Italian Stromboli
Italian Stromboli is a rolled dough filled with Italian meats, cheeses, and herbs, baked until golden and sliced for easy, crowd-pleasing servings.
Ingredients
Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water ≈45 °C
- 30 ml olive oil
- 13 g sugar
- 6 g salt
Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper thinly sliced (optional)
- 1 small red onion thinly sliced (optional)
- 2 cloves garlic minced
- 1 Tbsp Italian seasoning
Finish
- 1 egg
- 15 ml water for egg wash
- Serve with marinara sauce.
Instructions
- Stir yeast and sugar into warm water. Let sit 5–10 minutes until frothy.
- Mix flour and salt in a bowl. Add yeast mixture and olive oil. Stir into a shaggy dough.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise 60–90 minutes until doubled.
- Slice meats and veggies. Mix garlic with Italian seasoning.
- Roll dough into a 30×40 cm rectangle. Layer meats, cheeses, and veggies, leaving a 2 cm edge.
- Roll tightly from the long side. Pinch ends and seam to seal.
- Place seam-side down on a baking sheet. Let rest. Brush with egg wash and score top.
- Bake at 200°C for 25–30 minutes until golden and cooked through.
- Cool 5–10 minutes. Slice and serve with marinara.