When I sat down to write this Easy Stromboli Recipe, I have to admit that I had never actually eaten one before. I had seen a few Authentic Italian Stromboli Recipes online and I decided that I needed to have a go at it. Oh wow – when this came out of the oven I could not have been happier. First of all, it was soooo beautiful. On top of that it was hearty and flavorful and filled with gooey cheese.
I made this a few times and served it to people to get some feedback, then I decided to put it on my food truck’s lunch menu. It literally sold out every day – it’s really just that good. Sort of like a pizza all wrapped up in a handheld package, this Stromboli is as much a sandwich as it is a stuffed bread.
It takes about an hour to make in total – there’s about 25 minutes of prep time and it bakes for about ½ an hour.
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The Super Stuffed Stromboli
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Serving: 4 - 6 servings
Nutrition facts (per portion)
- Calories: 224
- Carbohydrate Content: 9.1g
- Cholesterol Content: 69mg
- Fat Content: 5.7g
- Fiber Content: 1g
- Protein Content: 14.6g
- Saturated Fat Content: 5.7g
- Serving Size: 6
- Sodium Content: 1014mg
- Sugar Content: 1.3g
Ingredients
- olive oil - 1 tbsp
- onion - 1 medium, sliced into thin strips
- peppers - 2, various colors, sliced into thin strips
- garlic - 3 cloves, minced
- salt and pepper - use very generously
- italian seasoning - 1 tbsp
- pizza dough - 1 large, about 1 pound (500 g)
- mozzarella cheese - about 1 1/2 cups, shredded
- ham - about 6 oz (160 grams), sliced
- salami - about 4 oz (120 grams), sliced
- parmesan - about 2/3 cup, finely shredded
- egg - 1
- water - 1 tbsp
- Italian pasta sauce - for dipping
how to
- Preheat your oven to 375 F (190 C).
- Heat the olive oil in a large skillet over medium heat and cook the onion and peppers until beginning to soften, about 4 - 5 minutes. Add the garlic, salt and pepper and Italian seasoning and cook for another minute or two, then allow to cool on a plate.
- Roll the pizza dough out into a large rectangle, about 9"x13". Line a baking sheet with baking paper, then transfer the dough to the baking sheet.
- Sprinkle half of the mozzarella cheese down the middle of the rectangle, then lay the ham slices on top of the cheese, slightly overlapping them.
- Spread the peppers and onions over the ham, then more mozzarella. Lay the salami slices on, then sprinkle on the parmesan.
- Use scissors or a sharp knife to cut strips into the dough on either side of the filling, making them about 1 1/2" wide. Criss-cross fold them tightly over the top decoratively - leaving small slits for air vents between them. Be sure to not cut all the way to the filling, but leave a little dough so the filling won't drip out.
- When you get to the end, fold up the end flap first, then cross over it to seal it tight. If you don't want to do a 'braid' you can just fold the sides over tightly, seal them together, then cut small slits across the top, about 1 1/2" apart.
- Whisk the egg and 1 tbsp water together, then brush over the top and sides of the bread.
- Bake for about 30 - 40 minutes, until golden brown.
- Serve with a good quality Italian pasta sauce for dipping.
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I wish you had more pictures at *least* of the top and at least one of the filling process. It’s hard to discern from this how it is supposed to lay.
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Question: Do you have to use Pizza Dough, or would it be alright to use thawed frozen bread dough??
I think bread dough would be fine, I’d just be concerned it would get a bit too doughy. Maybe you could roll it out a bit thinner before you use it?
Delicious! 🙂