All the great taste of a traditional stromboli in a fun-to-make, single-serve pocket – with a clever shortcut! Customize the fillings to taste and enjoy as a crowd-pleasing appetizer or an easy meal. Just add a salad or vegetable of choice!
Sisters Grace and Evie are back for the latest installment of Fountain Avenue Kids, with a video for a fun-to-make recipe that is sure to be a hit on special occasions (think birthday parties, slumber parties, and game days) and festive family dinners any time. For more Fountain Avenue Kids recipe, click HERE.
We all want our dinner to taste great. Fun factor earns bonus points!
The following mini variation of this Easy Italian Stromboli recipe is both of those things and more. The handheld creations are packed with flavor, easy to customize, and offer a fun kitchen project for kids and adults alike.
When we first started making these several years ago, I thought the shape of the calzone was more attractive. But without hesitation (and even though we filled them the same way), Grace and Evie preferred the stromboli “bombs.”
No doubt, a silly name can ratchet up the appeal.
For added convenience, the mini strombolis or calzones may be prepared in advance and they freeze well too. Consider stashing a bag in your freezer to grab when needed.
The mini strombolis and calzones can be served with a salad or vegetable of choice for a quick, well-rounded meal. Even a side of carrots, celery, or raw veggies of choice will do.
My kids used to enjoy the personal-size pockets as a hearty snack before or after sports practices, and they make a filling meal when paired with a bowl of soup. If you have a supply on hand, they will undoubtedly fill in where needed.
We liked to use the marinara or pizza sauce as a dip rather than a filling, which can make the dough soggy. Instead, we use a very thin layer of Dijon. While you may skip it if you aren’t a mustard fan, the mustard flavor is barely discernable, and it instead provides a flavor boost to the meat and cheese components.
A throwback photo to 2022 when Grace and Evie made the full-size strombolis with me. For those instructions, follow this recipe for Easy Italian Stromboli.
This is the dough I use. (Same thing I use for Overnight Sticky Buns!) As an alternative to the frozen rolls, you may use a 16-ounce loaf of frozen dough or 16-ounces of fresh pizza dough and cut it into 8 equal pieces. The individual rolls simply offer convenience, and you can thaw just the amount you need.
Gluten-free? I’ve used Wholly Gluten-Free Pizza Dough (available at our local Wegmans and likely other stores as well) for this Easy Italian Stromboli recipe, and it worked very well. It’s sold as a 14-ounce loaf, so you could thaw it and cut it into portions as described above. You’d end up with one less mini stromboli.
Also, when baking for gluten-free diners, be sure to also use a gluten-free flour when rolling the dough.
A “secret” ingredient is thin spread of Dijon mustard. The girls will vouch for the fact that you don’t have to like mustard to love this addition. It heightens the flavor and complements the other ingredients in a very subtle way.
For easy transfer later (and quicker cleanup too), roll and assemble the stromboli bombs or mini calzones on a piece of parchment paper. To prevent slipping, I tape the corners to the counter.
For a flavorful, golden brown crust, brush the tops with the egg before baking. (If there’s an egg allergy, you could brush with melted butter.) Then sprinkle with Parmesan cheese, a pinch of coarse salt, and/or one of the other toppings mentioned in the recipe.
Warm marinara or pizza sauce (jarred or homemade) is delightful for dipping.
If you try this recipe, don’t forget to rate it and tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Stromboli Bombs or Mini CalzonesPrep Time: 15 minutes Cook Time: 15 minutesTotal Time: 30 minutes Yield: 6 mini calzones or strombolis (easy to scale up or down)
All the great taste of stromboli in a fun-to-make, single-serve pocket. Customize the fillings to taste and enjoy as a crowd-pleasing appetizer or an easy meal. Just add a salad or vegetable of choice!
Ingredients
- Flour, for dusting
- 6 frozen dinner rolls, thawed (see notes for details and options*)
- 1 tablespoon (15g) Dijon mustard (½ teaspoon each)
- 1 egg**
- 1 cup (about 6 ounces) chipped or roughly chopped deli meat (like ham, salami, pepperoni, or a mix; browned Italian sausage works well too)
- 1 cup (4 ounces) shredded provolone, mozzarella, fontina, or Italian blend cheese
- Optional add-ins: ¼ cup diced roasted red pepper (jarred or homemade); 1 tablespoon finely chopped kalamata olives (about 5 olives)
- Optional toppings: a light sprinkle of dried Italian seasoning; garlic powder; grated Parmesan cheese or sesame seeds; and/or flaky or coarse salt and ground pepper
- For serving: Marinara or pizza sauce (jarred or homemade), warmed, for dipping
InstructionsHelpful hint: For easy transfer later (and quicker cleanup too), roll and assemble the stromboli bombs or mini calzones on a piece of parchment paper. To prevent slipping, I tape the corners of the parchment paper to the counter. Lightly sprinkle your work surface and the rolling pin with flour to prevent sticking. The flour is helpful even when using parchment paper.
Prep the oven and pan: Preheat the oven to 400˚F and lightly coat a baking sheet with cooking spray or line it with parchment paper. Alternatively, a pizza stone may be used. Tip: A light sprinkle of cornmeal may be used on the parchment or stone. It will prevent sticking and add a hint of extra texture to the strombolis and calzones once cooked.
To assemble: In a small bowl beat the egg. Working with 1 dough ball at a time, press the dough into a flat disk and then use a rolling pin to roll it into a 6-inch round with a thickness of about ⅛-inch.
Spread a thin layer of Dijon over each of the rounds (about ½ teaspoon). Next, layer the meat evenly over the rounds, followed by the cheese, and any optional ingredients, leaving a ½-inch border so you can seal them. (Tip: If you’re making calzones, you can layer the ingredients on one half of the dough round to make folding over easier.)
For mini calzones: Fold the dough over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place the calzone on the prepared baking sheet.
For mini-strombolis: To seal mini-strombolis, fold two opposing sides of the dough rounds towards the center and pinch them together. Bring the other two sides in and pinch them to seal, making the seal as flat as you can. Place the mini-strombolis on the prepared baking sheet with the seam sides facing down.
Prep-ahead tip: At this point, I have covered and refrigerated for up to 4 hours.
Top and bake: Brush all the mini strombolis or calzones with the egg wash, and then cut 3 slits in the top of each one. Sprinkle with dried Italian seasoning or oregano or sesame seeds, and/or a pinch of coarse salt. A dusting of Parmesan is another option.
Bake for 12 to 15 minutes, or until the tops are lightly golden. Serve with warm marinara or pizza sauce for dipping, if desired.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, remove the stromboli or calzones from the refrigerator 20-30 minutes before reheating to bring to room temperature. Wrap loosely in foil and place on a baking sheet. Bake in a preheated 350℉ oven for 12-15 minutes or until warm.
To make ahead and freeze: Cool the baked strombolis or calzones completely, and then tightly wrap each one individually in plastic wrap. Transfer to a plastic bag or airtight container and freeze for up to 3 months. For most even warming, thaw before reheating.
Notes*For the dough: I like to use frozen and thawed dinner roll dough because the dough balls are the ideal size for the mini strombolis and calzones. It’s also easy to make as many or few as are needed. Rhode’s is a widely available brand—just make sure to buy the dough, not the frozen but already baked rolls. As an alternative, you could use a 16-ounce loaf of frozen dough or 16-ounces of pizza dough and cut it into 12 equal pieces. You could also adjust the size up, proportionately increasing the amount of filling ingredients and adding a few minutes to the cooking time as needed.
*Need a gluten-free recipe? See the post above the recipe card for specific details.
**If there’s an egg allergy, you could brush the tops with melted butter.
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- Flour, for dusting
- 6 frozen dinner rolls, thawed (see notes for details and options*)
- 1 tablespoon (15g) Dijon mustard (½ teaspoon each)
- 1 egg**
- 1 cup (about 6 ounces) chipped or roughly chopped deli meat (like ham, salami, pepperoni, or a mix; browned Italian sausage works well too)
- 1 cup (4 ounces) shredded provolone, mozzarella, fontina, or Italian blend cheese
- Optional add-ins: ¼ cup diced roasted red pepper (jarred or homemade); 1 tablespoon finely chopped kalamata olives (about 5 olives)
- Optional toppings: a light sprinkle of dried Italian seasoning; garlic powder; grated Parmesan cheese or sesame seeds; and/or flaky or coarse salt and ground pepper
- For serving: Marinara or pizza sauce (jarred or homemade), warmed, for dipping
Helpful hint: For easy transfer later (and quicker cleanup too), roll and assemble the stromboli bombs or mini calzones on a piece of parchment paper. To prevent slipping, I tape the corners of the parchment paper to the counter. Lightly sprinkle your work surface and the rolling pin with flour to prevent sticking. The flour is helpful even when using parchment paper.
Prep the oven and pan: Preheat the oven to 400˚F and lightly coat a baking sheet with cooking spray or line it with parchment paper. Alternatively, a pizza stone may be used. Tip: A light sprinkle of cornmeal may be used on the parchment or stone. It will prevent sticking and add a hint of extra texture to the strombolis and calzones once cooked.
To assemble: In a small bowl beat the egg. Working with 1 dough ball at a time, press the dough into a flat disk and then use a rolling pin to roll it into a 6-inch round with a thickness of about ⅛-inch.
Spread a thin layer of Dijon over each of the rounds (about ½ teaspoon). Next, layer the meat evenly over the rounds, followed by the cheese, and any optional ingredients, leaving a ½-inch border so you can seal them. (Tip: If you’re making calzones, you can layer the ingredients on one half of the dough round to make folding over easier.)
For mini calzones: Fold the dough over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place the calzone on the prepared baking sheet.
For mini-strombolis: To seal mini-strombolis, fold two opposing sides of the dough rounds towards the center and pinch them together. Bring the other two sides in and pinch them to seal, making the seal as flat as you can. Place the mini-strombolis on the prepared baking sheet with the seam sides facing down.
Prep-ahead tip: At this point, I have covered and refrigerated for up to 4 hours.
Top and bake: Brush all the mini strombolis or calzones with the egg wash, and then cut 3 slits in the top of each one. Sprinkle with dried Italian seasoning or oregano or sesame seeds, and/or a pinch of coarse salt. A dusting of Parmesan is another option.
Bake for 12 to 15 minutes, or until the tops are lightly golden. Serve with warm marinara or pizza sauce for dipping, if desired.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, remove the stromboli or calzones from the refrigerator 20-30 minutes before reheating to bring to room temperature. Wrap loosely in foil and place on a baking sheet. Bake in a preheated 350℉ oven for 12-15 minutes or until warm.
To make ahead and freeze: Cool the baked strombolis or calzones completely, and then tightly wrap each one individually in plastic wrap. Transfer to a plastic bag or airtight container and freeze for up to 3 months. For most even warming, thaw before reheating.
*For the dough: I like to use frozen and thawed dinner roll dough because the dough balls are the ideal size for the mini strombolis and calzones. It’s also easy to make as many or few as are needed. Rhode’s is a widely available brand—just make sure to buy the dough, not the frozen but already baked rolls. As an alternative, you could use a 16-ounce loaf of frozen dough or 16-ounces of pizza dough and cut it into 12 equal pieces. You could also adjust the size up, proportionately increasing the amount of filling ingredients and adding a few minutes to the cooking time as needed.
*Need a gluten-free recipe? See the post above the recipe card for specific details.
**If there’s an egg allergy, you could brush the tops with melted butter.
I made a dozen of these yesterday and my husband thought I had gotten them from an Italian restaurant – they looked professional! This morning I prepped them for the freezer but kept one out for breakfast as I hadn’t tried them yet and I wanted to taste how they were reheated – they were amazing! For those who don’t like mustard you can’t tell it’s in there but it does add an element that really enhances the flavor. I made mine with Italian sausage, pepperoni and a half slice of provolone as I didn’t have any shredded cheese. After the egg wash I added Italian seasoning and Parmesan cheese. As suggested I put cornmeal on the pan – they looked and tasted amazing. Thank you so much for another wonderful recipe.
Elaine, I’m delighted these were a success and appreciate your terrific feedback. I especially love that your husband thought you bought them from an Italian restaurant! As the cook, it always feels good to have your efforts recognized…oohs and aahs are even better!
Hello. How far in advance could you assemble these before baking?
Hi Elaine, I have assembled, covered, and refrigerated the strombolis for four hours or so. Refrigeration slows the rise time, so you could likely refrigerate a little longer. One of these days I will have to test one overnight to see how they fare with extended refrigeration.