Description
Homemade Italian Stromboli
Ingredients
For the Dough:
1 lb pizza dough (store-bought or homemade)
For the Filling:
1/2 cup marinara sauce (optional for spreading or dipping)
6 oz salami, thinly sliced
6 oz pepperoni
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
Optional: sliced black olives, roasted peppers, or sautéed mushrooms
For the Topping:
1 egg, beaten (for egg wash)
1 tbsp grated Parmesan cheese
1 tsp dried parsley or fresh parsley (chopped)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Dough:
Roll out the pizza dough into a large rectangle (approximately 12×14 inches).
Layer the Filling:
If using marinara sauce, spread a thin layer over the dough, leaving a 1-inch border.
Evenly layer salami, pepperoni, mozzarella cheese, Parmesan cheese, and any optional fillings. Sprinkle with oregano and garlic powder.
Roll It Up:
Carefully roll the dough tightly from one long side to the other, creating a log. Pinch the seams and ends to seal.
Add Topping:
Place the stromboli seam-side down on the baking sheet. Brush with beaten egg and sprinkle with Parmesan cheese and parsley.
Bake:
Bake for 20-25 minutes or until golden brown and the dough is cooked through.
Slice and Serve:
Let cool for a few minutes before slicing into 1-inch thick pieces. Serve with marinara sauce for dipping.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
#ItalianFlavors #EasyDinner #StromboliRecipe
Step-by-Step Guide
Follow these detailed steps for a perfect stromboli. Start by ensuring your pizza dough is at room temperature for easy rolling. On a lightly floured surface, roll the dough into a uniform rectangle. When layering, place the salami and pepperoni first, directly on the dough or sauce, to create a moisture barrier that prevents a soggy bottom. Distribute cheeses and seasonings evenly. Rolling tightly is crucial; use your fingers to tuck and pull as you go to maintain a firm log. Before the final seal, gently press out any air pockets. The egg wash is essential for a golden finish; apply it generously just before baking.
Serving Suggestions
Slice your stromboli into 1-inch pieces for a perfect appetizer or party snack. For a complete meal, serve it alongside a crisp green salad with Italian dressing or a bowl of minestrone soup. The classic accompaniment is a side of warm marinara sauce for dipping, but consider offering a trio of sauces: marinara, a creamy garlic aioli, and a spicy ranch. Leftovers make an excellent cold lunch the next day.
How-to Summary
In short: Roll out dough, layer meats and cheeses, roll tightly into a log, seal edges, brush with egg wash, and bake at 400°F for 20-25 minutes until golden brown. Let it rest for 5 minutes before slicing to allow the cheese to set.
Frequently Asked Questions
Can I make stromboli ahead of time? Yes. Assemble it, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Brush with egg wash and bake directly from the fridge, adding a few extra minutes to the baking time.
What’s the difference between stromboli and calzone? A calzone is a folded, half-moon shaped pizza, while a stromboli is rolled into a log and sliced, often containing more layers of deli meats.
Can I freeze baked stromboli? Absolutely. Let it cool completely, wrap slices or the whole log in foil and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
My dough tore while rolling. What should I do? If the filling isn’t exposed, simply pinch the dough together to seal. If there’s a large tear, use a small piece of excess dough as a patch, sealing it with a bit of water or egg wash.
How do I know when it’s fully cooked? The crust should be a deep golden brown, and the internal temperature should reach 190-200°F when measured with an instant-read thermometer.
Common Mistakes to Avoid
- Overfilling: Too much filling will cause the dough to burst open during baking. Use a moderate, even layer.
- Rolling Too Loosely: A loose roll leads to gaps and uneven baking. Aim for a snug, tight log.
- Skipping the Egg Wash: This gives the stromboli its signature glossy, golden-brown finish.
- Slicing Immediately: Cutting too soon releases steam and causes the cheese to ooze out uncontrollably. Let it rest for 5-10 minutes.
- Using Dough Straight from the Fridge: Cold dough is difficult to roll and is more likely to spring back or tear.
Conclusion
Homemade Italian Stromboli is a versatile and satisfying dish that is surprisingly simple to master. By following this guide, you can avoid common pitfalls and create a beautifully golden, flavorful log perfect for any occasion. The key lies in a tight roll, even layers, and a patient rest before slicing. Experiment with your favorite fillings to make this recipe your own. Enjoy the delicious, comforting results of your homemade creation!