Highlight
Take pizza dough to the next level with this rolled-up Italian treat packed with flavorful meats, gooey cheese, and fresh herbs. This crowd-pleasing Stromboli turns out golden and crispy every time, making it great for family meals or when you've got guests to impress.
I'll never forget serving this at our last family get-together. Everyone's eyes got wide when they bit through that crunchy outside and found all the melty cheese and tasty meats inside. Worth every minute spent rolling it up!
Essential Ingredient Choices
- Pizza dough: Grab homemade or good ready-made for the right chew
- Deli meats: Stack up quality slices for deeper flavor
- Italian cheeses: Full-fat types melt way better
- Fresh herbs: Make it pretty and more flavorful
- Garlic butter: Gives you that mouthwatering brown crust
Building Your Stromboli
- Getting Dough Ready:
- Pull to even thickness. Shape into rectangle. Look for holes or thin parts. Let it rest if too springy.
- Adding Fillings:
- Spread meats across surface. Scatter cheese all over. Sprinkle herbs throughout. Keep edges clean for sealing.
- The Rolling Part:
- Begin with the longer side. Keep it tight but don't squish it. Press edges to close. Cut small slits on top.
- Before Baking:
- Coat with garlic butter mixture. Cut small air holes. Put seam underneath. Watch closely while baking.
Highlight
My nonna always told me to brush beaten egg on the edges before closing it up - this trick gives you a perfect seal that won't open during baking.
Tasty Pairing Ideas
Slice and arrange on a wooden cutting board with some fresh basil leaves. Put out a small bowl of hot marinara for dipping and serve with a simple arugula salad dressed with a squeeze of lemon and a drizzle of olive oil.
Fun Twist Options
Mix things up by trying different meat and cheese combos, tossing in some cooked veggies, or making a morning version with eggs and bacon. You can't go wrong adding pesto or sun-dried tomatoes for some Mediterranean flavors.
Keeping Leftovers Fresh
Wrap any extra pieces tightly in aluminum foil and they'll stay good in the fridge for about three days. Heat them back up in a 350°F oven until they're warm inside. Don't use the microwave or you'll lose that nice crunch.
This Stromboli has become my go-to party food - it always gets compliments and brings everyone around the table together. There's something magical about that combo of crunchy outside and gooey inside that creates those special food moments we all love to share.
Highlight
Recipe FAQs
- → Can I swap the meats?
- Of course! Try prosciutto, mortadella, or capicola for variety.
- → Is prep-ahead possible?
- You can assemble it a day earlier. Wrap it tightly and refrigerate, then bake fresh.
- → Why is scoring important?
- The cuts let steam escape during baking so it doesn't tear or burst.
- → Can this be frozen?
- Sure, prep it and freeze before baking. Let it thaw completely before cooking.
- → What dipping sauces work well?
- Marinara is a classic, but ranch, garlic butter, or pizza sauce are awesome too.