Italian Stromboli Recipe (Easy Rolled Pizza with Pepperoni and Salami)

Make the dough: In a large bowl or the bowl of a stand mixer, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

Add olive oil, salt, and flour. Mix until a shaggy dough forms.

Knead for 8 minutes, either with a dough hook or by hand on a lightly floured surface, until the dough is smooth and elastic. Touch the dough with a clean, dry finger — it should feel soft and slightly tacky but not sticky. If needed, add flour 1 tablespoon at a time, but avoid adding too much extra flour.

Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 60–75 minutes, or until doubled in size.

Prepare the garlic oil: In a small pan, gently warm the olive oil, garlic, and Italian seasoning for about 1 minute, just until fragrant. Do not allow the garlic to brown. Set aside.

Preheat the oven to 400°F. Line a baking sheet with nonstick parchment paper.

Roll the dough: Punch down the risen dough and transfer to a lightly floured surface. Roll into a 10 × 14-inch rectangle, squaring off the edges with your hands.

Add the filling: Brush the dough lightly with the garlic oil, then spread the marinara in a very thin layer, leaving a 1-inch border along the sides and bottom and a 3-inch border at the top.

Layer the fillings evenly in this order: pepperoni, deli cheese, roasted red peppers, salami or soppressata, shredded mozzarella, and shredded provolone. Sprinkle fresh parsley evenly over the top.

Important: Keep all fillings within the borders and avoid overfilling.

Roll and shape: Whisk together the egg and water. Brush the exposed borders with egg wash. Starting from the long edge closest to you, roll the dough tightly into a log, tucking the ends inward as you roll.

Transfer to the prepared baking sheet, seam-side down. Pinch the ends firmly to seal.

Brush the top with egg wash and sprinkle with sesame seeds. Using a sharp knife, cut 3 small slits across the top. Let the stromboli rest for 10 minutes before baking.

Bake for 25–27 minutes, or until the crust is deep golden brown. If the top browns too quickly, loosely tent with foil. The internal temperature should reach 200°F in the center.

Remove from the oven and let the stromboli rest for 10–15 minutes before slicing.

Slice with a serrated knife, wiping the blade clean between cuts for the cleanest spiral. The cheese will still be soft and gooey, but the structure will hold for neat slices.