Authentic Italian Stromboli Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
250 kcal
Authentic Italian Stromboli Recipe
Description
This recipe uses 1 to 1½ pounds of pizza dough as the base, rolled into a rectangular shape and layered with a variety of Italian meats and cheeses in a particular sequence. Optional garlic-infused olive oil can be brushed on the dough for extra flavor. The layering starts with salami, followed by provolone, pizza seasoning, parsley, capicola, mozzarella, and pepperoni, each contributing to the depth of flavor and texture. An egg wash around the edges helps the stromboli hold its shape, and optionally, parmesan cheese and flaky sea salt are added on top before baking.
The stromboli bakes to a golden brown crust with visible melted cheese and some bubbling juices from the meats. This portable bread pairs well with marinara or pizza sauce for dipping, although the recipe advises against spreading sauce inside the stromboli to avoid soggy dough. It is suitable for slicing and serving as a main dish or hearty snack.
Storage notes include wrapping leftovers in plastic wrap or airtight containers for refrigeration up to seven days or freezing tightly for up to three months. Frozen stromboli can be thawed and reheated in the oven with gentle covering. Variations include substituting bread dough for pizza dough, adjusting meat and cheese types, and adding cooked vegetables like spinach or peppers. The recipe emphasizes authentic preparation without sauce inside the stromboli for the best texture.
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 cheese
- ½-1 cup mozzarella cheese shredded, low moisture is best here
- 1 teaspoon pizza seasoning or Italian seasoning with ¼ teaspoon fennel added, if desired
- 2-3 tablespoons flat-leaf parsley minced, Italian
Optional
- 1 large egg beaten
- 1 tablespoon water
- Parmesan Cheese fresh grated
- 3 cups marinara sauce for dipping, pizza sauce works great too
- sea salt sprinkle on top, flaky
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.
Notes
- Wrap leftover stromboli tightly and refrigerate for up to 7 days or freeze for up to 3 months.
- To reheat frozen stromboli, thaw in the fridge for about 24 hours, then bake covered at 350°F for about 30 minutes.
- Do not add pizza or marinara sauce inside the stromboli; use it for dipping to prevent soggy crust.
- Variations include using your preferred Italian meats, cheeses, and cooked vegetables; an egg wash or melted butter helps seal the dough edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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