Homemade Italian Meat Stromboli (Printable Version)

# What You'll Need:

→ Base

01 - 1 recipe pizza dough

→ Cheese & Meat

02 - 2 cups grated mozzarella, divided
03 - 1/2 pound sliced Genoa salame
04 - 1/2 pound sliced pepperoni
05 - 1 cup cooked Italian sausage
06 - Freshly grated parmesan cheese for garnish

→ Vegetables & Herbs

07 - 1/2 cup fire-roasted diced tomatoes, drained
08 - 2 tablespoons freshly chopped parsley
09 - 2 tablespoons freshly chopped basil

→ Other

10 - 1 egg

# How to Make It:

01 - Preheat oven to 200°C.
02 - Divide pizza dough into two sections and bring to room temperature.
03 - Roll out each section of dough into a rectangle approximately 23cm x 36cm.
04 - Place 80g (1/3 cup) of mozzarella cheese onto each rectangle, leaving 2-5cm from each edge free of toppings.
05 - Layer salame, pepperoni, and Italian sausage evenly over the cheese.
06 - Distribute another 80g (1/3 cup) of mozzarella, diced tomatoes, and a tablespoon each of parsley and basil over the meat layer.
07 - Add the remaining 80g (1/3 cup) of cheese to each stromboli.
08 - While folding in the sides to contain the filling, roll up each stromboli along the long side, forming a tight, compact roll.
09 - Place the strombolis seam-side down on a baking sheet.
10 - Whisk together the egg with a tablespoon of water. Brush this mixture over the strombolis and cut several slits across the top to allow steam to escape.
11 - Bake for 20-25 minutes until deeply golden brown.
12 - Brush tops with olive oil and garnish with parmesan cheese and fresh herbs if desired. Slice into 5cm sections and serve hot with marinara sauce.

# Handy Tips:

01 - Refrigerate in an airtight container for 3-4 days.
02 - When making only one stromboli, halve the filling ingredients.
03 - Customize toppings according to personal preference.
04 - The egg wash creates a golden sheen but can be substituted with olive oil or a cheese/herb sprinkle.
05 - Avoid rolling the dough too thin to prevent breakage during assembly.
06 - Some filling may escape through the slits during baking - this is normal.

Go Back