Bacon & Mushroom Pasta
A speedy, savoury pasta dinner with crispy bacon, garlic mushrooms, and parmesan.
Classic Stromboli
Classic stromboli is a rolled pizza dough filled with cheese, cured meat and vegetables, then baked until crisp and golden. It delivers the flavour of pizza in a neat, sliceable loaf that works well for weeknight dinners.
This version uses mozzarella, pepperoni, peppers and onion with a little tomato sauce and Italian seasoning. Serve warm with extra sauce for dipping and a simple salad on the side.
Method
20m30m50m
- Preheat the oven to 200°C (fan 180°C) / 400°F. Line a large tray with baking paper.
- Warm a frying pan over medium heat. Cook the sliced onion and bell pepper with a small drizzle of oil for 4 to 5 minutes until just softened, then cool slightly.
- Roll the pizza dough into a rectangle about 35 x 25 cm on a lightly floured surface.
- Spread the pizza sauce over the dough, leaving a 2 cm border around the edges.
- Scatter over the mozzarella, pepperoni, and the softened peppers and onion in an even layer.
- Starting from one long side, roll the dough tightly into a log. Pinch the seam and tuck the ends underneath.
- Transfer seam-side down to the tray. Brush with egg wash or olive oil, then cut 4 to 5 small vents on top and sprinkle with Italian seasoning.
- Bake for 25 to 30 minutes until deep golden and cooked through. Rest 5 to 10 minutes, then slice and serve warm.
Ingredients
- 1/2 Onion thinly sliced
- 1 tsp Italian seasoning for topping
- 1 tbsp Olive Oil for brushing
- 1 Red Bell Pepper thinly sliced
- 120 ml Pizza Sauce plus extra to serve
- 450 g Pizza dough ready-made or homemade
- 1 Egg beaten for egg wash (optional)
- 90 g Pepperoni thinly sliced
- 250 g Mozzarella grated
Notes
Let the stromboli rest for 5 to 10 minutes before slicing so the filling sets and stays inside.
Keep the sauce layer thin to avoid a soggy centre.
If the top browns early, tent loosely with foil for the final 5 minutes of baking.
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