How to Make Mini Stromboli

Co-authored by Jessica Gibson

Last Updated: March 29, 2019

Stromboli is a popular American-Italian dish for a reason--it's full of flavorful ingredients like sauteed vegetables, melted cheese, and cured meats. Since it's usually rolled into a large cylinder and sliced, it can be time consuming to make. If you're short on time or would like to serve individual Stromboli, make mini-Stromboli. You can quickly make them using refrigerated biscuit or crescent dough. Or you can use homemade or purchased pizza dough. Fill your mini-Stromboli dough with your favorite ingredients and you'll be enjoying this comfort food in no time!

Ingredients

Mini-Stromboli Using Refrigerated Biscuit or Crescent Dough

1 12-ounce (339 g) package refrigerated crescent dinner rolls OR 1 16-ounce (467 g) can of refrigerated biscuits
16 slices pepperoni
12 slices hard salami
12 slices cooked ham
1 cup (113 g) shredded mozzarella cheese
Black pepper to taste
1⁄8 teaspoon garlic powder
2 teaspoons grated parmesan cheese
1 cup (225 g) marinara sauce, for dipping

Makes 8 to 12 mini-Stromboli

Mini-Meatball Stromboli Using Refrigerated Pizza Dough

3 tablespoons olive oil
3/4 cup (130 g) red pepper, diced
3/4 cup (130 g) green pepper, diced
3/4 cup (115 g) onion, diced
3/4 teaspoon salt
24 cooked mini-meatballs or pepperoni slices
2 cups (450 g) marinara sauce
1 pound (467 g) refrigerated pizza dough o
1 1/2 cups (170 g) Mozzarella, shredded
1/2 teaspoon Italian seasoning

Makes 6 to 8 mini-Stromboli

Method 1

Method 1 of 2:

Making Mini-Stromboli Using Refrigerated Biscuit or Crescent Dough

1
Preheat the oven and open the dough. Turn the oven on to 350 degrees F (180 C). Get out a baking sheet and lay a sheet of parchment paper on it. Open one 12-ounce (339 g) can of refrigerated crescent dinner rolls OR one 16-ounce (467 g) can of refrigerated biscuits.^{[1]
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- The parchment paper will keep the mini-Stromboli from sticking to the sheet.
2
Roll the mini-Stromboli dough. If you're using crescents, unroll the dough on your baking sheet and set them apart. Leave them in the triangle shapes. If you're using biscuit dough, set each biscuit on the sheet. Use a rolling to gently roll each biscuit into a circle about 5-inches (12 cm) in size.^{[2]
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- You don't need to roll out the crescent dough, since it's already thin.
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3
Fill the mini-Stromboli with meat, cheese, and seasoning. Divide your meats among the dough. If you used crescents, place the fillings on the large end of the triangle. If you used biscuits, put the fillings in the center. You'll need to divide these fillings among the dough pieces:^{[3]
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- 16 slices pepperoni
- 12 slices hard salami
- 12 slices cooked ham
- 1 cup (113 g) shredded mozzarella cheese
- Black pepper to taste
- 1⁄8 teaspoon garlic powder
- 2 teaspoons grated parmesan cheese
4
Form and seal the mini-Stromboli. If you used crescent rolls, hold the large end of the dough and roll it up, so you end with the pointed tip. The filling should be contained in the center of the dough. If you used biscuit dough, fold each circle in half and pinch the edges to make a tight seal. You can shape the mini-Stromboli into half-moons, balls, or rectangles.^{[4]
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- Set the mini-Stromboli on your prepared baking sheet with the sealed sides facing down.
5
Bake the mini-Stromboli. Put the baking sheet in the preheated oven and bake the mini-Stromboli for 11 to 13 minutes. They should turn just a little brown once they've cooked and they'll puff up slightly.^{[5]
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- You can serve the mini-Stromboli with 1 cup (225 g) of your favorite marinara sauce.

Method 2

Method 2 of 2:

Making Mini-Meatball Stromboli Using Refrigerated Pizza Dough

1
Saute the vegetables. Pour 2 tablespoons of the olive oil into a skillet and heat it over medium. Dice up 3/4 cup (130 g) of red pepper, 3/4 cup (130 g) of green pepper, and 3/4 cup (115 g) of onion. Add this to the skillet along with 1/2 teaspoon of the salt and saute the vegetables for 10 to 15 minutes.^{[6]
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- Stir the vegetables frequently to prevent them from sticking to the skillet. The vegetables will become soft once they're finished sauteeing.
2
Combine the mini-Stromboli filling and preheat the oven. Turn the oven on to 375 degrees F (190 C). Transfer the sauteed vegetables to a large mixing bowl and stir in 1/4 cup (56 g) of the marinara sauce. Add 24 cooked mini-meatballs or pepperoni slices and stir the mixture well.^{[7]
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- You could use any meat instead of the mini-meatballs. For example, you could use cooked ground beef, chorizo, or Italian sausage.
3
Prepare a baking sheet and roll the dough. Lay a sheet of parchment paper on a baking sheet and set one pound (467 g) of refrigerated pizza dough on it. Divide the dough into 8 pieces and roll each one into an oval shape about 5-inches (12 cm) in size.^{[8]
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- You can use homemade or purchased pizza dough.
4
Spread the cheese and filling on the dough. Divide 1 1/2 cups (170 g) of shredded mozzarella among each of the ovals. Try to put the cheese in the center. Spread a little of the filling mixture onto the center of each oval as well.^{[9]
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- You can use a cookie scoop to easily portion the filling among the mini-Stromboli.
5
Seal the mini-Stromboli. To seal a mini-Stromboli, fold both sides of one dough oval up towards the center and pinch them together. Turn the mini-Stromboli over, so the seam side faces down, and set it on your prepared baking sheet. Do this for each of the remaining dough circles.^{[10]
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- It's important to get a good seal, so the filling won't leak out as the mini-Stromboli bake.
6
Bake the mini-Stromboli. Cut two to three slits on the top of each dough circle and sprinkle the mini-Stromboli with 1/2 teaspoon of Italian seasoning. Put the baking sheet in the oven and cook the mini-Stromboli for 20 minutes. They should become golden brown.^{[11]
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- Serve the mini-Stromboli with the remaining 1 3/4 cup (395 g) of marinara sauce.
7
Finished.