Description
This classic Stromboli recipe features a homemade yeast dough rolled with layers of salami, provolone, pepperoni, and mozzarella cheese. The dough is flavored with garlic and baked to golden perfection, then topped with Parmesan and parsley for added flavor and served with pizza sauce. Perfect for a hearty appetizer or a satisfying main dish.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons instant yeast (equal to 1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (plus more for bowl/crust)
Filling Ingredients
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
Topping and Others
- 1 tablespoon butter (melted)
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until the yeast is foamy. Add the flour, salt, garlic powder, and olive oil to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add up to 1/3 cup more flour. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes, or until it doubles in size.
- Prepare Garlic Butter: While the dough rises, combine the melted butter with minced garlic. Set aside to infuse the flavors.
- Assemble the Stromboli: Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface into a rectangle approximately 12 x 15 inches. Brush the dough evenly with the garlic butter mixture. Spread 3 tablespoons of pizza sauce over the dough, leaving a small border around the edges. Layer the salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce.
- Roll and Seal: Starting with a long edge, carefully roll the dough tightly into a log shape. Pinch the edges and seam to seal and place the seam side down on a baking sheet lined with parchment paper. Tuck in the ends to prevent the filling from leaking out.
- Prepare for Baking: Brush the top of the Stromboli with the egg wash (egg whisked with 1 tablespoon water). Sprinkle grated Parmesan cheese and dried parsley on top for extra flavor and color. Optionally, make a few small slits on top for steam ventilation.
- Bake: Preheat the oven to 400°F (200°C). Bake the Stromboli for 20-25 minutes or until the crust is golden brown and the cheeses inside are melted and bubbly.
- Serve: Remove the Stromboli from the oven and let it cool for 5-10 minutes before slicing. Serve warm with extra pizza sauce on the side for dipping.
Notes
- Warm water should be between 105-115°F to activate the yeast properly without killing it.
- Use bread flour for a chewier crust or all-purpose flour for a softer crust.
- You can substitute or add other deli meats and cheeses according to preference.
- Allow the dough to rise in a warm, draft-free place to help it double in size.
- The egg wash gives the crust a beautiful golden color and shine.
- Make sure to seal the Stromboli tightly to prevent fillings from leaking during baking.
