Italian Stromboli Recipe
My authentic Italian Stromboli uses homemade pizza dough, Mozzarella cheese, parmesan cheese, Italian meats, Italian seasoning, rolled jelly-roll style, and brushed with melted butter and herbs before baking to a deep golden brown.
Ingredients
Dough
- 2 T sugar
- ⅔ ounce Yeast, cake
- ⅓ cup milk
- 4 ¾ cup flour plus more as needed and for dusting.
- pinch salt
- 1 egg
- ¼ cup butter melted
Filling
- 3 cloves garlic crushed
- ¼ cup butter melted
- 2 cups mozzerella cheese shredded
- ⅓ cup grated parmesan divided
- 6 ounces ham sliced thin
- 6 ounces salami sliced thin
- 6 ounces pepperoni sliced thin
- 1 bunch herbs dill or parsley
Instructions
- In a small bowl combine the yeast, warm milk and 3 Tablespoons of flour and allow to look and bubble for 15 minutes.2 T sugar, ⅔ ounce Yeast, cake, ⅓ cup milk
- After the mixture is bubbly, transfer the yeast mixture to a large mixing bowl and add the egg, flour, melted butter and salt (in that order) to the yeast mixture. Stir until the dough starts to come together and form a ball.4 ¾ cup flour, 1 egg, ¼ cup butter, pinch salt
- Once the dough comes together, transfer it to a clean surface that has been dusted with flour. Knead the dough until it forms a smooth ball of dough. Extra flour may be necessary.
- Lightly great the bowl with a few drops of olive oil, return the dough to the greased bowl, cover with a clean towel and allow the dough to rise in a warm place for 40-60 minutes, or until it has doubled in size.
- Punch down the dough and on a lightly floured surface, roll out the dough to a rectangle. The rectangle should be the size of your cookie sheet. Brush on a mixture of butter and crushed garlic.¼ cup butter, 3 cloves garlic
- Spread out ⅓ the mozzarella and spread the sliced ham out in a single layer.2 cups mozzerella cheese
- Repeat sprinkling on ⅓ of the shredded mozzarella followed by the rest of the Italian meats. Finish by topping the meats with the final ⅓ of mozzarella cheese and ½ of the parmesan cheese.6 ounces ham, 6 ounces salami, 6 ounces pepperoni, ⅓ cup grated parmesan
- Starting in the upper left corner of the long side of the rectangle if you are the right-handed and upper right side of the rectangle is you are left-handed, fold and roll the dough over the meat and cheese. Continue to roll it up, jellyroll style until you have a rolled up stromboli. Pinch the seam closed.
- With the stromboli place seam side down, brush the top with melted butter and sprinkle with the remaining parmesan and herbs. Using a sharp knife, slice slits in the top to release the steam as the stromboli bakes.1 bunch herbs, ¼ cup butter
- Bake in a 350 degree oven for 45 minutes or until the outside is golden brown and the cheese is starting to ooze.
- Remove the baked stromboli from the oven, and for best results allow to rest for 5 minutes before slicing into thick 3 inch slices.
- Serve with your favorite homemade marinara sauce, tomato sauce or your dipping sauce of choice.
Notes
This recipe calls for fresh, cake yeast. It is not always available in every grocery store. For this recipe substitute 2 ½ teaspoons of dry, active yeast for the fresh yeast.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.