Name: Italian Stromboli: A Delicious Guide to Ingredients and Baking
Prep time: 30 min
Cook time: 30 min
Total time: 150 min
Yield: 8-10 servings
Ingredients: 3 1/2 cups (420g) all-purpose flour, plus more for dusting; 1 teaspoon (5g) instant yeast; 1 teaspoon (6g) salt; 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C); 2 tablespoons (30ml) olive oil, plus more for greasing; 1/2 pound (225g) sliced provolone cheese; 1/2 pound (225g) sliced mozzarella cheese; 1/4 pound (112g) sliced pepperoni; 1/4 pound (112g) sliced salami; 1/4 pound (112g) sliced ham; 1/4 cup (60ml) grated Parmesan cheese; 1/4 cup (60ml) chopped fresh basil; 1 tablespoon (15ml) olive oil; 1 clove garlic, minced; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 large egg; 1 tablespoon (15ml) water; Sesame seeds; Poppy seeds; Italian seasoning

Italian Stromboli: Just the name conjures images of warm, crusty bread oozing with melted cheese and savory fillings, doesn't it? Forget ordering takeout tonight; I'm going to show you how to create this masterpiece in your very own kitchen! This isn't just a recipe; it's an experience, a culinary journey to the heart of Italy (with a slight detour through American ingenuity!).

While often mistaken for its cousin, the calzone, the Italian Stromboli actually has American roots. It's believed to have originated in Philadelphia in the 1950s, a testament to the delicious fusion of Italian-American flavors. Think of it as a rolled-up pizza, packed with all your favorite ingredients, making it the perfect shareable meal or impressive party appetizer.

What makes Stromboli so irresistible? It's the perfect combination of textures and tastes. The crisp, golden crust gives way to a soft, chewy interior, enveloping a symphony of flavors. The salty cured meats, the tangy tomato sauce, and the creamy, melted mozzarella create a truly unforgettable bite. Plus, it's incredibly versatile! You can customize the fillings to your heart's content, making it a crowd-pleaser for even the pickiest eaters. So, let's get started and create a Stromboli that will have everyone asking for seconds!

Ingredients:

For the Dough:

3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 teaspoon (5g) instant yeast
1 teaspoon (6g) salt
1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)
2 tablespoons (30ml) olive oil, plus more for greasing

For the Filling:

1/2 pound (225g) sliced provolone cheese
1/2 pound (225g) sliced mozzarella cheese
1/4 pound (112g) sliced pepperoni
1/4 pound (112g) sliced salami
1/4 pound (112g) sliced ham
1/4 cup (60ml) grated Parmesan cheese
1/4 cup (60ml) chopped fresh basil
1 tablespoon (15ml) olive oil
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)

For the Egg Wash:

1 large egg
1 tablespoon (15ml) water

Optional Toppings:

Sesame seeds
Poppy seeds
Italian seasoning

Making the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, and salt. Make sure the yeast is well distributed throughout the flour. This helps ensure even rising.
Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. The dough will be sticky at this point, and that's perfectly fine.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much flour, as this can make the dough tough. I like to use a stand mixer with a dough hook for this step, it saves a lot of effort!
First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time will depend on the temperature of your room. A warmer room will result in a faster rise.

Preparing the Filling:

Prepare the Garlic Oil: In a small bowl, combine the olive oil, minced garlic, dried oregano, and red pepper flakes (if using). Stir well to combine. This garlic oil will add a wonderful flavor to the stromboli.
Gather Your Ingredients: Make sure all your cheeses and meats are sliced and ready to go. Having everything prepped beforehand will make the assembly process much smoother. I like to lay everything out on a large cutting board so I can easily grab what I need.

Assembling the Stromboli:

Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the stromboli from sticking and make cleanup a breeze.
Deflate the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Roll Out the Dough: Using a rolling pin, roll the dough into a large rectangle, about 12x16 inches (30x40 cm). The dough should be relatively thin, about 1/4 inch (6mm) thick.
Spread the Garlic Oil: Brush the garlic oil evenly over the entire surface of the dough, leaving a small border around the edges. This will add a delicious flavor and help the filling stick to the dough.
Layer the Cheeses: Sprinkle the grated Parmesan cheese evenly over the garlic oil. Then, layer the provolone and mozzarella cheese slices over the Parmesan. Make sure to cover the entire surface of the dough, leaving a small border around the edges.
Layer the Meats: Arrange the pepperoni, salami, and ham slices over the cheese. Distribute the meats evenly to ensure every bite is flavorful.
Add Fresh Basil: Sprinkle the chopped fresh basil over the meats. The basil adds a fresh, aromatic flavor that complements the other ingredients perfectly.
Rolling the Stromboli: Starting from one of the long edges, tightly roll the dough up like a jelly roll. Pinch the seam tightly to seal it. This is important to prevent the filling from leaking out during baking.
Sealing the Ends: Pinch the ends of the stromboli to seal them as well. Tuck the ends under the stromboli to create a neat, even shape.
Transfer to Baking Sheet: Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
Score the Top: Using a sharp knife or a pizza cutter, make several diagonal slits across the top of the stromboli. This will allow steam to escape during baking and prevent the stromboli from bursting.
Prepare the Egg Wash: In a small bowl, whisk together the egg and water.
Brush with Egg Wash: Brush the entire surface of the stromboli with the egg wash. This will give it a beautiful golden-brown color and a slightly glossy finish.
Add Optional Toppings: Sprinkle the stromboli with sesame seeds, poppy seeds, or Italian seasoning, if desired. These toppings add a nice visual appeal and extra flavor.

Baking the Stromboli:

Bake: Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the filling is melted and bubbly. The internal temperature should reach 190-200°F (88-93°C).
Cool Slightly: Remove the stromboli from the oven and let it cool on the baking sheet for 5-10 minutes before slicing and serving. This will allow the filling to set slightly and prevent it from being too messy.
Slice and Serve: Using a serrated knife, slice the stromboli into 1-inch (2.5 cm) thick slices. Serve warm and enjoy! I love to serve it with a side of marinara sauce for dipping.

Tips and Variations:

Cheese Variations: Feel free to experiment with different types of cheese. Fontina, asiago, or even a spicy pepper jack would be delicious additions.
Meat Variations: You can also customize the meats to your liking. Prosciutto, capicola, or even cooked sausage would be great options.
Vegetarian Option: For a vegetarian stromboli, replace the meats with roasted vegetables such as bell peppers, onions, mushrooms, and zucchini.
Spicy Kick: Add a pinch of red pepper flakes to the filling for a spicy kick.
Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature before rolling it out.
Freezing: Stromboli freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Dipping Sauces: Besides marinara sauce, try serving your stromboli with pesto, ranch dressing, or a garlic aioli.

Enjoy your homemade Italian Stromboli! It's a guaranteed crowd-pleaser!

Conclusion:

Okay, friends, let's recap why this Italian Stromboli recipe is about to become your new go-to for weeknight dinners, weekend gatherings, or honestly, just because you deserve something delicious. We've walked through a process that's surprisingly simple, yielding a result that's bursting with authentic Italian flavors. From the perfectly crisp crust to the savory blend of meats, cheeses, and vegetables nestled inside, this isn't just a meal; it's an experience. It's the kind of food that brings people together, sparks conversation, and leaves everyone wanting more. But beyond the incredible taste, what truly sets this recipe apart is its versatility. Feel free to experiment with different fillings to create your own signature Italian Stromboli masterpiece. Craving something spicier? Add a pinch of red pepper flakes to the filling or swap out the provolone for a pepper jack cheese. Vegetarian? No problem! Load it up with roasted vegetables like zucchini, bell peppers, and eggplant, and add a generous helping of ricotta cheese. The possibilities are truly endless! And speaking of serving suggestions, this Stromboli is fantastic on its own, but it also pairs beautifully with a simple side salad dressed with a light vinaigrette. Or, for a more substantial meal, serve it alongside a bowl of hearty tomato soup. Don't forget the dipping sauce! A warm marinara sauce is a classic choice, but pesto or even a creamy garlic aioli would also be delicious. If you're feeling fancy, you could even whip up a quick balsamic glaze to drizzle over the top. I know what you're thinking: "This sounds amazing, but is it really worth the effort?" And my answer is a resounding YES! Trust me, the satisfaction of pulling a warm, cheesy, and flavorful Stromboli out of the oven is unparalleled. Plus, it's a great way to use up leftover ingredients in your fridge, making it both delicious and economical. I've poured my heart and soul into perfecting this recipe, and I'm confident that you're going to love it just as much as I do. But the real magic happens when you make it your own. So, don't be afraid to get creative, experiment with different flavors, and put your personal touch on it. Now, it's your turn! I'm so excited for you to try this Italian Stromboli recipe and experience the joy of creating something truly special. Once you've had a chance to bake it up, I'd absolutely love to hear about your experience. Did you make any substitutions? What were your favorite fillings? What did your family and friends think? Share your photos, tips, and stories in the comments below. Let's create a community of Stromboli lovers and inspire each other with our culinary creations! Happy baking, and Buon Appetito! I can't wait to see what you come up with! Remember to tag me in your social media posts so I can see your amazing creations!