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.
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How to Make Stromboli
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A fun twist on classic Italian flavors! This stromboli is packed with salami, ham, and cheese, baked to golden perfection.
Ingredients
- 12 oz (340 g) Pizza Dough
- 6 oz (170 g) Low Moisture Mozzarella Slices
- 6 oz (170 g) Provolone Slices
- 15 slices Salami
- 12 slices Ham
- 15 slices Pepperoni
- 1 cups (237 ml) Grated Parmesan Cheese
- 1 Large Egg
- Cracked Black Pepper
- 1 tsp Dried Oregano
Instructions
- Preheat oven to 375°F (190°C).
- Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 12 x 14 inch rectangle.
- Layer the meat and cheese, leaving a 1 1/2 inch border around the rectangle.
- Brush the edge of the dough with egg wash, roll up the stromboli from the long edge, tucking the ends and seam at the bottom.
- Carefully move the stromboli, using the parchment paper, to a baking sheet.
- Brush the top and sides of the rolled dough with the remaining egg wash, then sprinkle with pepper and oregano.
- Bake for 25 to 30 minutes, until well browned.
- Remove from oven and let sit for 10 to 15 minutes before slicing and serving.
Notes
- For a richer flavor, use a combination of sharp provolone and mild mozzarella.
- To prevent a soggy stromboli, ensure the meat is not overly moist; pat it dry with paper towels before layering.
- Leftover stromboli can be stored in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 large slice
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 20
- Cholesterol: 60
Frequently Asked Questions
Why should I use part skimmed mozzarella instead of fresh mozzarella in my stromboli?
Part skimmed mozzarella works better because fresh mozzarella contains more moisture, which can make the dough soggy on the bottom.
What types of cold cuts can I use in my stromboli?
You can use a variety of cold cuts such as ham, salami, pepperoni, or even spicy capocollo, but consider avoiding spicy options if serving to children.
How can I prevent my stromboli from becoming soggy when adding vegetables?
To prevent sogginess, make sure to drain and pat dry any vegetables, like marinated artichokes or roasted peppers, before adding them to the stromboli.
