Name: Easy Beef Stromboli Pizza Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 pounds pizza dough; 1/4 cup basil pesto; 16 slices spicy Genoa beef salami (approximately 4.25 ounces); 2 cups shredded mozzarella cheese; 8 slices provolone cheese (approximately 5.3 ounces); 16 slices mortadella (approximately 7.75 ounces); 1 large egg, beaten; 2 teaspoons sesame seeds; 2 tablespoons chopped fresh parsley (optional, for garnish); 1 cup pizza sauce for dipping (optional)

Italian Stromboli Pizza, a culinary marvel that beautifully marries the comforting familiarity of pizza with the satisfying heartiness of a stromboli, is more than just a meal; it’s an experience. We all love that moment when you pull apart a perfectly baked stromboli, revealing a molten core of cheese and savory fillings, and this recipe captures that joy in every slice, with the added bonus of a delightful pizza-like crust. What makes this particular Italian Stromboli Pizza so special is its incredible versatility and the deep, satisfying flavors that unfold with each bite. It’s the ultimate crowd-pleaser, perfect for family dinners, game nights, or simply when you crave something truly delicious and a little bit extraordinary. Prepare yourself for a delightful journey into the world of this beloved Italian-American creation!

Ingredients:

2 pounds pizza dough
1/4 cup basil pesto
16 slices spicy Genoa beef beef salami (approximately 4.25 ounces)
2 cups shredded mozzarella cheese
8 slices provolone cheese (approximately 5.3 ounces)
16 slices mortadella (approximately 7.75 ounces)
1 large egg, beaten
2 teaspoons sesame seeds
2 tablespoons chopped fresh parsley (optional, for garnish)
1 cup pizza sauce for dipping (optional)

Preparing Your Italian Stromboli Pizza

This Italian Stromboli Pizza is a delightful and satisfying twist on your favorite pizza flavors, all rolled up into a convenient and shareable package. We’re going to build layers of deliciousness, starting with a good quality pizza dough and working our way up to a golden, sesame-seed-studded crust. Getting the dough ready is the first crucial step.

Step 1: Preparing the Dough and Pesto Base

Begin extract by preheating your oven to 400°F (200°C). If you’re using a pizza stone or baking steel, place it in the oven while it preheats; this will ensure a wonderfully crisp bottom crust. On a lightly floured surface, take your 2 pounds of pizza dough and gently stretch or roll it out into a large rectangle, aiming for roughly a 12×16 inch dimension. Don’t worry about perfect edges; rustic is good! The key is to get a consistent thickness, about 1/4 inch. Once your dough is stretched, it’s time for our flavorful base. Evenly spread the 1/4 cup of basil pesto across the entire surface of the dough, leaving about a 1-inch border around all the edges. This pesto layer will infuse every bite with its bright, herbaceous goodness, and the oil in the pesto will help prevent the dough from becoming soggy.

Step 2: Layering the Meats and Cheeses

Now for the star of the show: the fillings! Arrange 8 slices of the spicy Genoa beef salamialami in a single layer over the pesto, covering about two-thirds of the dough rectangle, starting from one of the longer sides. This leaves us space to fold the stromboli later. Next, evenly distribute 1 cup of the shredded mozzarella cheesebeef salamithe salami. On top of the mozzarella, lay 8 slices of mortadella, again in a single layer. Then, place the 8 slices of provolone cheese over the mortadella. Finally, sprinkle the remaining 1 cup of mozzarella cheese over the provolone. This layering ensures that as the stromboli bakes, the cheeses will melt and bind everything together, while the meats will release their savory juices. We want generous, even layers to ensure every bite is packed with flavor.

Step 3: Rolling and Sealing the Stromboli

This is where the magic happens! Starting from the long side that has the most filling, tightly roll up the dough, tucking the filling in as you go. Think of it like rolling up a jelly roll or a cinnamon roll, but with savory ingredients. Once you’ve rolled the dough all the way, you should have a long, cylindrical stromboli. Gently pinch the seams together to seal them securely. Pay special attention to the ends; tuck them in and pinch them shut to prevent any filling from escaping during baking. A good seal is crucial for a neat and tidy stromboli. You can gently shape it into a more uniform log if needed.

Step 4: Egg Wash, Sesame Seeds, and Baking Preparation

Now it’s time to give our stromboli that beautiful golden-brown finish. In a small bowl, whisk together the beaten egg with about a tablespoon of water. This creates an egg wash that will give the crust a lovely sheen and help the sesame seeds adhere. Brush the entire surface of the stromboli generously with the egg wash. This step is important not only for appearance but also for creating a barrier that helps the crust crisp up nicely. While the egg wash is still wet, sprinkle the 2 teaspoons of sesame seeds evenly over the top of the stromboli. These little seeds add a subtle nutty flavor and a delightful texture contrast to the soft dough. If you’re using the optional chopped parsley, you can sprinkle some of it on now, or save it for a fresh garnish after baking.

Step 5: Baking the Italian Stromboli Pizza

Carefully transfer the prepared stromboli onto your preheated pizza stone or a baking sheet lined with parchment paper. Make sure there’s enough space around it for air to circulate. Bake in the preheated 400°F (200°C) oven for 25 to 35 minutes, or until the crust is deeply golden brown and the filling is hot and bubbly. The exact baking time will depend on your oven and the thickness of your stromboli. You’ll know it’s ready when it looks beautifully puffed and has a rich, toasted color. Let it cool on a wire rack for about 10-15 minutes before slicing. This resting period allows the melted cheese and meats to set slightly, making for cleaner slices. Serve warm, with optional pizza sauce for dipping on the side.

Conclusion:

And there you have it! Your very own delicious Italian Stromboli Pizza, ready to impress your family and friends. This recipe is a fantastic way to enjoy all the comforting flavors of pizza in a delightful, roll-up format. The combination of savory meats, gooey cheese, and that perfect, golden-brown crust is simply irresistible. We encourage you to give this Italian Stromboli Pizza a try; it’s surprisingly easy to make and incredibly rewarding. Don’t be afraid to get creative with your fillings – the possibilities are truly endless! Serve it hot for a truly satisfying meal.

For serving suggestions, a fresh side salad with a light vinaigrette is a classic pairing that cuts through the richness of the stromboli. Marinara sauce for dipping is also a must-have for an extra burst of flavor. When it comes to variations, consider adding sautéed mushrooms, onions, or bell peppers for added texture and taste. For a spicier kick, throw in some jalapeños or red pepper flakes. You could even swap out the traditional Italian meats for chicken or ground beef seasoned with your favorite spices.

Frequently Asked Questions about Italian Stromboli Pizza:

Q: Can I make the Italian Stromboli Pizza dough ahead of time?

A: Absolutely! You can prepare the dough and let it rise in the refrigerator for up to 24 hours. This allows the flavors to develop even further, resulting in a more delicious crust. Just bring it to room temperature for about 30 minutes before shaping and filling.

Q: What is the best way to reheat leftover Italian Stromboli Pizza?

A: For the best results, reheat slices of your Italian Stromboli Pizza in a preheated oven at around 350°F (175°C) for 10-15 minutes, or until warmed through and the crust is re-crisped. Microwaving can make the crust a bit chewy, so the oven is preferred.