Italian Stromboli

Italian Stromboli

Think of this as the rolled, portable cousin of calzone, but layered rather than stuffed. The spiral of meats and cheeses creates a gorgeous cross-section, and the outside bakes up shatteringly crisp. Serve it with warm marinara for dipping, and it disappears in minutes.

Ingredients

For the Dough (or use 1 lb store-bought pizza dough):

• 1 lb (450g) pizza dough, homemade or store-bought, at room temperature

• 2 tablespoons olive oil

• 1 garlic clove, minced

• ½ teaspoon dried oregano

For the Filling:

• ¼ lb (115g) thinly sliced Genoa salami

• ¼ lb (115g) thinly sliced pepperoni

• ¼ lb (115g) thinly sliced capocollo or prosciutto

• ¼ lb (115g) thinly sliced provolone cheese

• 1 cup shredded low-moisture mozzarella cheese

• ¼ cup grated Parmesan cheese

• 1 roasted red bell pepper, sliced into thin strips (optional but excellent)

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

• 1 teaspoon dried oregano or Italian seasoning, for topping

• 1 tablespoon sesame seeds or flaky sea salt (optional)

For Serving:

• 1-2 cups warm marinara sauce, for dipping

• Fresh parsley or basil, chopped

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Roll Out the Dough: On a lightly floured surface, roll the pizza dough into a rectangle approximately 10×14 inches. Position the dough so a long side faces you. In a small bowl, mix the olive oil, minced garlic, and dried oregano. Brush this mixture evenly over the entire surface of the dough, leaving a 1-inch border all around.

3. Layer the Meats and Cheeses: This is where the magic happens. Starting about ½-inch from the edges, create even layers across the dough:

   • First, a layer of provolone slices, slightly overlapping.

   • Follow with a layer of salami.

   • Sprinkle half of the shredded mozzarella and Parmesan.

   • Add the pepperoni layer.

   • Add the capocollo or prosciutto layer.

   • Scatter the roasted red pepper strips, if using.

   • Finish with the remaining mozzarella and Parmesan.

4. Roll It Tightly: Starting from the long side closest to you, carefully roll the dough away from you into a tight log, like a jelly roll. Tuck in the filling as you go if it shifts. When you reach the end, pinch the long seam and the ends firmly to completely seal the Stromboli. Tuck the ends under slightly.

5. Egg Wash and Vent: Carefully transfer the Stromboli seam-side down to your prepared baking sheet. Brush the entire surface generously with the beaten egg wash. Using a sharp knife, cut 4-5 diagonal slits across the top, about 2 inches apart. These vents are essential for steam to escape so the Stromboli doesn’t burst open. Sprinkle the top with dried oregano and sesame seeds or flaky salt.

6. Bake to Golden Perfection: Bake for 25-30 minutes, until the crust is a deep, glorious golden brown and the filling is audibly sizzling through the vents. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

7. Rest, Slice, and Serve: Let the Stromboli rest on the baking sheet for at least 10 minutes before slicing. This is non-negotiable—the cheese needs time to set slightly so it doesn’t flood out. Use a serrated knife to slice into thick pinwheels. Serve on a platter with bowls of warm marinara sauce for dipping and a shower of fresh herbs.

Make It Your Own:

• Veggie Version: Swap the meats for sautéed mushrooms, spinach, and artichoke hearts.

• Spicy Kick: Use hot capocollo, spicy soppressata, and add pickled jalapeño slices.

• Extra Cheesy: Add small dollops of ricotta cheese over the meat layers before rolling.

Let me know if you’d like a quick recipe for a homemade marinara to go with it!