Ingredients:

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) instant yeast
  • 1 teaspoon (6g) salt
  • 1 1/4 cups (300ml) lukewarm water
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • OR 1 pound (450g) store-bought pizza dough, thawed
  • 1/4 cup (60ml) olive oil
  • 1/2 cup (50g) chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 pound (225g) sliced pepperoni
  • 1/4 pound (115g) sliced salami
  • 1/4 pound (115g) sliced ham
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (6g) chopped fresh basil
  • 1 teaspoon (2g) dried oregano
  • 1/2 teaspoon (1g) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • 1 tablespoon (15ml) milk or water
  • Sesame seeds or poppy seeds (optional)

Instructions:

  1. Prepare the Dough: If making from scratch: Combine flour, yeast, and salt in a bowl. Add water and olive oil; mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Let rise in a greased bowl, covered, for 1-1.5 hours, or until doubled. If using store-bought: Thaw according to package directions.
  2. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened and fragrant. Remove from heat and let cool slightly.
  3. Assemble the Filling: In a bowl, combine the sautéed onion and garlic mixture, pepperoni, salami, ham, mozzarella cheese, Parmesan cheese, basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Roll Out the Dough: On a lightly floured surface, roll out the dough into a large rectangle, approximately 12x18 inches (30x45cm).
  5. Layer the Filling: Spread the filling evenly over the dough, leaving a 1-inch border along the edges.
  6. Roll Up the Stromboli: Starting from one of the long sides, tightly roll up the dough, jelly-roll style. Pinch the seam to seal tightly. Tuck in the ends and pinch to seal.
  7. Prepare for Baking: Place the Stromboli seam-side down on a baking sheet lined with parchment paper or a silicone mat.
  8. Score and Egg Wash: Using a sharp knife or pizza cutter, make several diagonal slits across the top of the Stromboli. Brush with the egg wash. Sprinkle with sesame or poppy seeds (optional).
  9. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  10. Rest and Slice: Let the Stromboli rest for 10-15 minutes before slicing and serving.