Stromboli
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Game day means good times and good friends, but most importantly, good food. If you’re a pizza lover like me, Stromboli is a little fancier than pizza and is a fun variation that is great for gatherings and parties. It can be defined as a type of baked bread dough, which is either rolled or sometimes folded, and filled with various meats, cheeses and vegetables. What more could you want?
Prepare the Stromboli
While your oven is preheating, on a lightly floured surface, roll your dough into a 10-by-16-inch rectangle. Feel free to use your own pizza dough if you have a recipe that you love.
If you have the right dough, rolling it out is easy. With that, be mindful of the gluten content, which might make it harder to roll out.
For a flavor burst, before you add the cold cuts, I recommend you brush the dough with melted butter and sprinkle it with Italian seasoning.
Next, it’s time to place the sliced salami in a single layer, followed by provolone, pepperoni, capicola and mozzarella. The capicola has some spice which gives it a little bite.
In a small bowl, using a Mix-Stir, whisk the egg with one tablespoon of water to make an egg wash, and brush the bare edges of the dough. The egg wash acts almost like a glue which helps to keep the Stromboli together.
Roll the dough starting at the long side, using your fingers to keep the filling in place as you roll it tight. Pinch the short edges of the dough together to seal the ends and then tuck underneath the roll. Rolling the Stromboli tight will help keep everything together when it’s time to cut it.
Bake the Stromboli
Carefully transfer the Stromboli to a lined baking sheet, seam side down. Brush the outside of the roll with the remaining egg wash and sprinkle with Italian seasoning and parmesan cheese.
Using a 2-3/4″ Paring Knife, gently cut slits, evenly spaced, through the top of the dough. This is one of the most important steps, because the Stromboli needs steam vents.
Bake for approximately 25 minutes or until golden brown. After letting it rest for at least five minutes, you can transfer it to a cutting board. Using a 7-3/4″ Petite Slicer, slice the roll into two-inch pieces and sprinkle with fresh parsley. Serve warm with marinara sauce. If you’re having a party, serve the marinara sauce in individual mini cups to help make this a true finger food.
Not only does this Stromboli taste great, it also looks very pretty and will impress guests of all ages. This really was a fun recipe to try, and is on my list for many future events. Enjoy!
Ingredients
- 1 pound fresh pizza dough
- 1 tablespoon melted butter
- 1 teaspoon Italian seasoning
- 1/3 pound thinly sliced Genoa salami
- 8 thin slices provolone
- 1/3 pound thinly sliced pepperoni
- 1/3 pound thinly sliced capicola
- 1 1/2 cups shredded mozzarella
- 1 egg
- 1 teaspoon Italian seasoning
- 1 tablespoon grated parmesan cheese
- 2 tablespoons fresh chopped Italian parsley
- Marinara sauce, for serving
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 10 x 16-inch rectangle. Brush the dough with melted butter and sprinkle with Italian seasoning.
- Leaving a 2-inch border on the top of the rectangle (the long side) and a 1-inch border on the remaining sides, place the salami in a single layer. Top with the provolone, followed by the pepperoni, capicola and mozzarella.
- In a small bowl, whisk the egg with 1 tablespoon of water. Brush the bare edges of the dough with the egg wash.
- Roll the dough, starting at the long side with the 1-inch border, into a tight roll. Use your fingers to keep the filling in place as you roll. Pinch the short edges of the dough together to seal and tuck underneath the roll.
- Carefully transfer the dough to the prepared baking sheet, seam side down. Brush the outside of the roll with the remaining egg wash and sprinkle with Italian seasoning and parmesan cheese.
- Gently cut 4 or 5 slits, evenly spaced, through the top of the dough.
- Bake for approximately 25 minutes, until golden brown. Let rest for at least 5 minutes and then transfer to a cutting board. Slice the roll into 2-inch pieces and sprinkle with fresh parsley. Serve with warm marinara sauce.
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