Homemade Stromboli Delight (Print Version)
# Ingredients:
→ Seasonings & Dough
01 -
1 tsp olive oil, extra-virgin
02 -
1 lb pizza dough, homemade or packaged
03 -
¼ tsp dried oregano
04 -
Optional: a few shakes of red pepper flakes
05 -
1 small garlic clove, chopped up
→ Meats & Cheeses
06 -
3 oz mozzarella, sliced thin (4 pieces)
07 -
3 tbsp romano (pecorino), finely grated
08 -
3 oz deli-style ham, medium cuts (4 pieces)
09 -
3 oz cured Italian meats like salami or pepperoni, large slices (about 14 pieces)
10 -
3 oz provolone, thin slices (4 pieces)
→ Serving & Prep
11 -
1 whisked egg
12 -
Optional: marinara (store-bought or your own) for dipping
# Instructions:
01 -
Grab a large 13x18-inch pan and add parchment paper on top.
02 -
Sprinkle some flour on your counter and roll out the dough. Try for a rectangle, about 10x12 inches, and keep it about ¼-inch thick. Avoid making it too flat.
03 -
Position the rectangle so the long side is near you. Brush olive oil over it, leaving a plain border (1 inch) around the edges. Spread the garlic evenly across, sprinkle oregano, crushed red pepper if you're using, then dust with romano cheese.
04 -
Lay the provolone on top of the romano first. Then, go with the deli ham, mozzarella slices, and any cured meat options. Paint the edges of the dough with some whisked egg (save extra egg for later).
05 -
Bring the lower third of the dough up into the center. Fold the top third over the first fold—like folding a letter. Pinch the seam together to seal it, and move the dough to the pan with the seam underneath. Tuck in and close the ends too.
06 -
Loosely drape plastic wrap over your creation. Leave it at room temperature for an hour to puff up a bit. It might not change much—don't let that bother you!
07 -
Turn the oven on to 375°F and get the middle rack ready. Use whatever's left of your beaten egg to coat the top of the dough. Grab a sharp knife and make slit marks (around 5 cuts, 1½ inches each) roughly ½ inch deep along the top.
08 -
Pop it in the oven and bake for 35 minutes—or until it turns golden, puffed up, and a little bubbly. Inside temp should hit 200°F. Don't worry if there's a little grease or cheese bubbling out—just pat it off with a paper towel.
09 -
Cool on the pan for about 15-20 minutes. Move it to a cutting board and slice into pieces about 1 inch thick. It tastes great warm or even as it cools. Serve with some marinara for dipping, if that’s your thing.
# Notes:
01 -
Packed with meats, cheeses, and bold flavor, this stromboli hits the spot for gatherings or game-time eats.
02 -
Need dough? Homemade works fine, but a store-bought 1-pound option saves time. Got extra dough? Freeze or refrigerate what you don't use.
03 -
Pick at least two kinds of cured Italian meats for the best flavors.