Italian Stromboli Stuffed Bread (Printable Version)
# What You’ll Need:
→ Dough
01 -
440 grams all-purpose flour
02 -
7 grams active dry yeast
03 -
240 milliliters warm water (about 45°C)
04 -
30 milliliters olive oil
05 -
13 grams sugar
06 -
6 grams salt
→ Filling
07 -
170 grams sliced pepperoni
08 -
170 grams sliced Genoa salami
09 -
170 grams sliced ham or prosciutto
10 -
200 grams shredded mozzarella cheese
11 -
50 grams grated Parmesan cheese
12 -
1 small green bell pepper, thinly sliced (optional)
13 -
1 small red onion, thinly sliced (optional)
14 -
2 cloves garlic, minced
15 -
1 tablespoon Italian seasoning
→ Finish
16 -
1 egg
17 -
15 milliliters water (for egg wash)
18 -
Marinara sauce, for serving
# Steps to Follow:
01 -
Dissolve the yeast and sugar in the warm water in a small bowl. Allow to stand for 5–10 minutes until the surface becomes frothy.
02 -
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a cohesive dough forms.
03 -
Transfer dough to a floured surface and knead by hand for 8–10 minutes until smooth and elastic.
04 -
Place the dough in a lightly oiled bowl. Cover and set in a warm area for 60–90 minutes until doubled in volume.
05 -
While the dough rises, thinly slice all meats, peppers, and onions. Mix minced garlic with Italian seasoning in a small bowl.
06 -
Deflate the risen dough. On a floured surface, roll into a rectangle approximately 30 x 40 centimeters.
07 -
Arrange sliced pepperoni, salami, and ham evenly over the dough, leaving a 2-centimeter border. Sprinkle mozzarella and Parmesan cheese evenly, then distribute sliced bell pepper and onion if desired. Evenly scatter garlic-seasoning mixture over the top.
08 -
Starting from a long edge, tightly roll the dough into a log. Pinch edges and ends to seal completely.
09 -
Position the log seam-side down on a parchment-lined baking sheet. Lightly cover and let rest briefly while oven preheats.
10 -
Beat the egg with water. Brush the surface of the rolled dough with the egg wash. Using a sharp knife, make several shallow diagonal slashes to allow steam to escape.
11 -
Bake in a preheated oven at 200°C for 25–30 minutes, or until thoroughly golden and cooked through.
12 -
Remove from the oven and let cool for 5–10 minutes. Slice into portions and serve warm with marinara sauce.
# Additional Notes:
01 -
For an extra crispy exterior, ensure the dough seam is well sealed and avoid overfilling to prevent leaks during baking.