Description
This Homemade Stromboli recipe features a delicious, savory Italian rolled sandwich packed with layers of mozzarella cheese, Genoa salame, pepperoni, Italian sausage, fire-roasted tomatoes, and fresh herbs all wrapped in a golden, crispy pizza dough shell. Perfect for a family meal or party appetizer, baked to perfection with a shiny egg wash and finished with parmesan cheese and fresh herbs.
Ingredients
Units
Scale
Dough
- 1 recipe Best Ever Pizza Dough
Cheese
- 8 ounces mozzarella cheese, shredded (2 cups), divided
- Freshly grated parmesan cheese, for garnish
Meats
- 1/2 pound sliced Genoa salame
- 1/2 pound sliced pepperoni
- 1 cup cooked Italian sausage
Vegetables and Herbs
- 1/2 cup fire-roasted diced tomatoes, drained
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped basil
Other
- 1 egg
- 1 tablespoon water (for egg wash)
- Olive oil (optional, for brushing after baking)
Instructions
- Preheat the Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the stromboli to a golden crisp.
- Prepare the Dough: Divide the prepared pizza dough into two equal portions and allow them to rest at room temperature until they become pliable, making them easier to roll out.
- Roll the Dough: Using your fingers or a rolling pin, roll each dough portion into a rectangle approximately 9 inches by 14 inches, creating the base for your stromboli layers.
- Layer the Fillings: Begin by sprinkling 1/3 cup of shredded mozzarella cheese down the center of each dough rectangle, leaving about 1 to 2 inches of space on all edges to allow for rolling.
- Add the Meats: Layer sliced Genoa salame, pepperoni, and cooked Italian sausage evenly over the cheese layer, building a flavorful meat filling.
- Add More Fillings: Top the meats with another 1/3 cup of mozzarella cheese, a spoonful of fire-roasted diced tomatoes, and one tablespoon each of freshly chopped parsley and basil for added freshness and flavor.
- Finish the Filling: Sprinkle the remaining mozzarella cheese over the top to help bind the fillings together as it melts.
- Roll the Stromboli: Fold in the short sides of the dough, then carefully roll up tightly from the long edge to form a compact log, ensuring the toppings are sealed inside to prevent leaking during baking.
- Transfer to Baking Sheet: Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper to prevent sticking and to catch any drips.
- Brush with Egg Wash: Whisk the egg with one tablespoon of water, then brush this mixture over each stromboli to create a shiny, golden crust. Cut several shallow slits on the top surface to allow steam to escape while baking.
- Bake the Stromboli: Bake in the preheated oven for 20 to 25 minutes, or until the exterior is a deep golden brown and the cheese inside is melted and bubbly.
- Finish and Serve: Right after baking, brush the stromboli tops with olive oil and sprinkle with freshly grated parmesan cheese and extra herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side for dipping.
Notes
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days to maintain freshness.
- Customization Tip: When making a single stromboli, simply halve the topping ingredients. Feel free to substitute meats, cheeses, or herbs based on your preferences or dietary needs.
- No Egg? No Problem: The egg wash is for a golden crust, but you can substitute with olive oil or a sprinkle of cheese before baking to achieve similar results.
- Dough Alert: Avoid rolling the dough too thin to prevent tearing during rolling. This dough’s elasticity allows for generous fillings while still sealing well.
- Topping Overflow? If any juices or fillings leak during baking, it’s normal and adds extra flavor; no need to worry.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 340
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg
