Italian Meat and Provolone Stromboli

Before you start

Stromboli is an Italian-American bake made by spreading meats and cheese over a rectangle of pizza dough, rolling it up like a jelly roll and baking it seam-side down. Unlike a calzone, which is folded and sealed into a half-moon, a stromboli has spiral layers that show when you slice it, and it is usually served in crosswise slices with marinara on the side.

The key decisions are layering and doneness. Layer sliced provolone first as a moisture barrier, then the meats, then shredded mozzarella, and leave bare borders so the seams can seal. Because the log is thick, the inner layers of dough need time to cook through; bake until the crust is deep golden and the center reaches about 93°C (200°F). Resting before slicing lets the cheese firm up so the spiral holds.

Ingredients

• Dough450 g (3½ cups) bread flour
• 290 g (1¼ cups) warm water — about 35°C (95°F)
• 4 g (1¼ tsp) instant yeast
• 5 g (1 tsp) granulated sugar
• 9 g (1½ tsp) fine salt
• 15 ml (1 tbsp) olive oil
• Filling115 g (8 slices) provolone — thinly sliced
• 115 g (4 oz) deli ham — thinly sliced
• 85 g (3 oz) Genoa salami — thinly sliced
• 60 g (2 oz) pepperoni — thinly sliced
• 170 g (1½ cups) low-moisture mozzarella — shredded
• 1 tsp dried Italian seasoning
• Finish1 large egg — beaten with 1 tbsp water
• 1 tbsp sesame seeds or grated Parmesan — optional

Method

1. Combine the flour, yeast, sugar, salt, water and olive oil and knead into a smooth, elastic dough, about 7 minutes in a mixer or 10 by hand. Cover and let rise for 60 to 75 minutes, until doubled.
2. Heat the oven to 200°C (400°F) with a rack in the center. Line a baking sheet with parchment.
3. On a lightly floured counter, roll the dough into a rectangle about 30 x 40 cm (12 x 16 in), with a long side facing you. If it shrinks back, rest it 5 minutes and continue.
4. Leaving a 2.5 cm (1 in) border on the short sides and the near edge, and 5 cm (2 in) bare along the far edge, layer the provolone, then the ham, salami and pepperoni, overlapping slightly. Scatter the mozzarella and Italian seasoning over the top.
5. Brush the far border with water. Starting at the near long edge, roll the dough up firmly but without stretching it. Pinch the long seam closed, then pinch and tuck the ends underneath.
6. Transfer the log seam-side down to the baking sheet. Brush with egg wash, sprinkle with sesame seeds or Parmesan, and cut 5 diagonal slits about 1 cm (½ in) deep across the top.
7. Bake for 25 to 30 minutes, until deep golden brown and an instant-read thermometer pushed into the center of the log reads about 93°C (200°F). Some cheese may bubble through the vents.
8. Rest on the pan for 15 minutes, then slice crosswise with a serrated knife into 12 pieces. Serve with warm marinara if you like.

Tips for success

• Pat the meats dry with paper towels if they look oily; excess fat makes the inner dough greasy and underbaked.
• Roll snugly to avoid gaps where steam can collect and separate the layers.
• A thermometer is the surest test. The crust browns before the center is fully baked, so tent with foil if it darkens too fast.

Substitutions

Italian meats

Use roasted peppers, sautéed spinach and artichoke hearts, all well drained, for a vegetarian roll. Moist vegetables can make the spiral looser.

Provolone

Swiss or fontina melts well and works as the moisture barrier. Flavor shifts milder and nuttier.

Homemade dough

About 450 to 500 g store-bought pizza dough at room temperature rolls out to the same size.

Variations

Cheesesteak stromboli

Fill with 225 g thinly sliced cooked steak, sautéed onions and peppers, and provolone. Make sure the filling is cool and well drained.

Pepperoni pizza stromboli

Spread 60 ml thick pizza sauce over the dough before layering mozzarella and 115 g pepperoni, keeping the sauce off the borders.

Troubleshooting

Inner dough is raw and gummy

The log was too thick or underbaked. Roll the dough to the full size and bake to 93°C in the center, tenting the top if needed.

Bottom burst open

The seam was not sealed or ended up on the side. Pinch it well and bake seam-side down.

Filling slid out when sliced

It was cut too soon. Let it rest at least 15 minutes so the cheese sets.

Soggy bottom

Oily meats or no cheese barrier. Pat the meats dry and lay provolone directly on the dough first.

Storage

Refrigerate leftovers within 2 hours, wrapped, for up to 3 days. Reheat slices at 180°C (350°F) for 10 to 12 minutes until hot. Freeze slices for up to 2 months.

Safety notes

Do not taste the raw dough. Refrigerate leftovers promptly, since the filling contains cured meats and cheese. Contains wheat, milk and egg (egg wash); sesame if used.