If you’ve ever wanted to know how to make homemade stromboli, this is the post for you.
Stromboli basically is a pizza rolled up into a loaf and baked. Really, it’s as simple as that.
I like to fill mine with smear of pizza sauce (although adding the sauce is not considered authentic, but who gives a care?) then I add layers of three kinds of meat and lots of mozzarella cheese. Truthfully you could stuff this with just about anything and call it good… errr stromboli. I mean, sausage, peppers and onions… you name it. The sky is the limit my friends.
In fact, that may be a post in the near future.
Besides being super versatile, what’s cool about stromboli is that it can be lunch, dinner or a yummy appetizer at your next party. Just be sure to serve it up with a bowl of the warm homemade pizza sauce for dunking, you know… to make the whole experience complete.
First I made a batch of my homemade pizza dough, I let it rise on the counter covered for 1 hour…
…then pressed all of the air out.
On a lightly floured surface…
I rolled it out to a large rectangle.
Then I rolled it up onto my rolling pin and gently laid it out onto a parchment lined, rimmed sheet pan.
I spooned 8 tablespoons of the pizza sauce onto the dough…
…and spread it out leaving a 1/2 inch border on three sides and a 2 inch border on one of the longer sides.
Sprinkle half of the mozzarella over top of the sauce…
Next, arrange 15 slices of sandwich pepperoni on top of the sauce and cheese. Sandwich pepperoni is larger than regular pepperoni and you can typically ask for it at the deli counter. It’s my favorite pepperoni to use for pizzas.
Moving on, top with 9 to 10 slices of ham…
12 slices of Genoa salami…
…and then sprinkle the remaining shredded mozzarella.
Grab an egg and 1 tablespoon of water and whisk those together.
Brush some of the egg wash around all of the edges.
Fold the edges over on one…
…three of the sides. Leaving the 2 inch border side un-tucked.
I use the parchment to roll the pizza dough one third of the way.
Then I grab the other side of the parchment and pull it over the top of the stromboli.
Then positioned it in the center of the pan with the seam-side-down.
Next, brush the entire thing, top, sides and ends with an egg wash.
Then use a paring knife to make diagonal slits for venting any steam.
Lastly, grate fresh Parmesan cheese over top and bake on the middle rack of a preheated 500° oven for 10 minutes. Then reduce the temp to 375° and continue to bake for 10-12 more minutes, rotating the pan halfway through baking.
Let the baked homemade stromboli cool for 5 minutes before slicing and serving.
Cheesy, meaty and pizza goodness.
We had this homemade Stromboli for dinner next to a chopped salad and a bowl full of pizza sauce. Not much was said during dinner as we devoured our slices, everyone was too busy enjoying every single pizza-sauce-dunked-bite.
It was a fun meal and is always a crowd pleaser.
Enjoy! And if you give this Homemade Stromboli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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What are your favorite homemade Stromboli ingredients?
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