Stromboli Printed from Bee Brulee Blog

Servings: about 8-10


1 lb frozen pizza dough or 1 loaf of frozen bread dough, thawed according to directions

2 Tablespoons Olive Oil, divided

1 medium onion, peeled and chopped

1 Tablespoon butter, softened

1/2 teaspoon crushed garlic

2 cups shredded cheese (Italian blend, Provolone, Mozzarella all work)

1 teaspoon italian seasoning

8-10 thin slices Genoa salami

8-10 thin slices baked ham or proscuitto

1 12 oz jar of roasted red peppers, sliced

1 egg white, lighlty beaten

Salt and pepper

Cornmeal for dusting baking pan

Olive oil for brushing on finished Stromboli

How To:

Preheat oven to 400 degrees. 

1. On a lightly floured surface, roll the dough into a rectangle about 10” x 16”.

2. Sprinkle a large baking sheet with cornmeal or lightly grease.

3. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Saute onions until softened, about 5 minutes. Remove from heat to allow to cool.

4. In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon softened butter and crushed garlic. Brush this mixture over the surface of the prepared dough.

5. Mix the italian seasoning with the cheese in a small bowl.  Sprinkle 1/4 cup of the cheese over the dough.  Place a row of ham over the cheese. Leave approximately a 2 inch border from edge of dough. Slices may overlap a bit.

6. Sprinkle about 1/2 cup of cheese over the ham and top with 1/2 the onions and the roasted red peppers. 

7. Place a layer of salami on top, making a double row of it with slices overlapping quite a bit.

8. Top with remaining cheese and onions.

9. Starting with the long edge, begin rolling the dough into a cylinder. Roll it loosely otherwise the sides of the Stromboli will split during baking.  Just before you roll up the final edge, seal the edge with a little beaten egg white.  Fold the outer edges under and press to seal. Carefully move the rolled Stromboli to the prepared pan- place seam side down.

10. Make several slits on the top to allow steam to escape during the baking. Brush the stromboli all over with the beaten egg white. Sprinkle with salt and pepper.

11. Bake for 25 minutes or until golden brown on top. Remove from oven. You can brush finished Stromboli with olive oil. Allow to cool slightly before slicing.