[Collegiate Meals] Stromboli





Introduction: [Collegiate Meals] Stromboli

About: Engineer making renewable energy products for African entrepreneurs.

I take pride in my ramen Noodle flux. Not one ramen noodle has passed through me for over two years and I have had maybe three bowls since starting college. I think we can forgive some naiive choices as a freshmen :)

My budget, is still the same. So I have been forced to compromise with some of my most favorite recipes. Finding cheaper alternatives, substitute recipes and at one time I had to come up with alternative cooking methods (brownies from scratch in the microwave? Absolutely!).

Stromboli, unlike pizza and calzone, is a sauce less roll filled with mozzarella and vegetables or meat (or both).

This makes a perfect side or appetizer to the romantic dinner you're planning for your girl/boy friend (perhaps go for higher quality ingredients). Plus, you can giggle while saying stromboli because it's just so much fun to say :)

Step 1: Ingredients and Cost

Pre-made Pizza dough: $1.44
Shredded Mozzarella Cheese: $1.50
Sliced Pepperoni: $2.36
Pizza Sauce: $0.88

Gross: $6.18

We will have leftover

5/8 a package of cheese
3/4 a package of pepperoni
5/8 a jar of sauce

So my net cost is: $2.92 and we are feeding two people, or one person for two meals. It doesn't compete with twelve cent ramen, but it's more healthy (through variety etc.), more flavorful and contains no MSG (unless you really wanted to add some).

Step 2: Preparation (Set Oven to 400F)

On a foil covered baking pan.

Unroll your dough and stretch for a thin crust type of pizza (but we're not making pizza).

Place pepperoni slices over the entire side leaving a half inch gap from the side. Keep in mind, you're not limited to a single filling. Sliced salami, thin sliced onions/tomatoes/peppers etc. Or go crazy with baked eggplant, leftover chicken Parmesan etc.

Sprinkle with shredded mozzarella.

If you have a favorite seasoning, now is the time to add. I recommend fresh crushed basil (lemon basil from the hydroponic garden), roasted garlic, cumin or fennel and/or red pepper flakes. Pretty much, if you like it on pizza, try it in your stromboli.


Pinch the edges of the roll and place in the center of your baking pan.

Coat the top of the roll with cooking spray (or light cooking oil or egg white). Now sprinkle with Parmesan cheese and salt/pepper to taste...

With a sharp knife, make diagonal slashes on the surface of your roll. This will keep large bubbles from forming and in general, keep a nice shape to the end product.

Step 3: Bake and Serve

Place in your preheated 400 degree oven.

Set your timer for 12 minutes.

Clean up your workspace and pour a small amount of sauce into a microwave safe bowl.

I season my sauce with dried basil, garlic powder and salt.

When the timer goes off - place your sauce in the microwave for a minute or so.

Check the stromboli, it should be golden brown. If it is, remove it from the oven and place on a serving dish.

Serve my cutting on a diagonal. Eat with hands and dip into the sauce.

Step 4: Serving Suggestions

I eat this as part of a meal (and sometimes the entire meal). It can be served with almost any dish.

This can also make a great alternative to junk food super bowl party food. Keep the bean dip away from your flatulence manufacturing friends ;)



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    At first I thought, glorified hot pocket, but man I was wrong, sooo wrong

    you can reduce costs to a minimum if you make your own dough, shred mozzarella, slice the peperoni and make the sauce.

    and it may taste better.

    mmmmmmmmmmmmmmm i tried stramboli yesterday at a food court i loved it so im problably going to make my ooowwwnn.

    I grew up on Stromboli. It's always been one of my favorite meals. My family has always made it with three meats; pepperoni, salami and ham.

    who cares about being "clean" from rammen for 2 years im gonna make mine with meatballs , cheese, peperoni, egg, parmasean cheese, and ramen. but maybe ill make the dough into a trough or bowl of some kind.
    maybe a hollow ball with the ingredients in the ball.


    This is so tomorrow night's dinner. May make homemade dough.

    i cant wait to try this! and im sure it will be a great left over user with left over meats and veggies just pop them in there for a little different flavor :)

    I just made this for dinner tonight. I filled it with pepperoni, mozzarella, Parmesan, and some Italian seasoning, and used garlic and herb pasta sauce for dipping. It was very good. DW and DMIL both loved it.

    I made this the other day and it was awesome. My only problem was that I found it was really easy to over stuff and so mine didn't end up looking as nice as yours. It was delicious though.


    i never thought of this thanks for posting!

    I must have flipped and folded a pizza all possible ways, never thought of rolling it... Going to give this a try. Thanks for posting.

    What I did here, was make several bake them all then freeze them. My son takes them for his lunch. They don't take up much room in the freezer.

    Hey Great idea for Pizza night! Or when my son has a bunch of teens over to have a bonefire! i'll just make a bunch of these send them out to the group and aha! They will love it! Thanks for the GREAT idea!

    This turned out GREAT. I definitely recommend making this. Pro tip: Trader Joes has 1 pound bags of ready made pizza dough (not frozen) for $1. One bag is enough to make at least two strombolis, it brings the cost down a lot. They also have marinara for $1 or 1.25 or so.

    2 replies

    I've been unhappy with TJ's dough. The gluten is so activated that I can never get it to roll or stretch and STAY rolled or stretched. My preferred, very thin and crackery, pizza dough uses 5/8 C water, +/- 2C flour, 1/2 Tblsp rapid-rise yeast, 1/4 tsp salt, and a bit of honey or sugar. Warm a large glass bowl, then put in your 5/8 C water, honey, and yeast. Let it begin to work. When the top is nicely frothy, add salt and flour. When it makes a cohesive dough ball, turn out onto floured surface and knead until satiny, adding flour as needed. Wash out the bowl, spray with Pam or otherwise oil the inside, plop your dough-ball into the bowl, cover with plastic, and let rise in a warm place. When doubled in side, turn out onto a floured surface. And here is the critical part: roll out NOW. Do not gather, re-knead, ball it up, or do anything that will activate the gluten, or you might as well be rolling out rubber....it springs right back. Put fillings in as desired and cook as usual.

    Thanks for that recipe, I have all those ingredients, I might try it! I'll have to rummage my fridge for stuff to roll up in my stromboli! Totally appreciate your whole Collegiate Meals series :)

    wow, looks good. sparks good new ideas in my brains.

    mines in the oven right now... I can't wait

    your kitchen looks exactly like mine where do you live near ucf? I'm right next door to that grocery store wallmart on alafaya and mculloch