Homemade Stromboli
- Yield 8
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Stromboli is a pork recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound prepared pizza dough
- 12 ounces sliced Italian deli meats (I used 4 ounces pepperoni, 4 ounces salami, 4 ounces soppressata)
- 1/4 cup (0.25 ounce) julienned fresh basil leaves
- 1 (8-ounce) package sliced Provolone
- 1 (8-ounce) package low-moisture shredded mozzarella
- 1 egg white + 1 tablespoon water
- toppings: finely-chopped fresh parsley or basil, flaky sea salt, grated Parmesan
- marinara sauce, for dipping
- 2 tablespoons melted salted butter
- 1/4 teaspoon each: dried oregano, garlic powder
Method
Warm oven to 400°F. Set a pizza stone or metal baking sheet inside to Heat for at least 20 minutes while you prepare the stromboli.
Make the garlic butter. Beat together the melted butter, oregano, and garlic powder until combined.
Roll out the dough. On a lightly floured surface, roll the pizza dough into a large rectangle, about 12×18 inches, with the long side facing you.
Layer the flavor base. Brush half of the garlic butter evenly over the center of the dough, leaving a 1.5-inch border on all sides.
Tip in the fillings. Layer 4 ounces of the sliced meat evenly over the dough. Layer the fresh basil leaves evenly over the top. Layer the provolone evenly over the basil, followed by layers of another 4 ounces of sliced meat, mozzarella and the final 4 ounces of sliced meat.
Egg wash the edges. In a small bowl, whisk together the egg white and water to make an egg wash. Lightly brush the 2-inch border of the dough with the egg wash to help seal the stromboli.
Roll and seal. Fold the short ends of the dough inward so that they’re just folded over the filling, pressing down to seal. Starting with the long side closest to you, roll the dough up tightly like a jelly roll. Gently pinch the long seam closed and cup the ends to make sure they’re sealed well. Set the stromboli seam side down on a piece of parchment paper. Brush the outside all over with the remaining egg wash and sprinkle with a pinch of Parmesan. Slice 5-6 small slits in the top of the doug
Roast Carefully move the stromboli (with the parchment) to the preheated pizza stone or baking sheet. Roast for 25–30 minutes, until the edges turn golden brown and cooked through.
Finish with garlic butter. Lift from the oven and immediately brush with the remaining garlic butter. Scatter with any desired toppings.
Rest and serve. Let the stromboli rest for 15 minutes before slicing. Plate warm with pizza or marinara sauce for dipping and enjoy!
