Italian Stromboli Stuffed Bread (Print version)

Golden rolled pizza dough stuffed with Italian meats, roasted peppers, mozzarella, provolone, herbs, and warm marinara for dipping.

# Ingredients:

For the stromboli

01 - 1 lb (450 g) pizza dough, homemade or store-bought
02 - 2 tablespoons all-purpose flour, for dusting
03 - 1/3 cup (80 ml) marinara sauce, plus more for serving
04 - 4 oz (115 g) thinly sliced salami
05 - 3 oz (85 g) sliced pepperoni
06 - 1/2 cup (75 g) roasted red peppers, patted dry and chopped
07 - 6 slices provolone cheese, about 4 oz (115 g)
08 - 1 1/2 cups (170 g) shredded low-moisture mozzarella
09 - 1 teaspoon dried Italian seasoning
10 - 1/4 teaspoon crushed red pepper flakes, optional

For the crust

11 - 1 large egg, beaten
12 - 2 tablespoons finely grated Parmesan cheese
13 - 1 teaspoon sesame seeds, optional
14 - 1 tablespoon olive oil, for the parchment if needed

# Instructions:

01 - Let the pizza dough sit at room temperature for 30 minutes. Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment and lightly dust it with flour.
02 - On the prepared parchment, stretch or roll the dough into a rectangle about 10 by 14 inches. Keep the thickness even so the bread bakes evenly.
03 - Spread a thin layer of marinara over the dough, leaving a 1-inch border. Layer on salami, pepperoni, roasted peppers, provolone, mozzarella, Italian seasoning, and red pepper flakes.
04 - Starting from a long side, roll the dough into a tight log. Pinch the seam and both ends closed, then turn the stromboli seam side down on the parchment.
05 - Brush the top and sides with beaten egg. Sprinkle with Parmesan and sesame seeds if using. Cut 5 shallow diagonal vents across the top with a sharp knife.
06 - Bake for 25-30 minutes, until deeply golden and bubbling at the vents. Rest for 10-15 minutes, then slice with a serrated knife and serve with warm marinara.

# Good to know:

01 - Resting before slicing helps the cheese settle and keeps the spirals neat.
02 - Use low-moisture mozzarella for the best melt without excess water.

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