Got leftover pork tenderloin staring at you from the fridge? Don’t let it guilt-trip you again.
You can turn that lonely meat into a golden, cheesy stromboli that tastes like it was planned all along. It’s quick, it’s easy, and no one has to know it started as leftovers.
You’ll only need a few basics—pizza dough, cheese, and that pork you swore you’d eat later. Wrap it, bake it, and suddenly dinner feels brand new.
Get ready to roll, literally. This stromboli will save your weeknight and your fridge space in one swoop.
Equipment
You don’t need a professional kitchen to pull this off. If you can find your pizza cutter under that pile of takeout menus, you’re golden.
Basic tools you’ll need:
- Baking sheet (the stage for your stromboli drama)
- Rolling pin (or a wine bottle—no judgment)
- Sharp knife or pizza cutter
- Mixing bowl
- Parchment paper (because scrubbing pans is not a hobby)
| Tool | Why You Need It |
|---|---|
| Baking sheet | Holds your stromboli without collapsing dreams |
| Rolling pin | Flattens dough, doubles as stress relief |
| Knife/pizza cutter | Keeps slices neat-ish |
| Mixing bowl | Toss fillings without losing them on the counter |
| Parchment paper | Saves you from scrubbing baked-on cheese |
If you’ve got a pastry brush, use it for egg wash. If not, your fingers work just fine—just don’t forget to wash them before high-fiving anyone.
Ingredients
You can’t make a stromboli out of thin air (unless you’ve got magic dough powers). Grab these simple items and you’re halfway to dinner glory.
Shopping list for your masterpiece:
- 1 refrigerated pizza crust
- 1 cup leftover pork tenderloin, thinly sliced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted red peppers, sliced
- 1/4 cup black olives, sliced
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
Instructions
- Roll out your pizza dough like you’re auditioning for a cooking show. Keep it even, or at least close enough that nobody complains.
- Brush the surface with olive oil. Pretend you’re painting a masterpiece, but with fewer regrets and more calories.
- Layer on the pork, cheese, and veggies. Don’t pile it too high unless you enjoy molten cheese lava leaks.
- Fold the dough over and pinch the edges like you’re sealing top-secret documents. A tight seal keeps the filling inside where it belongs.
- Place it seam-side down on a baking sheet. This keeps it from rolling away like a runaway burrito.
- Bake until golden brown and crispy. If it looks pale, it’s not ready. If it looks like charcoal, you got distracted.
- Let it cool for a few minutes before slicing. This step saves your tongue from a scorching cheese inferno.
What You Need To Know
You’re about to wrap pork in pizza dough. Basically, you’re turning leftovers into a party guest that actually shows up on time.
The key here is balance. Too much filling and your stromboli explodes like a meat-filled volcano.
Too little and it’s just sad bread with trust issues.
Keep your dough at room temp before rolling. Cold dough fights back harder than a toddler at bedtime.
A baking sheet lined with parchment saves you from scrubbing burnt cheese later. Trust me, future-you will thank present-you.
Tip: Slice with a serrated knife unless you enjoy squashing your masterpiece into a flatbread.
