Stromboli
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12
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Calories
247 kcal
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Course
Main Course
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Cuisine
Italian
Stromboli
Description
This Stromboli recipe starts with a rectangular sheet of pizza dough spread with garlic butter to infuse subtle garlic richness. Layered with slices of provolone, pepperoni, shredded mozzarella, and salami, and sprinkled with Italian seasoning, the fillings blend savory, salty, and herby flavors, melded by melting cheese upon baking.
The dough is rolled tightly from the long edge, edges pinched and sealed to hold in fillings during baking. After transferring to a baking sheet with parchment, the stromboli is brushed with an egg wash for a shiny, golden crust and sprinkled with Parmesan cheese. Cutting slits on top lets steam escape and creates decorative vents. Baking for 25 minutes produces a crust with a crisp exterior and a melty interior of meats and cheeses.
Once cooled slightly, it’s sliced and served with pizza or marinara sauce for dipping. This stromboli makes a versatile meal that can be customized with various pizza toppings and keeps well refrigerated or frozen for later use.
Ingredients
- 1 pound pizza dough homemade or store-bought
- 2 tablespoons unsalted butter melted
- 1 garlic minced, clove
- 8 lices provolone cheese
- 12 pepperoni large slices
- 1 1/2 cups mozzarella cheese shredded
- 12 lices salami
- Italian seasoning 1 teaspoon
- egg wash: 1 large beaten with 1 tablespoon water
- 2 tablespoons Parmesan Cheese for sprinkling, grated
- Italian parsley garnish, finely chopped
- pizza sauce for serving, or marinara sauce
Instructions
- Preheat oven to 400 degrees F.
- Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches.
- In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
- Layer the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
- Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
- Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. Use a sharp knife to cut 4 slits in the top.
- Bake for 25 minutes until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a large cutting board. Garnish with fresh parsley, if using. Cut into thick slices and serve with pizza sauce or marinara sauce.
Notes
- You can customize the filling with your favorite pizza toppings.
- Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat thoroughly before serving, and see the full post for detailed freezing and reheating instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 724mg | 30% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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