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Cheesy Meat Lover’s Stromboli with Garlic and Parsley Recipe

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3.8 from 15 reviews

This classic Stromboli recipe features a homemade yeast dough filled with layers of salami, provolone, pepperoni, and mozzarella cheeses, all brushed with garlic butter and baked to golden perfection. With a soft, chewy crust and a robust blend of Italian cold cuts and cheeses, it’s perfect for sharing as a hearty appetizer or main dish. The recipe includes detailed steps for making the dough from scratch, assembling the fillings, and baking the Stromboli for an irresistible Italian-inspired meal.

Ingredients

Dough Ingredients

  • 2 ¼ teaspoons instant yeast (1 packet)
  • ¾ cup warm water (105-115° F)
  • 2 teaspoons sugar
  • 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250–290 g)
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil (plus more for bowl and crust)

Topping Ingredients

  • 1 tablespoon butter (melted)
  • 3 cloves garlic (minced)
  • 3 tablespoons pizza sauce (plus extra for serving)
  • 8 slices salami
  • 8 slices provolone cheese
  • 8 slices large deli pepperoni
  • 1 ¼ cups shredded mozzarella cheese
  • 1 egg (whisked with 1 tablespoon water for egg wash)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dried parsley (optional)

Instructions

  1. Activate Yeast: In a small bowl, dissolve the instant yeast and sugar in warm water (105-115° F). Cover with plastic wrap and let sit for 5 minutes until foamy to activate the yeast.
  2. Make Dough: In a large bowl, mix salt, garlic powder, and half the flour. Add the yeast mixture and olive oil, then mix with a wooden spoon. Gradually add the remaining flour and stir until an elastic ball forms that slightly sticks to the bowl sides.
  3. Knead Dough: Flour your hands and knead the dough in the bowl for 3-5 minutes. Add up to 1/3 cup extra flour if sticky. The dough is ready when it springs back slowly when poked. Shape into a ball.
  4. First Rise: Lightly oil a large glass bowl and place the dough ball inside. Cover with plastic wrap and let it rise in a warm spot for 30-60+ minutes or until doubled in size. Alternatively, rise overnight in the fridge for better gluten development.
  5. Preheat Oven: Set the oven to 400 °F (200 °C).
  6. Prepare Dough for Filling: Roll the risen dough into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the dough surface.
  7. Add Toppings: Leave a 3-inch gap at the top long edge and a 1-inch gap around the other edges. Lightly spread 3 tablespoons pizza sauce over the surface. Layer salami, provolone slices, pepperoni, then shredded mozzarella evenly over the sauced area.
  8. Egg Wash Edges: Brush the bare edges of the dough with the beaten egg wash to help seal the roll later.
  9. Roll Stromboli: Carefully and tightly roll the dough from the bottom edge up, keeping fillings in place. Fold the outer edges under to seal the roll tightly.
  10. Prepare for Baking: Transfer the Stromboli to a lightly greased baking sheet. Brush the top and sides with egg wash. Sprinkle Parmesan cheese and dried parsley over the top. Cut 4 thin slits on top for steam to escape during baking.
  11. Bake: Bake for 25 minutes until golden and cooked through. Optionally, brush with 1 tablespoon butter and bake for an additional 2 minutes for a browner crust.
  12. Rest and Serve: Let the Stromboli rest for 5 minutes after baking. Transfer to a cutting board, slice into servings, and serve warm with extra pizza or marinara sauce for dipping.

Notes

  • Use bread flour for a chewier dough or all-purpose flour for a softer crust.
  • For thicker slices of cold cuts like salami and pepperoni, stick to the stated amounts. For thinner slices, increase the quantity accordingly to maintain hearty filling.
  • The dough can be prepared ahead and refrigerated overnight to enhance flavor and gluten development.
  • Make sure not to overfill the Stromboli to prevent leakage during baking.
  • Cutting slits in the top crust allows steam to escape and prevents sogginess.
  • Using the egg wash helps achieve a glossy, golden-brown crust.
  • Serve with warm marinara or pizza sauce to complement the flavors.

Find it online: http://bitezly.com/cheesy-meat-lovers-stromboli-with-garlic-and-parsley-recipe/