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(Makes 2 loafs)
Stromboli is a bread that is filled with Italian cheeses, meats, and/or vegetables. The dough is a
basic pizza dough.  Stromboli are rolled into a loaf and sliced to serve as a main course or an
appetizer.  You can purchase pizza dough at your supermarket or make it with the recipe we provide.
You can also omit or add other filling ingredients according to your tastes.  Many people enjoy having
a small dish of their favorite tomato sauce alongside stromboli in which they can dip the slices for
added flavor.

Basic Pizza Dough:
1 cup warm (115 degrees F) water
1 (1/4 ounce) envelope dry yeast
1 teaspoon sugar
1 tablespoon olive oil
3 cups flour
1 teaspoon salt

Stromboli Filling:
2 links of Italian sausage, removed from casings
1/2 cup chopped onion
1/2 large green pepper, thinly sliced
1 tablespoon minced garlic
1 teaspoon Italian seasoning
4 ounces sliced ham
4 ounces sliced salami
4 ounces sliced provolone
1 cup grated mozzarella
1 egg, beaten to make an egg wash
1/2 cup grated Parmesan cheese


To make the dough:
In a bowl, combine the water, yeast, sugar, and oil.  Stir to combine.
Add 1-1/2 cups of flour and salt.  Mix by hand until the dough is smooth.
Continue adding the dough until all the flour is incorporated.  Knead the dough
until smooth, 3-5 minutes.  Oil a large bowl and place the dough into the bowl.
Cover with plastic wrap.  Set in a warm place until double in size, about 1 hour.

To make the filling:
In a skillet over medium-high heat, cook the sausage until brown.  Remove with
a slotted spoon and transfer to paper towels to drain.  Add the onions and
green pepper to the skillet.  Cook until soft, about 5 minutes.  Add the garlic
and Italian seasoning and cook 1 more minute.  Add to the sausage on the
paper towels. Set aside to cool.

To make the stromboli:
Grease a large baking sheet and set aside.

Punch down the dough and divide in half; place on a lightly floured surface.
Roll each piece into a 10 x 14-inch rectangle.  Spread half of the cooled
sausage/onion mixture on one piece of the dough.  Leave a 1-inch border all
around the dough.  Layer half of the ham, salami, provolone, and mozzarella
over the top.  Brush one long edge of the dough with the egg wash.  Starting at
the long edge without the egg wash, roll the dough into a log.  Pinch the edge
to seal and turn under the short ends.  Place on the prepared baking sheet.
Repeat with the second piece of dough.  Allow the dough to rise 20-30

Preheat the oven to 375 degrees F.
Brush the top of each stromboli with the remaining egg wash.  Bake 20
minutes or until the stromboli is golden brown and crisp.  Sprinkle the top of
each stromboli with some of the Parmesan cheese.  Return to the oven and
bake 5 more minutes.  Remove from the oven and allow to rest 10 minutes
before serving.  Slice and serve.
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Inspired by the Umbrian region of Italy, Deruta-
style earthenware is crafted in a style that
dates back to the Renaissance, showcasing
the palette of its namesake city.
This pastry board's large hard maple surface is perfect for kneading bread dough, rolling out pizza or pie dough, working with pastry dough and many other baking and cutting tasks.   A 1-1/2" lip on both sides holds the board in place when kneading, cutting or working with dough.