Golden, crispy dough wrapped around layers of savory meats and melted cheese creates an inviting aroma in the kitchen. This Italian stromboli brings the deli experience right to your table, offering a comforting bite that feels special yet achievable. There is something truly satisfying about pulling a hot, golden roll from the oven, slicing into it, and seeing the steam rise from the cheesy filling using this Italian Stromboli Recipe.
Why You'll Love This
Weeknights become instantly more exciting when this Italian stromboli hits the table. The combination of salty cured meats and creamy provolone wrapped in soft dough is a crowd-pleaser that never fails to impress family and friends. It is surprisingly simple to assemble, making an Easy Stromboli With Pizza Dough a reliable go-to for casual dinners or game days.
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Ingredients
A few quality deli staples and a good dough are all you need to assemble this Italian stromboli. Whether you grab a ball of dough from the store or make your own, these Recipes With Pizza Crust Dough rely on fresh fillings for the best flavor.
Check the recipe card for exact amounts and full instructions.
Key Elements
- Pizza Dough: The foundation of the roll; store-bought works well for speed.
- Cured Meats: Salami, capicola, and pepperoni provide savory, salty depth.
- Provolone Cheese: Melts beautifully and balances the spice of the meats.
- Mozzarella Cheese: Essential for that classic, stretchy cheese pull.
- Egg Wash: Creates the glossy, golden-brown finish on the crust.
Optional Enhancements
- Garlic Oil: Brushing the dough with infused oil adds an aromatic layer inside.
- Sesame Seeds: Sprinkling these on top adds a nice crunch and visual appeal.
How to Make Italian Stromboli at Home
This method ensures a crispy exterior and a melted, evenly cooked interior with minimal fuss. The Stromboli Roll technique is straightforward once you get the hang of spacing the ingredients.
Prep the Oven
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. This prevents the dough from sticking and ensures the bottom crisps up evenly.
Infuse the Oil
Heat olive oil in a small skillet and toss in minced garlic until fragrant, then let it cool slightly. This step removes the raw bite from the garlic and infuses the oil with flavor.
Roll the Dough
Roll the pizza dough on a lightly floured surface into a large rectangle (approx 10x16 inches). Creating an even thickness helps the stromboli bake uniformly without raw dough spots.
Season the Base
Brush the dough surface with the cooled garlic oil for an extra layer of savory flavor. This small addition makes the interior dough just as tasty as the crust.
Layer the Meats
Layer the largest meat first, leaving a 1-inch border on the sides and a 3-inch border at the top for rolling. Leaving these borders clear prevents the filling from spilling out during the roll.
Add the Cheese
Add the provolone slices, half the pizza seasoning, and a sprinkle of parsley for aromatics. Distributing the seasoning inside ensures every bite is flavorful.
Finish Filling
Layer the capicola and pepperoni, then top with shredded mozzarella and the remaining seasoning. Stacking the meats flat keeps the roll tight and manageable.
Seal the Edges
Whisk the egg with water and brush it along the borders of the dough to act as a glue. This seal is crucial to keep the cheese from leaking out while baking.
Roll and Shape
Roll the dough tightly from the bottom up like a jelly roll, tucking in the sides as you go to seal the filling inside.
How do you keep stromboli from getting soggy on the bottom? Using a rimmed baking sheet with parchment paper and cutting vents in the top allows steam to escape, keeping the bottom crisp.
Garnish and Bake
Place seam-side down on the baking sheet, brush with egg wash, and sprinkle with salt, parmesan, and parsley. Cut 4 small slits in the top for steam to escape and bake for 20-25 minutes until deep golden brown.
Tips
Before starting your Italian stromboli, keep these simple pointers in mind for the best results.
Dry Fillings → Stromboli Filling Ideas work best → Keeps dough from getting soggy.
Room Temp Dough → Relaxes gluten → Easier to roll without shrinking back.
Don't Overstuff → Prevents bursting → Keeps the roll intact and neat.
Egg Wash → Adds shine → Creates a professional golden-brown crust.
Rest Before Slicing → Sets the cheese → Prevents the filling from running out.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
You can easily customize this dish to suit your taste or what you have in the fridge. Swapping the meats for a cooked Sausage Stromboli Recipe filling adds a hearty, fennel-rich flavor that pairs great with peppers. For a vegetarian option, try roasted vegetables like spinach and artichokes with extra cheese.
Storage & Reheating Instructions
Leftovers store well in the refrigerator for up to 3 days when wrapped tightly in foil. To reheat, place slices in the oven or toaster oven at 350°F until the cheese is bubbly and the crust is crisp again. Avoid the microwave, as it will make the bread soft and chewy.
Serving Suggestions
Serve this Italian stromboli warm with a side of marinara for dipping to complete the meal. A fresh green salad with vinaigrette cuts through the richness of the cheese and meats perfectly. It also pairs wonderfully with a simple Stromboli Bread Recipe style garlic knot if you are feeding a hungry crowd.
FAQs About Italian Stromboli
Can I make this ahead of time?
Yes, you can assemble the stromboli and keep it refrigerated for 6-8 hours before baking. Just bring it to room temperature for about 20 minutes before putting it in the oven.
What is the difference between stromboli and calzone?
A stromboli is rolled like a burrito with layers of filling, while a calzone is folded in half like a taco and crimped. Homemade Stromboli Dough is rolled, whereas calzone dough is sealed.
Why is my stromboli dough raw inside?
This usually happens if the dough is rolled too thick or the oven temperature is too high. Ensure you roll the dough out into a large, thin rectangle before filling.
Can I freeze cooked stromboli?
Absolutely, bake it fully, let it cool, and wrap it tightly in plastic and foil. Freeze for up to 3 months and reheat directly from frozen in the oven until warm.
More Recipes You'll Love
If you enjoyed this Dinner, you will love exploring these other comforting dishes featuring the Italian stromboli vibe. A good Stromboli Dough Recipe opens the door to many delicious variations.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Easy Italian Stromboli Recipe
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prevent sticking.
- Heat the olive oil in a small skillet and toss in the minced garlic until fragrant, then let it cool slightly.
- Roll the pizza dough on a lightly floured surface into a large rectangle (approx 10x16 inches) to create an even base.
- Brush the dough surface with the cooled garlic oil for an extra layer of savory flavor.
- Layer the largest meat first, leaving a 1-inch border on the sides and a 3-inch border at the top for rolling.
- Add the provolone slices, half the pizza seasoning, and a sprinkle of parsley for aromatics.
- Layer the capicola and pepperoni, then top with shredded mozzarella and the remaining seasoning.
- Whisk the egg with water and brush it along the borders of the dough to act as a glue.
- Roll the dough tightly from the bottom up like a jelly roll, tucking in the sides as you go to seal the filling inside.
- Place seam-side down on the baking sheet, brush with egg wash, and sprinkle with salt, parmesan, and parsley.
- Cut 4 small slits in the top for steam to escape and bake for 20-25 minutes until deep golden brown.
Nutrition
Notes
Pairing
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