Description
A delicious Cheesy Stuffed Stromboli filled with mozzarella, pepperoni, ham, bell peppers, and olives, baked to golden perfection and seasoned with Italian herbs. Perfect as a savory snack or a hearty meal.
Ingredients
Scale
Stromboli Dough
- 1 pound refrigerated pizza dough
Filling
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 1/2 cup ham slices
- 1 small green bell pepper, diced
- 1/4 cup sliced black olives
- 1/2 cup marinara sauce
- 1 teaspoon Italian seasoning
Topping
- 1 large egg, beaten
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Sauce: In a small bowl, combine the marinara sauce with Italian seasoning, mixing well to infuse the sauce with herbs.
- Roll Dough: On a floured surface, roll out the pizza dough into a rectangle approximately 10 by 14 inches, ensuring an even thickness for uniform baking.
- Add Filling: Spread the seasoned marinara sauce evenly over the dough, leaving a 1-inch border uncoated. Layer the shredded mozzarella cheese, pepperoni slices, ham slices, diced green bell pepper, and sliced black olives over the sauce.
- Roll Stromboli: Starting from the long edge, tightly roll the dough to encase the fillings. Pinch the seams to seal and tuck the ends underneath to prevent leakage.
- Prepare for Baking: Transfer the rolled stromboli seam side down onto the prepared baking sheet. Brush the top with beaten egg to achieve a shiny, golden crust and sprinkle evenly with grated parmesan cheese for extra flavor.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the crust turns golden brown and the cheese inside is melted and bubbly.
- Rest and Serve: Allow the stromboli to rest for 5–10 minutes after baking to set the filling. Slice into portions and serve warm.
Notes
- Ensure the dough is rolled evenly to prevent any undercooked spots.
- Feel free to customize the stuffing with your favorite vegetables or meats.
- Letting the stromboli rest after baking helps the filling set and makes slicing easier.
- Use parchment paper to avoid sticking and to facilitate easy cleanup.
