Description
This homemade Stromboli recipe features a deliciously stuffed pizza dough rolled tight with marinara sauce, mozzarella, pepperoni or ham, Parmesan, and herbs. Baked to a golden crust and served with extra sauce for dipping, it makes for a perfect Italian-American main course that’s satisfying and easily customizable with your favorite fillings.
Ingredients
Scale
Stromboli Dough and Sauce
- 1 pound pizza dough (homemade or store-bought)
- 1/2 cup marinara or pizza sauce
Fillings
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni or deli ham
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh parsley (optional)
- Olive oil or nonstick spray for greasing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly grease a baking sheet with olive oil or nonstick spray, or line it with parchment paper to prevent sticking.
- Roll Out Dough: Roll the pizza dough into a large rectangle approximately 10×14 inches on a floured surface to prevent sticking. Try to keep edges even for a uniform roll.
- Spread Sauce: Evenly spread a thin layer of marinara or pizza sauce over the rolled dough, leaving a 1-inch border around all edges to help seal the Stromboli.
- Add Fillings: Sprinkle shredded mozzarella cheese evenly over the sauce. Distribute the sliced pepperoni or deli ham over the cheese, then top with grated Parmesan, dried oregano, and garlic powder for added flavor.
- Roll and Seal: Starting from the long side, carefully roll the dough into a tight log shape. Pinch the seam and ends firmly to seal so fillings don’t leak during baking.
- Prepare for Baking: Place the Stromboli seam-side down on the prepared baking sheet. Brush the entire top with the beaten egg wash to promote a golden, glossy crust.
- Vent the Dough: Use a sharp knife to make 3 to 4 small slits on top of the dough to allow steam to escape while baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the Stromboli is cooked through.
- Cool and Serve: Allow the Stromboli to cool slightly on a rack for a few minutes before slicing into 6 pieces. Garnish with chopped fresh parsley if desired and serve warm with extra marinara sauce for dipping.
Notes
- Feel free to customize your Stromboli fillings with sautéed vegetables, cooked sausage, or different cheeses to suit your taste.
- Avoid overfilling the dough to prevent the fillings from leaking out during baking.
- For a crisper crust, bake the Stromboli directly on a preheated pizza stone instead of a baking sheet.
