Stromboli
 Easy Homemade Stromboli Recipe This easy stromboli is packed with Italian meats, cheese, and plenty of flavor—perfect for game day or any casual gathering! Ingredients 1 lb homemade or store-bought pizza dough (see note) 1 teaspoon extra-virgin olive oil 1 clove garlic, minced ¼ teaspoon dried oregano A few pinches crushed red pepper flakes (optional) 3 tablespoons finely grated pecorino romano 4 thin slices (3 oz) provolone cheese 4 medium slices (3 oz) deli ham 4 thin slices (3 oz) mozzarella cheese 14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds for best results) 1 egg, beaten Store-bought or homemade marinara sauce, for serving (optional) 1 lb homemade or store-bought pizza dough (see note) 1 teaspoon extra-virgin olive oil 1 clove garlic, minced ¼ teaspoon dried oregano A few pinches crushed red pepper flakes (optional) 3 tablespoons finely grated pecorino romano 4 thin slices (3 oz) provolone cheese 4 medium slices (3 oz) deli ham 4 thin slices (3 oz) mozzarella cheese 14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds for best results) 1 egg, beaten Store-bought or homemade marinara sauce, for serving (optional) Instructions Line a 13x18-inch baking sheet with parchment paper. On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.) Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano. Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won't look much different after the rise; that's okay.) Preheat the oven to 375°F and set an oven rack in the middle position. Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal. Use a paper towel to blot any excess grease on the baking sheet. Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using). Note: If you're using the homemade pizza dough, you'll only need 1 lb. of it for the stromboli. You can either cut the recipe in half or make the whole recipe and refrigerate or freeze the other dough ball. Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. Line a 13x18-inch baking sheet with parchment paper. On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.) Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano. Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won't look much different after the rise; that's okay.) Preheat the oven to 375°F and set an oven rack in the middle position. Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal. Use a paper towel to blot any excess grease on the baking sheet. Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using). Note: If you're using the homemade pizza dough, you'll only need 1 lb. of it for the stromboli. You can either cut the recipe in half or make the whole recipe and refrigerate or freeze the other dough ball. Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. Nutrition Information Powered by Per serving (6 servings) Calories: 418 Fat: 19 g Saturated fat: 9 g Carbohydrates: 39 g Sugar: 1 g Fiber: 2 g Protein: 21 g Sodium: 1,169 mg Cholesterol: 77 mg Per serving (6 servings) Calories: 418 Fat: 19 g Saturated fat: 9 g Carbohydrates: 39 g Sugar: 1 g Fiber: 2 g Protein: 21 g Sodium: 1,169 mg Cholesterol: 77 mg