Caramelized Onion Stromboli

Caramelized Onion Stromboli {The Reluctant Hippie}

Or any flavor stromboli, really. Throw together a few ingredients that sound delicious to you, nestle them in some pizza dough, and warm up some dipping sauces while the stromboli bakes.

I highly recommend the caramelized onion filling. The sweet and savory dimensions of a good onion really come to the forefront when they are cooked down to a caramelized, practically melted state. This is the first time I’ve successfully caramelized onions. Before, I had always burned them or grown too impatient to let them get fully caramelized. And then I read this post on Soph n’ Stuff. Caramelized onions in a crock pot? Could it really be that easy?

Yes. It really is that easy. I tried this technique with just 2 onions and 1/2 Tablespoon of oil, and it worked brilliantly. I stirred it twice during the day when I was nearby, and at dinnertime, we had perfectly cooked onions (and our house smelled AMAZING) . I also love Soph’s idea of freezing some of the onions in small portions that can be added to sandwiches, quesadillas, omelets, and pizzas.

You start with a half batch of Super Dough and divide it into 4 equal portions. Shape each portion into a cylinder.

Stromboli Step 1 {The Reluctant Hippie}

On a lightly floured surface, roll each cylinder into a rectangle that is 1/8″ thick and about 9-10 inches long and 5 inches wide.Roll out dough {The Reluctant Hippie}

Put the filling down the middle of the dough, then pull the sides up over the top of the filling. Pinch seams closed.

Filling going into stromboli {The Reluctant Hippie}

What’s that? The wrong filling? Well, it took a lot of tries to get the ingredient ratios and techniques down. Sometimes, you just get sick of the same old fillings. And sometimes, those days are the ones that net the best pictures. Just imagine that those peppers are onions. Boom.

Throw the stromboli onto a baking pan sprayed with nonstick spray with the seams down on the pan. Use a sharp knife to cut 3 slits diagonally across the top to allow steam to escape.Diagonal cuts allow steam to escape {The Reluctant Hippie}

Bake and enjoy!

Stromboli {The Reluctant Hippie}

Yield: 4 strombolis



  1. Preheat oven to 365°. Coat a baking pan or cookie sheet with non-stick spray.
  2. Divide dough into 4 equal portions and roll into a rectangle on a lightly floured surface. The dough should be 1/8 inch thick in a rectangle that measures about 9-10″ x 5.”
  3. Divide cheese and onions into 4 equal portions. For each dough rectangle, place the filling down the middle, then wrap the sides of the dough up over the top and pinch the ends to form a seam.
  4. Place seam-side down on the prepared pan. Brush the top and sides very lightly with olive oil. Cut 3 diagonal slashes on each stromboli to allow steam to escape.
  5. Bake 18-20 minutes, or until golden brown.
  6. Allow strombolis to cool a bit before slicing. Serve with marinara.

Caramelized Onion Stromboli {The Reluctant Hippie}


7 thoughts on “Caramelized Onion Stromboli

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