Description
This homemade stromboli recipe features a flavorful, soft pizza dough stuffed with layers of salami, provolone, pepperoni, and mozzarella cheese, all rolled up with garlic butter and pizza sauce for a delicious Italian-inspired meal. Perfect for a snack or main course, it's crispy outside and gooey inside, baked to golden perfection.
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 ⅓ 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 and Topping
- 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 mozzarella cheese (low moisture, whole milk preferred)
- 1 egg, whisked with 1 tablespoon water (egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the instant yeast and sugar in the warm water. Cover with plastic wrap and let it sit for 5 minutes until foamy.
- Make Dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir together. Add the yeast mixture and olive oil, stirring well. Gradually add remaining flour, stirring until an elastic ball of dough forms that is slightly sticky to the sides.
- Knead Dough: Flour your hands and knead the dough in the bowl for 3-5 minutes, adding flour in small amounts if too sticky, up to ⅓ cup. When you poke the dough it should slowly bounce back. Shape into a ball.
- Let Dough Rise: Drizzle a large bowl with olive oil and use a pastry brush to coat the bottom and sides. Place dough ball inside, cover with plastic wrap, and let it rise for 30-60 minutes or until doubled in size. Alternatively, refrigerate overnight for longer fermentation.
- Preheat Oven: Set oven to 400 °F (200 °C) to preheat.
- Prepare Dough for Filling: Roll the dough on a floured surface into a 10 x 16-inch rectangle. Brush the surface evenly with melted butter mixed with minced garlic.
- Add Sauce and Fillings: Spread a very light layer of pizza sauce over the dough, leaving a 3-inch gap on the top wide edge and a 1-inch gap around the other edges. Layer salami, provolone, pepperoni, then shredded mozzarella cheese evenly over the sauce.
- Roll Stromboli: Brush the edges with egg wash. Starting from the edge closest to you, carefully roll the dough tightly while keeping fillings inside, folding edges underneath to seal into a log shape. Transfer to a lightly greased baking sheet.
- Finish Before Baking: Brush top and sides of stromboli with egg wash. Sprinkle evenly with grated Parmesan and optional dried parsley. Cut 4 thin slits on top for airflow.
- Bake Stromboli: Place stromboli in preheated oven and bake for 25 minutes until golden brown. For a deeper golden top, brush with 1 tablespoon melted butter and bake for an additional 2 minutes.
- Rest and Serve: Remove stromboli from oven, let rest for 5 minutes. Transfer to a cutting board, slice into approximately 9 pieces, and serve with warm pizza sauce or marinara for dipping.
Notes
- You can use 1 lb. store-bought pizza dough as a shortcut, but homemade dough results in a sturdier, more flavorful crust.
- Use low moisture, whole milk mozzarella shredded from a block for best melting results. Avoid fresh mozzarella as it’s too wet.
- This stromboli contains about ½ lb. meat and ¾ lb. cheese total; adjust quantities based on your preference and thickness of deli slices.
- To encourage dough rising, you can warm the oven to 200 °F for 2 minutes, turn it off, then place the covered bowl inside to trap warm air for rising.
- For storing, refrigerate stromboli covered for up to 3 days or freeze wrapped tightly for up to 3 months.
- For reheating frozen or refrigerated stromboli, bake covered loosely with foil at 350 °F for 20-30 minutes until heated through.
- Make-ahead tips: Refrigerate dough for up to 4 days or freeze for up to 4 months before assembling. Prepared stromboli can be refrigerated for up to 8 hours before baking or frozen without egg wash and slits for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 55 mg
