Name: Italian Stromboli
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 ounces pizza dough; ¼ pound genoa salami; ¼ pound hot capocollo; ¼ pound maple or honey deli ham; ¼ pound pepperoni; ¼ pound provolone cheese; 1 teaspoon unsalted butter; 5-10 to toothpicks; 1 cup marinara (optional for dipping)

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Pieces of stromboli next to a bowl of marinara

Tips and Tricks

How do you make a stromboli? I start with premade pizza dough, but feel free to use your favorite recipe. Once the stromboli is room temperature, I stretch it out on a sheet tray and layer salami, capocollo, ham, pepperoni and top with cheese. I fold the dough over itself to seal and insert toothpicks where necessary. Bake it at 400 F until golden brown and then slice into one inch pieces.

How do you stretch out the pizza dough? It is easiest to stretch the pizza dough out when it is at room temperature. I allow it to sit on my counter until it’s warmed up from the fridge. To work with the dough, I flour my work surface and finger tips and work the dough until it is the right size and shape. I then place it onto the greased sheet tray. If you are having a hard time stretching your pizza dough, allow it to rest for five minutes. This allows the gluten to relax and it becomes easier to stretch.

Does the order of the layers matter? Kind of. I’d just make sure that you have the cheese and any vegetables on top. Otherwise, the flavors from the meat won’t soak into the bread and it won’t be as delicious.

How do you fold stromboli? I first like to start with the dough stretched out on a sheet tray. I fold over one end and then criss cross the dough over the center of the fillings. I insert toothpicks to keep the dough from moving and then continue until the end where I fold up and seal the dough.

A piece of pizza dough spread out on a sheet tray

A piece of pizza dough with salami down the middle

A piece of pizza dough with capocollo down the middle

A piece of pizza dough with ham down the middle

A piece of pizza dough with cheese down the middle

A piece of pizza dough with cheese down the middle and one end folded up

In proces shot of the folding of the stromboli

Ingredients

What fillings can you put in a stromboli? I like to add the Italian cold cuts and cheese I’ve listed in this recipe but you can get creative with the fillings. You can easily add vegetables, but I’d cook them before you adding them. Be sure to cook any raw meat before adding to the dough to ensure it is cooked through.

Where do you get all these meats? I I can always find them at the deli. They will slice it up for you and you can ensure that they are freshly cut. You can definitely get the pre-packaged stuff but they often come in more than ¼ lb (4 oz) portions, less fresh and more expensive.

Can you use another type of cheese? Absolutely! Provolone is just easy to grab at the deli and goes well with the italian cold cut flavor profile.

Method

How do you know when the stromboli is done? The stromboli should be golden brown on the outside and on the bottom, just like a pizza.

Why do you have to let the stromboli rest? So that it is easier to cut and you don’t burn your mouth and hands as much. Trust me, it’ll still be nice and hot after 10 minutes.

Storage

How do you store stromboli? I store stromboli wrapped in tin foil in the fridge for up to three days, although it’s never lasted that long.

How do you reheat stromboli? I typically eat it cold or reheat it in the microwave. If you want it to stay crunchy, you can reheat at 350 F until warm, about 10 minutes.