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Homemade Stromboli

Homemade Stromboli
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This Homemade Stromboli recipe is a warm, cheesy, and savory Italian-inspired dish perfect for lunch, dinner, or a snack. It features layers of melted mozzarella and provolone cheeses, flavorful Italian meats, and pizza sauce, all wrapped in a golden, crispy dough crust. Easy to prepare and customizable, this stromboli is family-friendly, impressive yet simple, and ideal for on-the-go meals or gatherings.

Ingredients

Dough

  • Pizza dough (enough to roll out to a 12×16 inch rectangle)

Fillings

  • Italian meats: sliced salami, pepperoni, and ham (amount as desired)
  • Mozzarella cheese, shredded (about 1-1½ cups)
  • Provolone cheese, sliced or shredded (about 1 cup)
  • Pizza sauce or marinara sauce (½ to ¾ cup)

Seasonings & Finishes

  • Dried oregano (1 teaspoon)
  • Dried basil (1 teaspoon)
  • Garlic powder (½ teaspoon)
  • Egg wash (1 egg beaten with 1 tablespoon water)

Instructions

  1. Prepare the dough: Roll out your pizza dough on a floured surface into a large rectangle about 12 by 16 inches, ensuring it is even in thickness for uniform baking.
  2. Layer the fillings: Spread an even layer of pizza sauce over the dough, leaving a one-inch border around the edges. Arrange sliced Italian meats evenly over the sauce, then add the shredded mozzarella and provolone cheeses to cover the fillings.
  3. Season and roll: Sprinkle dried oregano, dried basil, and garlic powder evenly over the fillings. Carefully lift one long edge of the dough and roll it away from you into a tight log shape. Seal the edges by pinching the dough firmly to prevent filling leaks.
  4. Bake to perfection: Place the stromboli seam side down on a parchment-lined baking sheet. Brush the entire surface with the prepared egg wash to achieve a golden, shiny crust. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes or until the crust is golden brown and crisp.
  5. Rest and slice: Remove from the oven and let the stromboli cool for about 10 minutes. This resting time allows the cheese to set slightly, making the stromboli easier to slice without losing the fillings.

Notes

  • Don’t overfill the stromboli to prevent leaking and ensure even baking.
  • Seal the dough edges firmly by pinching to maintain a clean presentation.
  • Use a serrated (sharp) knife to slice without squashing the stromboli.
  • Brush with egg wash for a beautiful golden crust and shine.
  • Rest before cutting to allow the cheese to set for neat slices.

Nutrition

Keywords: stromboli, homemade stromboli, Italian appetizer, baked stromboli, cheesy stromboli, pizza dough stromboli, stromboli recipe

Find it online: https://ninagourmet.com/homemade-stromboli/