Description
This Italian Stromboli is super easy to make and tastes delicious. The crust is filled with a blend of cheeses, ham, salami, pizza sauce, and veggies, then baked to crispy, cheesy perfection.
Ingredients
Scale
- 1 batch prepared pizza dough, homemade or store-bought
- 3 tablespoons marinara sauce (extra for dipping)
- 1 tablespoon Spicy Brown mustard
- 1 teaspoon dried oregano
- 1 cup bell pepper, chopped (about 3/4 of a large pepper)
- 1/3 cup chopped onions
- 2 cups spinach
- 1/2 pound ham, sliced
- 4 thin slices Genoa salami
- 6 thin slices sandwich pepperoni
- 1 & 1/4 cups mozzarella cheese
- 1 egg, beaten
- 1 tablespoon water
- 1/4 teaspoon garlic powder or salt (optional)
Instructions
- Preheat oven to 375 degrees and grease or line a baking sheet with parchment paper.
- Roll dough out on a lightly floured surface into a 16″ circle or a 10″ x 16″ rectangle (roughly). Place dough on baking sheet.
- Spread tomato sauce over half the dough, leaving a small border of plain dough along the edges. Spread mustard on the other half of the dough. Evenly sprinkle oregano over the tomato sauce.
- Top sauce with chopped peppers, onions and spinach. (We like to tear our spinach so it’s not as fluffy.) Top with ham, salami, pepperoni and mozzarella cheese.
- Carefully fold mustard side of stromboli over other half, gently sealing the edges by pressing the dough together with your fingers.
- In a small bowl, beat egg and water until combined. Brush the entire top of your stromboli with egg mixture and gently cut 1″ slats in the top every 1-2 inches. Sprinkle garlic powder and additional parsley (optional) on top.
- Bake on the center rack for 35-40 minutes, or until golden and bubbly. Remove from oven, cool 10 minutes and slice into pieces. Serve with more sauce for dipping.
Notes
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
Substitutions:
You can substitute spicy brown mustard with Dijon mustard. We’ve tried both, so use whatever you have on hand.
Substitute egg wash with extra virgin olive oil.
Use gluten-free crust if necessary.
- Prep Time: 20 min
- Cook Time: 35 to 40 min
- Category: Recipes
- Method: Prep Now, Cook Later, Sheet Pan