Stromboli Sandwich Ham Salami Mozzarella (Print-Friendly Version)
Rolled golden dough stuffed with ham, salami, pepperoni and melty cheese. Crowd-pleaser for busy nights.
# List of Ingredients:
→ Dough and Base
01 -
1 portion pizza dough (approximately 280-340 g)
02 -
1 tablespoon butter, melted
03 -
1 teaspoon garlic, minced
→ Cheese and Meat Filling
04 -
180 g mozzarella cheese, shredded (approx. 1 and 1/2 cups total, divided)
05 -
12 thin slices ham
06 -
115 g Pepper Jack cheese, sliced
07 -
15-17 slices salami
08 -
15 slices pepperoni
→ Fresh Herbs and Garnishes
09 -
1/4 cup fresh parsley, finely chopped, plus more for garnish
10 -
2 tablespoons Parmesan cheese, grated
11 -
Cracked black pepper, to taste
→ Finishing
12 -
1 egg, beaten
13 -
Marinara sauce, for dipping
# How to Prepare:
01 -
Preheat the oven to 190°C (375°F) to ensure an even baking temperature.
02 -
Lightly flour a work surface or a sheet of parchment paper. Roll out the pizza dough into a 30 x 35 cm rectangle, ensuring even thickness.
03 -
Brush the surface of the dough with melted butter and evenly distribute the minced garlic.
04 -
Evenly sprinkle 60 g shredded mozzarella over the dough, leaving a 2-5 cm border along one long edge and both short ends. Arrange ham slices over the mozzarella, then layer the Pepper Jack cheese slices on top, followed by the salami slices.
05 -
Scatter another 60 g shredded mozzarella over the salami, add the pepperoni slices, and finish with the final 60 g shredded mozzarella. Top with chopped parsley.
06 -
In a small bowl, beat the egg with 15 ml water. Brush the egg wash over the three exposed edges of the dough (both short ends and one long edge).
07 -
Starting from the long edge without egg wash, tightly roll up the dough, keeping the layers intact. Press the seam with wet fingertips to seal and position the roll seam-side down. Fold and seal the short ends under the roll.
08 -
Transfer the roll to a baking sheet or pizza stone lined with parchment paper. Brush with additional butter or remaining egg wash. Sprinkle Parmesan and cracked black pepper on top. Score the top with shallow diagonal slits using a serrated knife.
09 -
Bake for 25–30 minutes until the crust is golden brown and the bottom is set. Check doneness by lifting an edge with a spatula if necessary.
10 -
Allow the stromboli to cool for a few minutes before slicing into 8–10 pieces. Garnish with additional chopped parsley and serve with warm marinara sauce.
# Additional Information:
01 -
For mild palates, substitute mozzarella for Pepper Jack cheese to reduce spice.
02 -
Using parchment paper simplifies rolling and transferring the stromboli for baking.