Stromboli
Published Feb. 6, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- All-purpose flour, for rolling the dough
- 1pound store-bought pizza dough, or homemade, at room temperature
- 2tablespoons extra-virgin olive oil
- 2tablespoons minced fresh parsley
- 1tablespoon minced garlic (about 3 cloves)
- 6ounces sliced deli ham
- 3ounces thinly sliced deli pepperoni
- 6ounces thinly sliced low-moisture mozzarella or Provolone
- 3tablespoons finely grated Parmesan, divided
- 1large egg, beaten with 1 tablespoon water, for brushing
- ½teaspoon dried oregano
- Flaky or kosher salt, for sprinkling
- Marinara or pizza sauce, warmed, for serving (optional)
Nutritional analysis per serving (8 servings)
362 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 873 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees and line a sheet pan with parchment.
- Step 2
Stretch the pizza dough by hand, then place it on a floured surface and roll into a 12-by-16-inch rectangle. Arrange the dough so that one of the longer sides is closest to you.
- Step 3
In a small bowl, combine the olive oil, parsley and garlic, then brush the mixture all over the surface of the dough.
- Step 4
Add the fillings: Arrange the ham on the dough, slightly overlapping the slices and leaving 1-inch borders on the two short sides and a 2-inch border on the long side furthest from you. (No need to leave a border on the side closest to you.) Repeat with the pepperoni, then the mozzarella. Finally, sprinkle 2 tablespoons of the Parmesan over the mozzarella.
- Step 5
Slightly fold in the left and right sides, then tightly roll, starting with the side closest to you. Just before you get to the end, brush the 2-inch border with egg wash. Finish rolling and form a seam, pressing firmly to ensure a tight seal.
- Step 6
Carefully lift the stromboli and place it on the prepared sheet pan seam-side down. Brush all over with the egg wash, including in and around the seam. Sprinkle with the remaining 1 tablespoon of Parmesan, the oregano and a few pinches of salt. Using a sharp paring knife, make four evenly spaced 1½-inch-long diagonal slits, about ¼-inch deep, on the top of the stromboli.
- Step 7
Bake until stromboli is evenly browned, 25 to 30 minutes. Cool for 15 minutes, then using a large serrated knife, cut the stromboli crosswise into ¾-inch slices. Serve immediately with a bowl of warmed marinara for dipping, if desired.
Private Notes
Comments
Made this per the recipe, using homemade pizza dough, and it turned out so well! I dipped in ranch and ate the entire stromboli myself. It's probably one stromboli per person in the real world, not 8 servings from one stromboli.
I include some marinara inside the roll. Sprinkle that layer with parmesan so prevent it being too runny. I also use mortadella instead of ham. Pepperoni optional, can be greasy when cooked.
When the dough is in a rectangle shape, I brush the edges with olive oil and load the fixings, tuck in sides and roll it into a big jelly roll. (dont worry of you overload it as you can stretch the dough) (sometimes I put tomato sauce as the first layer) then with two hands try to flip it over so the seam side is down. Then brush the Stromboli liberally with olive oil, I make 6 cuts, bake at 420 for 20 minutes or until golden brown on a sheet pan with non stick aluminum. bada bing bada boom!
YES! This was amazing. My husband asked to have it again just for our family the day after a neighbor bbq because he only got one piece.
French Onion Stromboli Filling: *garlic, oil and parsley brushed on pastry as in recipe *8 oz of sauteed mushrooms (maybe more next time) *1 large onion, sliced into thin rings and sauteed until carmelized in butter and olive oil (maybe more next time) *1/2 tsp of red pepper flakes *0.4 oz grated Gruyere *0.6 oz sliced mozzarella
Rolled the dough thin, used low moisture mozz, baked as directed, and the inside still turned out soggy. Good recipe, but I’m taking another user’s advice and folding it calzone style next time.
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