Italian Stromboli Pizza Roll

Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Allow the pizza dough to come to room temperature for about 15–20 minutes so it is easier to roll.
3. Lightly flour your work surface and roll the dough into a large rectangle, approximately 12 x 16 inches.
4. Spread the pizza sauce evenly over the dough, leaving about a 1-inch border around the edges.
5. Layer the pepperoni, salami, and ham evenly over the sauce.
6. Sprinkle the mozzarella and Parmesan cheeses over the meats.
7. Season with Italian seasoning, garlic powder, crushed red pepper flakes, and fresh parsley.
8. Starting from one long side, tightly roll the dough into a log, keeping the filling tucked inside as you roll.
9. Pinch the seam and both ends firmly closed. Place the stromboli seam-side down on the prepared baking sheet.
10. Using a sharp knife, cut several shallow diagonal slits across the top of the dough to allow steam to escape.
11. In a small bowl, combine the melted butter, garlic, Italian seasoning, Parmesan, and parsley.
12. Brush the garlic-herb butter generously over the top of the stromboli.
13. Bake for 25–30 minutes, or until the crust is deeply golden brown and the cheese is bubbling inside.
14. Remove from the oven and let the stromboli rest for 10–15 minutes before slicing.
15. Cut into thick slices and serve warm with marinara sauce for dipping.

Variations

• Add cooked Italian sausage, capicola, or prosciutto for an even more loaded filling.
• Replace some of the mozzarella with provolone for a sharper Italian deli flavor.
• Add roasted red peppers, banana peppers, mushrooms, or sautéed onions.
• Use spicy soppressata or hot pepperoni for extra heat.
• Brush the crust with garlic butter and sprinkle with sesame seeds for a flavorful, bakery-style finish.

Tips

• Bring the pizza dough to room temperature before rolling so it stretches without springing back.
• Don’t overfill the stromboli; too much filling can make it difficult to seal and cause cheese to escape during baking.
• Leave a clean border around the dough and pinch the seam firmly closed.
• Let the stromboli rest before cutting so the melted cheese has time to settle and the slices hold together.
• For an extra-crisp bottom, bake the stromboli on a preheated pizza stone or heavy baking sheet.