3 Meat Stromboli
Transform your pizza night into something extraordinary with this indulgent 3 Meat Stromboli recipe, a mouthwatering combination of bold flavors and irresistible textures. Packed with layers of savory pepperoni, salami, and perfectly seasoned Italian sausage, this stromboli is complemented by gooey mozzarella, nutty Parmesan, and a touch of aromatic garlic. The soft, golden pizza dough wraps it all together into a beautifully baked, sliceable treat that’s perfect for sharing. Brushed with egg wash for a flaky crust and seasoned with dried Italian herbs for a burst of flavor, this easy-to-make stromboli bakes to perfection in just 25 minutes. Serve it fresh out of the oven with a side of marinara sauce for dipping, and you’ve got a crowd-pleasing, restaurant-style dish that works for weeknight dinners or party appetizers alike. Perfect for fans of stuffed bread recipes, Italian-American cuisine, or anything deliciously cheesy, this 3 Meat Stromboli is guaranteed to be a hit!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 4 ounces Pepperoni slices
- 4 ounces Salami slices
- 4 ounces Cooked Italian sausage
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Olive oil
- 1 teaspoon Minced garlic
- 1 teaspoon Dried Italian seasoning
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust your work surface with flour and roll out the pizza dough into a large rectangle, approximately 12x14 inches.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash and set aside.
Spread the minced garlic evenly across the rolled-out dough, leaving a 1-inch border around the edges.
Layer the pepperoni slices, salami slices, and cooked Italian sausage evenly over the dough.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the meats to create an even layer.
Sprinkle the dried Italian seasoning on top of the cheese for added flavor.
Starting at one long edge, carefully roll the dough into a log shape, tucking in the ends as you go to seal the stromboli.
Place the rolled stromboli seam-side down on the prepared baking sheet.
Brush the entire surface of the stromboli with the egg wash to create a golden crust.
Using a sharp knife, make three to four small slits across the top to allow steam to escape while baking.
Bake the stromboli in the preheated oven for 25 minutes, or until the crust is golden brown and crisp.
Allow the stromboli to cool for 5 minutes before slicing into portions and serving. Enjoy with marinara sauce for dipping if desired.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 0.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 571 mg | 44% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
