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authentic italian stromboli

(3)
ciaoitalia avatar
Recipe by
Mary Beam
@ciaoitalia
Westbrook, ME

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!

(3)
yield 8 to 12
prep time 30 Min
cook time 30 Min

Ingredients For authentic italian stromboli

  • 2
    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

How To Make authentic italian stromboli

  • 1
    Roll out each dough ball to approximately 15" x 12".
  • 2
    Dividing the meat and cheese ingredients in half, layer in the exact order listed.
  • 3
    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.
  • 4
    Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
  • 5
    While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
  • 6
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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