Italian Bread Filled Delight

This classic homemade Stromboli has been my go-to recipe for family gatherings and casual weekend dinners for years. The golden, flaky crust wrapped around layers of savory meats and melted cheeses creates an impressive dish that always disappears quickly from the table.

I first created this Stromboli recipe when hosting an impromptu game night with friends. What began as a way to feed hungry guests quickly became a requested favorite that I now make at least twice a month for my family.

Ingredients

• Pizza dough 1 pound provides the perfect foundation for this recipe. Store bought works beautifully but homemade adds extra flavor if you have time
• Genoa salami 4 ounces brings a slightly tangy rich flavor that elevates the filling
• Pepperoni 4 ounces adds that classic spicy kick that complements the milder cheeses
• Provolone cheese 6 ounces delivers a sharp distinctive taste that stands up to the bold meats
• Mozzarella cheese 6 ounces provides that stretchy meltiness we all love in Italian dishes
• Butter garlic parsley mixture creates an aromatic base that infuses the entire Stromboli
• Egg wash helps seal the edges and gives the crust a beautiful golden sheen

Step-by-Step Instructions

Prepare the dough

Roll out your pound of pizza dough into a rectangle approximately 10x14 inches on a lightly floured surface. The dough should be about 1/4 inch thick throughout. This even thickness ensures proper cooking and a balanced ratio of bread to filling.

Apply the butter mixture

Brush the rolled dough generously with the melted butter garlic parsley mixture leaving a 1 inch border around all edges. This flavored butter will seep into the dough during baking creating pockets of garlicky goodness throughout.

Layer the fillings

Start with a layer of provolone followed by the Genoa salami pepperoni and finally the mozzarella. Be sure to distribute the ingredients evenly while maintaining that crucial 1 inch border. The order of layering affects how the ingredients melt together during baking.

Roll and seal

Carefully roll the dough lengthwise into a tight log starting from the long edge. Pinch the seam and ends firmly and seal with egg wash. A proper seal prevents filling from leaking during baking.

Score and prepare for baking

Transfer the rolled Stromboli to a parchment lined baking sheet seam side down. Make diagonal slits about 1 inch apart across the top to allow steam to escape. Brush the entire surface with egg wash for a glossy golden finish.

Bake to perfection

Bake in a preheated 400°F oven for 25 minutes until deeply golden brown. The internal temperature should reach 200°F when tested with a meat thermometer. This ensures the dough is fully cooked while the fillings are perfectly melted.

Rest before slicing

Allow the Stromboli to rest for a full 10 minutes before slicing. This crucial step allows the molten filling to set slightly making for cleaner slices and preventing burning your mouth on too hot filling.

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My favorite aspect of this Stromboli is the garlic butter spread. I discovered this addition after experimenting with different flavor bases and the aromatic quality it adds transforms what could be a simple rolled sandwich into something truly special. My teenage son now requests this "pizza roll" as he calls it almost weekly.

Make Ahead Options

This Stromboli is perfect for busy households as you can prepare it entirely up to the baking stage then refrigerate for up to 24 hours. Simply remove from the refrigerator while your oven preheats then bake as directed adding about 5 extra minutes to the cooking time. The flavors actually develop nicely during this rest making the final result even more delicious.

Customization Ideas

While this classic version features traditional Italian meats and cheeses the basic technique works beautifully with countless variations. Try ham and Swiss for a more deli style option or roasted vegetables with feta for a vegetarian twist. My family particularly enjoys a breakfast version with scrambled eggs sausage and cheddar cheese. Just be mindful not to overfill regardless of your chosen ingredients as this can lead to tearing or filling leakage.

Serving Suggestions

Serve this Stromboli with a simple side of marinara sauce for dipping. A fresh green salad dressed with a light vinaigrette balances the richness of the Stromboli perfectly. For a complete meal consider pairing with roasted vegetables or a simple Italian soup. I often slice this into smaller portions when serving as an appetizer or keep slices larger for a main course.

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Recipe FAQs

→ Can I make stromboli dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature for about 30 minutes before rolling to ensure proper elasticity when shaping the stromboli.

→ What's the difference between stromboli and calzone?

While both are Italian-inspired folded dough dishes, stromboli is typically rolled like a log or spiral with layers of meat and cheese, while a calzone is folded in half like a turnover. Stromboli usually contains cured meats and cheese without sauce inside, whereas calzones often include ricotta and can contain sauce.

→ Can I freeze leftover stromboli?

Absolutely! Cooled stromboli can be wrapped tightly in plastic wrap followed by aluminum foil and frozen for up to 3 months. Reheat individual slices in a 350°F oven for about 10-15 minutes until heated through.

→ What dipping sauces pair well with stromboli?

Marinara sauce is the classic pairing, but you can also serve stromboli with garlic butter, ranch dressing, pesto, or a balsamic glaze for variety. Warm the marinara sauce before serving for the best experience.

→ Why is it important to score the top of the stromboli?

Scoring creates vents that allow steam to escape during baking, preventing the stromboli from bursting at the seams. It also creates attractive slashes that showcase the golden crust and provides a peek at the delicious fillings inside.

→ How can I tell when my stromboli is fully baked?

A properly baked stromboli should reach an internal temperature of 200°F, have a golden brown exterior, and sound hollow when tapped on the bottom. If you don't have a thermometer, ensure the crust is evenly browned and firm to the touch.