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Brush egg wash all over stromboli. Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.
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Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides.Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size.(This gives time to for the gluten to develop, which allows the dough to stretch without breaking.)
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Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Roll the dough out into a large rectangle (about 10×14"). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter. Sprinkle the mozzarella cheese evenly over the top. Then add the sliced salami, ham and pepperoni.
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Using a sharp knife, make 5 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal.
Easy Stromboli Recipe (Italian Stromboli) The Suburban Soapbox
Instructions. Preheat to 400F. Line a baking sheet with parchment paper. Spritz with nonstick baking spray. Spread the pizza dough onto the lined baking sheet, and spread into a 14" x 10" rectangle. Line the dough with pepperoni, leaving 1-2" between the final pepperoni and the exterior long edge.
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Brush the top of the stromboli with butter mixture. Using a sharp serrated knife make shallow diagonal cuts on top of stromboli every 2 inches. Bake in preheated oven for 25-30 minutes or until the top is golden brown. Remove from oven and let set 5 minutes. Using a serrated knife cut into 8 slices.
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How to freeze Stromboli: Stromboli is perfect for making ahead! You can prepare fully, then cover with plastic wrap on the baking sheet and refrigerate up to 12 hours before baking. Or you can prepare, bake, cool, wrap tightly and freeze. To serve, thaw for 5-6 hours at room temperature, then heat at 350 degrees for 10-20 minutes until heated.
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Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn't a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more Parmesan cheese if desired. Bake for 25 to 30 minutes, until golden brown and oozing cheese.
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How to Make Stromboli. First, cook the pepperoni in the microwave. Then preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Next, shape the dough into a 12×10-inch rectangle. Brush the edges with olive oil. Fill the dough with mozzarella cheese, pepperoni, and parmesan cheese.
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Stromboli. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. On a floured surface, roll dough into a 10x14 inch rectangle. Lightly flour the top of the dough to keep it from sticking to the rolling pin. Spread pizza sauce on the top of the dough, leaving a 1.5 inch border around the outside.
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Serve with pizza sauce, for dipping. Make Ahead Instructions: Prepare the stromboli as directed. After it's assembled (but not baked), it can be refrigerated for up to 24 hours. When ready to bake it, add 5 minutes to the covered baking time (so bake 25 minutes covered with foil, remove foil, and bake 20-25 minutes).
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Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used—about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.
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Instructions. Preheat oven to 400°F. Prepare pizza dough. Divide into two sections and bring to room temperature. Use your fingers or a rolling pin to roll out each section of dough into a rectangle - about 9" x 14". Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2" from each side free of toppings.
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To Make and Bake the Stromboli: Roll the dough out into a circle, like a pizza crust. Layer the ingredients in the following order: pepperoni, salami, mozzarella, provolone, parmesan, herbs, and pepper. Leave about ½ inch around the edges. Each layer of cheese or meat should cover the dough or layer under it.
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Use a sharp knife to cut 4 slits diagonally on the top of the dough and then sprinkle the stromboli with some Italian seasoning. Bake the stromboli in the preheated oven for about 15-20 minutes until golden brown. Let the stromboli rest for 10-15 minutes and then slice into 12 total pieces and serve.
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Add the filling: Layer the salami on the dough to within 1/2-inch of the edges, and overlap the slices so that no dough shows beneath the salami. Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers. Sheryl Julian.