Recipe from Two Peas and Their Pod
Stromboli- layer pizza dough with pepperoni, salami, provolone, and mozzarella cheese. Roll it up, bake until golden, and cut into thick slices. Serve with pizza sauce or marinara sauce for a fun meal or appetizer!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Pizza
- 1 pound of pizza dough, homemade or store-bought
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- 8 slices provolone cheese
- 12 large slices pepperoni
- 1 1/2 cups shredded mozzarella cheese
- 12 slices salami
- I teaspoon Italian seasoning
- Egg wash: 1 large egg beaten with 1 tablespoon water
- 2 tablespoons grated Parmesan cheese, for sprinkling
- Garnish: finely chopped Italian parsley
- Pizza sauce or marinara sauce, for serving
Preheat oven to 400 degrees F.
Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches.
In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
Layer the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. Use a sharp knife to cut 4 slits in the top.
Bake for 25 minutes until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a large cutting board. Garnish with fresh parsley, if using. Cut into thick slices and serve with pizza sauce or marinara sauce.
Feel free to fill the stromboli with your favorite pizza toppings. See the post for ideas.
Store leftover stromboli covered in the refrigerator for up to 5 days. You can also freeze stromboli for up to 3 months. See instructions in the post.
Calories: 247kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 724mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg