Description
This homemade Stromboli recipe features a flavorful Italian stuffed bread filled with layers of salami, provolone, pepperoni, and mozzarella cheese, wrapped in a tender, garlicky dough. Perfect as a hearty appetizer or main course, the dough is easy to prepare from scratch or you can use store-bought pizza dough. Baked to golden perfection and served with warm pizza sauce for dipping, this Stromboli offers a delicious combination of savory meats and cheeses with a crispy crust.
Ingredients
Scale
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour, plus up to 1/3 cup as needed (250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus more for bowl and crust
Stromboli Filling
- 1 tablespoon butter, melted
- 3 cloves garlic, minced
- 3 tablespoons pizza sauce, plus more for serving
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded low-moisture mozzarella cheese
- 1 egg, whisked with 1 tablespoon water (for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Cover with plastic wrap and let it sit for 5 minutes until foamy.
- Prepare Dough Mixture: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to mix. Add the yeast mixture and olive oil, stirring well. Gradually add the remaining flour and stir until an elastic dough ball forms, slightly sticking to bowl sides.
- Knead Dough: Dust hands with flour and knead dough in bowl for 3-5 minutes, adding up to 1/3 cup additional flour if too sticky. When dough slowly springs back after poking, shape into a ball.
- First Rise: Drizzle a large glass bowl with olive oil and brush sides. Place dough ball inside, cover with plastic wrap, and let rise for 30-60 minutes at room temperature until doubled in size.
- Preheat Oven: Set oven to 400° F to preheat.
- Prepare Dough for Filling: Roll dough into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the surface.
- Add Toppings: Spread a thin layer of pizza sauce over dough, leaving a 3-inch gap at top and 1-inch gaps around edges. Arrange salami, then provolone slices, pepperoni, and shredded mozzarella evenly over dough.
- Egg Wash and Roll: Brush exposed dough edges with egg wash. Roll dough tightly from the wide side towards the top, keeping fillings contained. Tuck and seal edges underneath the roll.
- Prepare for Baking: Transfer rolled stromboli onto a lightly greased baking sheet. Brush top and sides with egg wash. Sprinkle Parmesan cheese and parsley on top. Cut 4 thin slits on top for ventilation.
- Bake Stromboli: Bake in preheated oven for 25 minutes until golden brown. For a deeper color, brush 1 tablespoon butter on top and bake for an extra 2 minutes if desired.
- Rest and Serve: Let it rest for 5 minutes after baking. Slice into 9 pieces and serve warm with extra pizza sauce for dipping.
Notes
- Store bought dough can be used as a shortcut but homemade dough offers better texture and sturdiness.
- Use low moisture, whole milk shredded mozzarella for optimal melting; avoid fresh mozzarella as it is too wet.
- This recipe uses approximately ½ pound of meat and ¾ pound of cheese for filling. Adjust thickness of cold cuts as needed.
- To encourage dough rising, warm your oven briefly or use a microwave with a cup of hot water to create a warm environment.
- Make ahead: dough can be refrigerated for 3-4 days or frozen up to 4 months; stromboli can be refrigerated up to 8 hours or frozen up to 3 months before baking.
- Store leftover stromboli in airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat covered at 350° F for 20-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
