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Delightful Party-Size Stromboli

Impress your family and friends with this Delightful Party-Size Stromboli, filled with layers of pepperoni, salami, provolone, and mozzarella cheese. Rolled up, baked until golden, and served in thick slices alongside marinara sauce, this irresistible meal is perfect for gatherings or a fun appetize...
5
45 min
TOTAL TIME
262
CALORIES
$0.82
PER SERVING
Delightful Party-Size Stromboli
Directions
START WITH
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 400 degrees F.
FILLING
2
In a small bowl, combine the unsalted butter and minced garlic.
3
Place a piece of parchment paper on a clean surface, then place the pizza dough on the parchment paper and roll it into a 10-by-15-inch rectangle.
4
Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border. Layer the provolone cheese, pepperoni, shredded mozzarella, salami, and Italian seasoning on the dough, also leaving a 1-inch border.
5
Starting with the long edge of the dough closest to you, roll the dough tightly into a log, pinching in the sides as you roll, similar to making cinnamon rolls. Pinch the edges to seal the log and fold it so that the seam is on the bottom.
6
Carefully lift the parchment paper with the stromboli and transfer it onto a large baking sheet.
EGG WASH
7
In a small bowl, mix the beaten egg with the water. Brush the top of the stromboli with the egg wash and then sprinkle with grated Parmesan cheese.
FINISH WITH
8
Use a sharp knife to cut 4 slits in the top of the stromboli.
9
Bake on the middle rack of the oven for 25 minutes until golden brown. Remove from the oven and let it cool on the baking sheet for 10 minutes.
10
Transfer the stromboli to a large cutting board and, if using, garnish with chopped fresh Italian parsley. Cut into thick slices and serve with your choice of pizza sauce or marinara sauce for dipping.
Health Info
Macros
21g
CARBS
13g
FAT
13g
PROTEIN
Contains these allergens
WHEAT
MILK
EGGS
Frequently Asked Questions
What is Stromboli?
What are the basic ingredients needed to make Stromboli?
Can I use a different type of dough other than pizza dough?
How do I prevent my Stromboli from becoming soggy?
Can I make my Stromboli ahead of time?
How do I know when the Stromboli is fully cooked?
What are some common fillings for Stromboli?
Can I make a vegetarian or vegan Stromboli?