📝 About This Recipe
Born in South Philadelphia, the Stromboli is the ultimate handheld feast that marries the crisp, golden crust of a pizza with the savory layers of an Italian deli sandwich. This version features a buttery, garlic-brushed dough wrapped around a decadent core of molten mozzarella, zesty pepperoni, and premium cured meats. It’s a crowd-pleasing masterpiece that delivers a satisfying crunch and a gooey, herb-infused center in every single 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 the baking sheet texture)
The Meats & Cheeses
- 2 cups Low-moisture Mozzarella cheese (shredded)
- 6 slices Provolone cheese (mild or sharp depending on preference)
- 4 ounces Genoa Salami (thinly sliced)
- 3 ounces Pepperoni (thinly sliced)
- 4 ounces Honey Ham or Capicola (thinly sliced)
The Aromatics & Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Unsalted butter (melted)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Dried Oregano
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 cup Marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly sprinkle with cornmeal to prevent sticking and add crunch.
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2
On a lightly floured surface, gently stretch or roll out the pizza dough into a large rectangle, approximately 10x14 inches. Try to keep the thickness even throughout.
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3
Arrange the provolone cheese slices in a single layer over the dough, leaving a 1-inch border around all edges. This acts as a 'moisture barrier' for the dough.
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4
Layer the ham (or capicola), salami, and pepperoni evenly over the provolone. Ensure the meats are flat to make rolling easier.
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5
Sprinkle the shredded mozzarella evenly over the meat layer. Top with half of the dried oregano.
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6
Using a pastry brush, apply the egg wash to the 1-inch border of the dough. This will act as the 'glue' to keep your Stromboli sealed.
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7
Starting from one of the long sides, carefully roll the dough up tightly like a jelly roll. Ensure the seam is tucked underneath.
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8
Pinch the ends of the dough tightly to seal them, then fold them slightly under the loaf. Carefully transfer the roll to your prepared baking sheet.
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9
Brush the entire top and sides of the Stromboli with the remaining egg wash. This creates a beautiful, shiny golden-brown finish.
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10
Using a sharp knife, cut 3-4 diagonal slits (vents) across the top of the dough. This allows steam to escape so the dough doesn't get soggy.
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11
Bake for 20-25 minutes, or until the crust is deeply golden brown and you can see the cheese just starting to bubble through the vents.
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12
While baking, whisk together the melted butter, garlic powder, and remaining oregano. As soon as the Stromboli comes out of the oven, brush this garlic butter over the hot crust.
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13
Immediately sprinkle with grated Parmesan and fresh parsley while the butter is still wet.
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14
Allow the Stromboli to rest for at least 8-10 minutes before slicing. This is crucial to let the cheese set so it doesn't all run out.
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15
Slice into thick rounds and serve warm with a side of marinara sauce for dipping.
💡 Chef's Tips
Always use room temperature dough; if it's too cold, it will snap back and be difficult to roll. Avoid using 'wet' mozzarella (like fresh buffalo mozzarella) as the high water content will make the dough soggy; stick to low-moisture blocks. Don't overstuff the roll, or it may burst in the oven—leave that 1-inch border clear! If the top is browning too fast but the dough feels soft, tent it loosely with aluminum foil for the last 5 minutes of baking. For a spicy kick, add a layer of chopped pickled cherry peppers or banana peppers inside.
🍽️ Serving Suggestions
Serve with a side of warm, chunky marinara or spicy arrabbiata sauce. Pair with a crisp, cold Caesar salad to cut through the richness of the meats. A chilled Italian Pilsner or a light-bodied Sangiovese wine balances the savory flavors perfectly. Offer extra red pepper flakes and dried oregano on the table for those who want more heat. Serve alongside garlic knots or seasoned potato wedges for a full 'pizza shop' experience.