29/01/2026
Italian Stromboli
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the pizza dough directly onto the prepared sheet and gently stretch it into a rectangle. Leave about one inch of space around the edges for sealing. Begin layering the fillings by placing provolone or mozzarella evenly over the dough, followed by slices of ham, Genoa salami, and sandwich pepperoni.
Starting from the long side, carefully roll the dough up tightly like a jelly roll. Pinch the seam and both ends closed to keep the filling inside, then place the stromboli seam-side down on the baking sheet. Using a sharp knife, cut 6–8 shallow slits across the top to allow steam to escape while baking.
In a small bowl, mix melted butter with minced garlic, chopped parsley, and grated Parmesan cheese. Brush half of the garlic butter generously over the top of the stromboli. Bake for 22–28 minutes, until the crust is golden brown and the cheese is bubbly inside. Remove from the oven and brush with the remaining garlic butter. Let rest for 5–10 minutes before slicing. Serve warm with marinara sauce on the side if desired.
