Description
This homemade Stromboli recipe features a soft, flavorful dough laden with layers of salami, provolone, pepperoni, and shredded mozzarella cheese, baked to golden perfection. Coated with garlic butter and Parmesan, this Italian-American classic makes a perfect savory snack or meal, served with warm pizza sauce for dipping.
Ingredients
Scale
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour, plus up to ⅓ cup as needed (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 (egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes to activate the yeast.
- Mix Dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to blend, then add the yeast mixture and olive oil. Stir well with a wooden spoon while gradually adding the remaining flour until an elastic dough ball forms, slightly sticky to the bowl sides.
- Knead Dough: Dust hands with flour and knead the dough in the bowl for 3-5 minutes. Add additional flour in small amounts if too sticky, up to ⅓ cup. The dough is ready when a finger poke slowly rebounds. Shape into a ball.
- Let Dough Rise: Lightly oil a large glass bowl. Place dough ball inside, brushing oil on top, then cover with plastic wrap. Allow it to rise for 30-60 minutes or until doubled in size. Alternatively, refrigerate overnight for slower rise and flavor development.
- Preheat Oven: Set oven to 400 °F (200 °C) to prepare for baking.
- Prepare Dough Rectangle: Roll the risen dough into a 10 x 16-inch rectangle. Use a pastry brush to evenly spread melted butter mixed with minced garlic over the dough surface.
- Add Toppings: Spread a very light layer of pizza sauce over the dough, leaving a 3-inch gap on the top wide side and a 1-inch border on the other edges. Layer salami, provolone, pepperoni, and shredded mozzarella over the sauce evenly.
- Apply Egg Wash to Edges: Brush the dough edges with the egg wash to help seal the roll.
- Roll Stromboli: Carefully roll the dough tightly from the long edge closest to the fillings, keeping fillings inside and folding cold cuts as needed. Tuck the edges underneath to seal the roll and transfer it carefully to a lightly greased baking sheet.
- Final Egg Wash and Toppings: Brush the entire top and sides of the stromboli with remaining egg wash. Sprinkle Parmesan cheese and dried parsley evenly on top. Cut 4 thin slits on the top for ventilation.
- Bake: Bake in the preheated oven for 25 minutes until golden. For a browner top, optionally brush with 1 tablespoon butter and bake for an additional 2 minutes.
- Rest and Serve: Let the stromboli rest 5 minutes after baking. Slice into approximately 9 pieces and serve warm with extra pizza or marinara sauce for dipping.
Notes
- Store Bought Dough: Use 1 lb. of store-bought pizza dough as an easy shortcut though homemade dough offers better texture and strength.
- Mozzarella Cheese: Use low moisture whole milk shredded mozzarella for best melt; avoid fresh mozzarella as it is too wet and may make dough soggy.
- Filling Weights: This recipe uses about ½ lb. meat and ¾ lb. cheese total; adjust quantities if slices are thin.
- Dough Rising Tips: To boost rising, place covered dough in a warm oven (200° F for 2 minutes then off) or in a warm microwave chamber with boiling water for residual heat.
- Make Ahead: Dough can be refrigerated for 3-4 days or frozen for up to 3-4 months. Assembled stromboli can be refrigerated for 8 hours or frozen (without egg wash and slits) up to 3 months.
- Storage: Store stromboli in an airtight container, refrigerated up to 3 days or frozen up to 3 months. Reheat wrapped in foil at 350° F for 20-30 minutes.
