Description

This homemade Stromboli features a soft pizza dough filled with layers of Italian cold cuts and cheeses, all rolled up and baked to perfection. Serve it with marinara sauce for dipping.

Ingredients

Units Scale

Dough:
- 1 pound pizza dough, at room temperature
Fillings:
- 1/4 pound sliced pepperoni
- 1/4 pound sliced capicola
- 1/4 pound sliced salami
- 1/4 pound sliced provolone cheese
- 1 cup shredded mozzarella cheese
Seasonings:
- 1 teaspoon garlic powder
- 1 1/2 teaspoons Italian seasoning, divided
- 1 tablespoon grated Parmesan cheese
Topping:
- 1 large egg, lightly beaten
Optional:
- 1 cup marinara or pizza sauce, for dipping

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Instructions

Preheat Oven:
- Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare Dough:
- On a floured surface, roll out the pizza dough into a large rectangle, approximately 10×16 inches.
Layer Fillings:
- Arrange the provolone slices over the dough, leaving a 1-inch border around the edges.
- Evenly distribute the pepperoni, capicola, and salami over the provolone.
- Sprinkle the shredded mozzarella on top of the meats.
- Sprinkle garlic powder and 1 teaspoon of Italian seasoning over the fillings.
Roll the Dough:
- Starting from a long side, tightly roll the dough into a log, similar to a jelly roll.
- Pinch the seams and ends to seal the Stromboli.
- Place the Stromboli seam-side down on the prepared baking sheet.
Add Toppings:
- Brush the top with the beaten egg.
- Sprinkle the remaining 1/2 teaspoon of Italian seasoning and the grated Parmesan cheese over the top.
Bake:
- Bake in the preheated oven for 25 minutes, or until golden brown.
Cool and Serve:
- Allow the Stromboli to cool for about 10 minutes. Slice and serve with marinara or pizza sauce on the side for dipping.

Notes

Feel free to customize the fillings with your favorite meats, cheeses, or vegetables.
Ensure the dough is at room temperature to make rolling easier.
Leftovers can be stored in the refrigerator and reheated in the oven or microwave.