A stromboli is a baked Italian sandwich - almost a cross between an Italian sub and a pizza. It differs from a calzone in that a stromboli is made from bread dough, instead of pizza dough.Jump to Recipe (or scroll for photos and riveting information...)
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- Prep Time: 20 m
- Cook Time: 35 m
- Total Time: 55 m
- Servings: 82 strombolis
Italian Bread Dough (Makes 1 1/2 lbs.)
- 1¼ cups warm water 110° F
- 1½ teaspoons sugar
- 2½ teaspoons active dry yeast
- 1½ cups bread flour
- 1½ cups all-purpose flour
- 1½ teaspoons salt
- olive oil
Classic Italian Stromboli
- 1½ pounds Italian bread dough
- 1/3 cup tomato sauce
- ¼ pound thinly sliced capicola ham
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced sandwich pepperoni
- ¼ pound sliced provolone
- 2 cups grated mozzarella cheese
- 1 egg beaten
- cornmeal for dusting
- dried oregano
- marinara sauce for serving
- If you are making your own bread dough, pour the warm water into the bowl of a stand mixer. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and mix until creamy. Let the mixture sit for 2 minutes. The yeast should foam a little. If it doesn’t, your yeast could be inactive. Start again with fresh active yeast.
- Add the flours and salt and mix well, using the dough hook attachment. Mix well until a tight ball is formed. Knead the dough for 10 to 15 minutes.
- Brush the dough ball with olive oil on all sides and place it in a large bowl, covered with a clean kitchen towel. Place a sheet tray on the bottom rack of your oven and fill it with boiling water. Place the bowl of dough in the oven on a rack above the sheet pan of water, close the oven door and let the dough rise in this warm moist environment for 1 to 1½ hours, or until doubled in size.
After the dough has risen, punch it down to remove any air from the dough and divide it in half, shaping each half into a ball. Let the two balls of dough rest again for at least 30 minutes. Then, roll each ball out into a 14-inch x 11-inch rectangle.
- Spread the tomato sauce over the rectangles, leaving a 1-inch border around the edges. Layer half of the ingredients on each rectangle in the following order: Capicola ham, genoa salami, pepperoni, provolone cheese. Sprinkle the grated mozzarella cheese on top.
- Starting with one of the long ends of dough, roll each stromboli into a log, tucking in the short ends and pinching the seam to seal shut.
- Sprinkle some cornmeal on a baking sheet and place Stromboli, seam side down, on the sheet. Brush the top with a little beaten egg and sprinkle with dried oregano. Make four slits across each stromboli to vent. Transfer the sheet to the oven.
- Bake at 375°F for 30 to 35 minutes. Let the stromboli stand for at least 5 minutes before slicing. Slice with a serrated knife in a sawing motion.
- Serve with additional marinara sauce on the side.