Guardar My coworker Mike brought a stromboli to lunch one day, and I watched him peel back that golden, crispy exterior to reveal this gorgeous spiral of beef, cheese, and pepperoni inside. The smell alone made everyone around us jealous. I went home that night determined to figure out how to make one, and after a few attempts, I realized the secret wasn't complicated at all—it was just about respecting the roll and not overstuffing it. Now this high-protein version is my go-to when I want something that feels indulgent but actually fuels my day.
I made this for my sister's book club last fall, and honestly, I was nervous about it. But the moment it came out of the oven, golden and steaming, I knew it was going to work. One of her friends asked for the recipe before she even finished her slice, which felt like the ultimate compliment.
Ingredientes
- Masa de pizza refrigerada, 1 libra (450 g): Use refrigerated dough to save time—it rolls out more forgivingly than homemade, and honestly, nobody will know the difference once it's golden and stuffed.
- Carne molida magra, 1/2 libra (225 g): The lean version means less grease pooling in your stromboli, which keeps the filling from getting soggy and the crust from sliding around.
- Sal, 1/2 cucharadita: Season the beef while it cooks so every bite tastes intentional, not bland.
- Pimienta negra, 1/2 cucharadita: Fresh cracked if you have it—it makes a subtle difference that adds depth.
- Orégano seco, 1/2 cucharadita: This is your nod to Italian flavor without overdoing it.
- Polvo de ajo, 1/2 cucharadita: Don't skip this; it brings an earthiness that ties everything together.
- Queso mozzarella rallado, 1 taza (120 g): Use whole milk mozzarella if you can find it—it melts more creamily than the low-moisture kind.
- Queso Parmesano rallado, 1/2 taza (60 g): This adds a salty, nutty note that makes people wonder what your secret ingredient is.
- Pepperoni en rodajas, 3 onzas (85 g): Arrange it casually; you don't need perfect layers, just enough to taste it in every bite.
- Salsa de pizza, 1/4 taza (60 ml) más extra: Spread it thin so the dough doesn't get waterlogged, and always have extra for dunking.
- Perejil fresco picado, 1 cucharada (opcional): A sprinkle on top after baking brings brightness and makes it look intentional.
- Huevo batido, 1: This egg wash is what gives you that deep golden shine that makes people take pictures before eating.
- Aceite de oliva, 1 cucharada: The drizzle before baking ensures the edges don't dry out and the top stays crispy.
Instrucciones
- Precalienta tu horno y prepara la bandeja:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper so nothing sticks and cleanup is painless. This step takes 2 minutes but saves you 10 minutes of scrubbing later.
- Cocina la carne hasta que esté dorada:
- Brown the ground beef in a skillet over medium heat with the salt, pepper, oregano, and garlic powder, breaking it into small pieces as it cooks. Drain the fat carefully—you want it seasoned, not swimming in grease—and let it cool while you work on the dough.
- Estira la masa en un rectángulo:
- On a floured surface, roll the pizza dough out to about 12x16 inches (30x40 cm), working gently so you don't tear it. If it springs back, let it rest for a minute and try again—dough has a mind of its own sometimes.
- Extiende la salsa con cuidado:
- Spread the pizza sauce evenly across the dough, but leave a 1-inch (2.5 cm) border around all the edges so the seal holds when you roll it. This border is your safety net against filling escaping.
- Capa tus rellenos de manera uniforme:
- Layer the cooled beef, mozzarella, Parmesan, and pepperoni over the sauce in whatever order feels right—it all mixes together anyway. Don't go crazy with quantity; you want enough to taste it, not so much that rolling becomes a wrestling match.
- Enrolla el stromboli con confianza:
- Starting from one long edge, roll the dough tightly toward you, pinching the seam and ends firmly as you go to seal everything inside. Imagine you're protecting a secret—the tighter the seal, the better the result.
- Transfiere a la bandeja, seam side down:
- Place your rolled stromboli seam side down on the parchment paper so the seal stays underneath and the top gets all the heat. This positioning is what keeps everything from unraveling in the oven.
- Dale brillo con el huevo y aceite:
- Brush the top with beaten egg and drizzle with olive oil, which creates that restaurant-quality golden-brown finish that makes people think you went to culinary school. It's the difference between looking homemade and looking intentional.
- Haz cortes diagonales para ventilar:
- Using a sharp knife, make 3-4 diagonal slits across the top to let steam escape without cracking the crust. These little slits are functional and pretty—they tell you something special is inside.
- Hornea hasta que esté dorado:
- Bake for 25-30 minutes until the top is deep golden brown and it smells like every pizza place you've ever loved. Check around the 25-minute mark; ovens vary, and you want it cooked through but not overdone.
- Deja reposar antes de cortar:
- Let it cool for 5-10 minutes so the cheese sets slightly and the filling stays inside the slice instead of dripping everywhere. This rest is where patience pays off—rush it and you'll regret it.
- Termina y sirve con confianza:
- Sprinkle with fresh parsley if you're feeling fancy, then slice and serve warm with extra pizza sauce for dipping. Watch people's faces—that moment is worth every step.
Guardar My nephew called this "pizza bread that's actually full of real stuff," which I think is the highest compliment a 10-year-old can give. He's been asking me to make it ever since, and that's when I knew I'd created something that works for everybody, not just people hunting for protein.
Por Qué La Carne Magra Hace Una Diferencia
Using lean ground beef instead of regular changes the entire texture of the filling. Fat adds flavor, sure, but it also makes everything greasy, and when your stromboli is already wrapped in dough and cheese, you don't need extra oil sliding around inside. The first time I used regular ground beef, I drained what felt like a small cup of fat—never again. Lean beef stays intact, holds its shape, and lets the other flavors shine without overwhelming your palate.
El Arte de Enrollar Sin Rasgar
Rolling dough sounds simple until you're halfway through and a tear appears, or the dough won't cooperate because it's fighting you. Let the dough rest for a minute if it springs back—this isn't a race, and forcing it just frustrates you. Roll it gently, work from the center outward, and if something tears, just pinch it back together; nobody will see it once it's filled and baked. Think of it like tucking in a blanket, not wrestling a piece of fabric.
Secretos Para Un Exterior Perfecto
The combination of egg wash and olive oil is what transforms a stromboli from homemade-looking to bakery-quality. The egg seals and browns, and the olive oil keeps things crispy without drying out. I used to skip one or the other to save time, and every time, I regretted it—the result was either pale and dull or cracked and tough. Now I never skip either step.
- Make sure the egg wash covers every visible inch of dough, not just the top.
- The olive oil drizzle should be generous but not pooling—think light drizzle, not dousing.
- If the top starts browning too quickly, tent it loosely with foil for the last 10 minutes.
Guardar This stromboli became my answer to "I want something special but I don't have three hours." It's the kind of meal that makes you feel like you've accomplished something in the kitchen without actually exhausting you.
Preguntas frecuentes sobre recetas
- → ¿Puedo congelar el stromboli antes de hornear?
Sí, puedes prepararlo completamente, envolverlo bien en plástico y congelar hasta por 3 meses. Hornear directamente desde congelado, añadiendo 10-15 minutos extra al tiempo de cocción.
- → ¿Cuánto tiempo dura en el refrigerador?
El stromboli cocido se mantiene refrigerado por 3-4 días en contenedor hermético. Recalienta en horno a 180°C por 10 minutos para recuperar la textura crujiente.
- → ¿Puedo usar masa casera en lugar de refrigerada?
Por supuesto. Usa tu receta favorita de masa para pizza. Asegúrate de que esté leudada y extiéndela de manera similar. Necesitarás aproximadamente 450-500g de masa.
- → ¿Qué otros rellenos funcionan bien?
Puedes añadir jamón, salami, champiñones salteados, espinacas, pimientos o diferentes quesos como provolone o cheddar. Mantén el equilibrio sin sobrecargar la masa.
- → ¿Cómo evito que la masa se humedezca?
Drena bien la carne después de cocinarla y deja que se enfríe ligeramente antes de usarla. Los cortes diagonales en la parte superior ayudan a liberar vapor durante el horneado.
- → ¿Sirve como cena completa?
Sí, es un plato principal sustancioso con 26g de proteína por porción. Acompáñalo con ensalada verde o vegetales al vapor para una comida equilibrada.