Stromboli Recipe
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(12)
Ingredients
9 slices
- 1 lb homemade pizza dough, or store-bought*
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, minced, or 1/4 tsp garlic powder
- 1 Tbsp fresh parsley, minced, plus more to garnish
- 3 Tbsp finely grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 1/3 lb sliced pepperoni, roughly 28 pieces
- 1/3 lb sliced deli ham, about 4 slices
- 1/3 lb sliced salami, 8 large slices
- 1 egg plus 1 Tbsp water, for egg wash
- Kosher or flaky salt, for sprinkling
- 1/4 tsp garlic powder
- Marinara sauce, optional, for dipping
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Rest – Let the Stromboli cool for 10-15 minutes before slicing. Cut into 1-inch slices. Serve with additional marinara sauce for dipping.
Step 8
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Chef's notes
Before rolling out the dough, be sure to let the dough rise/proof per the recipe or per the package instructions (if using store-bought dough)
Use any variety or combination of meats, just be sure the total weight is roughly 1 lb. of meat combined.
To help prevent the filling from bursting or leaking out during baking, avoid overstuffing the stromboli (it will also be easier to roll up). Also, pinching the edges together will help secure the seams and keep them from coming apart in the oven.
