Soft on the inside and perfectly golden on the outside, this homemade stromboli is anything but ordinary. Filled with melty cheeses and savory deli meats, then rolled in tender pizza dough, it’s made to be sliced, shared and enjoyed. Served with warm marinara sauce, it’s an easy, crowd-pleasing recipe that’s both comforting and delicious.
Pro tip: prepare the dough in the morning and let it rest all day. You’ll save nearly 55 minutes during prep time.
Dough preparation time: 1 hour (including resting time)
Stromboli preparation time: 15 minutes
Cooking time: 22 to 25 minutes
Total time: about 40 minutes (excluding dough resting time)
Servings: 2 strombolis
INGREDIENTS
- 1 Maison Orphée pizza dough mix
- 2 garlic cloves, finely minced
- 1 small bunch fresh parsley, finely chopped
- 60 ml (¼ cup) Maison Orphée extra virgin olive oil
- 200 g capicola, sliced
- 200 g salami, sliced
- 250 g provolone cheese, sliced
- 750 ml (3 cups) shredded mozzarella cheese
- 1 egg, lightly beaten
- Grated Parmesan cheese, for topping
- Marinara sauce, for serving
INSTRUCTIONS
- Prepare the pizza dough according to the package instructions.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the garlic, chopped parsley, and olive oil. Set aside.
- Divide the pizza dough in half.
- On a lightly floured work surface, roll out the two dough portions to form two large rectangles. Brush the dough with the garlic oil mixture.
- Evenly distribute the capicola slices over the surface, followed by the provolone and salami. Sprinkle with shredded mozzarella.
- Gently roll the dough up tightly to form a log, sealing the ends.
- Place the strombolis seam-side down on the prepared baking sheet. Brush the tops with the beaten egg.
- Make a few slits on top to allow steam to escape, then sprinkle with parmesan.
- Bake for 22 to 25 minutes, or until the stromboli is golden brown.
- Let rest for a few minutes before slicing. Serve hot with marinara sauce.