Italian Stromboli Stuffed Bread

This Italian stromboli stuffed bread is the ultimate comfort bake for weekends or parties. Mozzarella and Parmesan melt with a trio of cured meats, all rolled up in homemade dough that bakes to a crisp golden crust. I love how this recipe instantly fills the kitchen with the aroma of an old-school Italian bakery.

I made this for a family game night and there was not a single slice left by the end. Every time I bake it I remember my grandmother rolling dough in her sunny kitchen and I feel right at home.

Ingredients

• All-purpose flour: essential for a hearty yet soft base use a fresh bag for best texture
• Active dry yeast: brings the bread to life look for small granules and check freshness date
• Warm water: helps dissolve yeast and activates gluten aim for body temperature
• Olive oil: adds richness and tenderness choose a good extra virgin for best result
• Sugar: lightly feeds the yeast and boosts browning
• Salt: balances flavor throughout the dough
• Sliced pepperoni: classic heat and smoky flavor pick thin slices for even baking
• Sliced Genoa salami: brings a mild tang and chewy bite look for marbled fat
• Sliced ham or prosciutto: adds sweet saltiness deli-sliced works best
• Shredded mozzarella cheese: delivers gooey melt buy block cheese and shred for freshness
• Grated Parmesan cheese: sharp and nutty try to grate fresh
• Small green bell pepper: for color and crunch select crisp and bright green if using
• Small red onion: sweetens and softens when baked slice very thin
• Garlic: for punchy depth mince it fresh instead of using jarred
• Italian seasoning: ties everything together dried is fine just check it smells fresh
• Egg: for a golden finish when brushed on
• Water: loosen the egg for brushing
• Marinara sauce: perfect dipper use your favorite jar or homemade

Step-by-Step Instructions

Proof the Yeast:

In a small bowl dissolve yeast and sugar in warm water. Let stand for about 5 to 10 minutes until frothy and bubbly at the top as this confirms it is active.

Mix and Knead the Dough:

Combine flour and salt in a large mixing bowl. Pour in your lively yeast mixture and olive oil. Mix until a rough dough forms then knead by hand on a floured surface for eight to ten minutes until it is silky and elastic.

First Rise:

Tuck dough into a lightly oiled bowl and cover. Set in a warm spot for sixty to ninety minutes until doubled in size. Gentle poking should cause slow spring-back.

Prepare the Fillings:

While dough rises thinly slice all meats peppers and onions. Mix minced garlic with Italian seasoning ready to sprinkle over your filling.

Shape the Stromboli:

Once dough is risen punch it down and roll into a rectangle about thirty by forty centimeters with the longer side in front of you.

Layer the Filling:

Evenly arrange pepperoni salami and ham over the rectangle leaving a two centimeter edge all around. Sprinkle over mozzarella Parmesan and any vegetables if using. Distribute the garlic and seasoning mix for fragrant flavor throughout.

Roll and Seal:

Begin at the long side and tightly roll dough into a log. Pinch all seams and ends firmly shut to keep in that cheesy filling.

Rest and Preheat:

Transfer the stromboli to a parchment-lined baking sheet seam side down. Lightly cover with a towel while your oven heats up to two hundred degrees Celsius.

Egg Wash and Slash:

Whisk the egg and water together. Brush all over the top and sides of the log. Use a sharp knife to make shallow slashes diagonally across the top for steam escape and pretty finish.

Bake:

Slide tray into the hot oven. Bake for twenty five to thirty minutes until deep golden and cooked through. Cheese may bubble at the edges.

Cool and Slice:

Let the stromboli rest for five to ten minutes to keep cheese from oozing. Slice into generous portions and plate up with marinara for dipping.

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I will never forget my uncle sneaking the crispy ends of the loaf as soon as it came out of the oven. My favorite ingredient is the salami which gives each bite a tender spicy kick you just cannot match with anything else.

Storage Tips

Wrap leftover slices tightly in foil or plastic and chill for up to three days. For longer storage freeze individual portions and reheat in the oven so the crust stays crisp and the cheese re-melts beautifully.

Ingredient Substitutions

Any sliced deli meat works with this formula. Swap out mozzarella for provolone or a sprinkle of fontina if you want a creamier stringier melt. Feel free to omit peppers and onions if you prefer straight cheese and meat.

Serving Suggestions

This stromboli is the hero of party platters but also makes a satisfying weeknight dinner paired with a big green salad. I like offering it alongside warm marinara or a garlicky aioli for dipping. Leftovers make epic lunchbox sandwiches.

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Cultural Context

Stromboli is a classic Italian-American creation named after the volcanic island off Sicily. It became popular in the US as a way to use bread dough and deli counter leftovers transforming humble ingredients into something special. I love how every Italian family seems to have their own twist handed down over generations.

Recipe FAQs

→ What meats can I use in stromboli?

Common choices include pepperoni, Genoa salami, ham, or prosciutto. Mix and match for your preferred flavor.

→ Can I prepare the dough ahead of time?

Yes, the dough can be made in advance and refrigerated after the first rise. Let it return to room temperature before rolling out.

→ How do I prevent the filling from leaking?

Be sure the dough is tightly sealed along all edges and avoid overfilling to keep everything inside during baking.

→ Is egg wash necessary?

An egg wash provides a shiny, golden crust. While optional, it enhances appearance and texture.

→ Can I add vegetables to the filling?

Absolutely. Sliced bell pepper and onion are delicious, but mushrooms or spinach also work well.