Italian Stromboli
Italian Stromboli combines all the deliciousness of pizza, from gooey cheese to savory toppings, all stuffed into a crispy dough pocket.
Ingredients
- 1 recipe Best Ever Pizza Dough
- 8 ounces mozzarella cheese, shredded (2 cups), divided
- 1/2 pound sliced Genoa salame
- 1/2 pound sliced pepperoni
- 1 cup cooked Italian sausage
- 1/2 cup fire-roasted diced tomatoes, drained
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped basil
- 1 egg
- Freshly grated parmesan cheese, for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F.
- Prepare the Dough: Divide the 1 recipe Best Ever Pizza Dough into two equal sections. Let rest at room temperature until pliable.
- Roll the Dough: Use your fingers or a rolling pin to roll each dough portion into a rectangle about 9 inches by 14 inches.
- Layer the Fillings: Sprinkle 1/3 cup of 8 ounces mozzarella cheese, shredded (2 cups), divided down the center of each rectangle, leaving 1 to 2 inches of space on all sides.
- Add the Meats: Layer with 1/2 pound sliced Genoa salame, 1/2 pound sliced pepperoni, and 1 cup cooked Italian sausage.
- Add More Fillings: Top with another 1/3 cup of mozzarella cheese, a spoonful of 1/2 cup fire-roasted diced tomatoes, drained, and 1 tablespoon each of 2 tablespoons freshly chopped parsley and 2 tablespoons freshly chopped basil.
- Finish the Filling: Sprinkle the remaining 1/3 cup of mozzarella on each stromboli.
- Roll the Stromboli: Fold in the short sides, then roll up tightly from the long edge to form a log. Keep everything compact to avoid gaps.
- Transfer to Baking Sheet: Place the stromboli seam-side down on a baking sheet lined with parchment paper.
- Brush with Egg Wash: In a small bowl, whisk 1 egg with 1 tablespoon of water. Brush the mixture over each stromboli. Cut several shallow slits across the top to allow steam to escape.
- Bake the Stromboli: Bake for 20 to 25 minutes, or until deep golden brown.
- Finish and Serve: Brush the tops with olive oil and sprinkle with Freshly grated parmesan cheese, for garnish and additional herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side.
Notes
Storage: Refrigerate in an airtight container for 3 to 4 days.
Customization Tip: Making just one stromboli? You’ll only need half of the topping ingredients. Get creative with fillings: switch up the meats, cheeses, or herbs to suit your cravings.
No Egg? No Problem: The egg wash creates that bakery-window golden glow, but olive oil or even a sprinkle of cheese before baking does the trick too.
Dough Alert: Don’t roll the dough too thin or it’ll tear when you roll it up. This dough has great elasticity, so you can pack it with toppings and still get a nice, sealed log.
Topping Overflow? If juices or toppings ooze out during baking, don’t panic. That’s just flavor escaping and it’s totally fine.
Nutrition
Serving: 1 | Calories: 577cal | Carbohydrates: 26g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1867mg | Sugar: 4g | Fiber: 1g | Calcium: 166mg | Iron: 3mg