Savory Italian Stromboli Recipe

Savory Italian Stromboli is a dish that has graced our family table countless times, and each time it’s met with enthusiastic cheers. There’s something undeniably comforting and satisfying about biting into a warm, golden crust that gives way to a flavorful, cheesy, and savory filling. This isn’t just a recipe; it’s an experience, a culinary adventure that transforms simple ingredients into a crowd-pleasing masterpiece. From casual weeknight dinners to lively weekend gatherings, this stromboli has consistently proven to be a winner. The aroma that fills the kitchen as it bakes is intoxicating, and the first bite? Pure bliss. It’s a dish that’s incredibly versatile, easily adaptable to different tastes and dietary preferences, and always, always a hit. If you’re looking for a recipe that’s both impressive and approachable, look no further. This Savory Italian Stromboli is about to become your new favorite go-to for any occasion.

Ingredients

• Pizza Dough: (1 pound) – Forms the base of the stromboli, providing a chewy and slightly crisp crust. You can use store-bought for convenience or homemade for a more rustic touch.
• Olive Oil: (2 tablespoons) – Used for brushing the dough to promote browning and add a subtle richness. It also helps to prevent the dough from drying out during baking.
• Italian Sausage: (1 pound, cooked and crumbled) – Provides a robust, savory flavor and hearty texture to the filling. Choose mild, sweet, or hot sausage depending on your spice preference.
• Pepperoni: (4 ounces, sliced) – Adds a classic Italian-American flavor dimension and a slightly spicy kick. It also renders slightly crispy edges when baked.
• Cooked Ham: (4 ounces, thinly sliced) – Contributes a salty and savory element, balancing the richness of the sausage and pepperoni.
• Mozzarella Cheese: (8 ounces, shredded) – The quintessential melty cheese that binds the filling together and provides that gooey, cheesy pull we all love. Low-moisture mozzarella works best.
• Provolone Cheese: (4 ounces, shredded) – Adds a sharper, slightly nutty flavor that complements the mozzarella and other fillings.
• Parmesan Cheese: (2 tablespoons, grated) – Sprinkled on top of the stromboli before baking, it adds a salty, umami crust and enhances the visual appeal.
• Green Bell Pepper: (1/2, thinly sliced) – Provides a fresh, slightly sweet, and crisp counterpoint to the rich meats and cheeses. It also adds a vibrant color to the filling.
• Red Onion: (1/4, thinly sliced) – Offers a pungent, slightly sweet bite that cuts through the richness and adds depth of flavor to the stromboli.
• Black Olives: (1/2 cup, sliced) – Contribute a briny, salty flavor and a soft texture that complements the other fillings.
• Dried Oregano: (1 teaspoon) – A classic Italian herb that adds a warm, aromatic note to the filling, enhancing the overall Italian flavor profile.
• Dried Basil: (1 teaspoon) – Another essential Italian herb, basil brings a sweet, slightly peppery flavor that pairs beautifully with tomatoes and cheeses.
• Garlic Powder: (1/2 teaspoon) – Provides a subtle garlic flavor that enhances the savory notes of the filling without being overpowering.
• Salt: (To taste) – Enhances the flavors of all the ingredients and balances the overall taste of the stromboli.
• Black Pepper: (To taste) – Adds a subtle spice and depth of flavor, complementing the other seasonings.
• Egg Wash: (1 egg beaten with 1 tablespoon water) – Brushed on the stromboli before baking to create a golden brown, glossy crust.
• Marinara Sauce: (For serving) – A classic Italian tomato sauce that provides a tangy, flavorful dipping option for the stromboli.

Instructions

1. Prepare the Dough: If using homemade pizza dough, prepare it according to your recipe. If using store-bought dough, let it sit at room temperature for about 30 minutes to make it easier to roll out. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Roll Out the Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle, approximately 12×16 inches. Aim for an even thickness of about 1/4 inch.
3. Brush with Olive Oil: Gently brush the entire surface of the dough rectangle with olive oil, leaving a small border along the edges for sealing. This will add flavor and prevent the dough from becoming soggy.
4. Layer the Cheeses: Sprinkle half of the shredded mozzarella cheese evenly over the dough, leaving a 1-inch border on all sides. Then, layer the shredded provolone cheese over the mozzarella, again leaving a border.
5. Add the Meats: Distribute the cooked and crumbled Italian sausage evenly over the cheese layer. Next, arrange the pepperoni slices and cooked ham slices on top of the sausage. Ensure the meats are spread out to cover most of the cheese.
6. Add the Vegetables and Olives: Scatter the thinly sliced green bell pepper, red onion, and sliced black olives over the meat layer. Distribute them evenly for balanced flavor in each bite.
7. Season the Filling: Sprinkle the dried oregano, dried basil, garlic powder, salt, and black pepper evenly over the filling. These seasonings will enhance the Italian flavors of the stromboli.
8. Add Remaining Mozzarella: Sprinkle the remaining half of the shredded mozzarella cheese over the vegetables and seasonings. This layer will help bind the filling together and create a gooey interior.
9. Roll the Stromboli: Starting from one of the long sides of the rectangle, carefully roll up the dough tightly, jelly-roll style. Pinch the seam to seal it well. Tuck in the ends and pinch them to seal as well. This is crucial to prevent the filling from leaking out during baking.
10. Transfer to Baking Sheet: Gently lift the stromboli and place it seam-down on the prepared baking sheet. Curve it slightly into a crescent shape if desired for a more traditional look.
11. Score the Top: Using a sharp knife or kitchen shears, make 3-4 diagonal slits across the top of the stromboli. These vents will allow steam to escape during baking and prevent the stromboli from bursting.
12. Brush with Egg Wash: In a small bowl, whisk together the egg and water to make the 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 crisp crust.
13. Sprinkle with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top of the stromboli. This will create a flavorful, cheesy crust.
14. Bake: Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). If the top is browning too quickly, you can loosely tent it with foil for the last 10 minutes of baking.
15. Cool and Slice: Remove the stromboli from the oven and let it cool on the baking sheet for at least 10-15 minutes before slicing. This allows the filling to set slightly and makes it easier to slice neatly. Slice into 1-2 inch thick slices using a serrated knife.
16. Serve: Serve warm with marinara sauce for dipping. Enjoy!

Nutrition Facts

(Per serving, approximate, based on 8 servings. Nutritional values can vary based on specific ingredients and brands used.)

• Servings: 8
• Calories Per Serving: Approximately 450-550 kcal
• Fat: 25-35g

Preparation Time

• Prep Time: 30 minutes (includes ingredient preparation and stromboli assembly)
• Cook Time: 25-30 minutes (baking time in the oven)
• Total Time: Approximately 55-60 minutes (from start to finish)
• Description: This Savory Italian Stromboli recipe is relatively quick to prepare, especially if using pre-made pizza dough. The active preparation time involves rolling out the dough, preparing the fillings, assembling the stromboli, and baking. It’s a manageable recipe for a weeknight meal or a weekend gathering, delivering delicious results in under an hour.

How to Serve

• Marinara Sauce: The classic and essential accompaniment. Serve warm marinara sauce on the side for dipping each slice of stromboli. The tangy tomato sauce perfectly complements the savory and cheesy filling.
• Garlic Aioli: For a creamy and garlicky dipping option, prepare a simple garlic aioli. It adds a rich and flavorful contrast to the stromboli.
• Pesto: A vibrant pesto, whether basil pesto or sun-dried tomato pesto, offers a fresh and herbaceous dipping sauce that elevates the Italian flavors.
• Side Salad: Balance the richness of the stromboli with a fresh and crisp side salad. A simple green salad with a light vinaigrette dressing works wonderfully. Consider adding Italian-inspired elements like tomatoes, cucumbers, and olives to the salad.
• Soup: Pair stromboli with a light soup, such as minestrone or tomato soup, for a heartier meal. The soup provides a warm and comforting element that complements the savory stromboli.
• Appetizer Platter: Slice the stromboli into smaller pieces and arrange them on a platter with other appetizers like olives, roasted red peppers, artichoke hearts, and cheeses for a party-friendly spread.
• Lunch or Dinner: Stromboli is a satisfying meal on its own. Serve it as a main course for lunch or dinner, especially for casual gatherings or family meals.
• Potlucks and Picnics: Stromboli travels well and is delicious served warm or at room temperature, making it an excellent choice for potlucks, picnics, and tailgating events.
• Brunch: While often served for lunch or dinner, stromboli can also be a unique and savory addition to a brunch spread, especially for a crowd.

Additional Tips for the Perfect Stromboli

• Dough Perfection: For the best texture, use high-quality pizza dough. If making homemade, ensure it’s properly proofed. If using store-bought, allow it to come to room temperature for easier rolling. Don’t overwork the dough when rolling it out, as this can make it tough.
• Even Filling Distribution: Distribute the fillings evenly across the dough to ensure every slice of stromboli is flavorful and balanced. Avoid piling fillings too thickly in the center, as this can make it difficult to roll and bake evenly.
• Cheese Choices: Feel free to experiment with different cheese combinations. Fontina, mozzarella di bufala, or even a sprinkle of ricotta can add unique flavors and textures. Consider adding a layer of creamy ricotta before the mozzarella for extra richness.
• Meat Variations: Customize your stromboli with your favorite meats. Salami, capicola, prosciutto, or even cooked chicken or meatballs can be used in place of or in addition to the suggested meats. Vegetarian options could include roasted vegetables like zucchini, eggplant, and mushrooms.
• Vegetable Enhancements: Roasted vegetables like bell peppers, onions, or mushrooms can add a deeper flavor. Sauté spinach or artichoke hearts for a different vegetable dimension. Consider adding sun-dried tomatoes for an intense, chewy bite.
• Spice it Up: If you like a spicier stromboli, add a pinch of red pepper flakes to the filling or use hot Italian sausage and spicy pepperoni. You can also include pickled jalapeños or banana peppers for extra heat.
• Sealing is Key: Ensure you tightly seal the seam and ends of the stromboli after rolling. This will prevent the filling from leaking out during baking and ensure a neat, well-formed stromboli. Use a little water on your fingertips to help seal the dough edges.
• Cooling Time is Important: Resist the urge to slice into the stromboli immediately after it comes out of the oven. Allowing it to cool for at least 10-15 minutes helps the filling set, making it easier to slice and preventing it from being too messy. The flavors also meld together beautifully as it cools slightly.

Frequently Asked Questions (FAQ) about Savory Italian Stromboli

Q1: Can I prepare the stromboli ahead of time?
A: Yes, you can assemble the stromboli up to a day in advance. Wrap it tightly in plastic wrap and refrigerate it. When ready to bake, brush with egg wash and bake as directed, adding a few extra minutes to the baking time if it’s very cold.

Q2: Can I freeze stromboli?
A: Absolutely! Stromboli freezes beautifully, either baked or unbaked. For baked stromboli, let it cool completely, wrap it tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until heated through. For unbaked stromboli, freeze it on a baking sheet until solid, then wrap it well and freeze. Bake directly from frozen, adding about 10-15 minutes to the baking time.

Q3: What if I don’t have pizza dough? Can I use something else?
A: Yes, you can use other types of dough. Puff pastry can create a flakier stromboli, but it will be less chewy. You can also use bread dough, but it will result in a softer, breadier texture. Pizza dough is the most traditional and provides the best balance of chewiness and crispness.

Q4: Can I make a vegetarian stromboli?
A: Definitely! Omit the meats and load it up with vegetables. Roasted vegetables like zucchini, eggplant, bell peppers, mushrooms, and onions work wonderfully. Spinach, artichoke hearts, sun-dried tomatoes, and olives are also great vegetarian filling options. Consider adding a layer of ricotta cheese for extra creaminess.

Q5: How do I prevent the bottom of the stromboli from getting soggy?
A: Make sure your oven is preheated to the correct temperature. Baking on parchment paper or a silicone baking mat helps prevent sticking and promotes even baking. Don’t overload the stromboli with too much filling, as excess moisture can make the bottom soggy. You can also place a pizza stone or baking steel in the oven to help crisp the bottom crust.

Q6: What’s the best way to reheat leftover stromboli?
A: The best way to reheat stromboli and maintain its texture is in the oven. Preheat your oven to 350°F (175°C) and reheat the slices for about 10-15 minutes, or until heated through and the crust is crisp again. You can also use an air fryer for a quicker reheat, cooking at 350°F (175°C) for about 5-7 minutes. Microwaving is not recommended as it can make the crust soggy.

Q7: Can I add sauce inside the stromboli?
A: While marinara sauce is typically served on the side for dipping, you can add a thin layer of sauce inside the stromboli if desired. However, be careful not to add too much, as it can make the dough soggy and harder to roll. A light brushing of pesto or a thin layer of ricotta cheese-based sauce can work well.

Q8: How do I know when the stromboli is fully cooked?
A: The stromboli is done when the crust is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). You can use a food thermometer to check the internal temperature by inserting it into the center of the stromboli through one of the slits on top. If the top is browning too quickly before the inside is cooked, you can loosely tent it with foil for the last part of the baking time.

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