Italian stromboli delights with flaky homemade dough wrapped around layers of pepperoni, salami, ham, and melted cheese. Diced garlic and Italian herbs lift the flavor alongside a medley of peppers and onions, if desired. The dough is kneaded until pillowy, rolled out, loaded generously, then shaped into a tight log. After a glossy egg wash and quick bake, the crust turns golden and crisp. Let it cool briefly, then serve in thick slices with a side of warm, herbal marinara.
Ingredients
→ Dough
440 grams all-purpose flour
7 grams active dry yeast
240 milliliters warm water (about 45°C)
30 milliliters olive oil
13 grams sugar
6 grams salt
→ Filling
170 grams sliced pepperoni
170 grams sliced Genoa salami
170 grams sliced ham or prosciutto
200 grams shredded mozzarella cheese
50 grams grated Parmesan cheese
1 small green bell pepper, thinly sliced (optional)
1 small red onion, thinly sliced (optional)
2 cloves garlic, minced
1 tablespoon Italian seasoning
→ Finish
1 egg
15 milliliters water (for egg wash)
Marinara sauce, for serving
Instructions
see continuation on next page
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