Easy Stromboli Recipe
Easy Stromboli Recipe - Pepperoni, salami and provolone wrapped up in pizza dough and topped off with Italian spices. Dunk in some marinara and you have an easy dinner.
Servings: 4
Ingredients
- 1 tube refrigerated pizza dough (I like Pillsbury Original Pizza Dough)
- 2 tablespoons corn meal
- 20 slices pepperoni
- 20 slices hard salami
- 10 slices mozzarella cheese
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoons Italian seasoning
- 3 tablespoons grated parmesan cheese
- 1 egg, beaten.
- 1 cup favorite marinara sauce
Instructions
- Preheat oven 400 degrees F.
- Line a 9 x 13 baking sheet with parchment paper. Sprinkle corn meal on the parchment paper.
- Roll out pizza dough into a large rectangle shape on cornmeal dusted baking sheet. Slightly stretch the dough out.
- Cover the dough with slices of pepperoni. Next, top with the slices of mozzarella cheese. Finally, top with the slices of salami.
- Roll the dough lengthwise and pinch the ends tight. Place seam side down.
- Brush the top of the stromboli with the beaten egg. Stir together the parmesan cheese, garlic powder, and Italian seasonings. Sprinkle the mixture on top of the stromboli.
- Cut several slits on top of the stromboli. Bake for 12-15 minutes. Serve with marinara sauce to dip.
Video
Notes
- Leave out the sauce. You don't want to put the sauce on the inside of the stromboli. This helps to prevent it from getting soggy. I like to serve my sauce on the side.
- Try to roll the stromboli as tight as you can. This will help the filling stay together and not fall out.
- Don't forget to let the stromboli rest for at least 5 minutes before cutting. You want it to have time to set and come together.
Nutrition
Calories: 542kcal | Carbohydrates: 52g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 1268mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 505IU | Calcium: 435mg | Iron: 3.4mg