Description
A classic Stromboli filled with mozzarella, provolone, pepperoni, ham, and salami, baked to golden perfection and served with marinara sauce.
Ingredients
Scale
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 8 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
- 4 ounces sliced pepperoni
- 4 ounces sliced ham
- 4 ounces sliced salami
- ¼ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Optional: Roasted red peppers, spinach, mushrooms, or other desired fillings
- 1 large egg
- 1 tablespoon water
- Marinara sauce, for dipping
Instructions
- Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Gradually add the flour and salt, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Meats and Cheeses: While the dough is rising, prepare your fillings. Make sure all your meats and cheeses are sliced and ready to go. If you’re using any vegetables, such as roasted red peppers or spinach, chop them into bite-sized pieces.
- Sauté the Garlic (Optional): In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Combine Filling Ingredients: In a bowl, combine the pepperoni, ham, salami, Parmesan cheese, Italian seasoning, and sautéed garlic (if using). Mix well to ensure the flavors are evenly distributed.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
- Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, about 12×16 inches.
- Layer the Cheese: Evenly distribute the mozzarella and provolone cheese slices over the dough, leaving a 1-inch border around the edges.
- Add the Meat Mixture: Sprinkle the meat mixture evenly over the cheese. If you’re using any additional fillings, such as roasted red peppers or spinach, add them now.
- Roll Up the Stromboli: Starting from one of the long edges, carefully roll up the dough tightly, like a jelly roll. Pinch the seam to seal it closed.
- Seal the Ends: Pinch the ends of the stromboli to seal them closed as well.
- Transfer to Baking Sheet: Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
- Make Slits: Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli.
- Egg Wash (Optional): In a small bowl, whisk together the egg and water. Brush the egg wash evenly over the top of the stromboli.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the cheese is melted and bubbly. The internal temperature should reach 165°F (74°C).
- Rest: Remove the stromboli from the oven and let it rest for 10-15 minutes before slicing and serving.
- Slice and Serve: Slice the stromboli into 1-inch thick slices.
- Serve with Marinara Sauce: Serve warm with marinara sauce for dipping.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese. Asiago, fontina, or even a spicy pepper jack would be delicious.
- Meat Variations: You can use any combination of your favorite deli meats. Prosciutto, capicola, or even cooked sausage would be great additions.
- Vegetarian Option: For a vegetarian stromboli, omit the meats and add more vegetables, such as mushrooms, onions, bell peppers, and olives.
- Spicy Stromboli: Add a pinch of red pepper flakes to the filling for a little heat.
- Make-Ahead Tip: You can assemble the stromboli ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap. You may need to add a few extra minutes to the baking time if baking from cold.
- Freezing Instructions: You can also freeze the stromboli for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To bake, thaw it in the refrigerator overnight and then bake as directed.
- If the yeast doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- The dough should be slightly tacky but not stick to your hands.
- This rise is crucial for developing the flavor and texture of the dough. You can place the bowl in a slightly warmed oven (turned off!) or near a sunny window.
- Be careful not to burn the garlic, as it will become bitter.
- Prep Time: 45 minutes
- Cook Time: 30 minutes