Easy STROMBOLI A Pizza Dough Rolled With Delicious Italian Toppings

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while maintaining flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni has less fat, while salami is often less expensive.

Start by rolling out the pizza dough on a piece of parchment paper that measures 12 by 16 inches.

If you don't have parchment paper, lightly flour your clean work surface and roll out the dough on that.

Spread about 1/4 cup of marinara sauce evenly over the dough, leaving a one-inch edge without sauce.

Drain excess juice from the garlic before adding it to the sauce to keep the Stromboli dry.

Sprinkle 8 ounces of shredded mozzarella cheese evenly over the sauce, keeping it within the one-inch edge.

Layer approximately 12 slices of Black Forest ham on top of the cheese.

Add a layer of Genoa salami on top of the ham.

Add another layer of mozzarella cheese on top of the salami.

Layer pepperoni on top of the cheese.

Sprinkle Italian seasoning over the top of the ingredients.

In a small bowl, crack one egg and add 1 tablespoon of water, then whisk until frothy.

Brush the egg wash along three edges of the dough, leaving the bottom edge unbrushed for rolling.

Begin rolling the Stromboli tightly from the bottom edge, using the parchment paper to help guide it.

Tuck the ends of the Stromboli underneath to seal it.

Transfer the Stromboli to a baking sheet lined with parchment paper.

Brush the top of the Stromboli with the remaining egg wash and sprinkle 1/3 cup of shredded Parmesan cheese on top.

Make several slits in the top of the dough to allow steam to escape during baking.

Preheat the oven to 375°F (190°C).

Bake the Stromboli for 25 to 30 minutes until golden brown and cooked through.

If the top starts to brown too quickly, tent it with foil.

Let the Stromboli rest for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens