Italian Meat Stromboli

Close up view of stromboli with Italian meats and cheese.

4.97 from 27 votes

Make this Italian Meat Stromboli from scratch with easy homemade dough, loaded with Italian cold cuts, and options for using garlic butter or pizza sauce.

Prep Time15

Cook Time25

Rising Time1

Total Time1 40

Course: Main Dish

Cuisine: Italian

Keyword: Meat Stromboli

Servings: servings

Author: Allison Miller

Ingredients

Dough

3/4 cup warm water
1 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 3/4 cup all-purpose flour
1/2 teaspoon salt

Filling

1/2 cup pizza sauce
1/2 pound sliced Italian cold cuts such as salami, capicola, or pepperoni
1-1 1/2 cup shredded mozzarella cheese

Topping

1 large egg beaten
1/4 cup shredded parmesan cheese
1/4 teaspoon dried parsley

US Customary - Metric

Instructions

In the bowl of a stand mixer, whisk together 3/4 cup warm water, 1 tablespoons granulated sugar, and 1 1/2 teaspoons active dry yeast. Add 1 3/4 cup all-purpose flour and 1/2 teaspoon salt to the yeast mixture. Using the dough hook attachment, mix on medium speed. Add in additional flour as needed, 2 tablespoons at a time, until the dough comes together and pulls away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 400°F (200°C). Turn the risen dough out onto a lightly floured piece of parchment paper. Roll the dough into a large rectangle, about 12x10 inches in size.
Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border around the edges. Layer 1/2 pound sliced Italian cold cuts evenly over the sauce. Sprinkle 1-1 1/2 cup shredded mozzarella cheese over the cold cuts.
Starting from one of the longer sides, roll the dough tightly, similar to a cinnamon roll. Pinch the seams to seal the edges. Carefully transfer the rolled stromboli, still on the parchment paper, onto a baking sheet.
Brush the top of the stromboli with the beaten egg. Sprinkle 1/4 cup shredded parmesan cheese and 1/4 teaspoon dried parsley over the top. Bake in the preheated oven for 20-25 minutes, or until the stromboli is golden brown and sounds hollow when tapped.
Allow the stromboli to cool for 5 minutes before slicing. Serve warm with extra pizza sauce on the side, if desired.

Video

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Notes

Instead of pizza sauce, use garlic butter sauce instead!

Herb Garlic Butter:

1/4 cup butter, melted

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

Simply whisk together the melted butter, minced garlic, and herbs. Brush the mixture generously over the rolled-out dough before layering on your cold cuts and cheese.

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