Description
This classic Stromboli recipe features a homemade yeast dough filled with layers of salami, provolone, pepperoni, and shredded mozzarella cheese, spread with garlic butter and pizza sauce, then baked to golden perfection. The flavorful Italian-inspired rolled bread makes a perfect meal or appetizer, served warm with extra marinara sauce for dipping.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons instant yeast (equal to 1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (plus more for bowl and crust)
Filling & Topping Ingredients
- 1 tablespoon butter (melted)
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
- 1 egg (whisked with 1 tablespoon water for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate the yeast: In a small bowl, dissolve the instant yeast and sugar in warm water (105-115° F). Cover with plastic wrap and let sit for 5 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to mix. Add the warm yeast mixture and olive oil, stirring well with a wooden spoon. Gradually add the remaining flour while stirring until an elastic dough ball forms, slightly sticking to the bowl sides.
- Knead the dough: Dust your hands with flour and knead the dough inside the bowl for 3-5 minutes. If too sticky, add up to 1/3 cup more flour a little at a time. Dough is ready when poked finger slowly bounces back. Shape it into a ball.
- Let dough rise: Lightly oil a large glass bowl and place the dough ball inside, coating it with olive oil using a pastry brush. Cover with plastic wrap and let rise for 30-60+ minutes at room temperature until doubled in size. Alternatively, refrigerate overnight for slower fermentation.
- Preheat oven: Heat oven to 400°F (204°C) to prepare for baking the stromboli.
- Roll out dough: On a floured surface, roll the risen dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter mixed with minced garlic evenly over the dough’s surface.
- Add sauce and fillings: Leave a 3-inch gap from the top edge and a 1-inch border around the sides. Lightly brush pizza sauce over the dough within these gaps. Layer evenly with salami slices, provolone slices, pepperoni slices, and finish with shredded mozzarella.
- Apply egg wash to edges: Brush the exposed dough edges with the whisked egg wash to help seal the roll.
- Roll the stromboli: Carefully roll the dough tightly from the bottom edge up, keeping fillings contained with your fingers. The cold cuts will fold slightly during this process.
- Seal and prepare for baking: Tuck the dough edges underneath the roll to seal. Transfer the stromboli gently to a lightly greased baking sheet.
- Brush and add toppings: Brush the entire top and sides with egg wash. Sprinkle grated Parmesan cheese and dried parsley evenly over the top. Cut 4 thin slits on top to allow steam to escape while baking.
- Bake the stromboli: Bake in the preheated oven for 25 minutes until golden brown and cooked through. For a deeper brown crust, brush with 1 tablespoon melted butter and bake 2 more minutes.
- Rest and serve: Let the stromboli rest for 5 minutes after baking. Transfer to a cutting board, slice into portions, and serve warm with extra pizza sauce or marinara for dipping.
Notes
- Yeast temperature is important: use water between 105-115°F to properly activate yeast without killing it.
- If your cold cuts are thinly sliced, feel free to add more slices for a meatier stromboli.
- Dough can be prepared ahead and rise overnight in the refrigerator for convenience and improved flavor.
- Adjust flour quantity slightly during kneading for ideal dough elasticity and stickiness.
- Egg wash creates a shiny, golden crust and helps the stromboli edges seal properly.
- Allow the stromboli to rest before slicing to prevent fillings from oozing out.
