December is arguably one of the best months of the year with all the delicious side dishes, and this Sourdough Calabrese Stromboli Wreath falls perfectly into line! It’s the excuse you’ve been looking for to “pizza” to your next holiday dinner party, and trust me, everyone will be thanking you for it

Ingredients you’ll need:

Water
Instant Yeast
Sugar
Sourdough Starter
Olive Oil
Flour
Salt
Pizza Sauce
Calabrese, or pepperoni
Mozzarella
Butter
Parmesan
Rosemary
Basil

What is a Stromboli?

Calzones and Strombolis are two variation of pizzas, but more in a to-go format. Strombolis are Italian-American that originated in Philadelphia (makes complete sense, right?!) and it was named after the Italian Isle of Stromboli. On this Isle of Stromboli, there’s a giant volcano called Mt. Stromboli – I’m not lying!

One of the biggest differences between a Calzone and a Stromboli is their fillings and folding technique. Strombolis are traditionally rolled up like a burrito with some pizza dough on the inside with the filling, and uses mozzarella compared to ricotta like a calzone.

There are endless Stromboli flavors you could make, such as the below:

Sun-dried Tomatoes, Goat Cheese, & Mozzarella
Parmesan, Mozzarella, Browned Italian Sausage, & Pepperoni (think meat lovers)
Buffalo Sauce, Shredded Rotisserie Chicken, Mozzarella, & Blue Cheese
Fig Spread, Goat Cheese, Caramelize Onions, Mozzarella, & Basil

Cook with me!

Sourdough Calabrese Stromboli Wreath

5 from 1 vote

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Prep Time20

Cook Time20

Resting time30

Total Time1 10

Servings:

Ingredients

For the Sourdough Stromboli Dough:

1 cup Warm Water
2 tsp. Instant Yeast about 1 package
¾ cup Active Sourdough Starter
1 tbsp. Granulated Cane Sugar
1 ½ tsp. Fine Sea Salt
2 ½ tbsp. Olive Oil
3 1/3 cups All Purpose Flour

For the Calabrese Filling:

1 cup RAGU Kettle Cooked Tomato Basil Pasta Sauce
3 oz. Calabrese or thinly sliced pepperoni
2 cups Grated Mozzarella
1 cup Fresh Basil Leaves chopped
1/3 cup Freshly Grated Parmesan
¼ cup Butter melted
1 Egg beaten
Fresh Rosemary Sprigs for garnishing

Instructions

In a large bowl, combine the warm water, sugar, and instant yeast. Set aside to bloom 5 minutes.
Whisk in the sourdough starter, olive oil, and salt. Add 3 cups of the flour and mix until a shaggy dough.
Turn out the dough on a clean surface to knead 4-5 minutes, until a smooth and pliable dough. Add the remaining 1/3 cup flour as needed, if too sticky.
Place in a lightly greased bowl and cover to rise in a warm environment for 30 minutes.
In the meantime, preheat the oven to 400F. Line a large baking pan with parchment paper.
On a very floured surface, gently stretch out the dough to a large rectangle that’s about ¼” thick.
Evenly spread out the tomato basil pasta sauce, grated mozzarella, thinly sliced calabrese, and half of the fresh basil.
Fold the dough lengthwise three ways, like a letter. Twist in a circular shape, pinching the ends together to create a large circle. Place on the prepared pan.
Brush with an egg wash, then bake in the middle rack for 20-25 minutes, until deeply golden.
While it bakes, combine the melted butter, parmesan, and remaining chopped basil.
Once baked, brush the herby butter on top and decorate with fresh rosemary sprigs to replicate a Christmas wreath. Enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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