Description
This Stromboli recipe features a delicious stuffed pizza dough filled with layers of savory ham, salami, pepperoni, and mozzarella cheese, all rolled up and baked to golden perfection. It’s an easy-to-make, crowd-pleasing Italian-American classic perfect for lunch, dinner, or parties, combining gooey cheese and flavorful cured meats with a crisp, flaky crust.
Ingredients
Scale
For the Dough and Assembly
- 1 can refrigerated pizza dough (enough for 1 pizza)
- 1½ cups shredded mozzarella cheese (divided)
- â…“ cup marinara sauce (or pizza sauce)
- 4 ounces sliced ham
- 4 ounces salami (slices)
- 4 ounces pepperoni (slices)
- 1 egg
- 1 tablespoon water
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roll Dough: On a lightly floured surface, roll the pizza dough into a 12×16-inch rectangle, which forms the base for your stromboli.
- Spread Sauce: Evenly spread â…“ cup of marinara sauce over the dough, leaving a 1-inch border around all edges and a 3-inch border on the long side farthest from you to keep the sauce contained.
- Add Fillings: Sprinkle 1 cup of shredded mozzarella over the sauce, then layer ham, salami, and pepperoni slices on top. Finish by sprinkling the remaining mozzarella cheese over the meats to help bind the filling.
- Roll Dough: Carefully roll the dough tightly starting from the long side nearest you, stopping just before the end to avoid pushing the fillings out.
- Seal Edges: In a small bowl, whisk together the egg, water, Italian seasoning, and garlic powder to create an egg wash. Brush this mixture over the edge of the dough where you will seal it, then pinch the edges firmly together to close the stromboli.
- Prepare for Baking: Place the stromboli seam side down on the prepared baking sheet to prevent it from unrolling during baking. Brush the top with remaining egg wash for a golden, glossy finish.
- Bake: Bake in the preheated oven for 24-28 minutes, until the stromboli is golden brown and slightly puffed, indicating the dough is fully cooked.
- Rest and Slice: Let the stromboli rest for 5-10 minutes after baking to allow the filling to set, then slice into 12 pieces and serve warm.
Notes
- Ensure the dough is rolled evenly for uniform cooking.
- You can substitute marinara sauce with your favorite pizza sauce or tomato sauce.
- Feel free to customize the fillings with other meats, vegetables, or cheeses.
- Allowing the stromboli to rest before slicing prevents the filling from spilling out.
- Egg wash gives the crust a beautiful golden color and helps seal the edges.
