Description
This homemade stromboli recipe features a delicious rolled pizza filled with mozzarella, pepperoni, and optional vegetables. It’s baked to golden perfection with a crisp crust and served warm with marinara sauce for dipping, making it a perfect Italian-American main course for a satisfying meal.
Ingredients
Scale
Stromboli Dough and Sauce
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup marinara or pizza sauce
Fillings
- 1 1/2 cups shredded mozzarella cheese
- 6 ounces thinly sliced pepperoni or salami
- 1/2 cup sliced bell peppers (optional)
- 1/4 cup sliced black olives (optional)
Seasonings and Finishing
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder (optional)
- 1 egg, beaten for egg wash
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Baking Sheet. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roll Out Dough. Roll the pizza dough into a large rectangle approximately 12 by 10 inches on a floured surface to create an even base for the stromboli filling.
- Apply Sauce and Layer Fillings. Spread a thin layer of marinara sauce evenly over the dough, leaving about a 1-inch border around the edges. Then sprinkle the shredded mozzarella cheese on top, followed by the pepperoni slices and any optional vegetables like bell peppers and olives.
- Season the Filling. Sprinkle dried Italian herbs and optional garlic powder over the layered ingredients to enhance the flavor profile.
- Roll and Seal. Carefully roll the dough lengthwise to tightly enclose the filling, sealing the edges by pinching the dough together to prevent filling from leaking during baking.
- Prepare for Baking. Place the stromboli seam-side down on the prepared baking sheet. Brush the top with the beaten egg wash to achieve a golden shine and drizzle evenly with olive oil for added crispness.
- Score the Top. Using a sharp knife, cut a few small slits into the top crust to allow steam to escape while baking, preventing sogginess.
- Bake. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the stromboli is cooked through.
- Cool and Serve. Let the stromboli cool for about 5 minutes before slicing. Serve warm with extra marinara sauce on the side for dipping.
Notes
- For a crispier crust, bake the stromboli on a preheated pizza stone instead of a baking sheet.
- Customize the filling by adding cooked sausage, ham, spinach, or mushrooms to suit your taste preferences.
- Store any leftovers in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
