Stromboli - 10 things to know with detail
- 1. Stromboli is a type of turnover that originated in Italy. It is made with pizza dough that is filled with various ingredients such as cheese, meats, and vegetables.
- 2. The name Stromboli comes from the Italian island of the same name, which is located off the coast of Sicily. The dish is rumored to have been created in the United States by Italian immigrants.
- 3. Stromboli is often compared to calzones, but there are some key differences between the two. Calzones are folded over like a turnover, while Stromboli is rolled up like a jelly roll.
- 4. The most popular filling for Stromboli is a combination of mozzarella cheese, pepperoni, and marinara sauce. However, there are countless variations of the dish, including vegetarian options with ingredients like spinach, mushrooms, and roasted bell peppers.
- 5. Stromboli is typically baked in the oven until the crust is golden brown and crispy. It is then sliced into individual portions and served hot.
- 6. Stromboli can be served as an appetizer, a main course, or even as a snack. It is a versatile dish that can be enjoyed at any time of day.
- 7. The origins of Stromboli are unclear, but it is believed to have been created in the early 20th century in the United States. Some sources claim that it was invented by Italian immigrants in Philadelphia, while others credit a restaurant in Spokane, Washington.
- 8. Stromboli is a popular dish in Italian-American cuisine, and it can be found on the menu at many pizzerias and Italian restaurants across the United States.
- 9. The dough for Stromboli is typically made with flour, water, yeast, and salt. It is rolled out into a thin rectangle, topped with the desired fillings, and then rolled up and sealed before baking.
- 10. Stromboli is a delicious and satisfying dish that is perfect for feeding a crowd or enjoying as a casual meal. Whether you prefer a classic pepperoni and cheese filling or a more adventurous combination of ingredients, Stromboli is sure to please any palate.