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The combination of flavors from the Italian salami, pepperoni, and cheese is absolutely delicious. This recipe is definitely a must-try for stromboli lovers. View Recipe. 4. Pepperoni Stromboli. The Pepperoni Stromboli is a delicious combination of pepperoni, ham, and cheese wrapped in a thin and crispy crust.
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and spritz with nonstick cooking spray. Spread the pizza dough onto the lined baking sheet, and stretch or roll into a 14" x 10" rectangle. Line the dough with pepperoni, leaving 1-2" along the edges. Slather the pizza sauce over the pepperoni.
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Roll the dough out. Once the dough has defrosted and risen a bit, use a floured rolling pin to roll it into a 7×14 rectangle. If you want more layers, roll it out to a 10×14 rectangle. Layer it up! Start by layering your pepperoni. Sprinkle with cheese. Layer capicola on top. Cover with remaining cheese.
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Preheat the oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16-inches. Spread the marinara sauce over the pizza dough, leaving a 1-inch border all around the edges and a 3-inch border at the long side furthest from you.
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Here is a creative way to fill a stromboli: Philly cheesesteak-style. This stromboli recipe includes ground beef, garlic, bell peppers, onions, and mozzarella. It also has elements of parmesan cheese, Italian seasoning, salt, and pepper. Use canned pizza dough to make it easier, or take the time to make fluffy homemade pizza dough.
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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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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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Experiment with different flours to find your preferred taste and texture. The Yeast Factor: Active Dry vs Instant. In stromboli dough, yeast is responsible for the dough's rise and gives it a light and airy texture. There are two main types of yeast commonly used in recipes: active dry yeast and instant yeast.
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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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The dough should be about 1/4 inch thick. Spread the pizza sauce over the dough, leaving about 2 inches from the edge, then layer the Italian salami, and the cheese, and end with pepperoni slices. Carefully roll up the stromboli, starting from one of the longer sides. Roll it tightly to ensure the filling is secure.
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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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Add the flour and salt to the bowl and mix on low using a dough hook attachment until the dough is smooth and elastic, about 8 minutes. 3 1/2 cups all-purpose flour, 1 teaspoon salt. Tip the dough onto a lightly floured counter and shape it into a ball. Put it back in the mixing bowl and into your steam oven.
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Knead into a smooth ball and cover and rest for 20 minutes. Meanwhile, prep all the filling ingredients: brown the sausage, drain the mushrooms, slice and chop the olives and jalapenos, and grate the cheeses. Transfer the dough onto a lightly floured surface and roll out into a 12x20-inch rectangle.
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Lastly, sprinkle the top with a dash of flaky sea salt or kosher salt, tasty grated parmesan cheese, and some chopped parsley. Slice four vents into the top of the stromboli, then bake it at 425° F (220° C). Bake for about 20 to 25 minutes until the stromboli is golden brown. Allow the dish to sit for five minutes.
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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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Spread tomato sauce over the top and layer with shredded mozzarella cheese, pepperoni slices, and other desired toppings. Roll the dough tightly into a log shape and slice it into four pieces. Place the pieces on a greased baking sheet and bake in an oven preheated to 375 degrees Fahrenheit for 25 minutes or until golden brown.
