Description
Savory Italian Stromboli rolls layers of zesty meats, melted cheeses, and herbed dough into a hearty meal. Crisp edges and melted fillings promise a delicious adventure that satisfies hungry diners completely.
Ingredients
- ½ lb (226.8 g) sliced salami
- ½ lb (226.8 g) sliced pepperoni
- ½ lb (226.8 g) sliced ham or prosciutto
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cups all-purpose flour
- 1 packet instant dry yeast (2 ¼ tsps)
- 1 ½ cups warm water (110°F / 43°C)
- 2 tbsps olive oil
- 1 tsp sugar
- 2 tsps salt
- 1 cup marinara or pizza sauce
- ½ cup chopped fresh basil or parsley
- 1 large egg, beaten
- 1 tbsp grated Parmesan
- Italian seasoning or crushed red pepper flakes
Instructions
- Dough Preparation: Mix flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, stirring until a cohesive dough forms.
- Kneading and Rising: Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60-75 minutes.
- Oven Preparation: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Dough Rolling and Layering: Roll the dough into a rectangular shape. Spread marinara sauce evenly, leaving a small border. Layer mozzarella, Parmesan, cured meats, additional cheese, and fresh herbs across the surface.
- Rolling and Sealing: Tightly roll the dough from the longest edge, ensuring fillings are completely enclosed. Seal the edges and position seam-side down on the prepared baking sheet.
- Finishing and Baking: Brush the exterior with beaten egg and sprinkle with Parmesan and Italian seasoning. Bake for 22-27 minutes until golden brown.
- Serving: Allow the stromboli to rest briefly, then slice and serve with marinara sauce for dipping.
Notes
Prevent Soggy Dough: Pat down excess moisture from meat and cheese to avoid a wet, soggy interior that compromises the stromboli’s structural integrity.
Knead with Precision: Develop proper gluten formation by kneading consistently – under-kneading creates dense texture, while over-kneading makes the dough tough and chewy.
Temperature Control: Let dough rise in a draft-free zone between 75-85°F for optimal yeast activation and smooth, consistent rising without temperature interruptions.
Sealing Technique: Pinch and fold dough edges meticulously to create a tight seal, preventing filling from leaking during baking and maintaining a clean, professional presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg