← All recipes
Stromboli
5 min
45 min
50 min
8 servings
Steps
- Heat the oven to 400 degrees and line a sheet pan with parchment.
- Stretch the pizza dough by hand, then place it on a floured surface and roll into a 12-by-16-inch rectangle. Arrange the dough so that one of the longer sides is closest to you.
- In a small bowl, combine the olive oil, parsley and garlic, then brush the mixture all over the surface of the dough.
- Add the fillings: Arrange the ham on the dough, slightly overlapping the slices and leaving 1-inch borders on the two short sides and a 2-inch border on the long side furthest from you. (No need to leave a border on the side closest to you.) Repeat with the pepperoni, then the mozzarella. Finally, sprinkle 2 tablespoons of the Parmesan over the mozzarella.
- Slightly fold in the left and right sides, then tightly roll, starting with the side closest to you. Just before you get to the end, brush the 2-inch border with egg wash. Finish rolling and form a seam, pressing firmly to ensure a tight seal.
- Carefully lift the stromboli and place it on the prepared sheet pan seam-side down. Brush all over with the egg wash, including in and around the seam. Sprinkle with the remaining 1 tablespoon of Parmesan, the oregano and a few pinches of salt. Using a sharp paring knife, make four evenly spaced 1 1/2-inch-long diagonal slits, about 1/4-inch deep, on the top of the stromboli.
- Bake until stromboli is evenly browned, 25 to 30 minutes. Cool for 15 minutes, then using a large serrated knife, cut the stromboli crosswise into 3/4-inch slices. Serve immediately with a bowl of warmed marinara for dipping, if desired.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
