Description
This Stromboli Sandwich is a delicious, savory rolled Italian-American classic stuffed with layers of ham, salami, pepperoni, Pepper Jack, and mozzarella cheeses, baked to golden perfection. Perfect for a hearty dinner or sliced into appetizers for a crowd, it features a garlic butter crust and a flavorful Parmesan topping served with warm marinara for dipping.
Ingredients
Scale
Dough & Butter
- 1 pizza dough
- 1 tablespoon butter, melted
- 1 teaspoon garlic, minced
- 1 egg, beaten (plus 1 tablespoon water for egg wash)
- 2 tablespoons Parmesan cheese
- Cracked black pepper, to taste
- More chopped parsley, for garnish
Cheeses & Meats
- 1/2 cup shredded mozzarella (first layer)
- 12 thin slices ham
- 4 ounces Pepper Jack cheese, sliced
- 15-17 salami slices
- 1/2 cup shredded mozzarella (second layer)
- 15 slices pepperoni
- 1/2 cup shredded mozzarella (final topping layer)
- 1/4 cup chopped parsley (mixed with final mozzarella layer)
Serving
- Marinara sauce, warm, for dipping
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s properly heated when the Stromboli is ready to bake.
- Roll Dough: Lightly flour a work surface or use parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches, ideally on parchment paper for easy transfer.
- Butter & Garlic: Brush the top of the dough with melted butter, then sprinkle minced garlic evenly over the surface.
- First Cheese Layer: Sprinkle 1/2 cup shredded mozzarella over the buttered dough, leaving a 1-2 inch border along one long edge and both short edges.
- Add Ham: Layer 12 thin slices of ham evenly on top of the mozzarella.
- Add Pepper Jack: Place slices of Pepper Jack cheese on top of the ham.
- Add Salami: Layer 15-17 slices of salami over the Pepper Jack cheese.
- Second Mozzarella Layer: Sprinkle an additional 1/2 cup shredded mozzarella over the salami.
- Add Pepperoni: Place 15 slices of pepperoni on top.
- Final Cheese & Herbs: Sprinkle the last 1/2 cup shredded mozzarella on top, then evenly sprinkle 1/4 cup chopped parsley for flavor and color.
- Egg Wash on Edges: In a small bowl, beat the egg with 1 tablespoon water. Use a brush to coat the 3 exposed edges (both short edges and one long edge) with the egg wash to help seal the Stromboli.
- Roll Stromboli: Starting with the long edge without the egg wash, carefully roll the dough tightly to enclose the filling, keeping it snug so it stays together.
- Seal & Position: Seal the seam with wet fingertips and position the Stromboli seam side down on the parchment. Seal the ends by folding the dough underneath and pressing gently with wet fingertips.
- Prepare for Baking: Transfer the Stromboli to a baking sheet or pizza stone, using parchment if rolled on it for easy handling.
- Brush & Season: Brush the top with melted butter or extra egg wash. Sprinkle with Parmesan cheese and cracked black pepper. Use a sharp serrated knife to make shallow diagonal slits on top for steam to escape.
- Bake: Bake at 375°F for 25-30 minutes until the crust is golden brown. Check the bottom by lifting slightly with a spatula to ensure it’s browned and fully cooked.
- Rest & Slice: Let the Stromboli rest a few minutes to cool slightly, then use a sharp serrated knife to slice into 8-10 servings.
- Garnish & Serve: Sprinkle with fresh chopped parsley and serve warm with marinara sauce for dipping.
Notes
- Using parchment paper to roll the dough makes transferring the Stromboli to the oven easier and prevents sticking.
- Feel free to substitute meats or cheeses according to preference, but keep quantities balanced to ensure proper rolling and cooking.
- The shallow slits on top let steam escape, preventing sogginess inside the Stromboli.
- Letting the Stromboli rest before slicing helps the cheese set slightly so it doesn’t ooze out excessively.
- Use a serrated knife to slice cleanly without compressing the Stromboli.
- Serve with warm marinara for a classic Italian flavor pairing and dipping enjoyment.
