Stromboli Recipe

Activate and combine

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Let sit 3–5 minutes until foamy. Add olive oil, 2 cups of the flour and the salt. Mix until a shaggy dough forms.

Knead

If using a stand mixer, attach the dough hook and mix on low for 5–7 minutes, adding remaining flour a little at a time until a soft, slightly tacky but smooth elastic dough forms. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding flour as needed to prevent excessive stickiness.

First rise

Lightly oil a large bowl with olive oil, place the dough in the bowl and turn once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.

Prepare fillings

While the dough rises, shred the mozzarella and provolone if needed, crumble and warm the cooked Italian sausage (if using) and drain any excess grease, slice roasted red peppers, and set out pepperoni and basil leaves. Stir the dried oregano and crushed red pepper flakes into the pizza sauce or keep them separate to sprinkle when assembling.

Roll out dough

After the dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll or stretch the dough into a rectangle about 12x16 inches and roughly 1/4-inch thick, with the long side nearest you. Keep edges relatively even for a neat roll.

Layer filling

Spread 3/4 cup of pizza sauce in a thin, even layer over the dough, leaving a 1-inch clean border on all sides. Sprinkle half of the shredded mozzarella over the sauce, then distribute provolone, pepperoni, crumbled sausage (if using), roasted red peppers and basil leaves, leaving the 1-inch border. Sprinkle the remaining mozzarella lightly and evenly. Sprinkle the remaining 1/4 cup sauce in small spoonfuls if you like more sauciness and finish with grated Parmesan and a light dusting of extra dried oregano and red pepper flakes if desired.

Roll and seal

Starting from the long edge nearest you, lift the dough and begin to roll tightly but gently into a log, tucking the filling as you go so the roll is even. Pinch the seam to seal and fold the short ends under to enclose the filling. For extra security, brush the edge with a little water or beaten egg before sealing.

Prep for baking

Place the stromboli seam-side down on a parchment-lined baking sheet or a lightly oiled baking pan. Tuck the ends under so they are sealed. Cover loosely with plastic wrap or a towel and let rest 20–30 minutes for a short second rise while the oven preheats to 400°F (200°C).

Egg wash and vent

Whisk the egg with 1 tablespoon water to make an egg wash. Brush the top of the stromboli lightly with the egg wash and drizzle or brush the 1 tablespoon olive oil over the surface. Using a sharp knife, make 3–5 shallow diagonal slits across the top to vent steam during baking. Sprinkle the grated Parmesan over the top.

Bake

Bake in the preheated oven on the center rack for 20–25 minutes, or until the crust is golden brown and the internal temperature reaches about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with aluminum foil.

Rest and slice

Remove from the oven and let the stromboli rest on the baking sheet for 10 minutes to allow the filling to set. Transfer to a cutting board and slice into 8–10 pieces with a serrated knife. Serve warm with extra pizza sauce or marinara for dipping.