Italian Stromboli
Loaded with italian meats and cheeses, this Homemade Stromboli recipe is easy to make for busy weeknight dinners. Quick and simple with homemade or store bought pizza dough. Author: Kellie Recipe Type: American, Italian Total Time: 35 minutes
Prep time:
Cook time:
Yield: ["8"]
Serving size: 8
Calories per serving: 495
Ingredients:
Cook time:
Yield: ["8"]
Serving size: 8
Calories per serving: 495
1/4 cup flour, for rolling
1 1/2 pounds room temperature refrigerated pizza crust
1/4 pound sliced sandwich pepperoni
1/4 pound sliced deli ham
1/4 pound sliced Genoa salami
1/4 pound sliced provolone cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning, divided
1 large egg, lightly beaten
1 tablespoon grated Parmesan cheese
1 cup pizza sauce, for dipping
Directions:
Preheat oven to 425˚F.
Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)
Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
Layer the pepperoni on the dough leaving about 1/2 inch around the edge. Layer the provolone over the pepperoni and then top with the capicola. Sprinkle with the mozzarella and top with the salami.
Sprinkle with the garlic powder and 1 tsp of the Pizza Seasoning.
Roll the stromboli up jelly roll style. Tuck the ends inward and continue rolling until the stromboli is sealed.
Arrange the stromboli on the prepared baking sheet seam side down. Brush the top and sides with the eggwash. Sprinkle with the remaining Pizza Seasoning and parmesan.
Transfer to the oven and bake for 20-25 minutes until golden and crisp.
Rest the stromboli for 5-10 minutes before slicing. Serve with sauce for dipping.
Notes:
For best results, use cornmeal on the baking sheet to prevent your Stromboli from sticking to the pan.
Source: thesuburbansoapbox.com
Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)
Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
Layer the pepperoni on the dough leaving about 1/2 inch around the edge. Layer the provolone over the pepperoni and then top with the capicola. Sprinkle with the mozzarella and top with the salami.
Sprinkle with the garlic powder and 1 tsp of the Pizza Seasoning.
Roll the stromboli up jelly roll style. Tuck the ends inward and continue rolling until the stromboli is sealed.
Arrange the stromboli on the prepared baking sheet seam side down. Brush the top and sides with the eggwash. Sprinkle with the remaining Pizza Seasoning and parmesan.
Transfer to the oven and bake for 20-25 minutes until golden and crisp.
Rest the stromboli for 5-10 minutes before slicing. Serve with sauce for dipping.
Notes:
For best results, use cornmeal on the baking sheet to prevent your Stromboli from sticking to the pan.
Source: thesuburbansoapbox.com