Real Recipes From Real Home Cooks ®

boli buns

a recipe by
Jennifer S
Philadelphia, PA

There is a place here in town that serves boli buns which is just Stromboli sliced in 1 1/2 inch pieces and baked. My family gets it all the time so I tinkered with my Stromboli recipe to make it work. Now I can use up any leftovers in my fridge at the end of the week and satisfy everyone without much cost.

serves 4-6
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For boli buns

  • 1 pkg
    yeast 2 1/4 tea
  • 1 1/4 c
    warm water (100 degrees)
  • 1 pinch
  • 2 Tbsp
    extra virgin olive oil plus more
  • 1 1/2 tsp
  • 3 c
    ap flour plus more
  • 1 lg
    onion, cooked to soften
  • 4 oz
    mushrooms, cook
  • 1 c
    frozen spinach thawed and drained
  • 1 pinch
    red pepper flakes optional
  • 1 clove
    garlic, minced and cooked
  • mozzarella cheese
  • pecorino romano cheese
  • 1/2 lb
    deli pepperoni
  • mozzarella cheese
  • pecorino romano cheese

How To Make boli buns

  • 1
    Sprinkle the yeast and sugar over the water, let get bubbly and stir int he oil and salt
  • 2
    Pour the liquid into a mixer bowl and add the flour, stir to mix until dough comes together and then use paddle attachment to knead until the dough clears the bowl and forms a ball. Add water if too tight or flour if not coming together
  • Risen dough
    Oil a large bowl add the dough and turn to coat. Cover with a towel and let rise until doubled, about 2 hours.
  • 4
    While the dough is rising I usually prepare my fillings. Of course pepperoni and cheese is the all time favorite and there isn't any real preparation involved. Just place slices of pepperoni within an inch or 2 of the borders and top with mozzarella cheese, pecorino romano cheese, chopped basil, parsley.
  • cooked veggies
    To prepare the onion, mushroom filling I slice the onions thinly, salt and cook in a teaspoon of oil until softened. Add the sliced mushrooms, garlic, red pepper flakes and salt. Microwave the spinach and drain. Add spinach to pan and cook off any water, let cool. Spread the mixture to the borders and add mozzarella and pecorino romano cheese.
  • 6
    Fillings can be anything you like. I sometimes clean out my fridge using leftover meatballs, and sausage. I even use ricotta cheese. Whatever you like on a pizza can go into the fillings.
  • 7
    Preheat oven to 400 degrees. Punch the dough down and divide into 2 equal pieces.
  • spinach filling
    Roll out each piece into a rectangle about 10 by 14 inches. Spread half the filling leaving about 2 inches on each end.
  • 9
    Roll up tight and tuck in ends. Crimp the seams so nothing escapes. Place on a lightly oiled baking sheet or use parchment paper. Brush with oil, lightly.
  • cut bolis
    Slice the logs into 1 1/2 to 2 inch slices and set on their side (fillings should be touching the pan on one side) Bake at 400 for 35 to 40 minutes until golden.
  • 11
    Cool and serve with a marinara to dip. I use left over pasta sauce or make your own. Add garlic to oil in a pan add a 14 oz can of tomato sauce, oregano, basil and parsley. Cook about 30 minutes for a quick dipping sauce.