Authentic Italian Stromboli Recipe
User Reviews
5.0
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
12 servings
-
Calories
250 kcal
Authentic Italian Stromboli Recipe
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A fun and easy authentic Italian Stromboli recipe! This recipe has yummy ingredients like thinly sliced salami, pepperoni, capicola, and a blend of Italian cheeses. It's a family favorite and will remind you of your favorite local pizzeria.
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Ingredients
- 1- 1 ½ pounds pizza dough storebought or homemade
- 2 tablespoons olive oil optional
- 3 cloves garlic minced (optional)
- 1/4 pound salami sliced
- 6-8 lices Capicola
- 1/4 pound pepperoni
- 6-8 lices Provolone
- ½-1 cup mozzarella shredded, low moisture is best here
- 1 teaspoon pizza seasoning or Italian seasoning with ¼ teaspoon fennel added, if desired
- 2-3 tablespoons Italian flat leaf parsley minced
Optional
- 1 large egg beaten
- 1 tablespoon water
- fresh grated parmesan cheese
- 3 cups marinara sauce for dipping, pizza sauce works great too
- Flaky sea salt sprinkle on top
Instructions
- Preheat oven to 425° F/220° C and line a rimmed baking sheet with parchment paper or spray sheet well with spray oil.
- If desired, heat olive oil in small skillet, toss in garlic until fragrant, cool
- On a lightly floured surface or on a Silpat, roll the pizza dough into a rectangle; 1 pound 13x9, if using 1 ½ pounds roll into 10x16 inch rectangle.
- If using, brush pizza dough with garlic oil.Starting with your largest meat first, layer in a single layer, with a slight overlap, leaving a 1-inch border on the sides and bottom, and 3 inches at the top to allow for the ingredients to push forward when rolling.
- Add a layer of provolone cheese, sprinkle with half of the pizza seasoning, and a little parsley. Next layer your capicola or other favorite salami, then sprinkle with mozzarella cheese and the rest of the Italian pizza seasoning and parsley and finally top with pepperoni.
- If using an egg wash, brush around the edges of the stromboli dough, to help it hold together.
- Starting at the bottom, roll tightly like a jelly roll or a burrito, tucking in the sides as you go. As you roll, tuck the meat in, go slow, and then pinch the edges and ends sealing the roll. Place seam side down on parchment lined baking sheet.
- At this point, you may refrigerate the stromboli up to 6-8 hours, see notes for details. Brush the entire stromboli with egg wash*, sprinkle with a little flaky sea salt or kosher salt, grated parmesan cheese, and a sprinkle of parsley.
- Slice 4 vents into the top of the stromboli and bake at 425° F/220° C with a sharp knife. Bake 20-25 minutes until golden brown. Allow to sit for 5 minutes before slicing on a cutting board. Serve with hot marinara sauce or pizza sauce for dipping.
Equipments used:
Notes
- Storage
- Wrap leftover stromboli in plastic wrap or store in an airtight container and store in the fridge for up to 7 days. Freeze-wrapped tightly and placed in a freezer baggie, for up to 3 months.
- Wrap leftover stromboli in plastic wrap or store in an airtight container and store in the fridge for up to 7 days. Freeze-wrapped tightly and placed in a freezer baggie, for up to 3 months.
- Reheat frozen baked stromboli by thawing for about an hour on the counter, then uncover, place on the baking sheet, drape loosely with a sheet of aluminum foil, baking in preheated 350°F/177° C oven for about 30 minutes.
- Reheat frozen baked stromboli by thawing for about an hour on the counter, then uncover, place on the baking sheet, drape loosely with a sheet of aluminum foil, baking in preheated 350°F/177° C oven for about 30 minutes.
- Variations
- If preferred, use thawed bread dough instead of pizza dough.
- Use your favorite combination of Italian deli meats, up to 1 pound of meat.
- Use all mozzarella or all provolone.
- In place of using egg wash, brush with 1 tablespoon of melted butter instead.
- - Use a variety of
- veggies; such as; spinach, broccoli, mushrooms, red peppers, onions, eggplant, and zucchini all would be fabulous. Make sure to use the cheese as well. The reason you need to cook the veggies is they won’t have time to cook in the stromboli.
- Drizzle a little pesto over the cheese before rolling the stromboli.
- I don’t recommend spreading any pizza sauce or marinara sauce in the stromboli, authentic stromboli doesn’t use it in the stromboli and will make the crust soggy.
- Refrigerate Unbaked Stromboli - Before adding the egg wash, wrap the stromboli tightly in plastic wrap, and place in the fridge. When ready to bake, remove the plastic wrap, and place on a parchment-lined baking sheet. Brush with egg wash, and top with parmesan cheese and a little kosher salt. Let stromboli sit at room temperature while your oven preheats.
- - Before adding the egg wash, wrap the stromboli tightly in plastic wrap, and place in the fridge. When ready to bake, remove the plastic wrap, and place on a parchment-lined baking sheet. Brush with egg wash, and top with parmesan cheese and a little kosher salt. Let stromboli sit at room temperature while your oven preheats.
- Freeze Stromboli Before Baking - Make one freeze one. If freezing, do not cut slits or brush with egg wash. Wrap tightly in plastic wrap, then again snugly in aluminum foil, and to ward off freezer burn, place in a freezer ziplock baggie. Freeze for up to 3 months.
- - Make one freeze one. If freezing, do not cut slits or brush with egg wash. Wrap tightly in plastic wrap, then again snugly in aluminum foil, and to ward off freezer burn, place in a freezer ziplock baggie. Freeze for up to 3 months.
- How to Bake Frozen Stromboli - Remove from the freezer (still wrapped) and place in fridge, thawing for about 24 hours. Then unwrap and place on the baking sheet, brush with egg wash if desired, and toppings and cut slits into the top. Bake as directed, possibly for 3-5 additional minutes.
- - Remove from the freezer (still wrapped) and place in fridge, thawing for about 24 hours. Then unwrap and place on the baking sheet, brush with egg wash if desired, and toppings and cut slits into the top. Bake as directed, possibly for 3-5 additional minutes.
- Meats like pepperoni are particularly greasy and so it might leak out some when baking, this is okay. Cheese might also bubble out through the slits. It won’t alter the taste though!
- Meats like pepperoni are particularly greasy and so it might leak out some when baking, this is okay. Cheese might also bubble out through the slits. It won’t alter the taste though!
- Authentic stromboli doesn’t have pizza sauce in the stromboli, it tends to make the stromboli too soggy. Instead, use it for dipping sauce.
- Authentic stromboli doesn’t have pizza sauce in the stromboli, it tends to make the stromboli too soggy. Instead, use it for dipping sauce.
- If preferred, use thawed bread dough instead of pizza dough.
- Use your favorite combination of Italian deli meats, up to 1 pound of meat.
- Use all mozzarella or all provolone.
- In place of using egg wash, brush with 1 tablespoon of melted butter instead.
- Vegetarian Stromboli - Use a variety of cooked veggies; such as; spinach, broccoli, mushrooms, red peppers, onions, eggplant, and zucchini all would be fabulous. Make sure to use the cheese as well. The reason you need to cook the veggies is they won’t have time to cook in the stromboli.
- Drizzle a little pesto over the cheese before rolling the stromboli.
- I don’t recommend spreading any pizza sauce or marinara sauce in the stromboli, authentic stromboli doesn’t use it in the stromboli and will make the crust soggy.
Nutrition Information
Show Details
Serving
1slice
Calories
250kcal
(13%)
Carbohydrates
19g
(6%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
749mg
(31%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
171IU
(3%)
Vitamin C
1mg
(1%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 250kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 749mg | 31% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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