Stromboli

Name: Stromboli
Prep time: 40 min
Total time: 3 h
Yield: 6 - 8 serving(s)
Ingredients: 1 1/4 oz. package active dry yeast (about 2 1/4 tsp.); 1 1/3 c. warm water (100 to 110º); 4 c. all-purpose flour; 3 tbsp. extra-virgin olive oil, plus more for the bowls; 2 1/2 tsp. kosher salt; 1 tsp. Italian seasoning; 1 lb. thinly sliced mozzarella cheese; 1/3 lb. very thinly sliced pepperoni; 1/3 lb. very thinly sliced salami; 1/3 lb. very thinly sliced capicola or ham; 1 egg; 1/2 tsp. garlic salt; 1 tbsp. grated parmesan cheese; Chopped parsley; Marinara sauce, for serving

Everyone is a fan of this oversized pizza roll!

By Erin MerharPublished: Jan 17, 2023

4.5

4 Ratings

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Yields:

6 - 8 serving(s)

Prep Time:

40 mins

Total Time:

3 hrs

Bring this pizza roll to the next holiday gathering or game day party and hear your guests exclaim, "Holy stromboli!" This stromboli recipe is the perfect way to package all the best things about pizza (the cured meats! the gooey cheese!) in a portable, very shareable, irresistible roll.

What is typically in a stromboli?

Stromboli is typically filled with thinly sliced cured meats, such as pepperoni, salami, or ham. Lots of melty cheese is also a must: slices of mozzarella work great and make the stromboli easy to roll, but shredded cheese is good to use as well.

Is there sauce inside a stromboli?

When it comes to stromboli, save the sauce is for dipping! Sauce on the inside can make the dough too moist and hard to bake through the middle. Instead, serve warm marinara or pizza sauce on the side.

Can you make pizza dough by hand?

Absolutely! This stromboli recipe uses a homemade crust, adapted from the pizza dough recipe used at Ree Drummond's pizza restaurant, P-Town. It's made in a stand mixer, but you can mix it by hand as well. Using a wooden spoon, stir the water and yeast mixture together with olive oil, flour, salt, and Italian seasoning until a shaggy dough forms. Turn the dough out onto a very lightly floured surface and knead with your hands until it is smooth, with good elasticity, for about 10 minutes. Cover and let the dough rise as the recipe states.

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Ingredients

For the Crust:

1 1/4 oz.
package active dry yeast (about 2 1/4 tsp.)
1 1/3 cups
warm water (100 to 110º)
4 cups
all-purpose flour
3 Tbsp.
extra-virgin olive oil, plus more for the bowls
2 1/2 tsp.
kosher salt
1 tsp.
Italian seasoning

For the Stromboli:

1 lb.
thinly sliced mozzarella cheese
1/3 lb.
very thinly sliced pepperoni
1/3 lb.
very thinly sliced salami
1/3 lb.
very thinly sliced capicola or ham
1
egg
1/2 tsp.
garlic salt
1 Tbsp.
grated parmesan cheese
Chopped parsley
Marinara sauce, for serving

Directions

1. Step 1For the crust: Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil, salt, and Italian seasoning, and mix with a spatula or wooden spoon until a shaggy dough is formed. Mix the dough on medium-low speed for 8 to 10 minutes until smooth and elastic.
2. Step 2Cover the bowl with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, divide into two equal pieces and form into balls. Place each ball into separate bowls, that have been brushed lightly with olive oil. (You can reuse the mixing bowl if you've scraped it clean!) Cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
3. Step 3For the stromboli: Stretch each piece of dough into a 10-by-12-inch rectangle, on a lightly floured surface. Spread the pepperoni in a single layer over top of each dough rectangle, leaving a 2-inch border on one of the long edges. Repeat with the salami, then the capicola. Divide the cheese evenly over top of the cold cuts.
4. Step 4Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk the egg with 1 tablespoon of water in a small bowl. Brush the edges of the dough with the egg wash. Starting with the long side without the 2-inch border, roll the dough over top of the meats and cheese. Pinch the dough to seal the short edges, and tuck it into the roll. Place the stromboli seam side down on the baking sheet. Repeat with the second piece of dough, leaving space between the first on the baking sheet. Brush each stromboli with the remaining egg wash.
5. Step 5Cut 4 to 5 slits, about 2-inches apart, through the top layer of the dough on each stromboli. Sprinkle garlic salt and parmesan cheese evenly all over both.
6. Step 6Bake for 25 to 30 minutes, until golden brown. Let rest for 10 minutes on the sheet tray. Transfer to a cutting board and slice into pieces about 2-inches wide. Sprinkle with parsley and serve with warm marinara sauce.

Tip: Order very thinly sliced cured meats from the deli department at your grocery store. You'll be able to cover more of the dough with the meat, perfecting each bite.

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