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Ingredients
Scale
- 1 to 1 ½ pounds pizza dough (store-bought or homemade)
- 2 tablespoons olive oil (optional)
- 3 cloves garlic, minced (optional)
- ¼ pound salami, sliced
- 6–8 slices capicola
- ¼ pound pepperoni, sliced
- 6–8 slices provolone cheese
- ½ to 1 cup mozzarella cheese, shredded (low moisture is best)
- 1 teaspoon pizza seasoning or Italian seasoning with ¼ teaspoon fennel (optional)
- 2–3 tablespoons Italian flat-leaf parsley, minced
- 1 large egg, beaten
- 1 tablespoon water
- Fresh grated parmesan cheese, for topping
- Flaky sea salt, for garnish
- 3 cups marinara sauce or pizza sauce, for dipping
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Roll out the pizza dough into a rectangle, about 13×9 inches or 10×16 inches.
- If using, sauté garlic in olive oil and set aside.
- Layer salami on the dough, leaving a 1-inch border.
- Add provolone, sprinkle with half the seasoning, then layer parsley, capicola, mozzarella, remaining seasoning and parsley, and pepperoni.
- Brush edges with egg wash and roll tightly, tucking in sides.
- Seal edges and place seam-side down on the baking sheet.
- Brush with egg wash, sprinkle with salt and parmesan, and cut vent holes.
- Bake for 20-25 minutes until golden brown.
Notes
Let the Stromboli cool for about 5 minutes before slicing for cleaner pieces.
For best results, use a sharp knife to cut vent holes to prevent steam buildup.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg