this. Haven’t had it in years! Thank you for the great recipe. You are awesome

[@petedavis7970]

I do something similar. We call it Pizza Bread. The "strombolis" I've had in my life were all closer to calzones (a pizza with crust on the outside, fillings on the inside). But no rolling of the dough. But beyond the semantics, I basically make a sourdough loaf (I add a good helping of soft, but not melted butter, when mixing in my starter, after autolyse. And instead of just throwing it in a loaf pan or making a boule, I stretch it out into a rectangle the width of my baking pan and as long as I can do it and still maintain dough integrity. I then make a pizza on the dough and roll it up, seal it, seam side down and put it in a bread mold. In the last 20 mins or so of cooking, I brush it very liberally with butter. The butter is the key. The butter makes it taste a lot like Pizza Hut's deep dish crust (which I'm guessing is loaded with butter).

[@petedavis7970]

And sauce... We do sauce in ours... 15oz Tomato sauce w/some tomato paste, garlic (fresh and powder), oregano, basil, paprika

[@112Famine]

I've had this version in South Philly, Philadelphia's Italian Neighborhood, & it is very good, but I lived with the Heathens in North-East Philly where our Stromboli was a Calzone without the ricotta & with the sauce on the inside. Ours had the cheese, sauce, pepperoni, but with fried; onions peppers mushrooms, with ham or instead of ham you could get sausage &/or cheese steak beef, & this is what my family ordered, with both sausage & steak beef, & yes the sauce was always on the inside, b/c its a Stromboli. So what we had was the NE Philly Stromboli with cheese, sauce, pepperoni, fried; onions peppers mushrooms with sausage & steak beef. I no longer live in Philadelphia, and now have make my own Strombolis, my dough sitting out warming up after cold fermenting a few days past 3, but my fridge is set to 33 degrees & only I ever open it a few quick times a day, there is zero change it went bad ... but I'll check the dough for life after it warms up, it should still give a rise, & if not I'll not need to preheat my oven. (btw, how can you tell if dough went bad other than being moldy?) So first going to make my first Stromboli & once done then cranking up my oven to max to make a pizza, & using the broiler once the pie goes in on the second from the top oven rack, on top of a 3/4 inch thick 16x16 pizza steel. And yes leaning over an oven door moving the steel will make anyone's back ache! My next oven isn't going to have an pull-down drawbridge door, going to have a normal door, that sweeps open like a house door. And Stromboli just like pizza is damn good the next day, reheated or cold from the fridge.

[@ISheolraver]

*drooling* uncontrollably.

[@jackwalker5790]

Food Freak: Enjoying cheese and pepperoni bread for a christmas day starter Me: Cries in Prawn Cocktail

[@dwaynewladyka577]

Stromboli. Now you are talking. You made it so good. Hope you have a Merry Christmas and Happy Holidays. Cheers!

[@u235u235u235]

did you make it?

[@ecek4671]

Hey Steve, as a barista who learned a lot from your videos I can totally recommend brewing your own coffee at home;)

[@kieran6417]

My family isn't ready for all the good food I'm bringing to Christmas thanks to this channel lol. Seriously thank you. Watching these videos got me back into cooking and has turned this year into a positive for me.

[@adventuresona700dollarhard5]

The stuffed shells were a huge hit for me!

[@13c11a]

I have to tell you, the Stromboli I remember from my childhood in New York were raw in the middle and there's nothing worse than raw bread dough. Plus, I hate pepperoni. But seeing the inside of your Stromboli, makes me want to create a vegetarian version of yours with, maybe roasted red peppers. The fact that yours was baked all the way through made it look fantastic. Thanks.

[@Rob_430]

That looks delicious! I’ve made this before with good results, either pepperoni or adding ham and salami. I noticed you roll it while other fold it in thirds. Not sure which is best, but I roll it. Thoughts?

[@jimbo7858]

I love this channel! This dude is my Italian grandma makes this on easter.

[@zankaa8031]

I just wanna say I suck at cooking but I make this almost once a month and it's always good and feeds my roommate and I for a week :)

[@loficathedral4584]

That looks delicious. Awesome job!

[@DanliciousFood]

Haven't made a strombolin in awhile, this is making me crave it again!!!

[@SusanForshaw-w2n]

Preheat oven at 400 first. Worked using 1 teaspoon of sugar. Great recipe. Thanks

[@SusanForshaw-w2n]

Oh, and I divided the dough in half and made 2, which ensured the dough cooked through. Definitely needs 25 min. Oiling parchment too made the rolling up easier, otherwise it stuck to the paper. I used prosciutto garlic and mozzarella

[@nysavvy9241]

Oh how good this is. You can do anything with that dough. Sopressata, ricotta, meatballs, salami...Now I gotta make this stromboli. Merry Christmas Steve!!

[@u235u235u235]

did you make it?

[@DanielGarcia-os6qh]

Thanks, great recipe

[@udovelvet]

I enjoyed watching this and will try it. Merry Christmas!

[@LegendaryYuxie]

In 2018 - 2019 at my 1st job, I would stop by Kwik Trip and eat a pepperoni Stromboli with a NOS before work. Thinking about it now I miss those days.

[@littleonion7171]

My dad used to make stromboli. Yours look good!! Having Italian heritage is the best ❤️

[@ramencurry6672]

I wish I was Italian

[@littleonion7171]

@@ramencurry6672 It really is a beautiful culture 😍

[@martyleyeti]

Fun thing today. I have subscribed to both your channel and ''Pasta Grammar''. They just released a vid cooking American-Italian recipes. You where one of them. The best part is that the very picky Eva only liked one of the three recipes : yours from this vid

[@dittellforthewin]

Here from Pasta Grammar. They showed this recipe! Looks so good

[@LuvtL90]

Absolutely fabulous. ❤❤❤ it. Thank you for sharing; I just made two and they turned out perfectly.

[@jilliantheact7551]

I NEEDED THIS VIDEO, THANK YOU!

[@u235u235u235]

did you make it?

[@jilliantheact7551]

@@u235u235u235 no. I made a version of it but it was weird so This video helped me a lot so I plan on making it soon

[@u235u235u235]

@@jilliantheact7551 I made it and it's just OK, really not that good. it's much better if you serve it with warm marinara dipping sauce.

[@Kevin_747]

Good simple recipes are always the best. Believe it or not in lazy times I make a similar stromboli with pillsbury canned pizza crust, just roll it out nice and thin on parchment and roll easy as the Chef has done here. Good results and great drunk food.

[@truthfinder6246]

That. Is. Beautiful.

[@clodpated]

I think you did a great job in this video of showing how to gradually add flour until you've found the right "dough feel" for lack of a better way to put that. I always struggle with feeling like I have to add too much flour and this showed me how to handle that better when it happens. Thanks.

[@Maladringe666]

made peperoni bread this last week such a great meal

[@presdentbarkobamna7871]

we need some more Grandma recipes!

[@VotteyDaily]

Hola ❤️👍❤️

[@mistertnoname1653]

Would be awesome if you are really Obama😂

[@Jeff-0402]

Great recipe and video. What's the best way to reheat? 300-325 for 10 - 15 minutes?

[@rogercollins3]

Nothing beats a good stromboli. I cheat and use dough that is available at the deli counter of my supermarket (bagged, not that stuff in a can or frozen). Good, easy, hearty meal that makes for great leftovers for lunch. Not hard on the wallet either. Thanks for sharing. I sprinkle the top of mine with a little canned parm cheese and sometimes a spinkle of salt and Italian dried herb blend for a little more flavor.

[@methosofgondor]

Mine's currently in the oven. It's gonna be good with some marinara for dipping.

[@youtubeistrash2]

I worked in a pizzareia for years. Here’s the secret to the best tasting cheese in a Stromboli: 8oz part skim low moisture shredded mozzarella 8oz fresh mozzarella pat dried and shredded. 2 oz of shredded Parmesan Romano Mix them all up in a bowl together very thoroughly. Will taste just like the restaurant. Side note: never egg wash a calzone or Stromboli. It will make it too crispy.

[@19Ter67]

Always loved Stromboli! Haven't made it in a while....may just need to make it.

[@VotteyDaily]

Hi 👍👍👍👍

[@melaneymattson3733]

Simply beautiful Stephen. Thanks and Merry Christmas. Melaney from SoCal

[@Mary_Hubbard24]

I am going to make this tomorrow. Watching for the third time

[@scorpleeon]

Man if I ate meat I’d be making this for Christmas Eve. Maybe I’ll try a small one made half and half with green and rosso pesto.

[@what_kay_says]

Yum that sounds good!

[@joebaby1975]

I just made this. It’s great!! The only issue I had was that the whole seem split. That’s ok though the kids don’t care. Thanks for this recipe!!!!

[@mgb961]

Looks tots fabulous...thanks for a great year of cooking...merry Christmas have a great 2021....trumpless!!! Cook On!!

[@eileenvirnston5685]

Thank you for sharing 🧑‍🍳

[@112Famine]

I've seen this made into a ring to look like a Christmas reef, something to try when the time comes around :)

[@adamcain4603]

You have to try this with provolone its great

[@nancycoole5217]

Stromboli is my son's favorite, can't wait to make this!

[@deadw1nd]

I work at a pizzeria and made this the other day for my coworkers and I. Delicious

[@CP-os1pc]

I make a killer Stromboli…keep a little extra dough at each end…excellent for dipping. Enjoy your channel.

[@Ckproduction03]

Try an egg wash with Parmesan and Italian seasoning on top and inside the bread. That’s what my mom always did and makes a huge difference

[@guyzer2606]

Stephen!!!! You need a danish dough whisk! It would make the bowl mixing so much easier

[@laurenxsears]

just made this tonight and it was DELICIOUS!! i changed up the meat and made a salami and cheese😍

[@julia8147]

loooove Simon Sinek. Leaders Eat Last is one of my favorite books - and his TED Talk (or whatever it was) about the Navy Seals and toxic work environments. I had no idea he had Skillshare courses - i'll check them out. he's a genius!!! P.S. can't wait to make this!

[@VotteyDaily]

Hi i like ❤️👍❤️

[@moyangfeng257]

this is really delicious

[@kowalikus7581]

I really enjoy your recording skills and editing. they are pretty dope!

[@u235u235u235]

did you make it?

[@xTechnoWOW]

Looks amazing!

[@sullydog101]

Wow this was delicious. Easy and looks great!

[@Bigheadedwon]

The Italian spot around the corner from me has a Stromboli on the menu, but outside of brushing the outside with a garlic butter, it's basically a Calzone. I NEED to make this, in So Cal I've never seen this kind of stromboli.

[@anthonymiceli6495]

Love the stromboli! And the blowout is the best part

[@aramondehasashi3324]

Your Stromboli is perfect! You got nice spirals that is what you want.

[@ChristopherKontakos]

Fire, I have to make this now

[@Namesi]

The place in my hometown puts salami, Italian sausage, pepperoni, mozzarella, cheddar cheese and yellow mustard inside and it absolutely sets it over the top. Yes yellow mustard! Shout out Tony DiMaggio's in San Jose, CA!

[@sappsy]

Idk how I missed this video, but I want my husband to look at me the way you look at Stromboli lol

[@constantin1959]

very very nice; thank you!!

[@merlindatengco5741]

Outstanding !

[@fightingwords8955]

Nice work. I love the knife move on the board at the end. Love pepperoni ❤️🔥

[@shannongillespie5271]

I've never made or eaten this so I'm thinking you just inspired me to give it a shot. Thanks So much

[@u235u235u235]

did you make it?

[@cherylcalac8485]

Beautiful!

[@tommanning7337]

Definitely gonna make this one!!!!!