Italian Stromboli
Our pizza dough rolled around pepperoni, Genoa salami, ham, mozzarella and provolone, then baked until the outside goes deep gold. Sliced across so you can see the spiral. Marinara on the side for dipping, because you'll want it.
Stromboli or calzone?
People mix these up constantly, so here it is. A stromboli is rolled like a log, so the fillings spiral through it and every slice has a bit of everything. A calzone is folded in half like a turnover, usually with ricotta inside, and you eat it in one piece.
We make both. The stromboli is better for sharing and better cold the next day. The calzone is the move if you want ricotta and a knife and fork situation.
Build your own. Any topping we put on a pizza can go inside a stromboli. Veggie is a real option here, the roasted peppers and mushrooms work better rolled up than they do on a pie.
The lineup
Everything is rolled and baked to order, so give it about twenty minutes. Worth it. A stromboli that sat under a heat lamp is a sad thing.
About this one
How big is it?
About twelve inches long, cut into four or five slices. One person can finish it. Two people can split it and add a salad and be fine.
Does it travel well?
Better than pizza does. The dough seals everything in, so it holds heat and doesn't go soggy. Good call for a long drive home.
Can I get it without meat?
The Veggie Stromboli is on the menu, and you can build one however you want. No cheese for a vegan version, see the dietary page.
Do you do these for parties?
We do. Sliced strombolis on a tray disappear faster than pizza at an office lunch. Ask about it on your catering order.
The first pizza place in McKinney. Still family run, still the same 1969 crust.
Visit
2107 W Eldorado Pkwy
Suite #110
McKinney, TX 75070