Homemade Stromboli
User Reviews
5
Homemade Stromboli
Description
This Homemade Stromboli uses a 10 x 13-inch rectangular rolled pizza dough brushed with melted butter and sprinkled with Parmesan cheese as a base. The filling layers include sliced pepperoni, salami, prosciutto, and shredded mozzarella placed evenly, leaving a border around the edges. The dough is then rolled lengthwise and sealed carefully on the edges and ends to prevent filling leakage during baking. After placing the stromboli seam-side down on a baking sheet, it is topped with egg wash, extra Parmesan, and oregano before baking at 375°F until golden brown. The result is a crisp exterior enclosing a melty, savory interior with combined cured meats and cheese flavors.
This stromboli is best enjoyed warm and pairs well with warmed marinara sauce for dipping. It works well as a main dish for lunch or dinner or can be served at casual gatherings. The combination of gourmet Italian cold cuts with fresh mozzarella provides a satisfying taste and texture contrast.
For best results, using homemade pizza dough improves texture, but a quality store-bought dough can suffice. The stromboli also stores well and can be enjoyed at room temperature, making it convenient for leftovers.
Ingredients
- 2 tablespoon flour for dusting work surface
- 12 oz pizza dough homemade or purchased
- 2 tablespoon butter melted, unsalted
- ½ cup Parmesan Cheese grated, plus more for topping, Primo Taglio® brand
- 6 oz pepperoni sliced
- 6 oz salami sliced, Primo Taglio® brand
- 3 oz prosciutto thinly sliced, Primo Taglio® brand
- 6 oz. mozzarella cheese whole milk, shredded
- 1 large egg lightly beaten
- t tablespoon oregano dried
- 2 cups marinara sauce warmed
Instructions
- Preheat oven to 375°F.
- Lightly dust work surface with flour. Use a rolling pin to roll the dough out to a 10 x 13-inch rectangle, with the long side facing you.
- Brush the melted butter all over the dough. Sprinkle ½ cup of the Parmesan cheese over the butter. Add a layer of the pepperoni, overlapping each slice slightly, leaving a 1-inch border along the edges of the dough. Then add a layer of the salami over the pepperoni, also slightly overlapping. Top with sliced prosciutto and then cheese.
- Use your hands to start rolling the dough inwards, lengthwise. Continue rolling until the other side of the dough is reached. Carefully pinch the edges to form a seal. Also, use your hands to fold in and seal both ends of the stromboli.
- Transfer to a baking sheet, seam side down. Cut three diagonal slits in the top of the stromboli. Brush the egg wash all over the tops and sides and then sprinkle 1 tablespoon of Parmesan cheese and the dried oregano over the top. Place in the preheated oven and bake for 30 minutes, or until golden on top.
- Remove from the oven and let rest for 5 to 10 minutes. Use a serrated knife to cut the stromboli into 1-inch slices. Place on serving platter and serve with warmed marinara sauce.
Notes
- The blend of pepperoni, salami, prosciutto, and whole milk mozzarella creates a rich filling, but you can add deli ham or provolone cheese as alternatives.
- Homemade pizza dough enhances the stromboli, though high-quality store-bought dough is a good substitute.
- Serve the stromboli warm for best texture and flavor, and pair it with homemade or store-bought marinara sauce for dipping.
- Leftover stromboli is enjoyable at room temperature, making it suitable for packed lunches or snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 131mg | 44% |
| Sodium | 2395mg | 100% |
| Potassium | 525mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 774IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 267mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
