Description
This Stromboli recipe offers a delicious Italian handheld classic with a crispy golden crust, melty mozzarella and provolone cheeses, savory Italian deli meats, and aromatic herbs. Easy to make and customizable, it’s perfect for gatherings, satisfying any craving with a rich blend of flavors and textures.
Ingredients
Scale
Base
- 1 pizza dough (approximately 12x16 inches rectangle)
Fillings
- Italian deli meats: pepperoni, salami, and ham (quantity to taste, about 1 cup total)
- Fresh mozzarella cheese (8 oz), sliced or shredded
- Provolone cheese (6 oz), sliced
- Marinara sauce (optional, 1/4 cup)
Seasonings and Finishes
- Italian seasoning (1 teaspoon, mix of oregano, basil, and other herbs)
- Garlic (1 clove minced or garlic-infused olive oil for brushing)
- Olive oil (2 tablespoons for brushing dough edges and surface)
- Egg wash (1 beaten egg for brushing before baking)
Instructions
- Prepare the dough: Roll out your pizza dough on a floured surface into a large rectangle, approximately 12×16 inches, ensuring an even thickness to allow for a uniform bake.
- Layer the fillings: Spread a thin layer of marinara sauce over the dough leaving about an inch around the edges free to seal. Next, evenly layer slices of Italian meats, followed by generous amounts of mozzarella and provolone cheese. Sprinkle Italian seasoning evenly over the filling for an extra flavor boost.
- Roll and seal: Carefully roll the dough from one long side to the other, similar to making a jelly roll. Pinch and fold the edges to seal the Stromboli tightly—this prevents the filling from leaking out during baking.
- Prepare for baking: Place the rolled Stromboli seam side down on a parchment-lined baking sheet. Brush the entire surface with beaten egg for that perfect golden color and add a sprinkle of garlic-infused olive oil and extra Italian seasoning.
- Bake to perfection: Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes or until the crust is crispy and the cheese inside is melted and bubbly.
Notes
- Use room temperature dough—it’s easier to roll and less likely to tear when softened slightly before shaping.
- Don’t overfill; too much filling can cause your Stromboli to burst open during baking.
- Seal edges firmly by pinching tightly and folding under if needed to prevent leakage.
- Let it rest before slicing; allow the Stromboli to cool 10 minutes post-baking to help the cheese set and prevent a mess.
- Customize seasoning by adjusting herbs and garlic to your liking for a personalized flavor every time.
Nutrition
- Serving Size: 1 slice (1/8 of Stromboli)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
Keywords: Stromboli, Italian, appetizer, baked, cheesy, savory, melty cheese, sandwich, pizza dough, party food