Stromboli
User Reviews
5
28 reviews
Excellent
-
Prep Time
1 hr 20 mins
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Cook Time
25 mins
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Total Time
1 hr 45 mins
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Servings
9 slices
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Calories
316 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Stromboli
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Stromboli is a rolled Italian dough filled with layers of salami, provolone, pepperoni, and mozzarella cheeses, baked until golden and bubbly. The homemade yeast dough is tender yet sturdy, allowing for a filling of flavorful cured meats and melted cheeses wrapped in a golden crust. This preparation yields a satisfying handheld meal or snack with a blend of savory, cheesy richness.
Description
The dough for this Stromboli is made by activating instant yeast with warm water and sugar, then combining it with flour, salt, garlic powder, and olive oil. Kneaded to form an elastic ball, it rises covered until doubled in size. The dough is then rolled out to hold the filling. The filling consists of slices of salami, provolone, pepperoni, shredded mozzarella, and a spread of pizza sauce, creating layers of savory and creamy textures.
After assembling, the dough is rolled into a log shape, sealed, brushed with egg wash, and sprinkled with grated Parmesan and optional dried parsley before baking. This method ensures a crisp, golden crust encasing the melted cheeses and meats. Once baked, the Stromboli can be sliced into portions for serving warm, suitable for casual meals or gatherings.
Homemade dough elevates the texture and taste, but store-bought dough can substitute. Low-moisture shredded mozzarella is preferred over fresh for its melting properties. The dough can be made ahead, refrigerated, or frozen at various stages for convenience, and leftovers reheat baked wrapped or uncovered for best texture.
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Ingredients
Dough (Or 1 lb. store-bought dough)
- 2 ¼ teaspoons instant yeast equal to 1 packet. See notes
- ¾ cup water 105-115° F, warm
- 2 teaspoons sugar
- 2 cups all-purpose flour plus up to 1/3 cup as needed (250-290 g, or bread flour
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil plus more for bowl/crust
Stromboli
- 1 tablespoon butter melted
- 3 cloves garlic minced
- 3 tablespoons pizza sauce plus more for serving
- 8 lices salami
- 8 lices provolone cheese
- 8 lices pepperoni large, deli style
- 1 ¼ cups mozzarella cheese shredded
- 1 egg whisked with 1 tablespoon of water
- 2 tablespoons Parmesan Cheese grated
- 1 tablespoon parsley optional, dried
Instructions
Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes.
- In a large bowl, add the salt, garlic powder, and HALF of the flour. Stir to combine. Add the warm water/yeast mixture and olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.
- Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball.
- Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight.
Stromboli
- Note: My cold cuts in this recipe were cut thick. If yours are thin, you can add additional slices. See notes for how many pounds of meat/cheese to use.
- Preheat oven to 400 ° F.
- Roll the dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter and garlic evenly over the surface.
- For remaining toppings: Leave a 3-inch gap from the top of the rectangle (the wide side.) Leave a 1-inch gap around the remaining edges. (See screenshots in blog post.)
- Use a pastry brush to spread a very light layer of pizza sauce evenly over the dough. Arrange the salami on top, followed by the provolone, pepperoni, and shredded mozzarella.
- Brush the bare edges of the dough with the beaten egg (egg wash).
- Carefully roll into a tight roll, keep the fillings in place with your fingers as needed, don’t let them roll forward. (My cold cuts basically fold in half while I roll the dough up.)
- Tuck the outer edges underneath the roll to seal. Carefully transfer to a light baking sheet.
- Brush the top and sides with egg wash. Sprinkle with parmesan cheese and parsley. Gently cut 4 thin slits at the top for airflow.
- Bake for 25 minutes. Optional: For a browner top, brush 1 tablespoon of butter over the stromboli and bake for about 2 more minutes, or until desired color is obtained.
- Let it rest for 5 minutes, then carefully transfer to a cutting board and slice. Serve with a side of warm pizza sauce/marinara for dipping!
Notes
- Using homemade yeast dough improves texture and sturdiness, but 1 lb. store-bought pizza dough can be substituted.
- Low-moisture, whole milk shredded mozzarella melts better than fresh mozzarella, which is too moist for this recipe.
- The stromboli filled with about 1.75 lbs. of meat and cheese yields approximately 9 slices.
- For easier dough rising, warm your oven briefly and place the covered dough inside, or use residual heat from a microwave with hot water.
- Dough can be prepared in advance and refrigerated or frozen prior to shaping and baking.
- Store baked stromboli tightly wrapped to prevent drying and reheat at 350°F for 20-30 minutes, depending on portion size.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
25g
(8%)
Protein
15g
(30%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
54mg
(18%)
Sodium
751mg
(31%)
Potassium
164mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
355IU
(7%)
Vitamin C
1mg
(1%)
Calcium
231mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 751mg | 31% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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