Stromboli Sandwich
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 for dinner, 8 for appetizers
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Calories
1145 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Stromboli Sandwich
Description
This Stromboli Sandwich features pizza dough rolled thin and spread with melted butter and garlic, creating a flavorful base. It is layered sequentially with ham, pepper jack cheese, salami, mozzarella, and pepperoni, then topped with more mozzarella and fresh parsley before baking. The preparation uses an egg wash on the exposed dough edges to achieve a shiny, golden crust after baking at 375°F.
The cheeses meld during baking to form a rich filling with varied textures from soft mozzarella and spicy pepper jack alongside salty meats. The garlic butter and parsley add aromatic notes throughout. Once baked, the Stromboli is best sliced and served with marinara sauce, which adds moisture and a tangy contrast to the rich meats and cheeses.
The recipe suggests making two Strombolis by doubling the dough and cheese quantities, noting the total shredded mozzarella required is 1.5 cups. Pepper jack cheese adds a mild spice, which can be adjusted by substituting with mozzarella if a less spicy version is preferred. Using parchment paper eases transfer into the oven for baking.
Ingredients
- 1 pizza dough
- 1 tablespoon butter melted
- 1 teaspoon garlic minced
- 1/2 cup mozzarella cheese shredded (I like to shred fresh mozz
- 12 ham thin slices
- 4 ounces pepper jack cheese sliced
- 15-17 salami slices
- 1/2 cup mozzarella cheese shredded
- 15 lices pepperoni
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parsley chopped fine
- 1 egg beaten
- 2 tablespoons Parmesan Cheese
- black pepper to taste, cracked
- parsley to garnish, chopped, more
- marinara sauce for dipping
Instructions
- Preheat your oven to 375 degrees F.
- Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it.
- Brush the top of the dough with melted butter.
- Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar.
- Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.
- Top with 12 slices of ham.
- Layer slices of Pepper jack cheese on top of the ham.
- Layer salami on top of the Pepper jack.
- Add another 1/2 cup mozzarella.
- Layer on the pepperoni.
- Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
- In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.
- Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.
- Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.
- Transfer the stromboli to a baking sheet or pizza stone.
- Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
- Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal slits on top of the stromboli.
- Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown.
- Let sit for a few minutes so you don't burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices.
- Sprinkle with fresh parsley and dip in warm marinara sauce to serve.
Notes
- The recipe yields two Strombolis when doubling the dough and cheese amounts, ideal for multiple servings.
- Total mozzarella cheese used should be approximately 1 and 1/2 cups shredded.
- Adjust pepper jack cheese to mozzarella if you want a milder flavor without heat.
- Rolling dough on parchment paper allows placing it directly onto the baking surface, simplifying handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4for dinner, 8 for appetizers
Amount Per Serving
Calories 1145 kcal
% Daily Value*
| Calories | 1145kcal | 57% |
| Carbohydrates | 96g | 32% |
| Protein | 61g | 122% |
| Fat | 58g | 89% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 195mg | 65% |
| Potassium | 485mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 478mg | 48% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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