Loaded Italian Deli Meat Stromboli

Ingredients

• 1 lb Pizza dough
• 6 oz Pepperoni (Thinly sliced)
• 6 oz Deli ham (Thinly sliced)
• 6 oz Salami (Thinly sliced)
• 6 oz Provolone cheese (Sliced)
• 2 cup Mozzarella cheese (Shredded; divided into 1 cup for the first layer and the remainder for the topping)
• 0.5 cup Parmesan cheese (Finely grated; divided into 1/4 cup for the first layer and the remainder for the topping)
• 1.5 cup Pizza sauce (Use 1 cup for the filling and heat the remaining 1/2 cup for dipping)
• 3 cloves Garlic (Minced)
• 3 tbsp Unsalted butter (Melted; used in the garlic-herb butter and for brushing the baked crust)
• 2 tsp Italian seasoning
• 1 tsp Dried oregano
• 0.5 tsp Red pepper flakes
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley (Finely chopped; 1 tablespoon goes into the butter and the remainder is sprinkled on the baked stromboli)
• 1 large Egg (Beaten, for brushing the crust)
• 1 tbsp Olive oil (For brushing the parchment)
• Flour (For lightly flouring the work surface)

Steps

1. 1

   Preheat the oven to 400°F. Line a large baking sheet with parchment paper and lightly brush the parchment with the olive oil.

2. 2

   In a small bowl, combine the melted butter, minced garlic, Italian seasoning, dried oregano, red pepper flakes, salt, black pepper, and 1 tablespoon of the chopped parsley. Set the garlic-herb butter aside.

3. 3

   Lightly flour the work surface. Roll the pizza dough into an approximately 12-by-18-inch rectangle, keeping the thickness even from edge to edge.

4. 4

   Brush a thin layer of the garlic-herb butter over the dough, leaving about a 1-inch border around all sides.

5. 5

   Spread 1 cup of pizza sauce over the dough, keeping it inside the border.

6. 6

   Sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan evenly over the sauce.

7. 7

   Layer the sliced ham, salami, and pepperoni evenly over the cheese, arranging the meats in overlapping layers.

8. 8

   Arrange the sliced provolone over the deli meats.

9. 9

   Sprinkle the remaining mozzarella and Parmesan over the provolone.

10. 10

    Starting from one long edge, roll the dough tightly over the filling until you reach the opposite edge. Pinch the seam firmly closed and tuck both ends underneath.

11. 11

    Carefully transfer the stromboli seam-side down onto the prepared baking sheet.

12. 12

    Brush the entire surface with the beaten egg.

13. 13

    Use a sharp knife to cut 5 to 7 shallow diagonal slits across the top of the dough to allow steam to escape.

14. 14

    Bake for 25 to 30 minutes, rotating the baking sheet halfway through, until the crust is puffed, deeply golden, and crisp and the cheese inside is completely melted.

15. 15

    Remove the stromboli from the oven and immediately brush the hot crust with the remaining garlic-herb butter.

16. 16

    Sprinkle the remaining chopped parsley over the top.

17. 17

    Let the stromboli rest for 10 to 15 minutes before slicing so the melted cheese and meat filling can settle.

18. 18

    Heat the remaining 1/2 cup of pizza sauce for dipping. Slice the stromboli into thick pieces and serve warm with the sauce. A simple Italian salad, roasted vegetables, or crispy potato wedges may be served alongside.

Notes

The source does not specify how much flour is needed for the work surface. Resting before slicing helps prevent the filling from spilling out.

Nutrition per serving

• main
• Italian-American
• baked
• cheesy
• meat-filled
• party food
• comfort food