Easy Italian Stromboli – Page 2

Instructions for Easy Italian Stromboli

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Roll Out the Dough: On a lightly floured surface, roll out the pizza dough into a rectangle, about 10×14 inches. If the dough is too sticky, dust it lightly with flour.
Layer the Fillings: Spread a thin layer of marinara sauce over the dough, leaving a 1-inch border around the edges. Layer the pepperoni and salami evenly over the sauce, then sprinkle with mozzarella and Parmesan cheeses. Add a sprinkle of Italian seasoning and garlic powder for extra flavor.
Roll It Up: Starting from one long side, carefully roll the dough tightly, tucking in the ends as you go to seal the fillings. Pinch the seams closed to prevent any filling from escaping during baking.
Brush with Egg Wash: Place the Stromboli seam-side down on the prepared baking sheet. Brush the top and sides with beaten egg to help the crust turn golden-brown.
Bake: Bake for 20-25 minutes or until the Stromboli is golden and the cheese is melted. If desired, turn on the broiler for the last minute to add a bit of crispiness.
Slice and Serve: Let the Stromboli cool for a few minutes before slicing. Garnish with fresh basil or parsley if desired, and serve with extra marinara sauce for dipping. Enjoy!

To make this Italian Stromboli, you’ll need:

Use Cold Dough: Chilled pizza dough is easier to work with, so if it’s too soft, pop it in the fridge for a few minutes before rolling.
Customize the Fillings: Feel free to add other fillings like sliced mushrooms, bell peppers, olives, or even spinach for added flavor.
Prevent Sogginess: Spread only a thin layer of marinara sauce inside the Stromboli. Too much sauce can make the dough soggy.
Seal the Edges Well: Pinching the edges tightly prevents the cheese from oozing out during baking.

Stromboli makes great leftovers! Here’s how to store and reheat it:

Refrigerator: Wrap leftover Stromboli tightly in plastic wrap or store in an airtight container. Refrigerate for up to 3 days.
Freezer: Wrap the Stromboli tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Oven: Reheat in a 350°F oven for 10-15 minutes until heated through and the crust is crisp.
Microwave: Heat in the microwave for 1-2 minutes, but note that the crust may soften.