Cheese Stromboli (Pizza Pinwheels)

I finally got my hands on more of my husband’s pizza dough*. I told him I was thinking of doing pinwheels and he said, “Those are called Strombolis.” What a great name! Now I really had to make them.

My favorite part of the strombolis is the underneath where all of the cheesy saucy goodness has melted together.

Cheese Stromboli Recipe

 

1 pound pizza dough*
1 1/2 tablespoon non-virgin olive oil
1/4 cup pizza sauce (I used Trader Joe’s)
1/3 cup shredded mild cheddar cheese
1/3 cup shredded mozzarella cheese

Preheat oven to 450 degrees Fahrenheit.

Allow the dough to come close to room temperature so that it is easy to work with. Keep it covered. If you have some good dough on your hands, you should try tossing it. Otherwise, use a rolling pin to create 14 – 16 inch circle.

Place the dough on a lightly floured surface. Spread on the olive oil then the sauce and cheese. Gently roll up the dough and slice it with a sharp knife into 2-inch segments. Gently reshape the segments into circles and place swirl side up on a parchment-lined baking sheet. Make sure that the circles are 2 to 3 inches apart.

Bake for 8 minutes or until the dough starts to brown. Allow the stromboli to cool for a few minutes on the baking sheet. Serve or transfer to a cooling rack. The stromboli can be frozen in an airtight container for up to a month.

Yield: 10 stromboli
Prep-time: 15 minutes
Bake-time: 10 minutes

*Note: For this recipe I recommend store-bought pizza dough unless you are already accustomed to making your own. My local Whole Foods has some nice whole wheat dough in the freezer case. Alternately, you could try asking your favorite pizza parlour if they would sell you some of their dough.

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

15 thoughts on “Cheese Stromboli (Pizza Pinwheels)”

  1. Second question: Where does the olive oil come in? (I’m sorry if I sound like an idiot … I’m a total noob at cooking! And I started writing down the recipe, then stopped at the pizza sauce, then started again just now; that’s why I didn’t just ask both the first time.)

  2. No worries. I thought I was a much better recipe author than this. This is terrible. The olive oil goes on the dough before the sauce sort of as an undercoat or primer if you will. Will fix the recipe now. Thanks so much for your patience.

  3. Wow – this was so quick and easy to make! Big hit with my kids… and my hubby! Thanks for a new variation for pizza night!

  4. I work at whole foods in there front line and make pizza. I actually made these with buffalo sauce, blue cheese crumbles, celery, and sliced carrot in them YESTERDAY..I served them with blue cheese dressing on the side instead of marinara…They were a huge hit…The only thing that was a little bit of a problem was having the cheese oozze out of the bottom a little to much. i recommend pushing them down slightly to seal the bottom a bit…Enjoy your pizza rolls!!!

  5. YUM! We just had these for dinner. Four stars! Thank you for the fantastic recipe. I stuck with it almost exactly, except I added sauteed mushrooms and garlic along with the cheese. We used ranch dressing for a dipping sauce. Mmmmmm… these will definitely be making their way into our menu rotation!

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