Italian Stromboli Stuffed Bread (Print View)
Golden baked bread stuffed with meats, cheese, and herbs, sliced and served with marinara sauce.
# What You'll Need:
→ Dough
01 -
3 1/2 cups all-purpose flour
02 -
2 1/4 teaspoons active dry yeast
03 -
1 cup warm water (about 113°F)
04 -
2 tablespoons olive oil
05 -
1 tablespoon granulated sugar
06 -
1 teaspoon salt
→ Filling
07 -
6 ounces sliced pepperoni
08 -
6 ounces sliced Genoa salami
09 -
6 ounces sliced ham or prosciutto
10 -
2 cups shredded mozzarella cheese
11 -
1/2 cup grated Parmesan cheese
12 -
1 small green bell pepper, thinly sliced (optional)
13 -
1 small red onion, thinly sliced (optional)
14 -
2 cloves garlic, minced
15 -
1 tablespoon Italian seasoning
→ Finish
16 -
1 large egg
17 -
1 tablespoon water
18 -
Marinara sauce, for serving
# Directions:
01 -
Combine the active dry yeast and sugar with warm water in a small bowl; let stand for 5–10 minutes until foamy.
02 -
In a large mixing bowl, blend all-purpose flour with salt. Incorporate the yeast mixture and olive oil. Mix until dough forms.
03 -
Transfer dough onto a floured surface and knead by hand for 8–10 minutes until smooth and elastic.
04 -
Place the dough into a lightly oiled bowl, cover, and allow to rise in a warm area until doubled in volume, 60–90 minutes.
05 -
While the dough rises, slice meats, peppers, and onions. Mix minced garlic with Italian seasoning.
06 -
Deflate risen dough. On a floured surface, roll out to a rectangle approximately 12 x 16 inches.
07 -
Layer sliced pepperoni, salami, and ham evenly across dough, leaving a 3/4-inch border. Evenly sprinkle mozzarella and Parmesan, followed by bell pepper and onion. Scatter garlic-seasoning mixture over fillings.
08 -
From a long edge, roll dough tightly into a log. Pinch ends and seam to seal completely.
09 -
Place the log seam-side down on a parchment-lined baking sheet. Lightly cover and allow to rest while oven preheats.
10 -
Beat egg with water for an egg wash. Brush evenly over dough’s surface. Make several shallow diagonal slashes to vent steam.
11 -
Bake in a preheated oven at 400°F for 25–30 minutes until richly golden.
12 -
Allow to cool 5–10 minutes before slicing. Serve warm with marinara sauce.
# Notes:
01 -
Stromboli can be prepped in advance and baked just before serving for optimal texture.