Easy Stromboli
User Reviews
5
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Prep Time
11 mins
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Cook Time
35 mins
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Total Time
46 mins
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Servings
6
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Calories
660 kcal
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Course
Main Course
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Cuisine
American
Easy Stromboli
Description
This recipe uses pizza dough rolled into a rectangle and spread with a garlic butter mixture before layering multiple cheeses and sliced deli meats including ham, salami, and pepperoni. The dough edges are coated with beaten egg wash to seal the rolled log.
The assembled stromboli is carefully rolled up jelly-roll style, baked at 375°F until browned, yielding a treat with a crisp crust and rich, melted cheese inside. The spices and garlic butter enhance the savory flavor, while the varied meats add texture and depth.
Serving stromboli sliced alongside marinara sauce works well for dipping and sharing. It’s suitable for a casual lunch, dinner, or party snack.
Recipes notes indicate the dough can be prepared ahead or frozen either raw or par-baked, allowing meal prep flexibility. Covering with foil while baking prevents over-browning, and thawing frozen stromboli in the fridge before baking optimizes texture and cooking evenness.
Ingredients
- 1 pizza dough
- 3 Tablespoons butter melted, divided
- 2 cloves garlic minced
- 1 ½ cups mozzarella cheese divided, shredded
- 12 ham thin slices
- 15 lices salami
- 15-17 lices pepperoni
- 1 egg beaten
- ¼ teaspoon garlic powder
- 2 Tablespoons Parmesan Cheese
- 2 Tablespoons parsley chopped
- marinara sauce for dipping
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly flour your workplace. Roll pizza dough into a rectangle about 12 x 14 inches. You can also roll it out onto a piece of parchment paper so you can put the paper straight into the oven without transferring the dough to a pan.
- In a small bowl combine melted 1 Tbsp melted butter and minced garlic. Brush over the top of dough.
- Sprinkle ½ c. mozzarella cheese on top of dough, leaving a 1-2 inches around one of the long edges and the two short ends.
- Top the cheese with ham. Sprinkle with the another ½ c. Mozzarella cheese on top of ham. Next, add the pieces of salami and pepperoni. Sprinkle the rest of the cheese on top of the pepperoni.
- In a small bowl beat the egg with a fork. Use a brush to coat the 3 exposed edges of the dough (where you left the cheese off, think short, short, long).
- Next, carefully roll up the long edge of your stromboli jelly roll style. Start with the long edge that DOES NOT have the egg wash. Roll it tightly so it stays together. Seal the seam with wet fingertips. Then roll the stromboli so the seam is facing down. You may need to tuck the sides of the dough under so it’s sealed.
- Transfer to baking sheet or pizza stone.
- In a small bowl combine the remaining 2 Tbsp melted butter, garlic powder, parmesan cheese and chopped parsley. Brush the top of the stromboli with butter mixture. Using a sharp serrated knife make shallow diagonal cuts on top of stromboli every 2 inches.
- Bake in preheated oven for 25-30 minutes or until the top is golden brown.
- Remove from oven and let set 5 minutes. Using a serrated knife cut into 8 slices.
- Serve with warm marinara sauce.
Notes
- You can prepare stromboli dough up to 24 hours ahead and refrigerate it wrapped before baking.
- Freeze stromboli raw wrapped well in plastic and foil for up to 2 months; thaw in fridge before baking.
- Par-baked stromboli can be cooled, wrapped, frozen, and finished baking from frozen later.
- To avoid over-browning, place stromboli on lower oven rack or cover with foil during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 148mg | 49% |
| Sodium | 2191mg | 91% |
| Potassium | 322mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 335mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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