Easy Italian Stromboli (Print Version)
# Ingredients:
→ Stromboli Dough
01 -
1¾ - 2¼ cups all-purpose flour
02 -
1 envelope Fleischmann's® Pizza Yeast
03 -
1½ teaspoons sugar
04 -
¾ teaspoon salt
05 -
⅔ cup very warm water (48-54°C)
06 -
3 tablespoons olive oil
07 -
1 egg, beaten (for egg wash)
→ Filling
08 -
½ cup marinara sauce (garlic and onion recommended)
09 -
½ teaspoon dried basil
10 -
½ teaspoon dried parsley
11 -
¼ teaspoon dried oregano
12 -
Crushed red pepper flakes to taste
13 -
¾ cup grated mozzarella cheese
14 -
¾ cup grated Parmesan cheese
15 -
115g cooked hot Italian sausage
16 -
9-12 slices pepperoni
17 -
6 slices deli honey ham
18 -
½ small green bell pepper, very thinly sliced, sautéed 3 minutes
19 -
½ small onion, very thinly sliced, sautéed 3 minutes
20 -
1 cup very thinly sliced uncooked mushrooms
21 -
¼ cup sliced black olives
→ Garnish
22 -
Freshly grated Parmesan cheese
23 -
Garlic salt
24 -
Extra marinara sauce for dipping (optional)
# Instructions:
01 -
Preheat oven to 220°C. Line a large baking sheet with parchment paper.
02 -
In a large bowl, combine 1 cup flour, undissolved yeast, sugar, and salt. Add water and oil, mixing thoroughly until well blended (either by hand or with a mixer).
03 -
Gradually add remaining flour, ½ cup at a time, until dough forms a ball. Dough should be slightly sticky but manageable.
04 -
Turn dough out onto a floured surface and knead until smooth and elastic, about 4 minutes.
05 -
Roll dough out on the parchment paper into a large rectangle, approximately 25 x 35 cm.
06 -
In a small bowl, combine marinara sauce with dried parsley, basil, oregano and crushed red pepper flakes (omit red pepper if using hot Italian sausage).
07 -
Spread sauce over the dough, leaving a 5 cm plain border around all edges. Top with half the grated cheeses, followed by meats, then vegetables, and finish with remaining cheese.
08 -
Brush the plain dough border with egg wash. Roll up lengthwise like a jelly roll, pinching edges to seal. Brush entire surface with remaining egg wash and cut small slats in the top every 2-5 cm for ventilation.
09 -
Sprinkle with freshly grated Parmesan and a light dusting of garlic salt.
10 -
Bake at 220°C for 15-25 minutes until golden brown. Cover with foil during final minutes if cheese begins to brown excessively.
11 -
Allow stromboli to rest for 5 minutes before slicing. Serve with additional marinara sauce for dipping if desired.
# Notes:
01 -
Baking time varies based on filling choices. Stromboli with just cheese typically takes 15 minutes, while versions with vegetables or meats may need 20-25 minutes.
02 -
For a lighter version, use turkey pepperoni and reduced-fat cheese.
03 -
Ensure all filling ingredients are thinly sliced for even cooking and easier rolling.