Easy Homemade Stromboli Recipe (Print Version)
# Ingredients:
→ Dough & Seasonings
01 -
1 lb homemade or store-bought pizza dough
02 -
1 teaspoon extra-virgin olive oil
03 -
1 clove garlic, minced
04 -
¼ teaspoon dried oregano
05 -
A few pinches crushed red pepper flakes (optional)
→ Cheeses & Meats
06 -
3 tablespoons finely grated pecorino romano
07 -
4 thin slices (3 oz) provolone cheese
08 -
4 medium slices (3 oz) deli ham
09 -
4 thin slices (3 oz) mozzarella cheese
10 -
14 thin, large slices (3 oz) Italian cured meats (salami, pepperoni, bresaola, etc.)
→ For Assembly & Serving
11 -
1 egg, beaten
12 -
Store-bought or homemade marinara sauce, for serving (optional)
# Instructions:
01 -
Line a 13x18-inch baking sheet with parchment paper.
02 -
On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. Be careful not to roll the dough too thin.
03 -
Arrange the dough rectangle so the long side is closest to you. Brush the surface with olive oil, leaving a 1-inch border around the edges. Spread the minced garlic evenly over the oil, then sprinkle with oregano, red pepper flakes if using, and the pecorino romano cheese.
04 -
Shingle the provolone slices evenly over the pecorino, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with beaten egg (save the remaining egg for brushing the top later).
05 -
Fold the bottom third of the stromboli toward the middle. Then fold the top third down to cover the first fold, creating a wide log like a folded letter. Pinch the seam tightly to seal. Transfer to the prepared baking sheet, seam side down. Pinch the ends tightly and tuck them underneath.
06 -
Loosely cover the stromboli with plastic wrap and let it rise at room temperature for 1 hour. Don't worry if it doesn't look much different after rising.
07 -
Preheat the oven to 375°F with a rack in the middle position. Brush the top of the dough with the remaining beaten egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli.
08 -
Bake until golden brown, puffy, and bubbling, about 35 minutes (internal temperature should reach 200°F). Some cheese or grease may bubble out - that's normal. Blot any excess grease on the baking sheet with a paper towel.
09 -
Let the stromboli cool on the baking sheet for 15-20 minutes. Transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side if desired.
# Notes:
01 -
This easy stromboli is packed with Italian meats, cheese, and plenty of flavor—perfect for game day or any casual gathering!
02 -
If using homemade pizza dough, you'll only need 1 lb for this recipe. You can halve the dough recipe or refrigerate/freeze the extra dough for later use.
03 -
For best results, use at least two different kinds of Italian cured meats.