Stromboli Recipe

March 6, 2019 by Beth Pierce 84 Comments

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This Stromboli Recipe includes an easy made from scratch pizza dough along with helpful hints on mastering the Stromboli and making this recipe epic. This scrumptious family favorite is loaded with pepperoni, ham and mozzarella.

If you have never made a homemade Stromboli Recipe than you are in for one delectable treat. This pepperoni, ham and mozzarella Stromboli one is my absolute favorites and can be mastered by even the novice chef.

Life just wouldn’t be the same without scrumptious recipes like this. Now this particular recipe calls for homemade pizza dough because when it come to stromboli I think it makes all the difference in the world. This beauty is stuffed with marinara, pepperoni, sweet ham and mozzarella however there are many choices when it comes to stuffing a stromboli.

HOW TO MAKE STROMBOLI

First prepare the pizza dough. Dissolve the yeast and sugar in water and wait about ten minutes. Mix salt, yeast mixture, olive oil and flour in a stand mixer with dough hook attached. Add the flour 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn on to floured surface and knead for about four minutes. Divide the dough in half and roll out two rectangles. You can also take half the dough and wrap up and refrigerate for later use. Pizza dough is at its best for about three days if wrapped properly and stored in the refrigerator.

Melt butter and add garlic powder, basil and oregano. Lightly brush pizza crust with herb butter.

Spread shredded mozzarella over the crust, followed by ham, a thin layer of marinara and pepperoni leaving a border all the way around. With the pizza crust turned lengthwise roll up like you would cinnamon rolls. Place on cookie sheet and brush with egg wash, a little more herb butter and a sprinkling of mozzarella. Cut slits in the top diagonally every inch and bake.

CAN YOU MAKE PIZZA DOUGH AHEAD OF TIME?

The pizza dough can be made up in advance. Tightly cover the pizza dough with plastic wrap and store in the coldest part of the refrigerator for up to three days. After three days it is still edible but the quality of the dough begins to degrade. To freeze double wrap and store for up to three weeks. Move frozen pizza dough to the refrigerator the day before use to thaw.

Recipe notes and helpful tips

Roll the pizza dough out on surface lightly covered with flour. Move to baking sheet after rolled out.
If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
If pushed for time some grocery stores have ready made pizza dough. Call ahead to check.
Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
Place the Stromboli on cookie sheet seam side down.
Make sure you brush the top with egg wash, herb butter and a sprinkle of mozzarella.
Bake in center of preheated oven uncovered.

I can not tell you enough how delicious this Stromboli is. It makes for the prefect party appetizer or family dinner. Do yourself a huge favor and make this amazing Stromboli Recipe today!

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This post was originally published July 28, 2018 and was republished March 6, 2019 with new content.