This Classic Stromboli is what happens when a pizza meets an Italian sub!
Dear, pizza. How do I love thee? Let me count the ways.
I love thee with a delicious rustic crust. And I love thine weird toppings, like roasted potatoes or BBQ chicken. I love thee in taco form, pretzel crust form and even in brownie form. Heck, I even love thee in dip form or in pull-apart bread form. Needless to say, I think it’s pretty obvious that we love our pizza around here. I shocked myself when I looked back over my pizza-themed posts. I had no idea there were so many delicious pizzas hiding back there in the archives. (And now as I sit here writing about this Classic Stromboli, I can’t stop thinking back about about several of those different pizzas that have made guest appearances in our kitchen.)
But today isn’t about pizza. It’s about stromboli. Truthfully, this classic stromboli isn’t that far from pizza. It’s like pizza’s first cousin. Ok, maybe second cousin but only because sauce is optional in strombolis. Or maybe that means it’s a first cousin, once removed. (I’ve never understand all that once-, twice- removed stuff…have you?)
Here in upstate New York, we have at least one pizza shop on every corner. Sometimes two. Back at the end of last year, one of my curling buddies ordered some pizzas to be delivered to the club after our game. Awesome! And even more awesome was the fact that a stromboli was included in there. A stromboli is what happens when an Italian sandwich meets a pizza. You’ve got classic Italian meats like pepperoni and salami in there. But then you’ve also got mozzarella and provolone cheese, and then the whole thing is folded into a pizza-like dough. It’s nothing short of delicious!
I brought my wife a leftover slice of stromboli home from the curling club that night, and we shared it for lunch the next day. It didn’t take long before we had ordered another one for ourselves. So I decided to hit the kitchen and create my own stromboli. Nothing beats homemade, right?
For this first version of a stromboli (more will be coming for sure!), I stuck to the classic fillings. Pepperoni, salami, ham. Mozzaralla, provolone, Parmesan. Fold all that deliciousness up and bake it for ~20 minutes, and you’ve got yourself one heck of an awesome meal!
But there’s one strange thing about strombolis. I can’t seem to figure out if they should have sauce in them or not. The couple that we’ve had around here didn’t have sauce, although one was served with a side of sauce for dipping. (The others didn’t come with sauce for dipping.) I looked at no less than 25 stromboli recipes online, too…and there was a mix when it came to sauce. The classic toppings were more or less the same, but the sauce varied. So I decided to put the sauce in this recipe as optional. We didn’t put the sauce in this classic stromboli, but we did serve it on the side for dipping. Good call in my opinion. But maybe next time I’ll experiment with including the sauce in the stromboli itself. Either way, I can promise that this stromboli will be delicious! Enjoy!
Should a stromboli include sauce inside? Or as a dipping sauce on side? Or neither?
What is the most unique topping you’ve eaten on a pizza?
For the Dough
- 2¾ cups all-purpose flour divided
- 1 Tbsp instant dry yeast
- ¾ tsp sugar
- 1 cup warm water
- 1½ Tbsp olive oil
- 1 tsp salt
For the Filling
- ½ cup pizza sauce optional
- 1½ cups mozzarella cheese shredded
- 1¼ tsp dried Italian seasonings divided
- 4 oz. deli-sliced ham
- 4 oz deli-sliced salami
- 2 oz deli-sliced pepperoni
- 4 slices provolone cheese
- ¼ cup Parmesan cheese grated
- 1 large egg beaten
- ¼ tsp kosher salt
For the Dough
- Using a large mixing bowl, combine ½ cup of flour with the yeast, sugar and water. Stir until well combined; let mixture rest for 15 minutes.
- Add the remaining flour, olive oil and salt; mix on low speed until well combined. Increase speed to medium and mix for 3-4 minutes. Transfer dough into a lightly oiled bowl, cover and let rest at room temperature for 1 hour.
- Turn dough out onto lightly floured countertop and fold several times. Place back into bowl, cover and let rest at room temperature for ~30 minutes, or until dough has doubled in size.
For the Filling
- Lightly dust countertop with flour. Roll dough into an 11”x17” rectangle. (Note: You could also make two smaller strombolis, but we opted for one long one instead.)
- With a long side of the dough facing you, spread the pizza sauce (if using) evenly across dough, leaving 1” border on both of the longer sides. Next, spread the mozzarella evenly across dough. Sprinkle 1 tsp of Italian seasonings on top of cheese.
- Overlapping slightly, layer the ham, salami, pepperoni and provolone lengthwise down the dough. Sprinkle Parmesan cheese evenly on top.
- Brush the long edge of the dough closest to you with the beaten egg. Starting with the opposite long end (the one without the egg wash) roll the dough towards you into a tight cylinder. Pinch edges of dough to seal.
- Brush top of dough with remaining egg wash and sprinkle with remaining ¼ tsp of Italian seasonings and kosher salt.
- Preheat oven to 400°F. While oven heats, let Stromboli rest at room temperature for ~15 minutes.
- Cut 3 (½”) steam vents in top of Stromboli. Bake at 400°F for 20-25 minutes, or until top of Stromboli is golden brown. (Note: If you have a pizza stone, place it into the oven while it preheats and then bake directly on the stone. If not, then bake this Stromboli on the bottom rack of the oven using a standard baking sheet.)
- Let cool for 5 minutes before slicing.