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Stromboli Recipe

Stromboli

iamwinfred
This Stromboli is the kind of dinner that gets the whole table excited before it even hits the plate. It's a golden, rolled up pizza stuffed with salty Italian meats and melty cheese, sliced into thick swirls that show off every layer. It looks like something from a bakery case, but it comes together with basic pantry staples and about thirty minutes in the oven.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 420 kcal

Equipment

  • Large baking sheet or sheet pan
  • Parchment paper
  • Rolling Pin
  • Pastry brush
  • Sharp knife or pizza cutter
  • Wire cooling rack
  • Pizza stone (optional)
  • Stand mixer (optional)
  • Bench scraper (optional)
  • Pizza Peel (optional)

Ingredients
  

  • 1 batch pizza dough about 1.5 pounds, homemade or store bought
  • 2 tablespoons olive oil plus more for brushing
  • 3 cloves garlic minced
  • 6 ounces Genoa salami thinly sliced
  • 6 ounces pepperoni thinly sliced
  • 4 ounces capicola thinly sliced
  • 8 ounces mozzarella cheese shredded
  • 6 ounces provolone cheese sliced
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 large egg beaten, for the egg wash
  • Warm marinara sauce for dipping

Instructions
 

  • If using store bought dough, remove it from the refrigerator about 30 minutes before rolling so it comes to room temperature and stretches easily. If making dough from scratch, prepare it according to your recipe and let it rest, covered, until easy to shape.
  • Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper, or lightly grease it with olive oil, and set aside.
  • Place the dough on a floured surface or parchment paper. Using a rolling pin, roll the dough into a rectangle roughly 10 by 14 inches, about a quarter inch thick, keeping the thickness even throughout.
  • Stir together the olive oil and minced garlic. Brush this mixture evenly over the entire surface of the dough, leaving a 1 inch border bare around the edges to help seal the roll later.
  • Working lengthwise, layer the salami evenly over the center two thirds of the dough. Add the pepperoni, then the capicola, then scatter the shredded mozzarella and lay the sliced provolone over the meats. Sprinkle the parmesan, oregano, and parsley evenly over the cheese layer.
  • Starting from one of the long sides, fold the bare 1 inch edge over the filling and roll the dough up tightly, jelly roll style, keeping the fillings tucked in. Pinch the seam closed and tuck the short ends underneath the loaf. Transfer to the prepared baking sheet, seam side down.
  • Beat the egg with a splash of water. Brush the egg wash evenly over the entire top and sides of the stromboli. Using a sharp knife, cut 3 to 4 diagonal slits across the top of the loaf to allow steam to escape while it bakes.
  • Bake the stromboli for 28 to 32 minutes, until the crust is deeply golden brown and the internal temperature of the filling reaches 165 degrees Fahrenheit. Let rest on a wire rack for at least 10 minutes before slicing into thick pieces and serving warm with marinara sauce on the side.

Notes

  • Pat any wet ingredients dry before layering, since excess moisture leads to a soggy bottom crust.
  • Leave that bare border of dough so the seam actually seals shut.
  • Roll tightly but gently, so you don't tear the dough or squeeze out the filling.
  • Let the dough rest at room temperature before rolling, since cold dough tears more easily.
  • Always rest the loaf before slicing so the cheese has time to set slightly.
  • Swap the meats for turkey, ham, or roast beef for a lighter version.
  • Add sauteed peppers and onions for a Philly cheesesteak style stromboli.
  • Use spinach, mushrooms, and ricotta for a vegetarian version.
  • Try a breakfast stromboli with scrambled eggs, bacon, and cheddar.
  • Refrigerate leftover slices in an airtight container for up to 3 days, or freeze whole or sliced stromboli, wrapped tightly, for up to 2 months.
  • Reheat in a 350 degree Fahrenheit oven for 10 to 12 minutes until warmed through; avoid microwaving if possible.
  • Thaw frozen stromboli in the refrigerator overnight before reheating.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 30gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 890mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 30mgIron: 15mg
Keyword easy stromboli, homemade stromboli, italian stromboli, stromboli, stromboli recipe
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