Description
This Italian Stromboli recipe offers a deliciously rolled pizza filled with layers of salami, pepperoni, mozzarella cheese, bell peppers, and onions. Baked to golden perfection and seasoned with Italian herbs, it’s a perfect savory dish for family meals or gatherings, served with tangy marinara sauce.
Ingredients
Scale
Pizza Dough
- 1 pound pizza dough
Meats
- 4 ounces salami, sliced
- 4 ounces pepperoni, sliced
Cheese
- 2 cups shredded mozzarella cheese
Vegetables
- 1 cup bell peppers, thinly sliced
- 1/2 cup onions, thinly sliced
Seasonings & Others
- 1 teaspoon Italian seasoning
- 1/2 cup marinara sauce, for serving
- 1 tablespoon olive oil, for brushing
- Salt and pepper to taste
Instructions
- Prepare the dough: If using store-bought dough, let it sit at room temperature for 30 minutes. If homemade, allow the dough to rise until doubled in size to ensure a light, airy crust.
- Roll out the dough: On a floured surface, roll the dough into a rectangle approximately 12 by 16 inches, creating a perfect base for the stromboli filling.
- Layer the fillings: Evenly spread the sliced salami, pepperoni, shredded mozzarella, bell peppers, onions, Italian seasoning, salt, and pepper over the dough, leaving a small border around the edges.
- Roll and seal: Starting from one long edge, tightly roll the dough over the filling to form a log. Pinch the edges together to seal the stromboli and prevent fillings from escaping during baking.
- Bake the stromboli: Place the rolled stromboli seam-side down on a baking sheet. Brush the outside with olive oil for a golden crust and bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown and cooked through.
- Cool and serve: Allow the stromboli to cool for 5 to 10 minutes to set. Slice into 1-inch thick pieces and serve with warm marinara sauce for dipping.
Notes
- Ensure the dough is well-sealed to avoid filling leakage during baking.
- You can substitute or add other favorite pizza toppings like mushrooms or olives.
- Letting the stromboli rest after baking helps retain its shape and makes slicing easier.
- For extra crispiness, brush the stromboli with olive oil halfway through baking as well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
