📝 About This Recipe
Originating from the Italian-American neighborhoods of Philadelphia, the Stromboli is a savory turnover bursting with melted cheese and cured meats. This air-fried version achieves a remarkably shattered-glass crisp crust that traditional ovens struggle to replicate, all while keeping the interior gooey and rich. It’s the ultimate handheld comfort food, offering a symphony of salty pepperoni, zesty salami, and herbaceous aromatics in every bite.
🥗 Ingredients
The Dough & Base
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Yellow Cornmeal (for added crunch on the bottom)
The Filling
- 6 slices Deli Sliced Provolone Cheese (mild or sharp depending on preference)
- 1.5 cups Shredded Low-Moisture Mozzarella (avoid fresh mozzarella to prevent sogginess)
- 3 ounces Genoa Salami (thinly sliced)
- 2 ounces Pepperoni (large deli-style or standard rounds)
- 3 ounces Honey Ham (thinly sliced)
- 1/4 cup Roasted Red Peppers (patted very dry and chopped)
The Flavor Glaze & Garnish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Unsalted Butter (melted)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 2 tablespoons Grated Parmesan Cheese (for topping)
- 1/2 cup Marinara Sauce (warmed, for dipping)
👨🍳 Instructions
-
1
Remove the pizza dough from the refrigerator at least 30 minutes before starting to allow the gluten to relax, making it easier to stretch.
-
2
Lightly flour a clean work surface and roll the dough out into a large rectangle, approximately 10x12 inches. Aim for an even thickness of about 1/4 inch.
-
3
Layer the provolone cheese slices over the dough, leaving a 1-inch border around all edges to ensure a proper seal.
-
4
Evenly distribute the ham, salami, and pepperoni over the provolone. Top with the chopped roasted red peppers and the shredded mozzarella.
-
5
Carefully fold the short sides of the dough inward about 1 inch over the filling to prevent the cheese from leaking out the ends.
-
6
Starting from one long side, tightly roll the dough into a log, similar to a cinnamon roll. Pinch the final seam firmly to seal.
-
7
Preheat your air fryer to 350°F (175°C) for 5 minutes.
-
8
Whisk the egg and water together. Brush the entire surface of the Stromboli with the egg wash. This is the secret to a deep golden color.
-
9
Using a sharp knife, cut 3-4 diagonal slits (vents) across the top of the dough to allow steam to escape during cooking.
-
10
Mix the melted butter, garlic powder, and oregano. Brush this over the egg wash for an extra layer of savory flavor.
-
11
Lightly grease the air fryer basket or line with perforated parchment paper. Sprinkle the cornmeal on the bottom of the basket.
-
12
Place the Stromboli in the basket (you may need to curve it into a 'U' shape if your basket is small). Air fry at 350°F for 12-15 minutes.
-
13
Check at the 10-minute mark; if it is browning too quickly, lower the heat to 325°F. It is done when the crust is firm, hollow-sounding when tapped, and golden brown.
-
14
Immediately sprinkle with grated Parmesan cheese while still hot. Let the Stromboli rest for 5 minutes before slicing to allow the cheese to set.
-
15
Slice into 2-inch thick pieces and serve with a side of warm marinara sauce for dipping.
💡 Chef's Tips
Always pat your wet ingredients (like peppers or olives) bone-dry with paper towels to prevent a soggy crust. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten. For a vegetarian version, swap the meats for sautéed spinach, mushrooms, and artichoke hearts. Don't overstuff the Stromboli; too much filling makes it difficult to roll and can lead to a raw dough center. Use a serrated knife to slice the finished Stromboli to keep the layers beautiful and intact.
🍽️ Serving Suggestions
A crisp Caesar salad with plenty of black pepper and lemon juice. Cold Italian pilsner or a light-bodied Chianti wine. Extra sides of garlic butter or spicy arrabbiata sauce for dipping. Pickled pepperoncini peppers or an antipasto salad on the side.