Appetizer, Main Course
homemade stromboli, stromboli
Cornmeal or flour
(for dusting work surface)
(or chop up leftover ham)
(the big sandwich-sized slices)
sliced (or ¾ cup shredded mozzarella)
Preheat oven to 375°.
Dust work surface with cornmeal or flour.
Hold the dough and begin to hand knead to spread it out before placing onto the work surface.
Roll out the dough, making sure you'll have enough room to fold dough over the fillings.
Drizzle the dough with olive oil, and spread evenly using a pastry brush or the back of a spoon.
Tear provolone slices in half and line them up along the center of the dough.
Sprinkle the garlic powder, onion powder, and oregano on top of the provolone cheese.
Add ham, pepperoni, and mozzarella.
Add salami on top of the mozzarella. (It's important to have at least one layer of meat on top of the cheese to prevent too much moisture from getting directly onto the crust.)
Fold the long sides of the dough over to the center to cover the toppings. Fold the short sides over and press slightly to close.
Flip the stromboli to be seam side down and place onto a baking sheet lined with parchment paper.
Cut slits in the top for venting the steam. (Tip: Cut the slits where you want to slice the stromboli when it's done.)
Make an egg wash by whisking together one egg with 1 tbsp water. (Alternatively, you can use just olive oil.)
Brush the egg wash mixture onto the stromboli.
Sprinkle any optional toppings (grated parmesan cheese, basil, oregano, garlic, etc.) along the center of the stromboli (I used grated parmesan and dried basil).
Cook for about 40 minutes, or until the crust is golden brown.
Remove from the oven and let rest for 10 minutes before slicing.
Slice and serve with marinara sauce for dipping.