Stromboli
Published Feb. 6, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- All-purpose flour, for rolling the dough
- 1pound store-bought pizza dough, or homemade, at room temperature
- 2tablespoons extra-virgin olive oil
- 2tablespoons minced fresh parsley
- 1tablespoon minced garlic (about 3 cloves)
- 6ounces sliced deli ham
- 3ounces thinly sliced deli pepperoni
- 6ounces thinly sliced low-moisture mozzarella or Provolone
- 3tablespoons finely grated Parmesan, divided
- 1large egg, beaten with 1 tablespoon water, for brushing
- ½teaspoon dried oregano
- Flaky or kosher salt, for sprinkling
- Marinara or pizza sauce, warmed, for serving (optional)
Nutritional analysis per serving (8 servings)
362 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 873 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment.
- Step 2
Stretch the pizza dough by hand, then place it on a floured surface and roll into a 12-by-16-inch rectangle. Arrange the dough so that one of the longer sides is closest to you.
- Step 3
In a small bowl, combine the olive oil, parsley and garlic, then brush the mixture all over the surface of the dough.
- Step 4
Add the fillings: Arrange the ham on the dough, slightly overlapping the slices and leaving 1-inch borders on the two short sides and a 2-inch border on the long side furthest from you. (No need to leave a border on the side closest to you.) Repeat with the pepperoni, then the mozzarella. Finally, sprinkle 2 tablespoons of the Parmesan over the mozzarella.
- Step 5
Slightly fold in the left and right sides, then tightly roll, starting with the side closest to you. Just before you get to the end, brush the 2-inch border with egg wash. Finish rolling and form a seam, pressing firmly to ensure a tight seal.
- Step 6
Carefully lift the stromboli and place it on the prepared sheet pan seam-side down. Brush all over with the egg wash, including in and around the seam. Sprinkle with the remaining 1 tablespoon of Parmesan, the oregano and a few pinches of salt. Using a sharp paring knife, make four evenly spaced 1½-inch-long diagonal slits, about ¼-inch deep, on the top of the stromboli.
- Step 7
Bake until stromboli is evenly browned, 25 to 30 minutes. Cool for 15 minutes, then using a large serrated knife, cut the stromboli crosswise into ¾-inch slices. Serve immediately with a bowl of warmed marinara for dipping, if desired.
Private Notes
Comments
Made this per the recipe, using homemade pizza dough, and it turned out so well! I dipped in ranch and ate the entire stromboli myself. It's probably one stromboli per person in the real world, not 8 servings from one stromboli.
I include some marinara inside the roll. Sprinkle that layer with parmesan so prevent it being too runny. I also use mortadella instead of ham. Pepperoni optional, can be greasy when cooked.
When the dough is in a rectangle shape, I brush the edges with olive oil and load the fixings, tuck in sides and roll it into a big jelly roll. (dont worry of you overload it as you can stretch the dough) (sometimes I put tomato sauce as the first layer) then with two hands try to flip it over so the seam side is down. Then brush the Stromboli liberally with olive oil, I make 6 cuts, bake at 420 for 20 minutes or until golden brown on a sheet pan with non stick aluminum. bada bing bada boom!
I enjoyed the provolone best too! @holly
Really enjoyed this!
I clicked the link in the article for the pizza dough recipe and cut that in half. Even with that reduction, the recipe made three Stromboli. More than enough for a family of four