Stromboli
Learn how to make authentic stromboli, the Italian-American rolled pizza filled with layers of Italian meats, cheese, and peppers. This crispy, golden rolled bread is perfect for parties, game day, or easy weeknight dinners!
Ingredients
The Story
Stromboli is a distinctly Italian-American creation, a rolled pizza dough stuffed with Italian meats and cheeses that has become a beloved staple of pizzerias and delis across the United States. Despite its Italian-sounding name, stromboli was invented in America, most likely in the Philadelphia area during the 1950s. The dish was named after the 1950 film "Stromboli," directed by Roberto Rossellini and starring Ingrid Bergman, which was set on the volcanic Italian island of Stromboli. The name evokes both Italian romance and the explosive flavors within the rolled bread. Several Philadelphia-area establishments claim to have invented stromboli, including Romano's Italian Restaurant & Pizzeria in Essington and Nazzareno Romano's in Tinicum Township. Stromboli belongs to the broader family of stuffed and rolled breads found throughout Italian cuisine - it is a cousin to calzones, though the two are distinct. While a calzone is folded in half like a turnover with sealed edges, stromboli is rolled into a log shape, more like a jelly roll. Calzones are traditionally baked sealed, while stromboli is often slashed to release steam and brushed with garlic butter. The fillings also differ: calzones typically contain ricotta cheese, while stromboli favors Italian cold cuts and mozzarella. In the Philadelphia area and throughout the Northeast, stromboli became a pizzeria staple, served sliced into rounds as an appetizer, party food, or casual meal alongside marinara sauce for dipping. What makes stromboli so extraordinary is the contrast between the crispy, golden exterior and the molten, savory interior. The pizza dough, stretched thin, crisps in the oven while remaining tender inside. Layers of Italian meats - salami, capicola, ham, pepperoni - contribute salty, spiced complexity. Mozzarella and provolone melt into stretchy, gooey strands. Roasted peppers or fresh vegetables add moisture and sweetness. Italian herbs perfume every bite. When sliced, the spiral cross-section reveals beautiful layers of meat, cheese, and dough. Served hot from the oven with a bowl of warm marinara for dunking, stromboli is crowd-pleasing Italian-American comfort food at its finest - unpretentious, satisfying, and perfect for feeding a group.
Instructions
Step 1
Prepare the dough. If using refrigerated dough, let it come to room temperature for at least 30 minutes - cold dough is difficult to stretch and will spring back. On a lightly floured surface, roll or stretch the dough into a large rectangle approximately 12x16 inches and about 1/4 inch thick. The dough should be thin enough to roll easily but thick enough to contain the fillings without tearing. Let the dough rest for 5 minutes if it keeps springing back.
Step 2
Layer the fillings. Position the dough with a long side facing you. Leave a 1-inch border on all sides. Layer the ingredients evenly over the dough: first the provolone slices as a base, then the shredded mozzarella, followed by overlapping layers of salami, capicola, and pepperoni. Scatter the roasted red pepper slices over the meats. Sprinkle evenly with Italian seasoning, garlic powder, and red pepper flakes. The layering order matters - cheese on the bottom helps seal the dough and creates a barrier so the meats do not make the dough soggy.
Step 3
Roll the stromboli. Starting from the long side closest to you, roll the dough tightly over the fillings like a jelly roll, tucking the fillings in as you go. Roll away from yourself, keeping the roll as tight as possible without tearing the dough. When you reach the end, pinch the seam firmly to seal. Tuck and pinch both ends under to seal completely - any gaps will leak cheese and juices during baking.
Step 4
Prepare for baking. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Carefully transfer the stromboli seam-side down to the prepared baking sheet. Brush the entire surface generously with the beaten egg wash - this creates the shiny, golden-brown crust. Using a sharp knife, cut 4-5 diagonal slashes about 1/2 inch deep across the top of the stromboli. These vents allow steam to escape and prevent the stromboli from bursting.
Step 5
Bake the stromboli. Bake for 25-30 minutes until the crust is deeply golden brown and crispy, and the internal temperature reaches 200 degrees F. The cheese should be completely melted and may bubble slightly through the slashes - this is normal and delicious. If the top is browning too quickly, tent loosely with foil for the final 10 minutes. The stromboli should sound slightly hollow when tapped.
Step 6
Make the garlic butter and serve. While the stromboli bakes, combine the melted butter, minced garlic, and chopped parsley in a small bowl. As soon as the stromboli comes out of the oven, brush generously with the garlic butter - it will sizzle and absorb into the hot crust. Let rest for 5-10 minutes before slicing - this allows the cheese to set slightly so it does not all ooze out when cut. Using a sharp serrated knife, slice into 1-inch rounds. Arrange on a platter and serve immediately with warm marinara sauce for dipping. Sprinkle with grated Parmesan if desired. Stromboli is best served hot when the cheese is still stretchy and the crust is crispy. Leftovers can be refrigerated and reheated in a 350 degree F oven for 10-15 minutes - do not microwave or the crust will become soggy.
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