Stromboli
Swirls of cured meats and cheeses, all wound up in pizza dough, this classic Italian-American party snack may appear more intimidating to make than it is in reality. Here, store-bought pizza dough makes this stromboli a beginner-friendly recipe: Simply roll it out thinly, add layers of deli meats and cheeses and roll it into a log. Customize the fillings however you’d like — swap the deli meats with prosciutto or salami, or even sautéed mushrooms for a vegetarian version (just make sure that both the dough and the fillings are thin so the stromboli bakes evenly). Serve warm, with marinara or pizza sauce on the side for dipping.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
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)
Instructions
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 1 1/2-inch-long diagonal slits, about 1/4-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 3/4-inch slices. Serve immediately with a bowl of warmed marinara for dipping, if desired.