Stromboli Recipe
This delectable pepperoni and mozzarella Stromboli Recipe comes together quickly with an easy made from scratch dough. It is so good that it will quickly become one of your favorite recipes.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Main Meal
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 1/2–3 cups all purpose flour plus extra for rolling
Stromboli
- 3 tablespoons butter
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup marinara plus more for dipping
- 3 large thin slices sweet ham
- 3 ounces pepperoni
- 1 1/4 cups shredded mozzarella
- 1 egg beaten
Instructions
- In a small bowl, mix together yeast, sugar, and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active, small bubbles will form on the surface.
- In a large bowl, add the salt, yeast mixture, and olive oil. Begin adding flour, about 1/2 cup at a time, while stirring. Continue adding flour 1/2 cup at a time until the dough starts to pull from the sides.
- Knead the dough for 3-4 minutes on a well-floured surface.
- Coat a large ceramic or glass bowl with olive oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until it doubles in size.
- On a lightly floured surface, roll the dough out into a 10×13 or 11×14-inch rectangle. Use the rolling pin to help move the dough to a parchment-covered baking sheet.
- Melt the butter and add garlic powder, basil, and oregano. Lightly brush the rolled-out dough with the herb butter.
- Preheat oven to 400 degrees.
- Spread the marinara over the dough, leaving a 1-2 inch border all the way around. Layer the ham, followed by the pepperoni, and the mozzarella. With the pizza crust turned lengthwise, roll it up like you would cinnamon rolls.
- Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for 25 minutes or until golden brown. Cool for 5 minutes on the baking sheet. Serve with extra marinara.
Notes
- 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.
Find it online: https://www.smalltownwoman.com/stromboli-recipe/