Description

This Classic Stromboli recipe features a golden, crispy crust filled with layers of savory salami, ham, pepperoni, melty mozzarella, and tangy pizza sauce. Perfectly baked and sliced, it offers a delicious combination of Italian-inspired flavors ideal for a satisfying meal or party appetizer.

Ingredients

Stromboli Ingredients

1 pizza dough (approximately 12×14 inches)
½ cup pizza sauce
1 ½ cups shredded mozzarella cheese
10-12 slices of salami
12 thin slices of deli ham
12-13 slices of pepperoni

Topping and Finishing

1 egg, beaten
¼ tsp garlic powder
2 tbsp grated Parmesan cheese
Additional pizza sauce for dipping
Fresh parsley, for garnish

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Instructions

Prepare the dough: Roll the room-temperature pizza dough out into a large rectangle about 12 by 14 inches on parchment paper, then transfer the whole setup onto a baking sheet.
Spread sauce and cheese: Evenly spread ½ cup of pizza sauce over the dough, leaving a 2-inch border around the edges. Sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the sauce.
Add the meats: Layer the salami, ham, and pepperoni evenly over the mozzarella cheese.
Roll and seal: Brush the edges of the dough with the beaten egg, then roll it up tightly like a jelly roll starting from one long edge. Pinch the edges to seal and tuck the ends underneath the stromboli to secure.
Apply topping: Brush the entire top of the stromboli with the remaining beaten egg. Sprinkle with 2 tablespoons of grated Parmesan cheese and ¼ teaspoon garlic powder for extra flavor.
Score and bake: Make shallow diagonal cuts every 2 inches on top to vent during baking. Bake at 375°F (190°C) for 25-30 minutes or until the top is golden brown and bottom is cooked through.
Rest and serve: Let the stromboli rest for a few minutes before slicing with a sharp serrated knife into 8-10 slices. Garnish with fresh parsley and serve warm with additional pizza sauce for dipping.

Notes

Make sure the dough is room temperature to prevent tearing when rolling.
Seal the edges well to avoid filling leakage during baking.
You can substitute or add other deli meats or cheeses as desired.
Letting the stromboli rest after baking helps the filling set and makes slicing easier.
Use a serrated knife to get clean slices without squishing the stromboli.