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Craving something new for your pizza night? Give Italian Stromboli a go. This Philly-born rolled dough snack is loaded with gooey cheese and stacks of Italian meats inside a crisp crust. Awesome for sharing during game time or just whenever you need something delicious.
What Makes This Special
Picture Stromboli as a rolled-up pizza log that's super easy to slice and eat. Get mouthfuls of gooey cheese, spicy meats—think pepperoni, salami—and that soft, warm bread with every bite. It's awesome for get-togethers, chilling during the big game, or turning a regular dinner into something cool. Watch for cheese bubbling out the sides—it kind of looks like a mini volcano going wild!What You’ll Need
- Pizza Dough: Grab it fresh or stick with store-bought
- Olive Oil: For brushing over the dough
- Garlic: Use fresh, chopped up small
- Oregano: Dried Italian seasoning
- Red Pepper Flakes: Only add these if you like things spicy
- Pecorino Romano: Tangy Italian cheese
- Provolone: Sliced and mild
- Ham: Your go-to deli ham
- Mozzarella: That stretchy, melty cheesiness
- Italian Meats: Stack salami and pepperoni
- Egg: For brushing the outside
- Marinara: Perfect for dunking
How to Throw It Together
- Cool and dig in:
- Hang tight for around 15-20 minutes. Slice into fat chunks. Grab your marinara and dip away.
- Time to bake:
- Get your Stromboli in the oven for 35 minutes until it turns golden. Center should register 200°F if you check it.
- Prep to bake:
- Take plastic wrap off. Paint the top with some egg. Slice 5 tiny vents across the top so it lets out steam.
- Let it chill:
- Transfer to baking sheet, cover loosely with wrap, and wait about an hour so it fluffs up.
- Roll and pinch:
- Brush egg on the edges. Fold the bottom up and the top down, then pinch everything tight so nothing leaks out.
- Pile it on:
- Start with provolone, then go with ham, mozzarella, and last—your Italian meats. Don’t overstuff.
- Bring the flavor:
- Rub on chopped garlic, dust oregano all over, drop in red pepper if you want, and sprinkle Pecorino everywhere.
- Slick it up:
- Coat dough surface with olive oil, but keep a 1-inch space bare at the edge so you can seal it later.
- Roll your dough:
- Sprinkle flour on your counter, then stretch the dough into a rectangle, about 10x12 inches. Don’t roll it too thin, or you’ll risk holes.
- Fire up the oven:
- Set it for 375°F. Line your biggest baking sheet with some parchment.
So, What is Stromboli?
Stromboli is basically pizza toppings tucked inside dough instead of spread flat. It started in Philly and turns your favorite meats and cheese into a sliceable roll. Dunk it in some marinara and watch it disappear—people can’t get enough!Choosing Your Fillings
Use homemade or pre-made dough—the better the dough, the tastier it is. Pick your favorite Italian meats like pepperoni or salami, and definitely use provolone plus mozzarella for that epic cheese pull. Throw in garlic and oregano for a hit of Italian flavor.Working With Dough
Dust your counter with flour and shape the dough into a big rectangle. Keep it on the thicker side—too thin and it'll break when you fill it. Brush extra olive oil over so everything bakes up nice and moist. Layer on garlic and oregano before loading up the cheese and meats.Assembly Time
Lay everything out—start with cheese, then pile on the meats, then more cheese. Spread it so every piece gets the same amount. Fold just like you’re closing a letter and squash the edges down with egg. Brush egg on top so it bakes to a shiny, golden finish.Baking Tips
Pop it in a 375°F oven and check for that golden color. If some cheese bubbles out, no big deal! Give it time to rest once it’s out so the inside sets up and you get nice clean slices. Serve it up warm with plenty of marinara on the side.Frequently Asked Questions
- → Can I prep this early?
Absolutely! Make it up to 12 hours in advance! Refrigerate it wrapped tight, and toss it in the oven when you're ready. Don't slit or egg wash it until just before baking for the best results!
- → How do I store leftovers?
Wrap leftovers tightly in plastic or foil and keep them in the fridge for up to three days. Slice pieces smaller before storing for quick reheating. Wrap them well to lock in freshness!
- → Can I freeze it?
Yes! Skip the egg wash and slits. Double-wrap in plastic and foil to freeze for up to 3 months. When ready, thaw it overnight, slit, egg wash, and bake fresh for that perfect flavor.
- → What goes with it?
Pair it with a crunchy green salad for balance. Add garlic bread or marinara sauce for dipping. Hosting a party? Serve with olives and pickled veggies cut into bite-sized pieces for snacks.
- → How to reheat without ruining it?
Heat at 350°F for 10-15 minutes. Watch to keep the crisp! Cover with foil if browning too much. Microwave? Nope, it'll go soggy. For extra crunch at the end, broil for a minute!
Conclusion
Love it? Check these ideas:
- Pepperoni Bites: Mini-strombolis with pepperoni and cheese
- Caprese Pockets: Tomato, mozzarella, and fresh basil inside
- Meatball Hoagies: Same flavors in a sandwich roll