June 25, 2013

I’ve wanted to post this recipe for stromboli for a long time, but the last time I made it I neglected to take a photo. Unfortunately, as you can see, this time the top of the stromboli split open because the dough was a little bit too thin. But that didn’t make it any less delicious! If you’ve never had stromboli before, it’s basically pizza dough with Italian meats and cheese rolled up into a log, then baked and sliced, served with marinara or pizza sauce for dipping. This version from the ATK Family Baking book calls for salami, capocollo, provolone, and Parmesan, and adds roasted red peppers for a bit of flavor variety.

I like to make my own pizza dough, but you can also substitute one pound of store-bought pizza dough if you’re pressed for time. The recipe can also be easily doubled to make two stromboli. Make sure you seal the edges of the roll very well before baking since you don’t want any of the cheese to leak out! Also make sure to completely grease the foil that covers the stromboli during the first half of baking – if you miss spots, it will definitely stick and tear the dough, which I think may have been part of what caused mine to split open this time.


The dough can be made ahead and either refrigerated or frozen depending on how far ahead you wish to make it. To make ahead earlier the same day, do not let the dough rise but keep in the refrigerator for up to 16 hours, then let sit at room temperature for about 30 minutes before using. To freeze, let the dough rise as directed, then wrap tightly in greased plastic wrap and freeze for up to 1 month; let thaw at room temperature for 2-3 hours before using.

Serves 4



  • 2  cups (11 ounces) bread flour (plus more as needed)
  • 1⅛  teaspoons rapid-rise yeast
  • 3/4  teaspoon salt
  • 1  tablespoons olive oil
  • 3/4  cup warm water (110 degrees F)


  • 4  ounces thinly sliced deli salami
  • 4  ounces thinly sliced deli capocollo
  • 4  ounces thinly sliced deli provolone cheese
  • 1/2  cup jarred roasted red bell peppers, rinsed, patted dry, and sliced thin
  • 1  ounce Parmesan cheese, grated (½ cup)
  • 1  large egg, beaten with 2 tablespoons water
  • 1  teaspoon sesame seeds
  • Coarse sea salt or kosher salt, for sprinkling (optional)


  1. To make the dough: Pulse the flour, yeast, and salt together in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest of 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add more flour 1 tablespoon at a time as needed. Turn dough out onto a lightly floured surface and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1½ hours, before using.
  2. To make the stromboli: Adjust an oven rack to the lower-middle position and heat to 400 degrees F. Line a baking sheet with parchment paper.
  3. Turn the dough out onto a lightly floured surface. Press and roll the dough into a 12-by-10-inch rectangle, with the long side facing you. Lay the meat and provolone evenly over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
  4. Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, then pinch the seam and ends to seal. Transfer the stromboli to the prepared baking sheet, seam side down.
  5. Brush with remaining egg wash and sprinkle with the sesame seeds and coarse salt (if using). Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking.
  6. Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces, and serve hot or warm.

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