Continue by rolling out the refrigerated pizza dough on a lightly floured surface. I love using my rolling pin for this, but you can also use your hands if you want to feel a bit cozier. The dough should be about 1/4 inch thick. Once rolled out, sprinkle half of the shredded provolone cheese down the center of the dough. Next, evenly spread your beef and veggie mixture over the cheese, making sure to leave a border on each side for folding. Finally, sprinkle the remaining provolone cheese on top of the filling.
Now it’s time to fold the dough! Carefully lift one side of the dough and fold it over the filling, then repeat with the other side, pinching the seams to seal tightly. I usually brush the top with a beaten egg to give it that beautiful golden color while baking. Transfer it to a baking sheet lined with parchment paper for easy cleanup, and pop it into the preheated oven for about 25-30 minutes, until it’s golden brown and the cheese is melty!
As it bakes, your kitchen will be filled with mouthwatering scents and you’ll be counting down the minutes until you can take that first bite. Let it cool for a few minutes before slicing; it’s hard to resist!
Pro Tips for Best Results
One thing I learned while perfecting this recipe is to make sure your beef is thinly sliced. If you’re using a tougher cut, marinating it for a bit in the Worcestershire sauce can help tenderize it. I also recommend using a mix of cheeses for an even more delightful flavor—provolone mixed with mozzarella adds an extra creaminess that’s divine.
I tested this recipe three ways: using homemade pizza dough, store-bought, and even a gluten-free option. Each one produced a slightly different texture, but my favorite was the store-bought version for convenience. It made my life so much easier without sacrificing flavor!
Lastly, don’t be afraid to load up on the filling. I found that a hearty amount of beef and veggies makes the stromboli extra satisfying. Just be cautious not to overstuff, or you’ll end up with a filling explosion during baking!
Common Mistakes to Avoid
One mistake I’ve made in the past is not letting the filling cool down before assembling the stromboli. If you add hot filling to the cold dough, it can make it soggy, which is definitely not the texture we’re going for. Make sure to let it sit for a few minutes before assembling. (See the next page below to continue…)