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Weeknight Deli Meats and Marinara Stromboli Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/weeknight-deli-meats-and-marinara-stromboli-recipe/