Stromboli Recipe

Roll the Dough – Line a 13×18-inch rimmed baking sheet with parchment paper. Roll out the pizza dough on a lightly floured surface into a rectangle about 10×14 inches with a long end facing you.

Add Toppings – In a small bowl, combine olive oil, garlic, and parsley. Brush the mixture onto the dough, leaving a 1-inch border around three edges and a 2-inch border on the long side furthest away from you (this will help seal the dough later). Sprinkle 2 Tbsp of parmesan and half of the mozzarella cheese, making sure to stay inside the borders you’ve created. Add layers of pepperoni, salami, and ham, and then sprinkle the remaining mozzarella over the meat.

Roll and Seal – Starting from the long side closest to you, roll the dough tightly into a log ensuring the toppings don’t slide. Pinch the dough on the sides together to seal, then tuck the edges underneath.

Proof and Preheat – Transfer the roll, seam-side down to your prepared baking sheet. Cover with plastic wrap and let it rise for 30 minutes at room temperature while you preheat the oven to 400˚F.

Egg Wash & Season – Beat the egg with one tablespoon of water and brush it all over the Stromboli. Make 4 deep diagonal slits on top to allow steam to escape. Sprinkle with flaky salt, garlic powder, and the remaining 1 Tbsp of parmesan cheese.

Bake for 25-30 minutes, or until the dough is cooked through and golden brown. *Timing will depend on the size and starting temperature of your Stromboli.

Rest – Let the Stromboli cool for 10-15 minutes before slicing. Cut into 1-inch slices. Serve with additional marinara sauce for dipping.