Italian-American
Stromboli
Pizza dough is rolled around ham, salami, and mozzarella, then baked until the crust is golden, the center is set, and the cheese is bubbling. Slices show a spiral of cured meat and cheese.
- Prep
- 1 hr 30 min
- Cook
- 25 min
- Total
- 1 hr 55 min
- Servings
- 6
- Difficulty
- Medium
Why you’ll love it
- One dough log feeds six once it is sliced.
- Ham and salami are cured, so the bake is about the dough and melting cheese.
- A egg wash, or olive oil, browns the top.
- The center has to be set, not just browned on the outside.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Stir the flour, yeast, salt, and sugar. Add the warm water and 2 tbsp olive oil. Knead 6 to 8 minutes, until smooth. Cover and let rise 1 hour, until doubled. If the ham was frozen, thaw it in the refrigerator first. The ham and salami are fully cooked.
- 2
Heat the oven to 400°F. Line a sheet pan with parchment.
- 3
Roll the dough on a floured counter into a rectangle about 10 by 14 inches.
- 4
Layer the ham, salami, and mozzarella over the dough, leaving a 1-inch border. Sprinkle with Italian seasoning.
- 5
Roll the dough up from the long side into a tight log. Pinch the seam and the ends closed. Set it seam-side down on the pan. Brush with 1 tbsp olive oil and cut three small slits in the top so steam can escape.
- 6
Bake 22 to 28 minutes, until the crust is deep golden, the center of the roll is set and not doughy, and the cheese is bubbling at the slits. Rest 10 minutes before slicing or the cheese will run out.
Pro tips
- Leave the border bare so the seam can seal. Cheese in the seam opens the roll.
- A tight roll slices into neat spirals. A loose roll has a hollow center.
- Rest before slicing. Cutting too soon makes a puddle on the pan.
Easy substitutions
- Salami
- More ham, or turkey deli meat that is fully cooked.
- Mozzarella
- Provolone.
- Italian seasoning
- 1 tsp dried oregano.
Storage and reheating
Storage
Refrigerate sliced stromboli for up to 3 days.
Reheating
Warm slices on a sheet pan at 375°F for 8 to 10 minutes, until the center is hot and the crust crisps.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 400
- Protein
- 24 g
- Carbs
- 40 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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