Description
This Stromboli recipe features a golden, crispy crust filled with layers of savory salami, provolone, pepperoni, and melted mozzarella cheese, all wrapped in a flavorful garlic-infused dough. Perfect as a hearty appetizer or main dish, it balances rich Italian flavors with a tender, chewy bread that’s baked to perfection.
Ingredients
Scale
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
- 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
Topping and Finishing
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
- 1 tablespoon butter (melted)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is active. Stir in the flour, salt, garlic powder, and 2 tablespoons olive oil. Mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 60 minutes or until doubled in size.
- Prepare the Filling and Shape: While the dough is rising, mince the garlic. After the dough has risen, punch it down and roll it out into a large rectangle on a floured surface approximately 12×15 inches. Spread the pizza sauce evenly over the dough, then sprinkle the minced garlic on top. Layer the salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce, leaving a small border around the edges to seal.
- Roll and Seal: Carefully roll the dough tightly from one long edge to the other, forming a log. Pinch the seams and ends to seal completely to prevent the filling from leaking during baking. Transfer the stromboli to a parchment-lined baking sheet, seam side down.
- Add Egg Wash and Toppings: Brush the entire stromboli with the whisked egg and water mixture. This will give it a glossy, golden finish. Sprinkle the grated Parmesan cheese and optional dried parsley over the top for extra flavor and color.
- Second Rise: Cover the stromboli loosely with a towel and let it rise for an additional 15 minutes to develop a light texture and encourage even baking.
- Bake: Preheat your oven to 400°F (200°C). Place the stromboli in the oven and bake for 20-25 minutes until the crust is golden brown and cooked through.
- Finish and Serve: Remove the stromboli from the oven and immediately brush the crust with melted butter to add flavor and shine. Allow it to cool slightly before slicing into approximately 9 to 9 thick slices. Serve with extra pizza sauce on the side for dipping.
Notes
- Use warm water between 105°F and 115°F to activate the yeast properly — too hot can kill the yeast, and too cold will slow fermentation.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Letting the stromboli rise for a second time before baking creates a lighter, fluffier crust.
- If you prefer a spicier version, add crushed red pepper flakes inside the filling or substitute some pepperoni with spicy soppressata.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
