Classic Italian Stromboli
Indulge in the irresistible flavors of a **Classic Italian Stromboli**, a savory roll that packs your favorite deli meats, rich cheeses, and bold Italian seasonings into one golden-brown masterpiece. This easy-to-make recipe features a flaky pizza dough stuffed with layers of thinly sliced pepperoni, salami, provolone, and mozzarella, all held together with an egg wash for a perfectly sealed crust. Elevated with Parmesan cheese, oregano, garlic powder, and a touch of black pepper, every bite delivers a symphony of cheesy, meaty goodness with a crispy exterior. Perfect for weeknight meals, game-day gatherings, or even as a crowd-pleasing appetizer, this Stromboli recipe comes together in under an hour and serves up to four hungry guests. Slice it right out of the oven for a warm, gooey treat or let it cool for easy serving at your next party. Whether you’re seeking classic Italian flavors or simply a show-stopping dish, this Stromboli is sure to steal the spotlight!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 4 ounces Thinly sliced pepperoni
- 4 ounces Thinly sliced salami
- 6 slices Provolone cheese
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Flour, for dusting
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Lightly flour a clean work surface and roll out the pizza dough into a rectangle approximately 12x14 inches in size.
Arrange the provolone cheese slices evenly over the dough, leaving about a 1-inch border around the edges.
Layer the pepperoni and salami evenly over the provolone cheese.
Sprinkle the shredded mozzarella cheese on top of the meats.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the edges of the dough with the egg wash.
Carefully roll the dough from one long side to the other, tucking in the fillings as you go, to form a tight log.
Pinch the seams and ends to seal, then carefully transfer the stromboli onto the prepared baking sheet, seam side down.
Brush the entire stromboli with the remaining egg wash.
Sprinkle the grated Parmesan cheese, dried oregano, garlic powder, and black pepper over the top.
With a sharp knife, make a few diagonal slashes on the surface of the stromboli to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
Remove from the oven and let cool on the baking sheet for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.5 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 582 mg | 45% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 424 mg | 9% | |
*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.
