Meat Lovers Stromboli Recipe

Proof yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes with a dough hook) until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

While dough rises, prepare meats: cook sausage in a skillet over medium heat until no pink remains, breaking into small crumbles; drain excess fat. Cook bacon until crisp, then chop into bite-size pieces. If using uncooked pepperoni or ham, no further cooking required.

Shred or slice cheeses and measure out mozzarella, provolone, and parmesan. Toss shredded mozzarella lightly with 1 tablespoon of the parmesan to help prevent clumping.

In a small bowl, combine pizza sauce with dried oregano, dried basil, garlic powder, and red pepper flakes. Stir and taste; adjust seasoning to preference.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

On a lightly floured surface, punch down the risen dough and roll it into a rectangle about 12 x 16 inches and roughly ¼-inch thick. Keep edges a bit thicker to hold filling.

Spread the seasoned pizza sauce in a 1-inch border down the center third of the dough, leaving the edges clear for sealing.

Layer the filling over the sauce: first a thin layer of shredded mozzarella, then pepperoni slices spaced evenly, followed by crumbled cooked sausage, chopped bacon, and sliced ham. Add provolone slices on top and sprinkle the remaining parmesan evenly. Do not overfill — leave about 1–1½ inches of uncovered dough at the long edges.

Fold the long edges up over the filling so they meet in the middle. Starting at one short end, gently roll the dough to enclose the filling, seam-side down, forming a tight log. Pinch the ends and seam to seal; tuck the ends underneath.

Transfer the stromboli seam-side down to the prepared baking sheet. Use a sharp knife to make 3–4 shallow diagonal slits across the top to vent steam.

Beat the egg with 1 tsp water to make an egg wash. Brush the stromboli all over with egg wash, then brush lightly with 1 tablespoon olive oil. Sprinkle Italian seasoning or extra oregano on top if using.

Bake in the preheated 425°F (220°C) oven for 20–25 minutes, until golden brown and internal temperature reaches at least 165°F (74°C). If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest on the baking sheet 8–10 minutes before slicing. This helps the filling set and prevents leaking.

Slice into 1–1½ inch thick pieces and serve warm with extra warmed pizza sauce or marinara on the side for dipping.