Here’s a classic Italian Stromboli recipe — a delicious rolled pizza filled with Italian meats, cheese, and sometimes vegetables. It’s easy to customize and perfect for a crowd.
🇮🇹 Classic Italian Stromboli
🕒 Prep Time: 20 mins
🕒 Cook Time: 25–30 mins
🍽 Servings: 4–6
🧾 Ingredients:
For the Dough (or use store-bought pizza dough):
-
2 ¼ tsp active dry yeast (1 packet)
-
1 tsp sugar
-
¾ cup warm water (about 110°F / 43°C)
-
2 cups all-purpose flour
-
1 tsp salt
-
1 tbsp olive oil
For the Filling:
-
4 oz sliced Genoa salami
-
4 oz sliced pepperoni
-
4 oz sliced ham or capicola
-
1 ½ cups shredded mozzarella cheese
-
½ cup grated provolone or fontina (optional)
-
½ tsp Italian seasoning
-
¼ tsp garlic powder
-
¼ cup roasted red peppers or banana peppers (optional)
-
1 egg, beaten (for egg wash)
-
Marinara sauce, for dipping
👨🍳 Directions:
1. Make the Dough (if not using store-bought):
-
In a bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
-
Stir in flour, salt, and olive oil. Knead for 5–7 minutes until smooth.
-
Place in a greased bowl, cover, and let rise 1 hour until doubled.
2. Assemble the Stromboli:
-
Preheat oven to 400°F (200°C).
-
On a floured surface, roll out the dough into a rectangle (about 10×14 inches).
-
Layer meats evenly, leaving 1-inch border all around.
-
Sprinkle with cheeses, Italian seasoning, garlic powder, and optional peppers.
-
Roll up tightly from the long side, like a jelly roll.
-
Pinch the edges to seal, tuck ends under, and place seam-side down on a parchment-lined baking sheet.
-
Brush with egg wash and cut 3–4 small slits on top to vent steam.
3. Bake:
-
Bake for 25–30 minutes, or until golden brown and crispy.
-
Let rest 5–10 minutes before slicing.
4. Serve:
-
Slice into 1- to 2-inch thick pieces.
-
Serve warm with marinara or pizza sauce for dipping.
🔄 Variations:
-
Add sautéed spinach, mushrooms, or onions for a veggie version.
-
Swap meats with turkey or chicken for a leaner option.
-
Use pesto instead of marinara for dipping.