Description
This Stromboli recipe creates a delicious Italian stuffed bread filled with layers of salami, provolone, pepperoni, and mozzarella cheese, all wrapped in a flavorful garlic-infused dough. Perfect for a hearty snack or meal, it offers a crispy golden crust with a gooey, savory filling.
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/crust)
Filling Ingredients
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 8 slices salami
- 8 slices provolone
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
Topping and Finishing Ingredients
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan
- 1 tablespoon dried parsley (optional)
- 1 tablespoon butter (melted)
Instructions
- Prepare the Dough: In a mixing bowl, combine instant yeast, warm water (105-115°F), and sugar. Let it sit for approximately 5 minutes until frothy. Then add flour, salt, garlic powder, and olive oil. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it, and let it rise in a warm place for 60 minutes or until doubled in size.
- Preheat Oven and Prepare Filling: Preheat the oven to 400°F (200°C). Mince garlic and prepare the pizza sauce for spreading. Lay out the slices of salami, provolone, and pepperoni, and shred mozzarella cheese.
- Roll Out Dough: After the dough has doubled in size, punch it down gently and roll it out on a floured surface into a large rectangle about 12×16 inches.
- Assemble Stromboli: Brush the dough surface lightly with olive oil and spread the minced garlic evenly. Spread 3 tablespoons of pizza sauce over the dough, leaving a border around the edges. Layer salami, provolone, pepperoni, and sprinkle mozzarella cheese evenly across the filling.
- Roll and Seal: Carefully roll the dough tightly starting from one long edge to the other to form a log shape. Pinch the edges and ends to seal completely and prevent filling from leaking.
- Egg Wash and Toppings: Place the stromboli seam side down on a parchment-lined baking sheet. Brush the entire surface with the whisked egg wash. Sprinkle grated Parmesan and dried parsley on top. Brush melted butter over the crust for a golden finish.
- Bake: Bake in the preheated oven for 22-25 minutes or until the crust is golden brown and the cheese inside is melted and bubbly.
- Rest and Serve: Remove from oven and let the stromboli rest for 5 minutes before slicing into 9 to 10 pieces. Serve warm with additional pizza sauce for dipping.
Notes
- Make sure water temperature is between 105-115°F to activate the yeast without killing it.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- If the dough is sticky while kneading, add extra flour a tablespoon at a time.
- Letting the stromboli rest before slicing helps to avoid the filling spilling out.
- Use a pizza stone if available for a crisper crust.
