Italian Meat Stromboli
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Rising Time
1 hr
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Total Time
1 hr 40 mins
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Servings
4 servings
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Calories
419 kcal
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Course
Main Course
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Cuisine
Italian
Italian Meat Stromboli
Description
Making Italian Meat Stromboli starts with a yeast dough made from warm water, sugar, active dry yeast, flour, and salt, mixed and kneaded until smooth. After a one-hour rise, the dough is rolled out into a rectangle and spread with pizza sauce, then layered evenly with Italian cold cuts and shredded mozzarella cheese.
The dough is rolled from one side to form a tight log, positioned seam-side down, and topped with beaten egg, grated Parmesan cheese, and dried parsley to create a glossy, savory crust once baked at 400°F. The resulting stromboli has a soft, bread-like crumb encasing melted cheese and flavorful cured meats, combining textures from the tender dough and melty filling.
Instead of pizza sauce, a garlic butter sauce can be brushed under the cold cuts and cheese, made from melted butter, minced garlic, and herbs, which adds a fragrant depth to the stromboli’s flavor and moisture.
Ingredients
Dough
- 3/4 cup water warm
- 1 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Filling
- 1/2 cup pizza sauce
- 1/2 pound Italian cold cuts such as salami, capicola, or pepperoni, sliced
- 1-1 1/2 cup mozzarella cheese shredded
Topping
- 1 large egg beaten
- 1/4 cup Parmesan Cheese shredded
- 1/4 teaspoon parsley dried
Instructions
- In the bowl of a stand mixer, whisk together 3/4 cup warm water, 1 tablespoons granulated sugar, and 1 1/2 teaspoons active dry yeast. Add 1 3/4 cup all-purpose flour and 1/2 teaspoon salt to the yeast mixture. Using the dough hook attachment, mix on medium speed. Add in additional flour as needed, 2 tablespoons at a time, until the dough comes together and pulls away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Turn the risen dough out onto a lightly floured piece of parchment paper. Roll the dough into a large rectangle, about 12x10 inches in size.
- Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border around the edges. Layer 1/2 pound sliced Italian cold cuts evenly over the sauce. Sprinkle 1-1 1/2 cup shredded mozzarella cheese over the cold cuts.
- Starting from one of the longer sides, roll the dough tightly, similar to a cinnamon roll. Pinch the seams to seal the edges. Carefully transfer the rolled stromboli, still on the parchment paper, onto a baking sheet.
- Brush the top of the stromboli with the beaten egg. Sprinkle 1/4 cup shredded parmesan cheese and 1/4 teaspoon dried parsley over the top. Bake in the preheated oven for 20-25 minutes, or until the stromboli is golden brown and sounds hollow when tapped.
- Allow the stromboli to cool for 5 minutes before slicing. Serve warm with extra pizza sauce on the side, if desired.
Notes
- Use garlic butter sauce instead of pizza sauce by mixing melted butter with minced garlic and dried herbs, then brush it on dough before layering fillings.
- The herb garlic butter sauce includes 1/4 cup melted butter, 2 cloves minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon dried thyme.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 77mg | 26% |
| Sodium | 904mg | 38% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 349mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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