Calzone is for one. Stromboli is for a crowd.
It’s pizza dough, but rolled like a jelly roll with layers of salami, pepperoni, ham, gooey mozzarella, and tangy roasted red peppers. Slice it into spirals of perfection. Serve with marinara. Watch it disappear.
Ingredients
Serves 4-6.
- 1 lb (450g) pizza dough (store-bought or homemade)
- ½ cup marinara sauce (plus more for dipping)
- 8 slices provolone cheese
- 6 slices genoa salami
- 6 slices pepperoni
- 6 slices ham or capicola
- 1 cup (120g) shredded mozzarella
- ½ cup roasted red peppers, drained and sliced
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or Italian seasoning (optional)
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Roll the Dough
- On a floured surface, roll dough into a 12×10-inch rectangle.
Step 3: Layer the Fillings
- Spread marinara sauce over dough, leaving a 1-inch border.
- Layer provolone, then salami, pepperoni, ham, shredded mozzarella, and roasted peppers.
Step 4: Roll It Up
- Starting from the long edge, roll dough tightly like a jelly roll. Pinch the seam and ends shut.
Step 5: Brush and Score
- Place seam-side down on baking sheet. Brush with egg wash. Sprinkle with sesame seeds if using.
- Cut 4-5 small slits on top to vent steam.
Step 6: Bake
- Bake for 20-25 minutes until deep golden brown and crispy.
Step 7: Rest and Slice
- Let rest 5 minutes (cheese is lava-hot). Slice into 1-inch rounds. Serve with warm marinara for dipping.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 1 stromboli (4-6 servings)
Difficulty: Easy
Storage Notes
Fridge: Keeps 4 days. Reheat in oven at 375°F for 10 minutes (microwave makes it sad and soggy).
Freezer (baked): Freeze whole or sliced up to 3 months. Reheat from frozen at 375°F for 15-20 minutes.
Freezer (unbaked): Assemble, wrap tightly, freeze. Bake from frozen – add 10-15 minutes.
