Italian · Main · Medium
Stromboli
Rolled pizza dough stuffed with melty mozzarella, savory salami, and peppers, baked until golden. Every slice is a spiral of cheesy goodness.
The whole recipe in 60 seconds
Stromboli, in 5 ideas
- Roll it tight so the filling does not fall out when you slice it.
- Seal the seam and ends well or cheese will escape in the oven.
- Let it cool at least 10 minutes or the slices will collapse.
- Dip in warm marinara or garlic butter for the full experience.
- Use any pizza toppings you like, pepperoni and olives work great.
What you need
Ingredients
- 1 lb pizza dough, homemade or store bought
- 1/2 cup marinara sauce, plus extra for dipping
- 2 cups shredded low moisture mozzarella
- 4 oz sliced salami
- 4 oz sliced ham
- 1/2 cup roasted red peppers, sliced
- 1/2 cup sliced mushrooms
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 egg, beaten
How to make it
Directions
- Roll the pizza dough on a floured surface into a rectangle about 12 by 16 inches.
- Spread marinara sauce over the dough, leaving a 1 inch border on all sides.
- Layer the mozzarella, salami, ham, red peppers, and mushrooms evenly over the sauce.
- Starting from a long edge, roll the dough up tightly like a jelly roll and pinch the seam closed.
- Tuck the ends under, place seam side down on a parchment lined baking sheet, and brush with the beaten egg.
- Brush with olive oil, sprinkle Italian seasoning on top, and cut 3 shallow slits across the top to vent steam.
- Let it rest 15 minutes while the oven heats to 400 F.
- Bake 20 to 25 minutes until deeply golden and the cheese is bubbling at the seams. Cool 10 minutes before slicing.
Use store bought pizza dough to skip the hour of rising and get dinner on the table in under 45 minutes.