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.
The Super Stuffed Stromboli
- 1 tablespoon olive oil
- 1 medium onion - sliced into thin strips
- 2 peppers - various colors, sliced into thin strips
- 3 cloves garlic - minced
- use very generously salt and pepper
- 1 tablespoon italian seasoning
- 1 large pizza dough - about 1 pound (500 g)
- 1 ½ cups mozzarella cheese - shredded
- 6 oz ham - sliced
- 4 oz salami - sliced
- ⅔ cup parmesan - finely shredded
- 1 egg
- 1 tablespoon water
- for dipping Italian pasta sauce
- 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 ½" 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 ½" apart.
- Whisk the egg and 1 tablespoon 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.