📝 About This Recipe
Born in the Philadelphia suburbs in the 1950s, the Stromboli is a magnificent celebration of Italian-American deli culture. This recipe features a golden, crispy crust brushed with garlic butter, concealing a molten core of premium cured meats and gooey provolone. It’s a savory, portable masterpiece that strikes the perfect balance between a hearty sandwich and a flaky pastry.
🥗 Ingredients
The Dough & Foundation
- 1 pound Pizza Dough (room temperature for easier stretching)
- 2 tablespoons All-purpose flour (for dusting the work surface)
- 1 tablespoon Yellow Cornmeal (for the baking sheet texture)
The Fillings
- 4 ounces Gennoa Salami (thinly sliced)
- 3 ounces Pepperoni (deli-style large slices)
- 4 ounces Honey Ham (thinly sliced)
- 6 slices Provolone Cheese (mild or sharp depending on preference)
- 1.5 cups Low-Moisture Mozzarella (shredded)
- 1/2 cup Roasted Red Peppers (patted dry and sliced into strips)
- 1/4 cup Banana Peppers (drained rings)
The Crust 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)
For Serving
- 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
Lay the slices of provolone cheese over the dough, leaving a 1-inch border around all edges. This creates a barrier that prevents the meat juices from making the dough soggy.
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4
Layer the ham, salami, and pepperoni evenly over the cheese. Top with the shredded mozzarella, roasted red peppers, and banana peppers.
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5
Lightly brush the 1-inch border of the dough with the egg wash. This acts as a 'glue' to keep your Stromboli sealed.
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6
Starting from one of the long sides, carefully roll the dough up tightly into a log, similar to a cinnamon roll. Ensure the seam is tucked underneath.
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7
Pinch the ends of the dough tightly to seal them, then fold the ends underneath the loaf for a clean, professional look.
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8
Carefully transfer the Stromboli to the prepared baking sheet, seam-side down.
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9
Using a sharp knife, cut 3 or 4 diagonal slits across the top of the dough. These vents allow steam to escape so the Stromboli doesn't burst in the oven.
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10
Brush the entire exterior of the dough generously with the remaining egg wash for a deep golden shine.
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11
Bake for 20-25 minutes, or until the crust is deeply browned and you can see cheese bubbling slightly through the vents.
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12
While baking, whisk together the melted butter, garlic powder, and dried oregano. As soon as the Stromboli comes out of the oven, brush this garlic butter over the hot crust and sprinkle with grated Parmesan.
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13
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 immediately.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella contains too much water and will result in a soggy bottom. Pat your roasted peppers and pickles very dry with paper towels before adding them to the filling. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten, then try again. For a spicy kick, add a layer of spicy capicola or a drizzle of hot honey before rolling. Avoid overstuffing the ends; leave enough dough to create a solid seal to prevent 'cheese blowouts.'
🍽️ Serving Suggestions
Serve thick slices with a side of warm, homemade marinara or arrabbiata sauce for dipping. Pair with a crisp, cold Caesar salad to cut through the richness of the meats and cheese. A glass of Sangiovese or a cold Italian pilsner complements the salty, savory flavors perfectly. For a full deli experience, serve with a side of pickled Italian giardiniera or extra pepperoncini.