Description
Cheesy Italian Stromboli rolls with savory salami and pepperoni create a delightful Mediterranean-inspired sandwich. Melted provolone and herbed dough invite passionate cooks to savor each delicious, hearty slice.
Ingredients
Scale
Dough Ingredients:
- 3 cups bread flour
- 1 packet active dry yeast
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup warm water
Filling Ingredients:
- 4 oz pepperoni, sliced
- 4 oz salami, sliced
- 3 oz provolone cheese, sliced
- 3 oz mozzarella cheese, shredded
- 2 oz ham, sliced
Topping and Finishing Ingredients:
- 1 egg, beaten
- 1 tbsp dried oregano
- 1 tbsp grated parmesan cheese
- 1/2 tsp garlic powder
- 2 tbsp marinara sauce (for dipping)
Instructions
- Activate the yeast by dissolving it in warm water, allowing it to bloom and become frothy for about 5-7 minutes.
- In a large mixing bowl, combine bread flour and salt, creating a well in the center for the yeast mixture.
- Pour the activated yeast and olive oil into the flour, kneading the dough until it becomes smooth and elastic, approximately 8-10 minutes.
- Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour or until doubled in size.
- Punch down the risen dough and roll it out on a floured surface into a rectangular shape, approximately 1/4 inch thick.
- Layer the cured meats (pepperoni, salami, and ham) evenly across the dough, leaving a small border around the edges.
- Distribute the provolone and mozzarella cheeses over the meat layer, ensuring even coverage.
- Carefully roll the dough from the long side, creating a tight log and sealing the edges by pinching them closed.
- Place the rolled stromboli seam-side down on a parchment-lined baking sheet.
- Brush the exterior with beaten egg and sprinkle with dried oregano, parmesan cheese, and garlic powder.
- Make a few diagonal slits on the top to allow steam to escape during baking.
- Preheat the oven to 375°F and bake for 25-30 minutes, or until the crust turns golden brown and crispy.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve warm with marinara sauce on the side for dipping.
Notes
- Activate yeast precisely in water between 105-110°F to ensure proper fermentation without killing the live cultures.
- Knead dough thoroughly on a clean surface, using the heel of your hand to develop gluten and create a stretchy, smooth texture.
- Customize filling by substituting meats with vegetarian alternatives like roasted vegetables or plant-based protein for dietary restrictions.
- Allow stromboli to cool slightly before cutting to prevent filling from spilling out and maintain structural integrity of the rolled dough.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 1 g
- Sodium: 930 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 45 mg