Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough into a rectangle on the prepared baking sheet.
- Start layering the fillings: first, add provolone or mozzarella, then ham, salami, and pepperoni. Leave about 1 inch around the edges.
- Roll the dough tightly from the long side, just like a jelly roll. Pinch the seam and ends to close it well.
- Place the rolled Stromboli seam-side down on the baking sheet. Cut 6 to 8 shallow slits on top to let the steam escape during baking.
Baking
- In a small bowl, mix melted butter, minced garlic, chopped parsley, and grated Parmesan to create garlic butter.
- Brush half of the garlic butter over the top of the Stromboli.
- Bake for 22 to 28 minutes until golden brown and bubbly.
- Once baked, brush with the remaining garlic butter and let it rest for 5 to 10 minutes before slicing.
Notes
Make sure to seal the edges well so the filling doesn't leak out while baking. You can add your favorite vegetables, like bell peppers or olives, for extra flavor. Use a pizza cutter for easy slicing once it is baked. Store leftovers in an airtight container in the refrigerator for up to 3 days.