Description
This Easy Homemade Stromboli recipe guides you through creating a delicious Italian sandwich roll filled with flavorful layers of cured meats and cheeses wrapped in tender pizza dough. The stromboli is brushed with garlic-infused olive oil and oregano, baked to golden perfection, and served warm with optional marinara sauce for dipping, making it a satisfying meal or party treat.
Ingredients
Dough and Seasoning
- 1 lb homemade or store-bought pizza dough
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- A few pinches crushed red pepper flakes (optional)
Cheeses
- 3 tablespoons finely grated pecorino romano
- 4 thin slices (3 oz) provolone cheese
- 4 thin slices (3 oz) mozzarella cheese
Meats
- 14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola (use at least two different kinds)
Others
- 1 egg, beaten
- Store-bought or homemade marinara sauce, for serving (optional)
Instructions
- Prepare Baking Sheet: Line a 13×18-inch baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Shape Dough: On a lightly floured surface, stretch or roll the pizza dough into a 10×12-inch rectangle about ¼-inch thick, taking care not to roll it too thin to retain structure during baking.
- Season Dough Surface: Place the dough so the long side faces you. Brush with olive oil, leaving a 1-inch border around edges. Evenly spread minced garlic over the oil, then sprinkle dried oregano, red pepper flakes if using, and grated pecorino romano cheese.
- Layer Fillings and Fold: Arrange provolone slices evenly over the cheese, then layer mozzarella and Italian cured meats on top. Brush the dough borders with beaten egg (reserve some egg for brushing top later). Fold the bottom third of the dough toward the center, then fold the top third down to cover the bottom fold forming a wide log. Pinch the seam tightly to seal. Transfer to baking sheet seam side down. Pinch ends to seal and tuck underneath. Loosely cover with plastic wrap and let rise at room temperature for 1 hour.
- Preheat Oven: Set oven rack in middle position and preheat to 375°F (190°C) for even baking.
- Prepare for Baking: Brush the top of the stromboli with remaining beaten egg. Using a sharp knife, make 5 evenly spaced slits about ½-inch deep and 1½ inches long to allow steam to escape during baking.
- Bake: Bake the stromboli until golden brown, puffy, and bubbling, approximately 35 minutes. If using a thermometer, the internal temperature should reach 200°F (93°C). Some cheese or grease bubbling out is normal. Blot excess grease from baking sheet with a paper towel.
- Cool and Serve: Allow stromboli to cool on the sheet for 15 to 20 minutes, then transfer to a cutting board and slice into 1-inch thick pieces. Serve warm or at room temperature, with marinara sauce on the side if desired.
- Storage and Make Ahead: The stromboli can be prepared and refrigerated covered with plastic wrap for up to 12 hours before baking; add egg wash and cut slits just before baking. To freeze before baking, roll as directed but omit egg wash and slits; wrap tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in refrigerator, then add egg wash and slits before baking, allowing extra baking time.
Notes
- If using homemade pizza dough, one pound is sufficient for this recipe; halve the dough recipe or freeze the extra dough ball for later use.
- The stromboli’s rise time at room temperature won’t significantly change its appearance but is necessary for texture.
- You can customize fillings with different Italian cured meats; using at least two kinds adds depth of flavor.
- Allowing the stromboli to rest before slicing lets the filling set for cleaner cuts.
- The baking slits are important to prevent bursting and ensure even cooking.
- Use marinara sauce on the side for dipping to complement the savory flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
