Sunday-Table Comfort Italian Stromboli Ingredients

• Pizza Dough: Store-bought is totally fine, don’t let anyone tell you otherwise! I’ve even used my own homemade sourdough discard dough, and it worked, kinda. Just make sure it’s at room temp, or you’ll be fighting it like a stubborn toddler.
• Provolone Cheese: This is non-negotiable for me. That slightly sharp, creamy melt? It’s what makes a Sunday-Table Comfort Italian Stromboli sing. Shred it yourself, please, the pre-shredded stuff has weird anti-caking agents that mess with the melt.
• Mozzarella Cheese: Low-moisture, part-skim block mozzarella is my pick. It melts beautifully without making things too watery. I tried fresh mozzarella once, and it was a soggy disaster. Learn from my mistakes!
• Deli Ham: Thinly sliced, good quality ham is key. I usually grab a pound from the deli counter the cheaper stuff just doesn’t have the same flavor punch.
• Pepperoni: The small, cupping kind, if you can find it! When it bakes, those little cups fill with grease and get crispy edges. It’s a texture thing, you know?
• Garlic Powder: A little sprinkle in the filling, not too much. It just adds a whisper of that classic Italian flavor. I always eyeball it, honestly.
• Dried Oregano: This brings that earthy, aromatic Italian vibe. Fresh is too wet for this, so dried is actually better here, trust me.
• Red Pepper Flakes: For a tiny bit of warmth. If you’re sensitive to spice, just skip it. My husband likes a lot, so I sometimes do half with, half without.
• Egg: Just one, beaten, for an egg wash. It gives that gorgeous golden-brown, shiny crust. Don’t skip it, it makes all the difference!
• Parmesan Cheese: A sprinkle over the top before baking for an extra layer of savory goodness and a beautiful crust. Freshly grated, always!
• Marinara Sauce: For dipping, of course! Warm it up while the stromboli bakes. My nonna used to make her own, but a good quality jarred one works wonders.

Crafting Your Sunday-Table Comfort Italian Stromboli

Prep Dough & Preheat:

First things first, get that pizza dough out of the fridge and let it hang out on the counter for at least an hour. Seriously, don’t rush this part! A cold, stiff dough is a nightmare to roll, and you’ll end up with thin spots and maybe a few frustrated tears, speaking from experience. While it’s getting cozy, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This parchment paper is your best friend here, preventing any cheesy melty goodness from sticking, which, let’s be real, has happened to me more times than I care to admit.

Roll & Layer Cheese:

Next, gently roll out your dough into a rectangle, roughly 12×16 inches. Don’t go crazy trying to make it perfectly symmetrical, mine always ends up a bit wonky, and that’s part of its charm! Think rustic, not rigid. Now, leave a 1-inch border clear on all sides this is crucial for sealing. Spread your provolone, then mozzarella, leaving that border untouched. I find layering the cheeses first helps them melt evenly and creates a nice barrier for the other fillings. It smells so good already, doesn’t it?

Add Meats & Seasonings:

Time for the good stuff! Layer your ham and pepperoni over the cheese, again, staying within that invisible border. This is where I sometimes get a little heavy-handed with the pepperoni oops! Then, sprinkle your garlic powder, oregano, and red pepper flakes evenly over the meats. This is where the magic happens, infusing every bite of your Sunday-Table Comfort Italian Stromboli with those classic Italian flavors. Don’t be afraid to adjust the seasonings to your taste, if you love garlic, add a little extra!

Roll & Seal:

Now, for the slightly tricky part, but you’ve got this! Starting from one of the long sides, carefully roll the dough up tightly, like you’re making a giant cinnamon roll. Make sure it’s snug, but not so tight you’re tearing the dough. Once it’s rolled, pinch the seam closed securely along the bottom. This is where I always get a little flour on my nose, it’s just part of the process! Then, tuck in the ends and pinch them closed too, forming a neat, sealed log. You want to make sure no cheese escapes during baking, trust me on that one.

Egg Wash & Vent:

Carefully transfer your stromboli to the prepared baking sheet, seam-side down. Now, grab that beaten egg and brush it all over the top and sides. This egg wash is what gives your Sunday-Table Comfort Italian Stromboli that beautiful golden, glossy crust, making it look all fancy even if it was a bit of a kitchen scramble. Then, sprinkle generously with grated Parmesan cheese. Finally, take a sharp knife and cut a few slits (about 3-4) across the top. These vents are super important, allowing steam to escape and preventing your stromboli from bursting open. I once forgot this, and it looked like a cheesy explosion happened!

Bake to Golden Perfection:

Pop that gorgeous creation into your preheated oven and bake for 20-25 minutes, or until it’s beautifully golden brown and the cheese is bubbly and melted inside. Every oven is a little different, so keep an eye on it! When it comes out, the smell will be incredible a mix of savory meats, melted cheese, and warm bread. Let it rest for about 5-10 minutes before slicing. This resting time is key, it allows the cheese to set a bit, making for cleaner slices. I know, it’s hard to wait, but it’s worth it for a perfect slice of Sunday-Table Comfort Italian Stromboli!

Sunday-Table Comfort Italian Stromboli Storage Tips

Got leftovers? Lucky you! This Sunday-Table Comfort Italian Stromboli actually keeps pretty well. I usually let it cool completely, then wrap individual slices in foil or plastic wrap before popping them into an airtight container. It’ll last in the fridge for about 3-4 days. Reheating is best in the oven or an air fryer at about 350°F (175°C) for 10-15 minutes, until warmed through and crispy again. I microwaved it once, and the crust got all soft and the cheese was weirdly rubbery so don’t do that lol. You can also freeze whole unbaked strombolis (wrap well in plastic wrap and foil) and bake from frozen, adding about 15-20 minutes to the cook time. Just be sure to do the egg wash and slits right before baking.

Sunday-Table Comfort Italian Stromboli Substitutions

I’ve messed around with the fillings for this Sunday-Table Comfort Italian Stromboli quite a bit. For the meats, feel free to swap in cooked sausage, sliced turkey, or even just skip the meat entirely for a veggie version. I tried using thinly sliced roasted bell peppers and mushrooms once, and it worked… kinda, it was a bit watery, so make sure your veggies are well-drained. If provolone isn’t your jam, cheddar or Monterey Jack could work, but you’ll lose a bit of that classic Italian flavor. For the dough, a good store-bought crescent roll dough can work in a pinch for mini strombolis, but it won’t have the same chewy texture. Just experiment and see what you like!

Serving Your Sunday-Table Comfort Italian Stromboli

This Sunday-Table Comfort Italian Stromboli is a meal in itself, but it loves a good sidekick. I always serve it with a warm bowl of marinara for dipping that’s non-negotiable in my kitchen. A simple green salad with a zesty vinaigrette cuts through the richness beautifully, making it feel like a complete meal. On a cozy night, a glass of red wine nothing too fancy, maybe a Chianti or a Montepulciano is just perfect. For a family dinner, some garlic knots or a simple pasta salad round things out. And honestly, this dish and a good rom-com? Yes please. It’s the ultimate comfort food pairing for any mood.

The Story Behind Sunday-Table Comfort Italian Stromboli

Stromboli, with its hearty fillings wrapped in a crispy crust, has always felt like a warm hug from Italian-American kitchens. It’s not quite a calzone (which is usually sealed and often fried), but its roots are definitely in that tradition of portable, savory pastries. For me, this Sunday-Table Comfort Italian Stromboli reminds me of my nonna, who came to America and brought her traditions with her, adapting them to new ingredients and a new way of life. It’s a dish that speaks of gathering, of sharing, and of making something simple feel incredibly special. It’s food that tells a story, and it’s a story I love to share around my own Sunday table.

FAQs About Sunday-Table Comfort Italian Stromboli

→ Can I prepare the Sunday-Table Comfort Italian Stromboli ahead of time?

Oh, absolutely! I often assemble it the night before, cover it loosely with plastic wrap, and pop it in the fridge. Just pull it out about 30 minutes before baking to let it warm up a bit. It saves so much time on a busy Sunday, honestly!

→ What if I don’t have provolone cheese for my Sunday-Table Comfort Italian Stromboli?

No provolone? No worries! You can totally use all mozzarella, or even a blend of mozzarella and cheddar. I’ve tried it, and while it changes the flavor a bit, it still works. Don’t let one ingredient stop your stromboli dreams!

→ My dough keeps tearing when I roll it. Any tips for making Sunday-Table Comfort Italian Stromboli?

Ugh, I’ve been there! It usually means your dough is too cold or you’re rolling too aggressively. Let it warm up more, and use a light touch with plenty of flour on your surface and rolling pin. Sometimes a little rest helps it relax, too.

→ How long does leftover Sunday-Table Comfort Italian Stromboli last?

Leftovers are a blessing! I keep mine in an airtight container in the fridge for up to 3-4 days. Just remember my microwave mistake oven or air fryer is the way to go for reheating for that crispy crust.

→ Can I add other vegetables to the Sunday-Table Comfort Italian Stromboli filling?

Definitely! I’ve added sautéed mushrooms, spinach (squeezed dry!), and even roasted red peppers. Just make sure any veggies are cooked and drained really well to prevent a soggy stromboli. Dry is key, trust me on that.