The Genius Volcanic Pizza Roll That Totally Trashes Traditional Slices
Check out this legendary, cheese-stuffed Stromboli shortcut that actually originated across the Atlantic.
If you are totally bored with the same old Friday night pizza routine, it is time to try a brilliant, roll-up twist that packs way more flavor into every single bite. Unlike a standard slice where the toppings easily slide off, a Stromboli locks multiple types of savory meat and gooey, melted cheese directly inside a dense, golden-brown dough blanket.
However, this culinary masterpiece wasn't born in Italy — it was actually invented by a clever pizzeria owner right outside Philadelphia, who named it after a famous old Hollywood movie set on a Sicilian volcanic island.
Here’s what you need: 350 g of pizza dough, 250 g of assorted meats (smoked meats, bacon, ham), 125 g of mozzarella, 120 g of Gouda, 1 egg, 6 tablespoons of tomato sauce, 2 sprigs of parsley, 1 teaspoon of dried Italian herbs, salt, freshly ground black pepper.
Move the pizza dough from the fridge to the work surface to let it come to room temperature. Place a baking sheet on the middle rack of the oven and preheat to 205 °C. Lightly beat the egg in a small bowl.
Slice the mozzarella into thin rounds. Grate the Gouda cheese. Slice the assorted meats into thin strips. Remove the stems from the parsley and finely chop it. Combine the tomato sauce with the parsley and Italian herbs, then season with salt and pepper.
On a sheet of parchment paper, roll out the pizza dough into thin rounds. Spread tomato sauce over the center of each round, leaving a 2 cm border around the edge. Arrange the mozzarella and cold cuts on top. Sprinkle with grated cheese.
Fold the two opposite edges of the dough over the filling so that the filling remains inside the stromboli. Roll the dough into tight rolls and brush with beaten egg. Using a sharp knife, make several crosswise slits in each roll to allow steam to escape.
Carefully place the stromboli, along with the parchment paper, on a hot baking sheet and bake for 25 minutes until golden brown. Place on a wooden board and let cool slightly, then cut into portions.
