Easy Italian Stromboli

This warm flaky stromboli is everything I want in a comfort dish savory layered fillings melty cheese and golden crisp crust It is the kind of meal that always disappears fast on family night and doubles as an impressive appetizer when guests come over

I started making this on weekends when everyone craved pizza but wanted something different Now it has a permanent place in our rotation and even my picky eater loves it

Ingredients

• Instant yeast: helps the dough rise fast and gives it structure
• Warm water: activates the yeast and helps blend the dough
• Sugar: feeds the yeast and enhances browning
• All purpose or bread flour: provides chewy texture and body
• Salt: enhances the flavor of the crust
• Garlic powder: adds subtle savory background
• Olive oil: keeps the dough tender and flavorful
• Butter: for brushing adds a rich baked flavor
• Minced garlic: gives aromatic intensity
• Pizza sauce: brings a sweet tangy contrast
• Salami: gives a bold meaty flavor
• Provolone: melts smoothly and pairs well with meats
• Pepperoni: adds spice and classic deli character
• Shredded mozzarella: offers stretchy cheesy texture
• Egg wash: gives a shiny golden finish
• Grated Parmesan: adds nutty crisp finish on top
• Dried parsley: brings a pop of color and herbal hint

Step-by-Step Instructions

Make the Dough:

In a large bowl combine warm water yeast and sugar Stir and let it sit for five minutes until foamy Add flour salt garlic powder and olive oil Mix until a rough dough forms Knead for eight to ten minutes until smooth and elastic Add more flour if too sticky

Let the Dough Rise:

Place dough in an oiled bowl cover and let rise in a warm spot until doubled in size about one hour Use oven warming or microwave steam trick if your kitchen is cool

Roll Out the Dough:

Transfer dough to a floured surface and roll it into a ten by sixteen inch rectangle Leave a border for sealing later

Add the Flavor Base:

Brush dough with melted butter then spread minced garlic and a few tablespoons of pizza sauce over the surface Leave a clean border along the edge to prevent leakage

Layer the Fillings:

Add salami provolone pepperoni and mozzarella evenly across the dough Avoid overstuffing so you can roll it tightly

Roll the Stromboli:

Start rolling from the long side tuck as you go and seal the edges by folding under Place seam side down on a lined baking sheet

Finish the Crust:

Brush the top with egg wash and sprinkle with Parmesan and parsley for texture and color

Bake:

Bake in a preheated oven at four hundred degrees Fahrenheit for twenty five minutes or until golden and crisp Let rest for five minutes before slicing

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Storage Tips

Let leftovers cool completely before wrapping in foil and refrigerating Use within three days or freeze for up to three months Reheat covered at three hundred fifty degrees until warmed through

Ingredient Substitutions

Swap salami or pepperoni with ham or cooked sausage Try cheddar or fontina instead of mozzarella for different melt quality Use pesto or white sauce in place of pizza sauce for variation

Serving Suggestions

Slice into pinwheels for party platters Serve with marinara or garlic butter dipping sauce Add a side salad for a complete weeknight meal

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Cultural Context

Stromboli comes from Italian American cuisine evolving as a rolled pizza alternative in the mid twentieth century Unlike calzones it often includes sauce inside and is made to serve multiple people

Frequently Asked Questions About Recipes

→ What type of dough works best for stromboli?

Homemade pizza dough is ideal as it holds fillings well, but store-bought dough also works great in a pinch.

→ Can I prepare stromboli ahead of time?

Yes, you can assemble it up to 8 hours ahead and refrigerate. It can also be frozen for longer storage.

→ What cheese melts best inside stromboli?

Low-moisture, whole milk mozzarella shredded from a block melts best and avoids sogginess.

→ Can I use different fillings?

Absolutely! Try variations like Philly cheesesteak, broccoli cheddar, or breakfast-style fillings.

→ How is stromboli different from a calzone?

Stromboli is rolled and sliced, often with sauce inside, while calzones are folded like pockets without sauce.

→ How do I reheat leftover stromboli?

Wrap it loosely in foil and bake at 350°F for 20–30 minutes depending on portion size.