Authentic Italian Stromboli Recipe

Authentic Italian Stromboli

Mary Beam Recipe

By Mary Beam

The beautiful thing about stromboli, is you can layer in whatever ingredients you like. I was taught this particular version by a man from Naples, Italy. Sometimes, I'll use mortadella, soppressta or pancetta for the meats. I usually buy my pizza dough from a local pizzeria, the 14" ball size, but feel free to make your favorite dough recipe. The picture is borrowed, but this is what it should look like. Ciao!

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8 to 12
30 Min
30 Min


14 inch dough balls
1/4 lb
thinly sliced genoa salami
1/4 lb
thinly sliced proscuitto
1/4 lb
thinly sliced pepperoni
1/4 lb
thinly sliced provolone
1 c
shredded whole milk mozzerella
1/4 c
freshly grated parmesan

Directions Step-By-Step

Roll out each dough ball to approximately 15" x 12".
Dividing the meat and cheese ingredients in half, layer in the exact order listed.
Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan. Make sure the ends are sealed, by pinching closed.
Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
Brush the loaves with the garlic mixture as soon as the loaves come out of the oven. Let stand for at least 10 minutes before slicing.