This Stromboli recipe starts with the best homemade pizza dough that gets topped with plenty of cheese, salami, pepperoni, and an easy homemade pizza sauce. It is then rolled up into a tight log and baked until perfectly golden brown and crispy.
Homemade Pizza Dough:
- 2 and ¼ tsp. active dry yeast (1 standard packet)
- 1 cup warm water (not hot)
- 1 tbsp. olive oil
- 1 tsp. sugar
- ½ tsp. salt
- 1 tsp. garlic powder
- 3 cups bread flour OR all-purpose flour
Homemade Pizza Sauce:
- 1 tbsp. olive oil
- ½ med. onion, chopped about ½ cup
- 2 cloves garlic, minced
- 1 - 15 oz. can tomato sauce
- 1 - 6 oz. can tomato paste
- 1 tbsp. brown sugar
- ¾ tsp. salt
- 2 tsp. Italian seasoning
- 8 oz. mozzarella cheese, shredded
- ¼ lb. sliced salami
- ¼ lb. sliced pepperoni
- 1 egg, beaten
- grated parmesan cheese optional
- fresh parsley, chopped optional
Make the Homemade Pizza Dough:
In a large bowl or the bowl of a stand mixer fitted with a dough hook attachment, add the yeast, warm water, oil, and sugar. Let sit for a few minutes until the yeast is dissolved. Add in salt and garlic powder, and then the flour. Start with 2 and ½ cups of flour and knead with your hands or in the stand mixer on low speed. Add more flour, about ¼ cup at a time, until the dough doesn't stick to your hands, or is coming off the sides of the bowl in the stand mixer. I usually need a total of 3 cups of flour.
Grease the bowl with oil, form the dough into a ball and place it in the bowl. Cover the bowl with a damp kitchen towel and let the dough rise for 1 hour until doubled in size. Punch down the dough to release the air and refrigerate until ready to use.
Make the Homemade Pizza Sauce:
In a medium saucepan, heat the oil and add the chopped onion and saute until soft. Add the minced garlic and saute for another minute. Stir in the tomato sauce, tomato paste, brown sugar, salt, pepper, and Italian seasoning. Add the sauce to a blender and blend until smooth, allow the sauce to cool in the fridge.
Assemble and Bake the Stromboli:
Preheat your oven to 450°, line a baking pan with parchment paper and sprinkle with flour.
Remove the dough from the fridge and dust both sides with flour. Shape the dough into a 12 x 10" rectangle and place it on the prepared pan.
Spread the cooled pizza sauce over the top, leaving about an inch around the edges. Top with half of the shredded cheese, sliced pepperoni, sliced salami, and then the rest of the shredded cheese.
Brush the edges with beaten egg and roll into a tight log. If the dough is very soft and difficult to roll up, you can refrigerate the whole thing for about 15 minutes, which will firm the dough back up and make it easier to work with.
Brush the top with beaten egg and use a sharp knife to cut diagonal slits, about 1-2 inches apart.
Sprinkle the top with parmesan cheese and chopped parsley, if desired. Bake for 15-20 minutes until the crust is golden brown. Slice and serve with more sauce for dipping.