Description
Savor the delightful Italian Stromboli, a rolled masterpiece brimming with zesty meats, melted cheeses, and robust herbs. Crisp golden crust and warm, gooey fillings invite you to experience a slice of authentic Italian comfort straight from the oven.
Ingredients
Scale
Proteins:
- ½ pound sliced salami
- ½ pound sliced pepperoni
- ½ pound sliced ham or prosciutto
Cheeses:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Dough and Additional Ingredients:
- 4 cups all-purpose flour
- 1 packet instant dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (110°F / 43°C)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 cup marinara or pizza sauce
- ½ cup chopped fresh basil or parsley
Topping:
- 1 large egg, beaten
- 1 tablespoon grated Parmesan
- Italian seasoning or crushed red pepper flakes
Instructions
- Craft the homemade dough by blending flour, yeast, sugar, and salt in a spacious mixing vessel. Incorporate warm water and olive oil, stirring until a cohesive dough emerges.
- Transfer the dough onto a lightly dusted work surface and knead vigorously for 6-8 minutes, developing a silky, elastic texture.
- Nestle the dough into a greased bowl, drape with a clean kitchen towel, and allow it to rise in a warm environment until it doubles in volume, approximately 60-75 minutes.
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Deflate the risen dough and roll it into a rectangular shape, maintaining an even thickness across the surface.
- Spread a thin, uniform layer of marinara sauce, leaving a narrow perimeter around the edges to prevent leakage.
- Distribute mozzarella and Parmesan cheese generously across the sauced surface.
- Arrange cured meats evenly, creating a consistent layer of protein.
- Sprinkle remaining cheese and fresh herbs over the meat layer.
- Carefully roll the dough from the longest edge, creating a tight cylindrical shape, ensuring fillings remain enclosed.
- Seal the edges and position the stromboli seam-side down on the prepared baking sheet.
- Brush the exterior with beaten egg and dust with additional Parmesan and Italian seasoning.
- Bake for 22-27 minutes until the exterior achieves a rich golden-brown color.
- Allow the stromboli to rest briefly before slicing into attractive portions.
- Serve alongside marinara sauce for dipping, enhancing the culinary experience.
Notes
- Choose high-protein bread flour for a chewier, more authentic stromboli texture that holds fillings better.
- Proof the yeast in warm water with a pinch of sugar to ensure active fermentation and soft dough rise.
- Avoid overstuffing the stromboli to prevent filling leakage and ensure even baking.
- Rest the rolled stromboli for 10 minutes before baking to help seal the seams and prevent unwrapping during cooking.
- For a gluten-free version, substitute wheat flour with a blend of almond and rice flour, adding xanthan gum for binding.
- Create vegetarian options by replacing meats with roasted vegetables like zucchini, bell peppers, and eggplant.
- Use a pizza stone for crispier bottom crust and more even heat distribution.
- Brush with garlic-infused olive oil before baking for extra flavor depth and golden-brown appearance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg