Description

This classic Stromboli recipe features a homemade yeast dough filled with layers of salami, pepperoni, provolone, and mozzarella cheeses, all rolled up and baked to golden perfection. Perfect for a hearty snack or a delicious main course, this Stromboli balances savory meats, gooey cheese, and a flavorful garlic-infused crust, served warm with pizza sauce for dipping.

Ingredients

Scale

Dough Ingredients

2 ¼ teaspoons instant yeast (1 packet)
¾ cup warm water (105-115° F)
2 teaspoons sugar
2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250-290 g)
1 teaspoon salt
¼ teaspoon garlic powder
2 tablespoons olive oil (plus more for bowl and crust)

Filling Ingredients

3 cloves garlic (minced)
3 tablespoons pizza sauce (plus more for serving)
8 slices salami
8 slices provolone cheese
8 slices large deli pepperoni
1 ¼ cups shredded mozzarella cheese

Topping Ingredients

1 egg (whisked with 1 tablespoon water)
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley (optional)
1 tablespoon melted butter

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Instructions

Prepare the Dough: In a large bowl, combine the instant yeast, warm water, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy. Add the flour, salt, garlic powder, and olive oil. Stir to combine and knead the dough for about 8-10 minutes until smooth and elastic, adding up to an extra 1/3 cup of flour if necessary.
First Rise: Lightly oil a bowl and place the dough inside, turning it to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm area for approximately 1 hour until doubled in size.
Prepare Filling: While the dough is rising, mince the garlic and mix it with the pizza sauce. Set aside. Gather the salami, provolone, pepperoni, and shredded mozzarella cheese.
Roll the Dough: Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a large rectangle about 12×16 inches.
Assemble Stromboli: Spread the garlic-pizza sauce mixture evenly over the rolled dough, leaving a 1-inch border around the edges. Layer the salami, provolone, pepperoni, and mozzarella evenly over the sauce.
Roll and Seal: Carefully roll the dough from one long edge to the other to form a log. Pinch the edges and ends to seal completely.
Second Rise: Transfer the rolled Stromboli seam-side down onto a parchment-lined baking sheet. Cover loosely and allow to rise for about 30 minutes, until slightly puffed.
Preheat Oven and Prepare Topping: Preheat your oven to 375°F (190°C). Brush the Stromboli with olive oil, then brush the melted butter over the top. Beat the egg with water and brush it over the surface to create a glossy finish. Sprinkle grated Parmesan cheese and dried parsley over the top.
Bake: Bake the Stromboli in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Serve: Allow to cool for 5 minutes before slicing into 9 or 10 pieces. Serve warm with extra pizza sauce for dipping.

Notes

Ensure water is between 105-115° F to activate the yeast properly without killing it.
If dough is too sticky, add flour gradually until manageable but avoid adding too much to keep dough tender.
Allow dough to rise in a warm, draft-free area for best results.
Customize filling by adding vegetables like bell peppers, onions, or mushrooms if desired.
Leftovers can be reheated in an oven or air fryer for a crispy crust.
Use bread flour for a chewier texture or all-purpose for softer crust.