35‑Minute No‑Wait, No‑Rise Stromboli (Rolled Pizza) 

This Stromboli recipe lets you enjoy layers of cheesy, saucy, meaty goodness without waiting for dough to rise—it’s ready in just about 35 minutes. Thanks to Fleischmann’s® Pizza Yeast, the dough comes together fast. With a rich garlic-Parmesan crust, seasoned shortcut pizza sauce, customizable fillings, and foolproof sealing using an egg wash, this rolled pizza is as fun to make as it is delicious. 

Ingredients

Stromboli Dough:

• 1¾–2¼ cups all-purpose flour
  
  

• 1 envelope Fleischmann’s® Pizza Yeast
  
  

• 1½ tsp sugar
  
  

• ¾ tsp salt
  
  

• ⅔ cup very warm water (120–130 °F)
  
  

• 3 tbsp olive oil
  
  

• 1 egg (for egg wash)
  
  

Toppings: (choose as desired)

• ~½ cup marinara or pizza sauce, seasoned with dried basil, parsley, oregano, onion powder, garlic powder, and crushed red pepper flakes
  
  

• ¾ cup grated mozzarella cheese
  
  

• ¾ cup grated Parmesan cheese
  
  

• ~¼ lb cooked hot Italian sausage
  
  

• 9–12 slices pepperoni
  
  

• 6 slices deli honey ham
  
  

• ½ small green bell pepper, very thinly sliced (sauteed 3 min)
  
  

• ½ small onion, very thinly sliced (sauteed 3 min)
  
  

• 1 cup very thinly sliced mushrooms
  
  

• ¼ cup sliced black olives
  
  

Optional Garnish:

• Extra grated Parmesan
  
  

• Garlic salt
  
  

• Extra sauce for dipping
  
  

Directions

1. Prep Oven & Pan: Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
   
   

2. Make Dough: In a mixing bowl, combine flour, yeast, sugar, salt. Add warm water and olive oil; stir until blended. Add more flour as needed until dough forms a slightly sticky ball. Knead on floured surface until smooth and elastic—about 4 minutes. 

3. Roll Dough: Roll dough into a rectangle (~10×14 inches) on parchment.
   
   

4. Sauce & Layer: Spread sauce over dough, leaving a 2-inch border. Layer half the cheeses, then meats, then veggies, then remaining cheese.
   
   

5. Roll & Seal: Brush dough border with egg wash. Roll lengthwise like a jelly roll, pinch edges to seal, seam-side down. Brush top with more egg wash. 

6. Garnish & Vent: Cut slits in the top every 1–2 inches, sprinkle with Parmesan and garlic salt. 

7. Bake: Bake at 425 °F until golden, about 15–25 minutes depending on filling moisture—add foil at end if needed to prevent excess browning.
   
   

8. Cool & Slice: Let cool ~5 minutes, slice, and serve with extra sauce if desired.
   
   

Nutrients (estimated per serving, serves approx. 6)

Calories: ~480 kcal
Protein: ~20 g
Fat: ~18 g
Carbohydrates: ~60 g
Sugar: ~4 g
Sodium: ~850 mg