Making the perfect Stromboli requires a lot of spices and flavorings. But, with this recipe you can make the perfect Stromboli without any of that!
A stromboli is a type of turnover made with pizza dough and stuffed with meats, cheeses, and vegetables. It is usually served cold or at room temperature.
Making a stromboli at home is easy to do and only requires a few ingredients. The most important ingredient is the pizza dough, which can be bought at most grocery stores. Once you have the dough, simply roll it out into a large rectangle, fill it with your desired toppings, and then roll it up into a log shape.
1 pizza dough
1 tablespoon butter, melted
1 teaspoon minced garlic
1/2 cup mozzarella shredded (I like to shred fresh mozz.)
12 thin slices of Ham
4 ounces Pepper Jack cheese sliced
15-17 slices of salami
1/2 cup shredded mozzarella
15 slices pepperoni
1/2 cup shredded mozzarella
1/4 cup chopped parsley
1 egg beaten
2 tablespoons Parmesan Cheese Cheee
Cracked black pepper for a delicious taste
Garnish with more chopped parsley
marinara sauce for dipping
Preheat your oven to 375°F
Lightly flour your work surface with flour or use a piece of parchment paper. Your pizza dough should be about 12×14 inches in size. I prefer to roll my pizza dough out on parchment paper. This allows you to just place the paper directly into the oven and not have to transfer it.
Butter the top of the dough.
Garnish the dish with garlic. You can use fresh or jar garlic.
Sprinkle 1/2 cup mozzarella cheese on top. A 1-inch border should be left around the 1st and 2nd long edges.
Add 12 slices of ham to the top.
Layer slices of Pepper Jack cheese over the ham.
Add salami to the Pepper Jack.
You can also add another 1/2 cup mozzarella.
Add the pepperoni.
Sprinkle the remaining 1/2 cup mozzarella over top. Finally, sprinkle with parsley.
Use a fork to beat the egg in a small bowl. Add 1 tablespoon of water. Apply egg wash to the exposed edges of your Stromboli (short, long, and one long).
Roll up the long edge of your Stromboli. Start with the edge that hasn’t been soaked in egg wash. It should be tightly rolled so it sticks together.
The seam should be sealed with your wet fingertips. Next, roll the stromboli over so that it is facing down. If you have extra dough, seal the ends with your wet fingers.
Transfer the stromboli onto a baking sheet.
Use melted butter to brush or use the extra egg wash. I used a combination of both.
Sprinkle Parmesan cheese on top of the stromboli, and then add black pepper. To make small diagonal cuts on the top of the stromboli, use a sharp serrated knife.
Bake for 25-30 minutes at 375 until the top is golden brown. If you’re worried that the top is not brown, lift the edges with a spatula.
Allow the mixture to rest for a while so that you don’t burn yourself. Cut into 8-10 pieces with a sharp, serrated knife.
To serve, sprinkle with fresh parsley. Dip in warm marinara sauce.