Description
This homemade Stromboli recipe features a flavorful yeast dough wrapped around layers of savory salami, provolone, pepperoni, and mozzarella cheese, brushed with garlic butter and baked to golden perfection. Ideal as a hearty appetizer or main dish, this Stromboli offers a perfect balance of crispy crust and melty cheese with a delicious garlic and herb aroma.
Ingredients
Dough
- 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 and crust)
Filling and Toppings
- 1 tablespoon butter (melted)
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
- 1 egg (whisked with 1 tablespoon water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate the yeast: In a small bowl, dissolve the instant yeast and sugar in the warm water (105-115°F). Cover with plastic wrap and let it sit for 5 minutes until foamy.
- Prepare the dough mixture: In a large bowl, combine salt, garlic powder, and half of the flour. Stir together, then add the yeast mixture and olive oil. Use a wooden spoon to mix well, gradually stirring in the remaining flour until an elastic dough ball forms, sticking slightly to the bowl sides.
- Knead the dough: Dust your hands with flour and knead the dough in the bowl for 3-5 minutes, adding up to 1/3 cup more flour if it becomes too sticky. The dough is ready to rise when it slowly springs back after a finger poke. Shape into a ball.
- Let dough rise: Lightly oil a large glass bowl and place the dough ball inside. Cover with plastic wrap and allow to rise for 30-60+ minutes, or until doubled in size. Alternatively, let it rise overnight in the refrigerator to develop gluten further.
- Preheat the oven: Heat your oven to 400°F (200°C) while preparing the fillings and dough surface.
- Roll out the dough: On a floured surface, roll the dough into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the dough sheet.
- Add sauce and fillings: Spread a light layer of pizza sauce over the dough, leaving a 3-inch gap on the top wide side and a 1-inch gap around the edges. Layer the salami, provolone slices, pepperoni, then shredded mozzarella evenly over the sauce.
- Seal the edges: Brush the bare dough edges with the egg wash. Carefully roll the dough tightly from the bottom up, keeping fillings secured. Fold the outer edges underneath the roll to seal.
- Prepare for baking: Transfer the rolled Stromboli onto a lightly greased baking sheet. Brush the top and sides with egg wash, sprinkle with grated Parmesan and dried parsley. Cut four thin slits on top to allow airflow during baking.
- Bake the Stromboli: Place in the oven and bake for 25 minutes until golden brown. For a deeper golden crust, brush on an additional tablespoon of butter and bake for 2 more minutes until desired color is reached.
- Rest and serve: Remove from oven and let Stromboli rest for 5 minutes. Transfer to a cutting board and slice. Serve warm with pizza sauce or marinara for dipping.
Notes
- The dough can be refrigerated overnight to develop more flavor and gluten structure before baking.
- Adjust the quantity of cold cuts according to thickness; thinner slices may require additional amounts to maintain filling volume.
- Make sure the egg wash is applied to edges and on top to ensure a beautiful golden crust and seal the dough properly during baking.
- Slits cut on top allow steam to escape and prevent sogginess inside the stromboli.
- Butter brushing at the end enhances browning and flavor but is optional.
