Description
Warm, cheesy Comfort Italian Stromboli for Sunday dinner. This easy recipe brings family together, even with kitchen mishaps. So good!
Ingredients
Scale
- Dough Base:
- 1 lb store-bought pizza dough
- 1 tbsp olive oil
- Hearty Fillings:
- 4 oz thinly sliced prosciutto
- 4 oz thinly sliced Genoa salami
- 8 oz low-moisture mozzarella cheese, shredded
- 4 oz provolone cheese, sliced
- Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Finishing Touches:
- 1 large egg, whisked (for egg wash)
- 2 tbsp grated Parmesan cheese
Instructions
- Prep the Dough:: First things first, get that pizza dough ready. I usually pull it out of the fridge about 30 minutes before I even think about cooking, just to let it come to room temperature. It makes it so much easier to work with, trust me. I once tried to roll cold dough, and it was like wrestling a rubber band – not fun! Lightly flour your surface, and just gently roll it out into a large rectangle, about 12×16 inches. Don’t stress about perfect edges; this is rustic Italian Stromboli, after all.
- Layer the Meats & Cheeses:: Now for the fun part: layering! Drizzle a little olive oil over the rolled-out dough, leaving about an inch border all around. Then, start with your provolone slices, overlapping them slightly. Next, layer on the prosciutto, then the salami. I always try to distribute it evenly, so every bite of this delicious Stromboli gets a bit of everything. Don’t pile it too high, or it’ll be hard to roll, a mistake I’ve made more times than I care to admit.
- Add Seasoning & Mozzarella:: Sprinkle that garlic powder and dried oregano generously over the meats and provolone. If you’re feeling a little adventurous, add those red pepper flakes now. Then, scatter the shredded mozzarella all over. This is where the magic happens, the cheese melting into all those savory layers. I love how colorful it looks at this stage, a promise of deliciousness to come! Just make sure not to go all the way to the edges, we need that space for sealing.
- Roll It Up (Carefully!):: Okay, rolling time! Starting from one of the long sides, carefully, but firmly, roll the dough up into a tight log. This is where I sometimes get a little messy, and dough might try to stick to my hands, but don’t panic! Just keep gently coaxing it along. Pinch the seam really well to seal it shut, and then tuck the ends under. You want a good seal so all that cheesy goodness stays locked inside your amazing Stromboli. I’ve had blowouts before, and it’s a sad sight.
- Prepare for Baking:: Carefully transfer your rolled stromboli to a baking sheet lined with parchment paper – seriously, parchment paper is your best friend here, saves so much cleanup! In a small bowl, whisk that egg for your egg wash. Brush it all over the top and sides of the stromboli; this is what gives it that gorgeous golden-brown shine. Then, make a few diagonal slits across the top with a sharp knife. This lets steam escape, preventing any explosions in the oven, which I’ve witnessed, oops!
- Bake and Serve:: Pop your beautiful Stromboli into a preheated oven at 400°F (200°C) and let it bake for about 20-25 minutes, or until it’s deeply golden brown and smells absolutely irresistible. Oh, the smell that fills the kitchen at this point! It’s pure comfort. Once it’s out, let it cool for about 5-10 minutes before slicing. This helps the cheese set a bit, so it doesn’t all ooze out. Slice it thick, serve it warm, and watch it disappear!