Traditional Stromboli Recipe

Preheat oven to 425° F/220° C and line a rimmed baking sheet with parchment paper or spray sheet well with spray oil.

If desired, heat olive oil in small skillet, toss in garlic until fragrant, cool

On a lightly floured surface or on a Silpat, roll the pizza dough into a rectangle; 1 pound 13x9, if using 1 ½ pounds roll into 10x16 inch rectangle.

If using, brush pizza dough with garlic oil.Starting with your largest meat first, layer in a single layer, with a slight overlap, leaving a 1-inch border on the sides and bottom, and 3 inches at the top to allow for the ingredients to push forward when rolling.

Add a layer of provolone cheese, sprinkle with half of the pizza seasoning, and a little parsley.

Next layer your capicola or other favorite salami, then sprinkle with mozzarella cheese and the rest of the Italian pizza seasoning and parsley and finally top with pepperoni.

If using an egg wash, brush around the edges of the stromboli dough, to help it hold together.

Starting at the bottom, roll tightly like a jelly roll or a burrito, tucking in the sides as you go. As you roll, tuck the meat in, go slow, and then pinch the edges and ends sealing the roll. Place seam side down on parchment lined baking sheet.

At this point, you may refrigerate the stromboli up to 6-8 hours, see notes for details. Brush the entire stromboli with egg wash*, sprinkle with a little flaky sea salt or kosher salt, grated parmesan cheese, and a sprinkle of parsley.

Slice 4 vents into the top of the stromboli and bake at 425° F/220° C with a sharp knife. Bake 20-25 minutes until golden brown and internal temperature reaches 200°F. Allow to sit for 5 minutes before slicing on a cutting board. Serve with hot marinara sauce or pizza sauce for dipping.