How To Make A Deluxe Homemade Stromboli

Savor the irresistible flavors of a classic Deluxe Homemade Stromboli right in your own kitchen! This delicious rolled pizza is a true crowd-pleaser, perfect for a satisfying meal that brings all the joy of pizza in a fun, portable package. Imagine a golden, crispy crust, beautifully seasoned, encasing a generous filling of savory cured meats like ham, pepperoni, and salami, all melded together with gooey, melted cheeses. Infused with aromatic Italian herbs, every slice of this Stromboli offers a burst of robust, comforting flavors and delightful textures. Whether it’s for a casual dinner, a game night, or a family gathering, this impressive yet surprisingly easy-to-make Stromboli will quickly become a favorite in your recipe collection, promising a satisfying and memorable culinary experience.

Ingredients:

For the Dough (or Store-Bought Shortcut):

• 1 pound (450g) store-bought pizza dough (fresh or frozen, thawed)
  • Alternatively, if making homemade dough:
    • 1 cup warm water (105-115°F / 40-46°C)
    • 1 teaspoon active dry yeast
    • 1 teaspoon granulated sugar
    • 2½ – 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 tablespoon olive oil

For the Filling:

• ½ pound (225g) thinly sliced deli ham, cut into strips or small dice
• ½ pound (225g) sliced pepperoni (standard or mini), roughly chopped
• ½ pound (225g) thinly sliced salami, cut into strips or small dice
• 2 cups shredded mozzarella cheese (low-moisture, whole milk preferred)
• ½ cup grated Parmesan cheese (plus extra for sprinkling)
• ¼ cup sliced provolone cheese (optional, for extra flavor)
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder (optional, for extra savory depth)
• Salt and freshly ground black pepper, to taste

For the Egg Wash & Serving:

• 1 large egg, lightly beaten (for egg wash)
• 1 tablespoon fresh parsley, chopped (for garnish, optional)
• Marinara sauce or pizza sauce, warmed (for dipping)

Step-by-Step Instructions:

1. Prepare the Dough:
   • If using store-bought pizza dough, remove it from the refrigerator and let it come to room temperature for at least 30-60 minutes before you begin. This makes it easier to roll out.
   • If making homemade dough: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. In a large bowl, combine 2½ cups flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic, adding more flour if needed. Place in an oiled bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
2. Preheat Oven and Prepare Baking Sheet:
   • Preheat your oven to 400°F (200°C).
   • Line a large baking sheet with parchment paper for easy transfer and cleanup.
3. Roll Out the Dough:
   • On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12×16 inches, or as close to that size as you can manage. Aim for an even thickness.
4. Assemble the Filling:
   • Leave a 1-inch border clear around the edges of the rolled-out dough.
   • Sprinkle about half of the shredded mozzarella cheese over the center portion of the dough rectangle.
   • Evenly layer the ham, pepperoni, and salami over the mozzarella.
   • Sprinkle the remaining mozzarella cheese, grated Parmesan cheese, and optional provolone slices over the meats.
   • Evenly sprinkle the dried basil, dried oregano, and optional garlic powder over the filling. Season lightly with salt and pepper.
5. Roll the Stromboli:
   • Starting from one of the long sides of the rectangle, carefully and tightly roll the dough over the filling, working your way towards the opposite long side. Try to keep the roll as tight as possible to ensure the filling stays in.
   • Once rolled, pinch the seam firmly to seal it completely.
   • Pinch and tuck in the ends of the roll to seal the filling inside, forming a secure log.
6. Prepare for Baking:
   • Carefully transfer the rolled Stromboli, seam-side down, to the prepared baking sheet.
   • Using a sharp knife, make 3-5 diagonal slits across the top of the Stromboli. These allow steam to escape during baking.
   • In a small bowl, beat the egg with a splash of water to make an egg wash. Brush the entire surface of the Stromboli with the egg wash; this will give it a beautiful golden, glossy crust.
   • Optionally, sprinkle a little extra grated Parmesan cheese and/or dried herbs over the top.
7. Bake the Stromboli:
   • Bake in the preheated oven for 20-30 minutes, or until the Stromboli is golden brown, puffed up, and cooked through. The internal temperature should be around 200-210°F (93-99°C).
8. Cool Slightly, Garnish, and Serve:
   • Remove the Stromboli from the oven and let it cool on the baking sheet for 5-10 minutes before slicing. This allows the cheeses to set slightly, preventing them from oozing out excessively when cut.
   • Garnish with fresh chopped parsley, if desired.
   • Slice into thick pieces and serve hot with warmed marinara or pizza sauce for dipping.

Tips, Variations, and Storage:

• Don’t Overfill: While tempting, too much filling can make rolling difficult and lead to burst seams.
• Cheese Choice: Mozzarella is essential for meltiness. Provolone adds a great tangy flavor. Feel free to use a blend of Italian cheeses.
• Vegetable Additions: Sautéed mushrooms, onions, bell peppers, spinach (squeezed dry), or sliced black olives can be added to the filling. Just make sure vegetables are cooked and drained of excess moisture beforehand.
• Spicy Kick: Add a pinch of red pepper flakes to the filling or use spicy pepperoni.
• Brushing with Butter: Instead of egg wash, you can brush the Stromboli with melted garlic butter after baking for an extra savory finish.
• Serving Warm: Stromboli is best served warm. If making ahead, reheat in a 350°F (175°C) oven until warmed through.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or air fryer for best crispness. Freezing individual slices wrapped tightly is also an option for up to 2 months.

Pairings:

• Salad: A crisp Caesar salad or a simple green salad with Italian dressing.
• Soup: A light minestrone or tomato soup.
• Drinks: Italian soda, a cold beer (lager or IPA), or a glass of dry red wine (Chianti, Sangiovese).
• Appetizers: Garlic knots or bruschetta.

Quick Info:

• Prep Time: 20 minutes (if using store-bought dough) / 90 minutes (if making homemade dough)
• Cook Time: 20-30 minutes
• Resting Time: 5-10 minutes
• Total Time: Approx. 45-60 minutes (with store-bought dough)
• Servings: 4-6
• Cuisine: Italian-American
• Effort Level: Easy-Medium