My easy Blackstone Stromboli and Calzone recipe will have dinner on the table in no time, with something for everyone in the mix. Make it from scratch or hit the easy button and buy pre-made dough for a fully customizable recipe cooked right on the gas griddle.

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Blackstone Stromboli & Calzone recipe

These days, as much as I’d like to be, I’m just not that much of a planner. We usually decide what’s for dinner when people start telling us they are hungry, and sometimes usually it isn’t a whole 3-course production. 

Most of the time. 

There are a lot of frozen pizzas and various convenience foods that kids love and are easy to make happening around here, and that’s okay. 

But I find if I keep some ingredients around fairly consistently, I have a bunch of possibilities that are both easy to make and will go over well with our crowd – I lean on those less-than-ideal options a little less.

Not that these are health food, by any stretch. I suppose you could add a bunch of vegetables to them and it would be better, but sometimes people just want pepperoni pizza and I’m okay with that. Give them some salad and fruit along with it and call.it.a.day! This year is hard enough without throwing food battles into the mix, in my opinion.

I just feel better when it is something I’ve made, and it tastes better too when it is cooked fresh at home.

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Calzone and Stromboli shopping list

• Pre-made Pizza Dough OR the following ingredients:
  • Flour
  • Olive oil
  • Yeast
  • Salt
  • Water
• Cheese
• Pre-made Pizza Sauce OR the following ingredients:
  • Olive oil
  • Garlic
  • Crushed tomatoes
  • Garlic powder
  • Onion powder
  • Salt & Pepper
  • Crushed red pepper flakes
  • Basil
  • Oregano
  • Parsley
  • Sugar
• Pizza Toppings, such as:
  • Pepperoni
  • Ham
  • Ground beef
  • Onion
  • Bell Peppers

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How to make Stromboli on the Blackstone Griddle

Making stromboli is similar to making any kind of flatbread on the Blackstone. First you need to brown it, then you need to create some separation, and then you need to cover it to get a “baked” effect.

1. Roll out the dough.
2. Put on the toppings.
3. Roll up the toppings into the dough.
4. Seal the edges.
5. Place on a well-oiled Blackstone, seam side down.
6. Cover and cook for several minutes.
7. Flip and brown the other sides of the dough, covering after each flip.
8. Once all sides are browned, place on a wire rack and recover to finish cooking. The internal temp should be 200° when the bread inside is “done”.

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Tips for amazing Stromboli & Calzones

This was such a simple method, but there are definitely a few things that can get in the way and make it less-than-enjoyable.

1. Prep is your friend
   Have everything fully prepped and ready to go. You don’t want to be walking around looking for ingredients mid-roll or mid-cook.
2. Flour is your friend too
   You don’t want your dough to be too sticky. Flour your counter when you are rolling your dough
3. Bench scrapers – also your friend
   Noticing a trend here?
4. Too much sauce can = soggy dough
   Use a light hand if you sauce inside of things and save the sauce lovers some on the side for dipping.
5. Seal those edges
   Dampen your fingers, dot over the edges, and seal them together as much as you can before cooking the stromboli on the griddle. Ideally you want it to be a fully contained roll.
6. Get thee a wire rack and good cover
   Once you have browned the outside of the stromboli you can either flip it often, covering in-between, as you see me do in the video, OR you can brown all the sides throw it up on a rack, cover it, and let it ride for some hand’s off cooking that is a mom’s best friend.

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How to make a Calzone on the Blackstone

Making a calzone is very similar to making stromboli, but in a calzone you don’t roll up the dough, cinnamon-roll-syle, you just make a big pocket with the toppings inside, more like a Cornish Pasty.

The same general method applies.

1. Roll out the dough into a circle.
2. Place toppings inside.
3. Fold over dough.
4. Seal the edges.
5. Place on a well-oiled pre-heated Blackstone.
6. Cook until browned, and flip.
7. Brown the other side, remove to a wire rack, cover, and let finish cooking to 200° internal temperature (or the dough is fully cooked.)

Pre-made dough vs homemade dough

If your grocery store has pre-made pizza dough for sale, scoop.it.up. Mine does, and we get it fairly often for these calzones or things like garlic bread sticks, or even meatball subs.

What can you serve with a Blackstone Calzone or Blackstone Stromboli?

These are kind of meals in and of themselves, or at least we usually make them out to be. But if you want to put something green in everyone’s faces, my go-to is this Greek Salad. It is full of vegetables and I am obsessed with the Greek Vinaigrette that goes on it.

Looking to have a full pizza party? Check out my Three Meat Pizza too.

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