Golden Crispy Italian Stromboli Step-by-step instructions

Before you start

Before beginning the assembly, ensure the oven is fully preheated to the required temperature to ensure an immediate rise of the dough. Gather all ingredients and arrange them on the counter to streamline the rolling process.

If using refrigerated dough, take it out of the packaging about fifteen minutes before you plan to start, which makes the dough significantly more pliable and easier to handle without tearing.

Instructions

Preparation and assembly

1. 1Prepare the dough and filling
   Preheat the oven to 400°F (200°C). Roll out the pizza dough on a floured surface into a large rectangle. Layer the slices of ham and salami evenly across the dough, leaving a small border at the edges. Sprinkle the shredded mozzarella cheese generously over the meat layer.
   Look for Dough is rolled into an even rectangle
   Tip Keep the dough thickness consistent to ensure even baking throughout the roll.

The dough should be rolled into a consistent, even rectangle. The layers of ham, salami, and cheese should be distributed evenly across the surface, leaving enough space at the edges to create a clean seal.

Ensure the fillings do not extend too far to the edges to prevent them from spilling out during the rolling process.

Rolling and sealing

2. 2Roll and seal the stromboli
   Carefully roll the dough tightly starting from the long edge, ensuring the fillings remain inside. Pinch the seams together firmly to seal the roll. Place the stromboli seam-side down on a parchment-lined baking sheet. Brush the entire surface of the dough with the beaten egg wash to achieve a golden finish.
   Look for Seams are pinched shut and surface is glossy
   Tip Use a light touch with the brush to avoid tearing the dough.

The roll should be tight, with the seams firmly pinched together to prevent opening. The surface of the dough must be completely coated with the egg wash to ensure an even, golden color across the entire top and sides. Check that the stromboli is placed seam-side down on the parchment paper before proceeding to the oven.

Baking and resting

3. 3Bake to perfection
   Bake in the preheated oven until the crust is golden brown and the cheese is bubbling, approximately 20 to 25 minutes. Ensure the internal temperature reaches 160°F (71°C) for the meat and egg components. Let the stromboli rest for 5 minutes before slicing with a sharp knife to serve.
   Look for Crust is golden brown and cheese is bubbling
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resting allows the cheese to set slightly, making it easier to slice cleanly.

The crust should be deep golden brown and firm to the touch. The cheese should be bubbling, indicating the interior is hot. After removing from the oven, the stromboli must rest on a wire rack or board for at least five minutes, which allows the interior to firm up for clean, beautiful slices.

Common mistakes

A common mistake is overstuffing the dough, which can lead to leaks or an uneven bake. Keep the fillings in a single layer to maintain structural integrity.

Another error is failing to seal the seams tightly; take the time to pinch the dough edges securely together to create a robust envelope that keeps all the melted cheese and meat juices inside during the high-heat baking process.

How to tell it’s done

The stromboli is done when the outer crust has achieved a rich, golden-brown color throughout. The cheese inside should be visibly bubbling through any small vents or at the ends of the roll.

Using a digital meat thermometer, verify the internal temperature of the filling has reached 160°F (71°C), ensuring the cured meats are thoroughly heated through for optimal safety and texture.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part