I first baked Stromboli after a friend raved about it at her potluck. The mix of melty cheese and meats wrapped in homemade bread instantly made this one of our most-requested foods for holidays and birthdays.
Ingredients
All-purpose flour: provides the essential structure for a chewy yet tender crust. Choose unbleached for best results.
Active dry yeast: makes the dough rise and gives great flavor. Always check the expiration date for best activity.
Warm water: activates the yeast gently without killing it. Use water that feels just warm to the touch.
Olive oil: enriches the dough and delivers a subtle fruity aroma. Use extra-virgin if possible for top flavor.
Sugar: feeds the yeast and helps brown the crust for an appetizing look.
Salt: adds flavor and helps control the yeast action. Fine sea salt dissolves well in dough.
Sliced pepperoni: brings classic spicy notes. Pick one with a hint of smokiness for more depth.
Sliced salami: especially the Genoa variety lends a robust savory edge with a touch of garlic.
Sliced ham or prosciutto: adds a softer meatiness. Thin prosciutto makes it extra special and silky.
Shredded mozzarella cheese: is the creamy melter that unites all the fillings. Use whole-milk mozzarella for the best stretch.
Grated Parmesan cheese: provides an irresistible nutty kick. Freshly grated delivers the most flavor.
Green bell pepper (optional): for sweet crunch and color pop. Choose one with shiny skin for freshness.
Red onion (optional): offers a mild sharp contrast and beautiful color. The thinner the slice the better.
Garlic: infuses the loaf with robust aroma. Use fresh cloves for true Italian flavor.
Italian seasoning or a blend of dried oregano, basil, and thyme: gives the Stromboli truly Mediterranean character.
Egg: gives the crust its shiny bakery finish. Look for pasture-raised eggs for a great golden color.
Marinara sauce (on the side): is a must for dipping. Pick a rich hearty jarred sauce or simmer your own if you have time.
Instructions
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