Weeknight Deli Meats and Marinara Stromboli Recipe

Introduction

This Weeknight Stromboli is a delicious and satisfying way to enjoy classic deli meats and gooey cheese wrapped in golden, crispy pizza dough. Perfect for a quick dinner or casual gathering, it pairs wonderfully with marinara sauce for dipping.

Ingredients

• 1 lb refrigerated pizza dough (or homemade Stromboli dough, sourdough works well)
• 1/2 cup marinara sauce (plus extra for dipping)
• 6 slices deli ham
• 6 slices Genoa salami
• 6 slices pepperoni
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 egg (beaten, for egg wash)
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Step 2: On a lightly floured surface, roll out the pizza dough into a rectangle about 10 by 14 inches. If using premade dough that is already shaped, just press it gently to form the rectangle.
3. Step 3: Spread the marinara sauce evenly over the dough, leaving about 1 inch of space clear along all edges to help seal.
4. Step 4: Layer the deli meats starting with ham, then salami, then pepperoni, slightly overlapping each slice for even coverage.
5. Step 5: Sprinkle mozzarella and Parmesan cheese over the meats generously. This is also a good spot to add any custom fillings if you like.
6. Step 6: Sprinkle Italian seasoning on top. Optional additions like red pepper flakes or sautéed mushrooms can be added here.
7. Step 7: Carefully fold one long edge of the dough over the filling, then fold the opposite long edge over it, slightly overlapping. Pinch the seams and ends tightly to seal the stromboli.
8. Step 8: Place the stromboli seam-side down on the prepared baking sheet. Brush the top with beaten egg and drizzle with olive oil. Cut 3 to 4 small slits on top to allow steam to escape during baking.
9. Step 9: Bake for 25 minutes, or until the crust is golden brown and crispy. If baking on a pizza stone, check around 20 minutes as it may cook faster.
10. Step 10: Let the stromboli rest for 5 minutes after baking before slicing. This helps the cheese set slightly for cleaner slices.

Tips & Variations

• For a cheesesteak twist, sauté shaved beef with peppers and onions and substitute the deli meats.
• Try a breakfast version by adding scrambled eggs, crumbled sausage, and cheddar cheese instead of the traditional meats and cheeses.
• Add vegetables like sautéed mushrooms, olives, or roasted vegetables to customize your filling.
• If you like a more herbaceous flavor, fresh basil or oregano can be sprinkled inside before baking.

Storage

Store any leftover stromboli tightly wrapped in foil or airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy, or microwave for a quicker option though it may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stromboli dough from scratch?

Yes, homemade stromboli dough or pizza dough both work great. Using a sourdough base adds a nice tang and chewy texture.

What can I use if I don’t have deli meats?

You can swap deli meats for cooked sausage, grilled chicken, or roasted vegetables to make this stromboli your own.

Weeknight Deli Meats and Marinara Stromboli Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This Weeknight Stromboli recipe features a delicious combination of deli ham, Genoa salami, pepperoni, and melted mozzarella and Parmesan cheeses wrapped in a soft pizza dough with marinara sauce. Perfect for a quick, satisfying dinner, it’s baked until golden brown and served with extra marinara for dipping.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Stromboli Dough & Sauce

• 1 lb refrigerated pizza dough (or homemade/sourdough Stromboli dough)
• 1/2 cup marinara sauce (plus extra for dipping)

Meats

• 6 slices deli ham
• 6 slices Genoa salami
• 6 slices pepperoni

Cheeses & Seasoning

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Finishing & Baking

• 1 egg (beaten for egg wash)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper and set aside to prepare for baking your Stromboli.
2. Roll out the dough: On a lightly floured surface, roll your pizza dough into a rectangle approximately 10×14 inches. If using premade dough, press it into shape accordingly.
3. Add the sauce: Spread 1/2 cup marinara sauce evenly over the dough surface, leaving a 1-inch border around edges to allow proper sealing.
4. Layer the deli meats: Arrange slices of ham, salami, then pepperoni on top of the sauce, slightly overlapping for even coverage. For variation, you can substitute or add sautéed beef with peppers and onions.
5. Add the cheese: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the meat layer. You may customize this step with other cheeses or fillings as desired.
6. Season and customize: Sprinkle Italian seasoning over the filling. Optional additions include red pepper flakes, sautéed mushrooms, artichoke hearts, olives, or roasted vegetables for added flavor.
7. Fold and seal: Fold one long edge of the dough over the filling, then fold the opposite side overlapping slightly. Pinch seams and ends firmly to seal the Stromboli completely to prevent filling leakage.
8. Brush with egg wash: Transfer the rolled Stromboli seam-side down to the prepared baking sheet. Brush the top with beaten egg and drizzle with olive oil for a beautiful golden crust. Cut 3-4 small slits on top to allow steam to escape during baking.
9. Bake: Bake in the preheated oven for about 25 minutes until the crust is golden brown and crispy. If using a pizza stone, start checking for doneness at 20 minutes as it may cook faster.
10. Rest and slice: Remove from oven and let rest for 5 minutes. Resting helps the cheese to set slightly and allows easier, cleaner slicing before serving with extra marinara sauce for dipping.

Notes

• Resting the Stromboli after baking is important for cleaner slices and to prevent hot cheese from oozing out.
• Feel free to customize the filling with different meats, cheeses, or vegetables to suit your preferences.
• Use parchment paper or a non-stick baking surface to prevent sticking and ease cleanup.
• Egg wash and olive oil brushing help create a shiny, crisp golden crust.
• Allow steam vents on top to prevent the Stromboli from becoming soggy inside.

Keywords: Stromboli, pizza dough, deli meats, ham, salami, pepperoni, mozzarella, Parmesan, marinara, Italian seasoning, baked sandwich