Supreme Stromboli Recipe

Make the dough

In a large bowl whisk together 3 cups flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Add 1 cup warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Add up to 1/4 cup extra flour if dough is too sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60–75 minutes.

Cook meats (if needed)

If your sausage is raw, remove casing and brown in a skillet over medium heat until cooked through, breaking into crumbles. Drain excess fat. If bacon isn't cooked, chop and cook until crisp, then drain and chop. Set meats aside.

Sauté onions, garlic, and spinach

Heat 1 tbsp olive oil in a skillet over medium heat. Add thinly sliced onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups packed spinach and cook until wilted, about 1–2 minutes. Remove from heat and let cool slightly.

Season filling

In a bowl combine cooked sausage, chopped bacon, pepperoni slices, ham slices (torn into pieces), sautéed onion-spinach mixture, 2 cups shredded mozzarella, 1 cup shredded provolone, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper. Toss gently to combine.

Preheat oven

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

Shape dough

Punch down risen dough and turn onto a lightly floured surface. Roll or stretch into a rectangle roughly 12 x 16 inches (thicker or thinner to preference). Keep edges slightly thicker to hold filling.

Layer sauce and filling

Spread about 1 cup marinara sauce down the center third of the rectangle, leaving a 1-inch border on long sides and 2 inches at the ends. Mound the filling mixture evenly over the sauce, keeping it centered to allow sealing. Do not overfill—leave room to fold.

Fold and seal

Fold one long side over the filling toward the center, then fold the other long side over to overlap. Tuck the ends in and roll slightly so the seam is on the bottom. Press edges to seal; use a little water on the dough edge if needed to help seal.

Egg wash and scoring

Whisk 1 large egg with 1 tsp water to make an egg wash. Brush the top of the stromboli with the wash. Using a sharp knife or blade, make 4–6 small diagonal slits on top for steam vents. Sprinkle with sesame or poppy seeds if desired.

Bake

Place stromboli on the prepared baking sheet and bake in preheated 425°F (220°C) oven for 20–25 minutes, until crust is golden brown and internal temperature reaches ~190°F (88°C). If top browns too quickly, tent with foil.

Rest and slice

Remove from oven and let rest 10 minutes to allow cheese to set. Transfer to a cutting board and slice into 8 portions. Serve warm with extra marinara sauce for dipping.