Save
The aroma of a just-baked homemade Stromboli can't be topped. I've spent countless attempts getting this Italian-American favorite just right, and I've learned the secret is in the rolling technique - snug enough to keep everything in place, but loose enough to let those yummy fillings shine. When you slice it open and spot those stunning spirals of meat with gooey cheese, you'll know why it was all worthwhile.
My kid's baseball team gobbled up two of these faster than I could believe last week. There's this magic about combining warm bread, melty cheese, and tasty meats that really pulls folks together.
Key Ingredients
- Pizza dough must be at room temp
- Genoa salami delivers that real-deal taste
- Good pepperoni adds a zesty kick
- Provolone cheese offers a tangy balance
- Mozzarella gives that dreamy stretch
- Raw garlic mixed in the butter spread
- Green parsley adds a pop of freshness
- Egg wash helps get that golden crust
Save
Step-By-Step Guide
- Getting The Dough Ready
- First, roll your dough into a nice rectangle - it's like making a blank slate for all your flavors. Try for the same thickness everywhere. If it springs back, just let it sit a bit; the dough will tell you what it wants.
- Add Your Goodies
- Spread that garlic butter mix first, then stack your meats and cheeses. Don't go overboard - sometimes less works better. Keep the edges clean so you can seal it up.
- The Rolling Trick
- Here's where skill comes in. Roll it firmly like a Swiss roll, keeping even pressure throughout. Each turn should wrap up all those tasty layers.
- Finishing Touches
- Close it well using egg wash, cut some slits on top for steam, and brush one last coat of egg wash for that beautiful golden color.
Tasty Companions
We always need warm marinara for dipping at my place. I usually whip up a quick green salad with Italian dressing to cut through the richness. On game days, I'll add some pepperoncini and extra cheese for nibbling. Sometimes I'll warm up pizza sauce too - because having choices makes everyone happy.
Customize It
What's great about Stromboli is how flexible it can be with fillings. Some nights I toss in cooked mushrooms and onions, other times I go for red peppers and spinach. My daughter who doesn't eat meat loves hers packed with just cheese and veggies. In summer months, I'll slip fresh basil between layers. Just remember not to stuff it too full - you still need to roll it up easily.
Storage Tips
This dish works so well for planning ahead. You can put it together in the morning and cook it at dinner time - just let it warm up first. Any leftover slices stay good in the fridge for about three days. To warm them up, stick them in a 350°F oven for around 10 minutes - the microwave works if you're in a hurry but won't make the outside crispy again.
Save
This Stromboli has grown into something bigger than just food in my kitchen - it's my go-to crowd-pleaser that always brings joy. Whether you're feeding a starving sports team, having friends over for dinner, or just want something cozy, it works every time. And don't forget those precious moments while it cools, when your kitchen fills with that wonderful smell of fresh bread and melted cheese.
Recipe FAQs
- → Why should it rest before cutting?
- Letting it sit for 10 minutes stops the filling from spilling out when sliced.
- → How do I check if it's baked?
- It’s ready when it’s golden and hits 200°F inside.
- → Can I mix up the meats?
- Sure, swap in any Italian deli meats you like!
- → Can I prep this earlier?
- Tastes best fresh, but you can build it ahead and bake later.
- → What’s the point of scoring the top?
- The cuts let steam escape and give that crispy crust.