Stromboli
User Reviews
5
20 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
55 mins
-
Cold fermenting time
1 d
-
Total Time
1 d 1 hr 5 mins
-
Servings
12 pieces
-
Calories
415 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Stromboli
Report
Stromboli is a rolled pizza dough filled with ham, pepperoni, and provolone cheese, paired with a homemade marinara sauce that includes garlic, red pepper flakes, and oregano. The dough is kneaded and rested before being shaped around the flavorful filling, then baked with a brushed egg wash and sesame seeds for a golden crust. This savory Italian-style sandwich offers a satisfying combination of melted cheese, cured meats, and zesty tomato sauce encased in a tender crust.
Description
The Stromboli recipe begins with preparing a yeast-leavened pizza dough, which is kneaded until smooth, then covered and refrigerated for fermentation. The filling includes thin slices of ham, pepperoni, and provolone cheese layered over the rolled dough. A marinara sauce made from crushed plum tomatoes, garlic, olive oil, and herbs is used both inside the roll and served alongside.
The dough is brushed with beaten egg and sprinkled with sesame seeds before baking, giving the finished stromboli a shiny, crisp crust. Baking transforms the layered meats and cheese into a hot, melty filling, while the marinara adds acidity and freshness. The balance of textures—from chewy crust to soft, cheesy interior—is characteristic of this Italian-American specialty.
Stromboli is ideal for a hearty lunch or casual dinner, served sliced with remaining marinara used as a dipping sauce. It can be customized with different cheeses or cured meats. Leftovers keep well refrigerated for a few days and reheat best in the oven to retain the crust's texture.
Share:
Ingredients
For one 24-ounce pizza dough ball
- 406 grams bread flour or 3 1/4 cups
- 2 grams instant yeast or half teaspoon
- 8 grams salt or 1 1/2 teaspoons, fine sea salt
- 4 grams sugar or 1 teaspoon
- 260 grams water 9 ounces, cold
- 14 grams olive oil or 1 tablespoon
For the marinara sauce
- 1/4 cup olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 ounce can crushed plum tomatoes
- 1 teaspoon oregano Sicilian
- 1 salt
- 1 black pepper
For the stromboli
- 1 ounce pizza dough from above or use store bought dough, ball
- 3/4 cup marinara sauce from recipe above
- 1/3 pound ham thin-sliced
- 1/3 pound pepperoni thin-sliced
- 1/3 pound provolone cheese sliced
- 1/2 teaspoon oregano Sicilian
- 1 large egg beaten
- 4 tablespoons pecorino romano grated, divided
- 1 tablespoon sesame seeds or poppy seeds
Instructions
For the pizza dough
- Place water in a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
- Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
- Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
- Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).
- Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
- After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 but ideally 24 hours before using.
For the marinara sauce
- In a saucepot, saute the garlic in olive oil over medium-low heat until golden (about 2-3 minutes).
- Add the hot red pepper flakes and cook for 30 seconds more. Add the plum tomatoes and bring sauce to a simmer. Simmer for 5-7 minutes then season with oregano and salt and pepper to taste.
- Set the sauce aside to cool. To work faster take 3/4 cup of the sauce, place into a bowl and freeze for 10-15 minutes to cool it down more quickly. The sauce shouldn't be hot when moving on to assembling the stromboli below.
For the stromboli
- Remove dough ball from fridge 2 hours prior to using.
- Preheat oven to 425f and set the rack to the middle level. Roll out dough to a rectangle shape of roughly 16 by 12-inches. Place parchment paper under the dough for easy rolling.
- Begin by placing a thin layer of sauce (about 3/4 cup only) onto the dough, leaving 3” open on all sides. Layer the ham, then pepperoni, and finally the provolone cheese onto the dough. Leave about 2-inches of space on all sides. Sprinkle half the grated Pecorino and the oregano on top.
- Fold the stromboli over one time then tuck in the sides. With a wet pastry brush, brush the seam and roll with the parchment paper to form a log shape. Place the seam side down and center the stromboli on an oiled baking pan or on top of a parchment paper-lined pan.
- Beat the egg and add a tablespoon of water to thin. Brush the eggwash onto the top of the stromboli. Cut slits approximately 1” apart into the top of the stromboli with a sharp knife.
- Sprinkle the sesame seeds and the remaining grated Pecorino on top. Bake the stromboli for 20-25 minutes or until golden brown.
- Let the cooked stromboli sit for at least 10 minutes to solidify and make cutting easier. Serve with marinara dipping sauce. Enjoy!
Notes
- Any pizza dough recipe or store-bought dough can be used with this filling.
- Store-bought or homemade marinara sauce can be used to simplify preparation.
- Mozzarella cheese can substitute for provolone depending on preference.
- Additional cured meats like salami or capicola can be included for variation.
- Leftovers should be refrigerated and reheated in an oven at 350°F to maintain crust quality, lasting up to 3 days.
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
26.6g
(9%)
Protein
12.9g
(26%)
Fat
28.4g
(44%)
Saturated Fat
9.2g
(46%)
Cholesterol
45mg
(15%)
Sodium
842mg
(35%)
Potassium
127mg
(3%)
Fiber
2.3g
(9%)
Sugar
0.7g
(1%)
Calcium
135mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 26.6g | 9% |
| Protein | 12.9g | 26% |
| Fat | 28.4g | 44% |
| Saturated Fat | 9.2g | 46% |
| Cholesterol | 45mg | 15% |
| Sodium | 842mg | 35% |
| Potassium | 127mg | 3% |
| Fiber | 2.3g | 9% |
| Sugar | 0.7g | 1% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
Other Recipes
You'll Also Love
