Weeknight Italian-American Stromboli
Stromboli is essentially pizza dough rolled around layers of deli meats and melty cheese, then baked at high heat until the crust is golden and blistered. Brushing the dough with garlic oil before rolling adds flavor throughout, and strategic layering keeps the fillings from making the bottom soggy. Slice it and serve with marinara for dipping — the whole thing is on the table in about 35 minutes.
Equipment
- Rimmed sheet pan (13 x 18 in)
- Parchment paper
- Rolling pin (or your hands for stretching)
- Small mixing bowl
- Pastry Brush
- Sharp knife or bread lame
- Cutting board
- Measuring cups and spoons
- Oven mitts
- Wire rack (for resting)
Ingredients
- 1 tbsp all-purpose flour for dusting the work surface
- 1 tbsp extra-virgin olive oil fruity, good-quality
- 2 cloves garlic finely grated or minced
- 1 lb refrigerated pizza dough store-bought; let sit at room temp 20 minutes for easier stretching
- 6 oz provolone cheese sliced; low-moisture preferred
- 6 oz low-moisture mozzarella shredded
- 3 oz pepperoni thin slices
- 3 oz Genoa salami thinly sliced
- ½ cup roasted red peppers patted dry and sliced
- 1 cup baby spinach roughly chopped; patted dry
- 1 tsp Italian seasoning or a mix of dried oregano and basil
- ¼ tsp freshly ground black pepper to taste
- ½ tsp crushed red pepper flakes optional, for heat
- 1 large egg beaten, for egg wash
- 1 tbsp grated Parmesan cheese for finishing
- 1 tsp sesame seeds or everything bagel seasoning optional topping
- 1 cup marinara sauce warmed, for dipping
Instructions
- Preheat the Oven (2 minutes active): Set a rack in the middle and preheat to 475°F (246°C). Line a rimmed sheet pan with parchment. For extra crunch, sprinkle a pinch of cornmeal under the parchment (optional).
- Make Quick Garlic Oil (1 minute): In a small bowl, stir together the olive oil and minced garlic. This blooms the garlic’s aroma so it perfumes the dough.
- Stretch the Dough (5 minutes): Lightly flour the work surface. Press the pizza dough into a rectangle, then roll or stretch to about 10 x 14 inches. If it springs back, let it rest 1 minute and continue. Transfer to the parchment. Brush the surface with the garlic oil, leaving a 1-inch border on all sides.
- Layer the Fillings (3–4 minutes): Lay provolone evenly over the oiled dough, then scatter mozzarella. Arrange pepperoni and salami in overlapping rows. Distribute roasted red peppers and spinach in a thin, even layer (avoid thick piles). Season with Italian seasoning, black pepper, and red pepper flakes (if using).
- Roll and Seal (2 minutes): Starting from a long edge, roll the dough into a snug log, tucking as you go. Pinch the seam to seal and pinch the ends closed; tuck them under. Place seam-side down on the parchment and, with a sharp knife, cut 4–5 diagonal slashes across the top to vent steam.
- Egg Wash and Finish (1 minute): Brush the stromboli all over with beaten egg. Sprinkle with Parmesan and sesame seeds or everything seasoning, if using.
- Bake (18 minutes): Bake at 475°F (246°C) for 16–18 minutes, rotating the pan once, until deeply golden with light blistering and cheese bubbling at the vents. The bottom should feel crisp when lifted; internal temp near the center should read about 200°F (93°C) if checked.
- Rest and Serve (5 minutes resting): Transfer the stromboli to a wire rack and rest 5 minutes so the cheese sets slightly for cleaner slices. Warm the marinara while it rests, then slice into 8–10 pieces with a serrated knife and serve with the sauce for dipping.
Notes
Jen’s Tips:
- Dough Temperament: Letting store-bought dough sit at room temp for 20–30 minutes makes it supple and easy to stretch without tearing.
- Keep it Crisp: Pat roasted peppers and spinach dry. Too much moisture softens the crust.
- Cheese Strategy: Provolone underneath, mozzarella above gives a luscious melt and prevents sogginess.
- Variations: Swap meats for sautéed mushrooms, black olives, and artichokes for a vegetarian version. Use vegan mozzarella and brush with olive oil instead of egg for a dairy-free/egg-free adaptation.
- Flavor Finish: A light drizzle of hot honey after baking adds a modern sweet-heat contrast.
- Stones & Steels: If you have a pizza stone/steel, preheat it and set your sheet pan directly on top for an extra-crisp bottom.
- Air Fryer Mini-Stromboli: Make two smaller logs and air fry at 375°F (190°C) for 12–15 minutes, checking at 10 minutes.
Serving Suggestions:
- Present on a wooden board, sprinkle with a little extra Parmesan and torn parsley for color. The crust should be deep golden with glossy sheen from the egg wash.
- Pair with a peppery arugula salad dressed in lemon and olive oil. Drinks: a chilled Lambrusco or a crisp pilsner.
- Offer warm marinara and a ramekin of red pepper flakes at the table.
Optional Advanced Instructions:
- Make-Ahead: Assemble up to 6 hours in advance; refrigerate covered. Brush with egg just before baking and add 2–3 extra minutes in the oven.
- Freeze: Freeze the unbaked, wrapped log up to 1 month. Bake from frozen at 400°F (204°C) for 25–30 minutes, tenting with foil if browning too fast.
- Par-Bake: Bake 10 minutes, cool, then finish 8–10 minutes before serving for party timing.
Timing:
- Prep Time: 12 minutes (0:12)
- Cook Time: 18 minutes (0:18)
- Rest Time: 5 minutes (0:05)
- Total Time: 35 minutes (0:35)
Course & Origin
- Course: Dinner
- Origin/Cuisine: Italian-American
Nutrition
Calories: 837kcalCarbohydrates: 65gProtein: 42gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 142mgSodium: 2823mgPotassium: 539mgFiber: 3gSugar: 10gVitamin A: 1853IUVitamin C: 15mgCalcium: 681mgIron: 6mg
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