Ingredients
Scale
- 1 lb pizza dough (homemade or store-bought*)
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves (minced, or 1/4 tsp garlic powder)
- 1 Tbsp fresh parsley (minced, plus more for garnish)
- 3 Tbsp finely grated parmesan cheese (divided)
- 2 cups shredded mozzarella cheese
- 1/3 lb sliced pepperoni (approximately 28 pieces)
- 1/3 lb sliced deli ham (around 4 slices)
- 1/3 lb sliced salami (8 large slices)
- 1 egg plus 1 Tbsp water (for egg wash)
- Kosher or flaky salt (for sprinkling)
- 1/4 tsp garlic powder
- Marinara sauce (optional, for dipping)
Instructions
- Prepare the Dough – Start by lining a 13×18-inch rimmed baking sheet with parchment paper. Roll the pizza dough on a floured surface into a rectangle measuring about 10×14 inches, with the longer side facing you.
- Layer the Ingredients – In a small bowl, mix together the olive oil, minced garlic, and parsley. Brush this mixture onto the dough, ensuring to leave a 1-inch border on three edges and a 2-inch border on the long side furthest from you for sealing purposes. Evenly distribute 2 Tbsp of parmesan and half of the mozzarella cheese within the borders. Next, layer the pepperoni, salami, and ham, followed by the remaining mozzarella over the top.
- Wrap and Seal – Begin rolling the dough tightly from the long side nearest to you, making sure the toppings remain inside. Pinch the sides of the dough to seal it, then tuck the ends underneath.
- Let Rise and Preheat – Place the rolled Stromboli seam-side down on the prepared baking sheet. Cover it with plastic wrap and allow it to rise for 30 minutes at room temperature while preheating the oven to 400°F.
- Apply Egg Wash and Season – Whisk the egg with one tablespoon of water and brush this mixture over the Stromboli. Create 4 deep diagonal slits on top to let steam escape. Sprinkle with flaky salt, garlic powder, and the remaining 1 Tbsp of parmesan cheese.
- Bake – Place in the oven and bake for 25-30 minutes, or until the dough is fully cooked and has turned a golden brown. Note that baking time may vary based on the size and initial temperature of your Stromboli.
- Cool and Slice – Allow the Stromboli to cool for 10-15 minutes before slicing it into 1-inch pieces. Serve with extra marinara sauce for dipping.
Notes
TECHNIQUE TIP: Roll the dough on a lightly floured surface to prevent sticking and achieve a uniform thickness.
STORAGE: Store leftover Stromboli in an airtight container in the refrigerator for up to three days.
SUBSTITUTION: Replace deli ham with turkey slices for a lighter version, maintaining the same delicious flavor.
- Prep Time: 15 minutes
- resting: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 1401 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 76 mg
