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Italian Stromboli

Golden-brown pizza dough wrapped around savory layers of Italian meats and melted cheese for an easy, crowd-pleasing dinner ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 4 oz provolone cheese thinly sliced
  • 3 oz sliced salami
  • 3 oz sliced pepperoni
  • 3 oz sliced capicola or ham
  • 8 oz low-moisture mozzarella cheese shredded
  • 1 large egg beaten, for egg wash
  • 1 tbsp water for egg wash
  • 1 tbsp sesame seeds for topping
  • 1 cup marinara sauce for dipping

Equipment

  • Large baking sheet
  • parchment paper
  • Rolling Pin
  • pastry brush
  • Serrated knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the pizza dough into a 10x14-inch rectangle. Transfer the dough to the prepared baking sheet.
  3. Leaving a 1-inch border on all sides, layer the provolone slices evenly over the dough. Top with salami, pepperoni, and capicola, distributing the meats evenly. Sprinkle the shredded mozzarella over the meat layer.
  4. Starting from one long edge, tightly roll the dough into a log. Pinch the seam firmly along the entire length to seal, then pinch both ends closed. Place the stromboli seam-side down on the baking sheet.
  5. Whisk together the egg and water. Brush the egg wash over the entire surface of the stromboli. Sprinkle sesame seeds evenly over the top. Using a sharp knife, cut 4-5 diagonal slits across the top to allow steam to escape.
  6. Bake for 20-25 minutes, or until the crust is deep golden brown and filling is bubbly. Let cool on the baking sheet for at least 10 minutes before slicing with a serrated knife. Serve warm with marinara sauce for dipping.

Notes

Storage: Store leftover stromboli in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or in a covered skillet over medium heat. Make-Ahead: Assemble the stromboli without egg wash, wrap in plastic, and refrigerate for up to 24 hours. Apply egg wash just before baking. Freezing: Bake completely, cool, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat in the oven. Substitutions: Use any Italian deli meats you prefer. For vegetarian, skip meats and use roasted vegetables with ricotta. Fresh Mozzarella Note: Low-moisture mozzarella is essential. Fresh mozzarella has too much water and will create a soggy crust.