Can I use store-bought pizza dough for the Spicy Meat and Cheese Stromboli Recipe?

Absolutely! I’ve tried this recipe with store-bought dough when short on time. While homemade dough yields the best texture and flavor, store-bought can be a convenient shortcut. Just make sure to roll it gently and keep an eye on baking time, as it may vary.

What type of cheese melts best in this stromboli?

Low-moisture, whole milk mozzarella shredded from a block is my go-to because it melts perfectly without releasing too much water. Avoid fresh mozzarella here since it’s wetter and could make the crust soggy.

How spicy is this Stromboli?

The spice level mainly comes from the pepperoni and salami, which have a mild to moderate heat. If you want it spicier, you can add crushed red pepper flakes inside or serve with a spicy marinara dip. Adjust it to your taste!

Can I prepare the dough ahead of time?

Yes! You can make the dough up to 3-4 days in advance and store it in the refrigerator, or freeze it for up to 3 months. Just make sure to bring it to room temperature before rolling it out. You can also assemble the whole stromboli a few hours ahead and refrigerate before baking.

Spicy Meat and Cheese Stromboli | Irresistible Homemade Delight

Description

This classic Stromboli recipe features a homemade pizza dough filled with layers of salami, provolone, pepperoni, and shredded mozzarella, rolled up and baked to golden perfection. The dough is brushed with garlic butter and topped with Parmesan and parsley to enhance the flavor, served warm with pizza sauce for dipping. Perfect as a hearty appetizer or main course, this Stromboli is both satisfying and delicious.

Ingredients

Scale

Dough

2 ¼ teaspoons instant yeast (1 packet)
¾ cup warm water (105-115° F)
2 teaspoons sugar
2 cups all-purpose or bread flour, plus up to 1/3 cup as needed (250-290 g)
1 teaspoon salt
¼ teaspoon garlic powder
2 tablespoons olive oil, plus more for bowl and crust

Stromboli Filling and Toppings

1 tablespoon butter, melted
3 cloves garlic, minced
3 tablespoons pizza sauce, plus more for serving
8 slices salami
8 slices provolone cheese
8 slices large deli pepperoni
1 ¼ cups shredded mozzarella cheese
1 egg, whisked with 1 tablespoon water (egg wash)
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley (optional)

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Instructions

Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes until foamy.
Make Dough Base: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to combine. Add the warm yeast mixture and olive oil, stirring well with a wooden spoon.
Form Dough: Gradually add the remaining flour into the mixture, stirring until an elastic dough ball forms which slightly sticks to the bowl sides.
Knead Dough: Dust your hands with flour and knead the dough inside the bowl for 3-5 minutes. If sticky, add flour in small increments up to 1/3 cup. Poke the dough; if it springs back slowly, it is ready.
Let Dough Rise: Shape dough into a ball, drizzle a large glass bowl with olive oil, coat sides with a pastry brush, and place dough inside. Cover with plastic wrap and allow to rise for 30-60 minutes or until doubled. Alternatively, refrigerate overnight.
Preheat Oven: Preheat oven to 400 degrees Fahrenheit.
Prepare Dough for Filling: Roll dough on a floured surface into a 10 x 16-inch rectangle. Brush melted butter and minced garlic evenly over dough surface.
Add Sauce and Fillings: Spread a very light layer of pizza sauce over dough, leaving a 3-inch gap on the wide side and 1-inch gap around edges. Layer salami, then provolone, pepperoni, and shredded mozzarella cheese.
Seal Stromboli: Brush dough edges with egg wash. Roll dough carefully from the edge opposite the 3-inch gap into a tight roll, folding fillings as needed to keep them inside. Tuck edges underneath to seal and transfer to a lightly greased baking sheet.
Finish Topping: Brush top and sides with egg wash, sprinkle with Parmesan cheese and dried parsley. Cut 4 thin slits on top for steam vents.
Bake: Bake for 25 minutes until golden. Optionally, brush with 1 tablespoon of butter and bake an additional 2 minutes for extra browning.
Rest and Serve: Let the Stromboli rest for 5 minutes before slicing into 9 pieces. Serve warm with extra pizza sauce for dipping.

Notes

Using Store Bought Dough: 1 lb. of store-bought pizza dough can be substituted, but homemade dough is sturdier and better for filling retention.
Mozzarella: Use low-moisture, whole milk shredded mozzarella for the best melt and texture; avoid fresh mozzarella as it is too wet.
Meat and Cheese Amount: This recipe uses approximately ½ lb. meat and ¾ lb. cheese filling total. Adjust quantities based on thickness of slices and personal preference.
Rising Tips: To encourage dough rising, preheat oven to 200 degrees for 2 minutes, then turn off and place covered dough inside to trap warm air. Alternatively, microwave a cup of water until boiling, remove it and place covered dough nearby for warmth.
Make Ahead Dough: The dough can be prepared, wrapped tightly, and refrigerated for 3-4 days or frozen for 3-4 months before using.
Make Ahead Stromboli: Assemble but do not apply egg wash or slits, then freeze wrapped in plastic and foil for up to 3 months. Thaw in the fridge 24 hours, then apply egg wash and bake.
Storage: Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat in oven at 350 degrees Fahrenheit covered loosely with foil for 20-30 minutes.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1.5 g
Protein: 14 g
Cholesterol: 60 mg