Stromboli Recipe
Make Stromboli Recipe in just 1h 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finish
Method
Dough
- 1
Activate and combine
In a large mixing bowl or the bowl of a stand mixer, combine warm water, instant yeast, and sugar. Stir and let sit 5 minutes until foamy (if using active dry yeast) or 1–2 minutes if instant shows bubbling. Add olive oil, salt and about 2 cups of the flour. Stir to combine.
- 2
Knead dough
If using a stand mixer with dough hook, add remaining flour 1/4 cup at a time and mix on low until dough pulls away from sides and forms a soft, slightly tacky ball (about 4–6 minutes). If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding small amounts of flour only as needed so dough stays slightly tacky but not sticky.
- 3
Filling
- 4
Prepare filling ingredients
While dough rises, shred cheeses, slice any cold cuts and roast/slice peppers if using. Drain any excess liquid from roasted peppers. Lay out ingredients so assembly is quick.
- 5
Season sauce
Stir dried oregano and crushed red pepper flakes (if using) into the 3 tablespoons of tomato sauce. Taste and adjust — the sauce should be concentrated, not watery.
Assemble and bake
- 6
Preheat oven
Preheat oven to 425°F (220°C). Place a baking sheet or pizza stone on the middle rack to heat, or line a baking sheet with parchment if you prefer.
- 7
Roll out dough
On a lightly floured surface, gently punch down the risen dough and roll it into a rectangle roughly 12 x 8 inches (30 x 20 cm) and about 1/4 inch thick. Keep edges slightly thicker to hold filling.
- 8
Spread sauce
Evenly spread the seasoned tomato sauce over the dough leaving a 1-inch border all around to help seal.
- 9
Layer cheeses and meats
Sprinkle half of the shredded mozzarella in a lengthwise strip down the center (leave 1–1.5 inches at both short ends). Layer the pepperoni and salami/capicola evenly on top of the cheese. Add the provolone slices and finish with the remaining mozzarella. Distribute roasted peppers and basil leaves over the top if using.
- 10
Seal stromboli
Brush the 1-inch border with a little water or beaten egg to help seal. Fold one long side of the dough over the filling, then fold the other side over it, overlapping to completely enclose the filling in a log. Pinch and crimp the long seam to seal tightly and tuck and pinch the short ends closed. Place seam-side down on a parchment-lined baking sheet or the preheated baking surface.
- 11
Egg wash and vents
Beat the egg with 1 tsp water and brush the top of the stromboli lightly with egg wash. Brush a little olive oil along the top as well (this helps browning and gives sheen). Use a sharp knife to make 3–5 small slits across the top to vent steam. Sprinkle grated Parmesan over the top if using.
- 12
Bake
Bake in the preheated 425°F (220°C) oven for 18–25 minutes, until the crust is deep golden brown and the internal temperature of the stromboli registers around 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 5–8 minutes.
- 13
Rest and slice
Remove stromboli from the oven and let rest on the baking sheet for 8–10 minutes to allow the filling to set (this makes slicing cleaner). Transfer to a cutting board and slice into 1-inch thick pieces with a serrated knife. Serve warm with extra marinara for dipping if desired.