Cheese Stromboli from Sbarro features a golden, crispy pizza dough rolled around a blend of melted mozzarella and provolone cheeses, seasoned with Italian herbs, delivering a warm, gooey, and savory indulgence.
Equipments
- Mixing bowl
- Whisk
- Rolling pin
- Dough scraper
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Cheese grater
- Knife
- Cutting board
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup (180ml) warm water
- 1 tablespoon olive oil
- 1 1/2 cups (170g) shredded mozzarella cheese
- 1/2 cup (50g) shredded provolone cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- 1 tablespoon grated Parmesan cheese (optional, for topping)
- 1 tablespoon melted butter (for brushing)
Using active dry yeast is crucial for the dough's rise and achieving the golden, crispy texture characteristic of Cheese Stromboli. Warm water, around 110degF (43degC), helps activate the yeast effectively, ensuring your dough becomes soft and pliable for easy rolling. A precise blend of mozzarella and provolone cheeses delivers the signature gooey, savory filling, while dried Italian herbs enhance the authentic flavor profile. Keep the parchment paper handy to prevent sticking and make clean-up easier when baking your Stromboli. Your homemade Cheese Stromboli from Sbarro copycat menu will perfectly replicate the warm, cheesy indulgence from the original.
Instructions
- In a mixing bowl, whisk together flour, salt, and sugar.
- In a separate bowl, combine warm water and yeast; let sit until foamy, about 5 minutes.
- Add olive oil to the yeast mixture.
- Gradually add wet mixture to dry ingredients, mixing to form a dough.
- Knead dough on a floured surface until smooth and elastic, about 7-10 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down risen dough and roll out into a large rectangle on a floured surface.
- Evenly sprinkle mozzarella, provolone, and Italian herbs onto the dough, leaving a border.
- Carefully roll dough up tightly, starting from the long side, to form a log.
- Pinch and seal the edges and ends.
- Transfer the log (seam-side down) onto the prepared baking sheet.
- Brush the top with melted butter and sprinkle with grated Parmesan cheese (optional).
- Make a few shallow slits on top using a knife for ventilation.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Cool for 5 minutes, then slice and serve warm.
Substitution
The Cheese Stromboli from Sbarro copycat menu features a golden crust rolled with melted mozzarella and provolone cheeses, seasoned with Italian herbs for a rich, savory flavor. You can substitute provolone with fontina or gouda for a different but complementary cheese profile. If fresh yeast is unavailable, active dry yeast works well when dissolved properly in warm water. Use any neutral oil instead of olive oil if you prefer a milder dough taste. Brushing the dough with melted butter before baking enhances browning and adds a soft, buttery finish.
Tips
Ensure your warm water used to activate the yeast is between 100degF and 110degF to avoid killing the yeast, which can prevent the dough from rising properly. When kneading, use enough flour on your surface and hands to prevent sticking but avoid adding too much to keep the dough soft and elastic. Roll the dough evenly into a rectangle to guarantee uniform baking and easy rolling without tearing. Your Cheese Stromboli will crisp best if you brush it with melted butter before baking and score the top to allow steam to escape during cooking.
Nutritions
Cheese Stromboli from Sbarro provides a rich source of protein and calcium, primarily from the mozzarella and provolone cheeses, essential for muscle repair and bone health. The all-purpose flour contributes carbohydrates, offering a quick energy source to fuel your day. Olive oil adds heart-healthy monounsaturated fats, while Italian herbs enhance flavor without added calories. Your intake will also include moderate sodium levels typical of cheese-based dishes, so balancing with fresh vegetables elsewhere in your meal can support overall nutrition.
Storage
Store your Cheese Stromboli in an airtight container or wrap it tightly with aluminum foil to maintain its crisp crust and gooey cheese filling. Refrigerate any leftovers for up to 3-4 days and reheat in an oven at 350degF (175degC) for 10-15 minutes to restore its original texture. Avoid storing at room temperature to prevent the dairy-based filling from spoiling.
Variation or Alternatives
You can swap provolone with fontina or gouda for a creamier, slightly nuttier flavor in your Cheese Stromboli. Incorporate sauteed spinach or pepperoni slices for added texture and taste. For a crispier crust, try brushing the dough with an egg wash instead of melted butter before baking. Experiment with fresh herbs like basil or rosemary to enhance the aroma and complexity of the filling.
Allergies
Cheese Stromboli from Sbarro contains dairy products such as mozzarella, provolone, and Parmesan cheeses, which can trigger allergic reactions in individuals with milk allergies or lactose intolerance. The dough includes wheat flour, a gluten-containing ingredient that poses a risk for those with celiac disease or gluten sensitivity. It's important to check all ingredients for hidden allergens and consult with your healthcare provider to manage your specific food sensitivities safely.
Why this recipe?
Cheese Stromboli from Sbarro is loved for its perfectly baked golden crust, gooey melted mozzarella, and a rich blend of Italian herbs that create an authentic, savory flavor. Its combination of fresh dough and high-quality cheese offers a satisfying, indulgent taste that captures the essence of classic Italian comfort food. You will find it worth making a copycat version at home because it delivers satisfying flavors while allowing customization to suit your personal taste preferences. Replicating this iconic dish saves time and money while enjoying the restaurant-quality experience in your own kitchen.