Stromboli originated in the United States in the 1950s, inspired by Italian calzones and named after the volcanic island of Stromboli. It became a popular party and holiday dish, offering a convenient way to pack pizza‑style toppings into a portable roll.

Traditional versions often use mozzarella, ham, and pepperoni, while regional twists add ingredients like sautéed spinach, ricotta, or, as in this recipe, sausage and broccoli. Some areas prefer a sweeter dough, while others use a leaner pizza‑style crust.

It is typically sliced into thick wedges and served warm alongside marinara sauce for dipping. It’s a crowd‑pleasing main or side dish at Christmas and Thanksgiving tables, often paired with salads or roasted vegetables.

Stromboli is a staple at holiday parties, family reunions, and casual gatherings because it can be made ahead, feeds a crowd, and is easy to serve as finger food.

The recipe focuses on preventing the common cheese blowout by strengthening the dough, sealing the seam tightly, and scoring the top. The addition of broccoli adds a nutritious crunch that isn’t typical in classic stromboli.

Traditional stromboli uses pizza dough, mozzarella, and cured meats like pepperoni or ham. Acceptable substitutes include using Italian sausage for protein, broccoli for vegetables, and Pecorino Romano for a sharper cheese flavor, as done here.

Serve it with a simple arugula salad dressed with lemon vinaigrette, roasted garlic mashed potatoes, or a side of marinara sauce for dipping. A crisp Caesar salad also balances the richness of the stromboli.

Common errors include under‑kneading the dough, not sealing the seam tightly, over‑filling which causes blowouts, and not cooking off excess moisture from the sausage and broccoli before assembling.

Because the dough is a same‑day recipe, extra kneading develops gluten quickly, giving the dough enough strength to hold the filling without a long cold ferment, which also speeds up holiday prep.

Yes. After the first rise, you can refrigerate the dough for up to 24 hours, and the cooked filling can be stored in the fridge for 2 days. Assemble the stromboli, keep it wrapped, and bake just before serving.

The crust should be golden‑brown and slightly crisp, with a sealed seam and scored top that shows a clean cut line. Inside, the cheese should be melted but not oozing, and the filling should be moist yet not watery.

The stromboli is done when the crust reaches a deep golden brown, the internal temperature reads 190°F (88°C) on a probe, and the cheese is fully melted with no visible gaps at the seam.

The YouTube channel NOT ANOTHER COOKING SHOW specializes in holiday‑focused comfort food recipes, offering step‑by‑step tutorials for crowd‑pleasing dishes like stromboli, casseroles, and festive desserts.

NOT ANOTHER COOKING SHOW emphasizes practical, fast‑and‑loose techniques that work for home cooks, focusing on flavor, minimal equipment, and troubleshooting tips to ensure reliable results during busy holiday seasons.