Homemade Italian Stromboli with Savory Filling and Golden Crust (Print version)

A golden homemade Italian stromboli rolled with pepperoni, salami, ham, mozzarella, provolone, herbs, and parmesan.

# Ingredients:

For the stromboli

01 - 1 lb (450 g) pizza dough, homemade or store-bought
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon Italian seasoning
05 - 1/4 teaspoon crushed red pepper flakes, optional
06 - 1/2 cup (45 g) finely grated parmesan cheese, divided
07 - 4 oz (115 g) thin-sliced deli ham
08 - 6 oz (170 g) low-moisture mozzarella, sliced or shredded
09 - 4 oz (115 g) thin-sliced pepperoni
10 - 4 oz (115 g) provolone cheese, sliced
11 - 4 oz (115 g) thin-sliced Genoa salami
12 - 1/3 cup (55 g) roasted red peppers, patted dry and thinly sliced

For finishing and serving

13 - 1 large egg beaten with 1 tablespoon water
14 - 1/2 teaspoon dried oregano
15 - 1 cup (240 ml) warm marinara sauce, for dipping

# Instructions:

01 - Let the pizza dough rest at room temperature for 30 minutes if chilled. Preheat the oven to 400°F with a baking sheet inside.
02 - Place the dough on a sheet of parchment and roll it into a 16x12-inch rectangle. If it springs back, rest it for 5 minutes and continue rolling.
03 - Brush the dough with olive oil, leaving a 1-inch border. Sprinkle with garlic powder, Italian seasoning, red pepper flakes, and 1/4 cup parmesan.
04 - Layer ham, mozzarella, pepperoni, provolone, salami, and dry roasted peppers over the dough, keeping the border clean for sealing.
05 - Starting from a long side, roll the dough into a tight log. Pinch the seam and ends closed, then turn the stromboli seam side down on the parchment.
06 - Brush the outside with egg wash. Cut 4 small steam vents in the top, then sprinkle with the remaining parmesan and oregano.
07 - Slide the parchment onto the hot baking sheet. Bake for 24-28 minutes until the crust is deep golden and firm. Rest for 10 minutes before slicing and serve with warm marinara.

# Good to know:

01 - Serve warm for the best cheese pull, or at room temperature for an appetizer tray.
02 - Pat roasted peppers dry before layering to keep the crust crisp.
03 - Resting before slicing keeps the filling from spilling out.

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