Description
This Classic Stromboli recipe features a golden, crispy crust filled with layers of savory salami, ham, pepperoni, and melted mozzarella cheese, wrapped in homemade pizza dough and baked to perfection. It’s a crowd-pleasing Italian-American dish perfect for a hearty appetizer or main course, served with warm pizza sauce for dipping and garnished with fresh parsley.
Ingredients
Scale
Dough and Sauce
- 1 pizza dough (room temperature)
- ½ cup pizza sauce
Cheese
- 1 ½ cups mozzarella cheese, shredded
- 2 tbsp grated Parmesan cheese
Meats
- 10-12 slices of salami
- 12 thin slices of deli ham
- 12-13 slices of pepperoni
Other Ingredients
- 1 egg, beaten
- ¼ tsp garlic powder
- Additional pizza sauce, for dipping
- Fresh parsley, for garnish
Instructions
- Prepare Dough: Roll the room-temperature pizza dough out into a large rectangle, approximately 12×14 inches, on a piece of parchment paper. Transfer the parchment paper with the dough onto a baking sheet.
- Add Sauce and Cheese: Spread the pizza sauce evenly over the dough, leaving a 2-inch border around all edges. Evenly sprinkle the shredded mozzarella cheese over the sauce layer.
- Add Meats: Layer the salami, ham, and pepperoni slices evenly over the mozzarella cheese to ensure every bite has a perfect balance of flavors.
- Roll and Seal: Brush the edges of the dough with the beaten egg to act as an adhesive. Starting from one long edge, roll the dough tightly into a jelly roll shape. Pinch the edges together and tuck them under the stromboli to fully seal in the fillings.
- Egg Wash and Season: Brush the entire top surface of the stromboli with the remaining beaten egg. Sprinkle the grated Parmesan cheese and garlic powder evenly over the top for flavor and a golden crust.
- Score and Bake: Make shallow diagonal cuts on the top of the stromboli every 2 inches to allow steam to escape during baking. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the top turns a deep golden brown. Ensure the bottom is browned and fully cooked through by lifting the stromboli gently.
- Cool and Serve: Allow the stromboli to rest for a few minutes before slicing it into 8-10 pieces with a sharp serrated knife. Garnish with fresh parsley and serve warm alongside extra pizza sauce for dipping.
Notes
- Room temperature dough is easier to roll and prevents cracking during shaping.
- Use a serrated knife to slice the stromboli to maintain clean cuts without tearing.
- The shallow scoring on top helps prevent the stromboli from bursting or cracking while baking.
- Feel free to customize the meat and cheese fillings to your preference.
- Letting the stromboli rest after baking helps the cheese to set slightly for easier slicing.
