My Mexican Stromboli is a fusion of some of my favorite Mexican flavors and my favorite pizza dough. It’s seasoned beef, black beans, onions, mushrooms, olives, sweet peppers…two types of cheese wrapped in dough and baked. It’s seriously delicious, and it’s one of my favorite ways to get my Mexican fix.
To say I have an affinity for Mexican food is an understatement. It’s one of my favorite go-to cuisines for eating on the go, dining out, and cooking in.
Pizza is a close second. Both are fantastic because they are really big, blank canvases.
Mexican cuisine usually involves a type of tortilla, whether it’s soft or crispy, in chip form or taco form, and sometimes even peppers are used as vehicles for food. It’s easy to customize and make it all your own.
Obviously, pizza is an entire wheel of dough waiting to be decorated with deliciousness.
This Mexican Stromboli originated from pizza dough, along with “cleaning the fridge out” one night because there were SO MANY little containers halfway or just a little bit full of this and that and being able to fit new things was becoming difficult.
And there’s alwaaaaayyyyssss new things.
It’s not a new problem, mind you. It’s one that I’m definitely used to, and I’ve found that the best new recipes come from cleaning out the fridge.
Have you tried that before?
If not, just let shit accumulate in your fridge until you can’t put new groceries in it, then pull out all of the containers and play Chopped.
You’ll love it.
Is a Mexican Stromboli the Same As a Calzone?
A calzone is pizza dough filled with sauce, cheeses and other fillings, but the main hallmark of a calzone is ricotta cheese.
A calzone is more like a big slice of pizza that was folded over and sealed around the edges.
A Stromboli is a type of Italian sandwich, kind of a pizza sandwich, or a turnover, and cut into slices.
How Do You Make a Mexican Stromboli?
You begin with pizza dough. You can get some store bought, either in the deli or canned pizza.
As far as making it from scratch, my pizza dough is the absolute BEST, in my opinion. It’s also the easiest -flour, yeast, salt, oil and water.
No need to rise, just mix it and make your recipe.
Of course, it will rise, and by the next day the pliability is fantastic.
So, your choice as to when you want to use the dough. Either way will work, and the stromboli will be amazing.
You lay the dough out in a disc, just like if you’re going to make a typical pizza.
Layer, starting with cheese slices, then beef, beans, peppers, and so on and so on.
Then, slice the dough on each side in strips in order to make a braid by sealing the ends.
Before baking, brush the top with a beaten egg white, or egg wash. Bake for 20 minutes, or until golden brown and cheese melted.
Here’s your printable –