Description
This classic Stromboli recipe features a homemade Italian-style yeast dough filled with layers of salami, provolone, pepperoni, mozzarella cheese, and pizza sauce. The dough is brushed with garlic butter, rolled tightly to encase the savory fillings, and baked until golden and crispy. Served with extra pizza sauce for dipping, this Stromboli makes a delicious, hearty meal or snack perfect for any occasion.
Ingredients
Scale
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 ⅓ cups all-purpose or bread flour (250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus more for bowl and crust
Stromboli Filling and Topping
- 1 tablespoon butter, melted
- 3 cloves garlic, minced
- 3 tablespoons pizza sauce, plus more for serving
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded low-moisture whole milk mozzarella cheese
- 1 egg, whisked with 1 tablespoon water (for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Prepare the yeast mixture: In a small bowl, dissolve the yeast and sugar in warm water (105-115° F). Cover with plastic wrap and set aside for 5 minutes until frothy.
- Make the dough: In a large bowl, mix salt, garlic powder, and half the flour. Add the yeast mixture and olive oil. Stir well, then gradually add remaining flour until an elastic ball forms, slightly sticky to the bowl.
- Knead the dough: Dust hands with flour and knead dough in the bowl for 3-5 minutes. Add extra flour if too sticky, up to 1/3 cup. When the dough springs back slowly to a poke, shape it into a ball.
- Let dough rise: Drizzle olive oil into a large glass bowl and coat bottom and sides. Place dough ball in bowl, cover with plastic wrap, and let rise in a warm place for 60 minutes or until doubled in size. Alternatively, let rise overnight in the fridge.
- Preheat oven: Preheat oven to 400° F.
- Prepare dough for filling: Roll dough into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the surface.
- Add sauce and fillings: Spread a light layer of pizza sauce over dough leaving a 3-inch gap on one long edge and a 1-inch gap around the other edges. Layer salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce.
- Roll and seal stromboli: Brush dough edges with egg wash. Carefully roll dough tightly from the long side with filling, tucking edges underneath to seal the roll.
- Prepare for baking: Transfer stromboli to a baking sheet. Brush top and sides with egg wash. Sprinkle with Parmesan and dried parsley. Cut 4 thin slits on the top to allow steam to escape.
- Bake: Bake stromboli for 25 minutes until golden brown. Optionally, brush an additional tablespoon of butter on top and bake 2 more minutes for extra browning.
- Rest and serve: Let stromboli rest 5 minutes before slicing into approximately 9 slices. Serve warm with extra pizza sauce for dipping.
Notes
- Store bought dough (1 lb) can replace homemade dough for convenience but homemade is recommended for sturdiness and flavor.
- Use low-moisture whole milk mozzarella shredded from a block for best melting; avoid fresh mozzarella as it is too wet.
- This recipe uses approximately ½ lb meat and ¾ lb cheese filling total for well-balanced flavors.
- To speed dough rising, place covered dough in a warm oven (200° F for 2 minutes then off) or warm microwave with a cup of boiled water.
- Make ahead dough: After kneading, wrap dough tightly and refrigerate 3-4 days or freeze up to 3-4 months.
- Make ahead stromboli: Prepare and refrigerate up to 8 hours. For freezing, assemble but skip egg wash and slits; freeze up to 3 months and thaw 24 hours before baking.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat covered at 350° F for 20-30 minutes.
- Nutritional info is an estimate per slice; recipe yields about 9 slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
