Description
This Classic Stromboli recipe delivers a delicious Italian-inspired rolled pizza filled with layers of savory salami, ham, pepperoni, and melted mozzarella cheese, all wrapped in a crispy golden-baked pizza dough. Perfect for a hearty appetizer or a satisfying main dish, it’s easy to prepare and sure to delight your family and friends.
Ingredients
Scale
Dough and Sauce
- 1 pizza dough (room temperature)
- ½ cup pizza sauce, plus additional for dipping
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
- 1 egg, beaten
- ¼ tsp garlic powder
- Fresh parsley, for garnish
Instructions
- Prepare Dough: Roll the room-temperature pizza dough out into a large rectangle about 12 by 14 inches on parchment paper placed on a baking sheet.
- Add Sauce and Cheese: Spread ½ cup of pizza sauce evenly over the dough, leaving a 2-inch border around the edges. Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the sauce.
- Add Meats: Layer the salami, deli ham, and pepperoni evenly over the cheese ensuring full coverage.
- Roll and Seal: Brush the edges of the dough with the beaten egg to help seal. Starting from one long side, roll the dough tightly like a jelly roll, pinch the edges to seal, and tuck the ends under the stromboli to hold its shape.
- Egg Wash and Season: Brush the top of the stromboli with the remaining beaten egg. Sprinkle grated Parmesan cheese and garlic powder evenly over the top to add flavor and help browning.
- Score and Bake: Make gentle shallow diagonal cuts about every 2 inches across the top of the stromboli to allow steam to escape while baking. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the top is golden brown and the bottom is crisp.
- Cool and Serve: Allow the stromboli to rest for a few minutes after baking. Slice into 8-10 pieces using a sharp serrated knife. Garnish with fresh parsley and serve warm with additional pizza sauce for dipping.
Notes
- Ensure dough is at room temperature before rolling to prevent tearing.
- Use a sharp serrated knife for clean slices.
- You can customize the meats and cheese to your preference.
- Allowing the stromboli to rest after baking helps retain juices and makes slicing easier.
- Store leftovers wrapped tightly in the refrigerator and reheat in an oven or air fryer for best texture.
