How To Make Stromboli with Weed
If you’re in the mood for comfort food with a dash of cannabis, then you need to learn how To Make Stromboli with Weed!
Stromboli is an island in Sicily, Italy which has three active volcanoes. One of them is actually called Mr. Stromboli!
A Stromboli is a delicious rolled pizza that looks like it’s yummy ingredients are going to explode from it, like a volcano!
And really, who doesn’t want a weed edible dish exploding with flavor?
Today, my friends, that’s what you’re going to get!
Ingredient & Shopping List
You’ll need to stock up on a few things to make your Stromboli with weed.
Here’s your hand-dandy ingredient list:
- store-bought pizza dough ( or homemade, you choose!)
- active dry yeast
- olive oil
- all-purpose flour
- your favorite Italian cold cuts
- cheese – and a LOT of it
Tell Me About This Stromboli
Fillings – you can fill it to the brim with your most favorite Italian deli meats like salami, and pepperoni and cheeses like provolone, and mozzarella.
Easy – don’t be intimated by the steps, it’s actually simple and easy to make. It also doesn’t need to look perfect to taste perfect!
Time – dough takes time if you’re making it from scratch – so a little patience for your Stromboli with weed is one of the most important ingredients.
Vegetarian Options for Stromboli
If you’re a vegetarian, or someone in your family is and you’ve read this far, then here are some alternatives for you!
Use cooked mushrooms, chopped broccoli, peppers, spinach or basil.
There are plenty of great cheese-alternatives on the market too – so experiment and have fun!
How To Make Stromboli with Weed
Homemade Dough ( you can buy store-bought too and skip this step)
- 1 1/3 cup warm water
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 2 tbsp olive oil
- 1 tsp salt
- 3 1/2 cups all-purpose flour
- 4 tbsp cannabutter
- 2 garlic cloves minced
- 4 tsp fresh parsley minced
- 1 lb Italian meat salami, pepperoni,etc
- 1 lb cheese
- 1 lg egg
- 1 tbsp water
Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.
Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. OR if you don’t have a stand mixer, use a wooden spoon. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. Have fun with it!
Lightly grease a large bowl nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Preheat oven to 400°FLine 2 large baking sheets with parchment paper or silicone baking mats.
Shape your dough, and divide it in half. Make sure there are no air bubbles or pockets. Sometimes you have to really knead it.
With a little flour on your ocunter, using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle.
1.Mix melted cannabutter and garlic together. Spread all over each rectangle. 2. Sprinkle each with parsley. 3.Layer on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. 4. Arrange and repeat layers. 5. Next, brush all edges with egg wash, including 3 inch gap at the top. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. 6. Transfer your logs to the cookie sheets, one on each.
using a very sharp knife, cut slits on top of each log to let the steam out a little.
Bake for about 25 minutes or until crust is golden brown!
If you’re looking to up-level your canna-cooking game, you may want to start here.
For more recipes like this one, check out our recipe index here.
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As always, happy canna-cooking!