Stromboli

Stromboli actually originated in Philadelphia. Courtesy of Lauren Allen

Why I Love This Recipe

Fun—My kids love helping make Stromboli, and it’s fun to serve for dinner or a fun appetizer with a variety of dipping sauces! We even enjoy it as a side dish to another Italian inspired meal, like Short Rib Ragu. Easy—You can use our homemade pizza dough, or a good store-bought dough (We love Trader Joes pizza dough!), and the rest is as easy as layering a pizza! It bakes in the oven on a sheet pan, so you don’t need any special equipment to make stromboli at home! Versatile—

Stromboli vs Calzone

Calzones and stromboli both have similar ingredients and are both part of the pizza family, but they are prepared differently. Calzones are folded in half with the edges sealed, while stromboli is rolled, baked, and sliced. Calzones come from Italy, while Stromboli actually originated in Philadelphia. Both are incredible, so try them and see which is your favorite!

How to Make Stromboli

Roll Out Dough into a large thin rectangle (about 18’’x12’’).

Courtesy of Lauren Allen

Layer deli meats and cheese: Spread the dough with a thin layer of olive oil and then season with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese. Layer ham slices, slightly overlapping (like roof shingles) across the top, followed my Mozzarella, pepperoni, provolone, and salami. Sprinkle oregano over the top.

Courtesy of Lauren Allen

Roll Stromboli: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you.

Courtesy of Lauren Allen

Eggwash: Pinch the ends of the dough together to seal. Flip the Stromboli over and place seam side down, on a piece of parchment paper. Brush egg wash all over stromboli.

Courtesy of Lauren Allen

Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.

Courtesy of Lauren Allen

Serve: Enjoy it warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

Courtesy of Lauren Allen

Storage and Freezing Instructions:

To Store: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

To Freeze: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap, then aluminum foil and keep in the freezer for up to 3 months. Thaw completely in the fridge then reheat in the air fryer or oven.

• Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.
• Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives, or other veggies, with the cheese instead.
• Fillings: This is a perfect meal to use up leftovers in your fridge and customize it to your own liking!

Stromboli

Servings 8 Calories 630 Prep 15 minutes mins Cook 25 minutes mins Cool 10 minutes mins Total 50 minutes mins

Ingredients

• 1 lb pizza dough
• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ½ cup freshly grated parmesan cheese , divided
• 1/3 lb ham slices , or prosciutto
• 12 slices fresh mozzarella cheese , (8 oz package)
• 1/3 lb large deli pepperoni slices
• 12 slices Provolone cheese , (8 oz package)
• 1/3 lb large deli salami slices*
• 1 teaspoon dried oregano leaves
• egg wash (1 egg white mixed with 1 Tbsp water)
• Marinara or pizza sauce , for dipping

Instructions

1. Preheat oven to 400 degrees F, with a pizza stone or baking sheet inside.
2. Roll out pizza dough into a large thin rectangle (about 18’’x12’’)
3. Season dough: Spread with a thin layer of olive oil over the top and sprinkle generously with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese.
4. Layer deli meats and cheeses: Leaving a 1’’ border around the edge of the dough, layer ham slices, slightly overlapping (like roof shingles) across the top. Repeat with Mozzarella slices, then pepperoni, provolone, and salami. Sprinkle oregano over the top.
5. Roll up: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll.
6. Bake: Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash. Make 3-4 slits on top, for steam to escape. Sprinkle remaining parmesan on top. Bake for 25 minutes on pizza stone or parchment on prepared baking sheet. Remove from oven and use a paper towel to blot excess grease away, if needed.
7. Rest for 10-15 minutes before slicing.
8. Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

Notes

Storage Instructions: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

Freezing Instructions: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap then aluminum foil and keep in the freezer for up to 3 months. Let thaw completely in the fridge before reheating in the air fryer or oven.

Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.

Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives with the cheese instead.

Nutrition

Calories: 630kcal, Carbohydrates: 31g, Protein: 35g, Fat: 41g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 104mg, Sodium: 1946mg, Potassium: 274mg, Fiber: 1g, Sugar: 4g, Vitamin A: 638IU, Vitamin C: 0.02mg, Calcium: 501mg, Iron: 3mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.