Stromboli is an Italian-American dish that consists of rolled or braided dough filled with various Italian cheeses and cold cuts. Pizza dough is often used as the base, but the fillings can vary depending on personal preference. Some popular options include mozzarella cheese, ham, salami, and pepperoni. It’s often served as a snack or lunch option, and is popular among both kids and adults.
The origin of stromboli is not definitively known, but it is believed to have originated in Philadelphia as an Italian-American invention. Some also speculate that it was named after the island of Stromboli or the film of the same name. Regardless of its origins, stromboli is a tasty and versatile dish that can be enjoyed by many. 
In my experience, part skimmed mozzarella slices work better than fresh mozzarella in stromboli, as the extra moisture in the fresh cheese can make the dough soggy on the bottom. I also like to add some spicy capocollo or salami to the mix, but you may want to avoid spicy cold cuts if serving to children. Other meat options include ham, cured salami, or pepperoni. As for cheeses, I like to use a combination of Provolone Piccante, Low Moisture Mozzarella, Fontina, and Asiago.
For a bit of added flavor and nutrition, I sometimes like to include marinated artichokes, roasted peppers, and chopped kalamata olives in the mix. Just make sure to drain the veggies well and pat them dry before adding them to the stromboli to prevent the dough from becoming soggy.
Stromboli is a great dish to have on hand when entertaining a large group or when the kids are looking for a tasty snack. It’s easy to assemble and can be customized to your liking with various meats, cheeses, and veggies.
How to Make Stromboli
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
Description
Stromboli is an Italian-American dish that consists of rolled or braided dough filled with various Italian cheeses and cold cuts.
Ingredients
- 1 12 Ounce Ball Pizza Dough (At Room Temperature)
- 6 Ounces Low Moisture Mozzarella Slices (Or Shredded)
- 6 Ounces Provolone Slices
- 15 Salami Slices
- 12 Ham Slices
- 15 Slices Pepperoni
- 1 Cup Grated Parmesan Cheese
- 1 Large Egg (Beaten)
FOR TOPPING:
- Cracked Black Pepper
- 1 Teaspoon Dried Oregano
Instructions
- Preheat oven to 375 degrees F.
- Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 12 x 14 inch rectangle.
- Start to layer the meat and cheese until it is used up, leaving a 1 1/2 inch border clear around the rectangle.
- Brush the edge of the dough with the egg wash, then roll up the stromboli from the long edge as firmly as possible, tucking the ends and seam at the bottom.
- Carefully move the stromboli using the parchment paper to the baking sheet.
- Bruch the top and sides of the rolled dough with the rest of the beaten egg, then sprinkle with the pepper and oregano.
- Bake for 25 to 30 minutes, until well browned.
- Remove from the oven and let sit 10 to 15 minutes, then slice and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Bread, Main Course, Side Dish
- Cuisine: American-Italian
