Stromboli Recipe

Stromboli cut into mills with ham, sausage, salami and cheese
This Stromboli recipe is stuffed with Italian meat, cheese and herbs. It’s similar to a calzone but rolled and cut into irresistible slices.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serving time: 30 minutes 2 tablespoons extra virgin olive oil
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 tablespoon fresh parsley, chopped, plus more grind
3 tablespoons extra fine Parmesan cheese, shredded
2 cups shredded mozzarella
1/3 lb sliced ​​pepperoni, about 28 slices
1/3 lb sliced ​​deli ham, about 4 slices
1/3 lb sliced ​​prosciutto, 8 large slice
1 egg plus 1 tablespoon water, for washing eggs
Kosher or coarse salt, for seasoning
1/4 teaspoon garlic powder
Marinara sauce, optional, for dipping
Recipe
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Instructions

Filling the dough – Line a 13 x 18 inch baking pan with parchment paper. On a lightly floured surface, roll out the pizza dough into a rectangle, approximately 10 x 12 inches on the long end.
Add the dressing – Mix the olive oil, garlic and oil in a small bowl. Spread the mixture over the dough, leaving a 1-inch border on three sides and a 2-inch border on the long side (this will help the dough seal in later). Sprinkle 2 tablespoons of Parmesan cheese and half of the mozzarella cheese on top, making sure it stays within limits. Add the pepperoni slices, salami and ham and sprinkle the remaining mozzarella over the meat.
Roll and Lock – With the long edge closest to you, roll the dough tightly against the board, making sure the top doesn’t slide. Pinch the edges together to seal the edges and tuck them under.
Tasting and preheating – Place the roll on one side of the prepared paper. Cover with plastic wrap and let sit at room temperature for 30 minutes while preheating the oven to 400˚F.
Washing and seasoning the eggs – Beat the eggs with a tablespoon of water and brush the Stromboli with it. Make four deep diagonal cuts at the top to escape. Sprinkle with coarse salt, garlic powder, and remaining 1 tablespoon Parmesan cheese.

Bake for 25-30 minutes or until the pastry is cooked through and brown. *Time depends on the size and starting temperature of your Stromboli.
Rest – Let the Stromboli cool for 10-15 minutes before cutting into pieces. Cut into 1-inch pieces. Serve with extra marinara sauce for dipping.
Note
* Leaven the dough according to the recipe or package instructions before rolling out the dough (if using store-bought flour)
* Use any type or combination of meat, just make sure the total weight is about 1 quart. meat.
Nutrition Facts
425 Calories
26g Carbohydrate
22g Protein
26g Fat
Full Nutrition Facts Label
Nutrition Facts