Description
This stromboli recipe features a homemade yeast dough rolled with a delicious combination of salami, provolone, pepperoni, and mozzarella cheeses, flavored with garlic butter and pizza sauce. Perfect for a savory main course or a hearty appetizer, this stromboli is baked until golden and served with warm marinara for an irresistible Italian-inspired treat.
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
- 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)
- 1 egg, whisked with 1 tablespoon water
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes until foamy.
- Mix Dough Ingredients: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to combine. Add the yeast mixture and olive oil, stirring with a wooden spoon.
- Add Remaining Flour: Gradually add the remaining flour while stirring until an elastic ball forms, slightly sticking to the bowl.
- Knead Dough: Flour your hands and knead dough in the bowl for 3-5 minutes, adding up to ⅓ cup more flour if sticky. The dough is ready when it slowly springs back when poked. Shape into a ball.
- First Rise: Oil a large glass bowl lightly. Place dough in bowl, brush with olive oil, cover with plastic wrap, and let rise for 30-60 minutes or until doubled in size. Alternatively, refrigerate overnight.
- Preheat Oven: Preheat oven to 400 °F.
- Prepare Dough for Filling: Roll dough into a 10 x 16-inch rectangle on a lightly floured surface.
- Apply Garlic Butter: Brush the dough surface evenly with melted butter mixed with minced garlic.
- Add Sauce and Fillings: Spread a thin layer of pizza sauce over dough, leaving a 3-inch gap at the top and 1-inch gap around edges. Layer salami, provolone, pepperoni, then shredded mozzarella on the sauce.
- Egg Wash Edges: Brush the dough edges with the beaten egg wash to help seal the stromboli.
- Roll and Seal: Carefully roll the dough tightly from the bottom up, keeping fillings inside and folding as needed. Tuck edges underneath to seal and transfer to a lightly greased baking sheet.
- Final Touches: Brush the top and sides with egg wash. Sprinkle grated Parmesan cheese and dried parsley over the top. Cut four thin slits on top for steam release.
- Bake: Bake stromboli for 25 minutes until golden. For a deeper golden crust, brush with 1 tablespoon butter and bake an additional 2 minutes.
- Rest and Serve: Let stromboli rest for 5 minutes, then transfer to a cutting board and slice into 9 pieces. Serve with warm pizza sauce or marinara for dipping.
Notes
- Store bought pizza dough (1 lb) can be used for convenience but homemade dough yields better texture and sturdiness.
- Use low moisture, whole milk mozzarella shredded from a block for best melt and flavor—avoid fresh mozzarella for its high moisture.
- Fillings total approximately 1 ¾ pounds: ½ pound meats and ¾ pound cheese; adjust quantities based on slice thickness.
- To help dough rise faster, place covered dough in a warmed oven (200 °F for 2 minutes then off) or use the residual heat method inside microwave with hot water jar.
- Dough can be refrigerated for 3-4 days or frozen up to 3-4 months; stromboli can be refrigerated up to 8 hours before baking or frozen for up to 3 months (do not add egg wash before freezing).
- Leftover stromboli stores well in the fridge for 3 days and can be frozen; reheat wrapped loosely in foil at 350 °F for 20-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 65 mg
