Oh my goodness!!!.  This was mouthwatering from the moment I laid eyes on it.  I had to try it and turned out pretty good.  The serving size was left out because it depends on how you plan to devour it.  If the stromboli is your dinner, I would think it would serve 4 people, served with a side salad with your meal.  If you plan to make this and serve it as an appetizer, it would work for up to 8 people.  Thanks to Tony, the average guy gourmet.  It was a party for the mouth.  😀

Classic Italian Stromboli

1 refrigerated Pizza Dough


baking sheet

parchment paper

rolling pin

1 tablespoon Butter, melted

2 Garlic Cloves, minced

1 & 1/2 cups Mozzarella Cheese, shredded & divided into three 1/2 cup servings

12 Deli Ham slices

4 ounces of Pepper Jack Cheese, sliced

15 Pepperoni Slices

1/4 cup Parsley Flakes, divided.  (Yep, the dried flakes in the spice isle of your favorite grocery store)

1 Egg, beaten

1 tablespoon of Water

2 tablespoons of Parmesan Cheese, (the kind in the green kraft jar is what I used)

2 pinches of black pepper


oven at 375°

Personally, I had to read through the “how to” instructions so I totally grasped the idea of how to make this.  The edge instructions were tricky.  But once I read it over a couple times, the light bulb went off …. and away I go 

Get the baking sheet and line it with parchment paper.  Sprinkle 2-3 teaspoons or so of flour over the parchment paper.  Carefully roll out the pizza dough into a nice rectangle.

So on the rolled out dough, you will want to brush the melted butter over it.  Leave 3 sides of about one inch WITHOUT butter.  So you are brushing only one long edge with butter.

The rest of the recipe is done in very very simple layers in the order below.  Be sure to leave a 1-2 inch border around the 1 long edge and the 2 short ends.

Sprinkle garlic. / Sprinkle 1/2 cup mozzarella / Layer Ham / Layer Pepper Jack / Layer Salami / Sprinkle another 1/2 cup mozzarella / Layer Pepperoni / Sprinkle last 1/2 cup mozzarella / Sprinkle Parsley….leave about a teaspoon out for later / 

Now beat the egg and water in a small bowl. (just use a fork to beat.)  Brush the egg wash on the three edges that did NOT get brushed with butter earlier.

To roll up the stromboli, start with the edge that DID NOT get brushed with egg wash towards you.  It should be the long edge.  Carefully roll up the stromboli firmly/tightly so that it stays together.

Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down.  Seal the ends with wet fingers, folding the dough underneath if there is extra.

Transfer the stromboli to a baking sheet and brush with extra egg wash.

Sprinkle the stromboli with parmesan cheese.  Sprinkle with a pinch or two of  black pepper.

Take a knife and make about 5 shallow diagonal cuts on top of the stromboli.

Bake for 25-30 minutes. 



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