Italian Meat Stromboli
Who doesn’t love an Italian Meat Stromboli 😉? I mean you can’t go wrong with Italian cold cuts, cheeses and tomato sauce wrapped tightly with pizza or bread dough.
I love a calzone and a stromboli is very similar, but more of a finger food and you know me, I love my munchies, aka naughty “treats.” This stromboli has been a go-to over the years when entertaining. I was drawn to create this deliciousness recently when I was entertaining poolside because it’s an easy grab and go snack, while keeping a social distance 👍.
My stromboli is really a no fuss pizza roll. My go-to is usually salami and pepperoni with provolone, mozzarella cheese and tomato sauce (check out my quick tomato sauce in my Beef Braciole post). I’ve also been known to create a Muffuletta Stromboli with my olive salad, hot capicola or ham, prosciutto or mortadella, pepperoni, swiss cheese and provolone.
I hope you enjoy and don’t forget to share your feedback in the comments 🙏.
Looking for other Italian-themed Munchies, check these out….
Cheesy Garlic Bread– This bread is great accompaniment to any Italian dish or great as a Friday night or weekend treat.
Muffuletta Pinwheels – Who doesn’t love Italian cold cuts, with olive salad (check out that recipe here) and cheese 😋, am I right? This one is one of our absolute favorites!
Beef Spiedini – These morsels of goodness make for incredible finger food!
Italian Meat Stromboli
- 1 pizza or bread dough
- 1 cup tomato sauce
- 5 slices provolone cheese
- 6-7 slices salami
- 6-7 slices pepperoni
- 1 cup mozzarella cheese
- 1 dizzle EVOO
- Begin by preheating the oven to 350 degrees and stretching out the pizza or bread dough.
- Once spread out, begin building the stromboli, smearing the tomato sauce and layering the provolone cheese, salami and pepperoni. Sprankle the mozzarella cheese over the top of the layers.
- Now stretch the dough a bit more to support the rolling.
- Begin to roll the stuffed dough as tight as you can.
- Once you get to the end of the filling, stretch the ends out and fold into the roll to support a uniform stromboli.
- Continue rolling tightly and place the seam at the bottom.
- Pierce the stromboli with a knife. Note: Vent holes allow steam to escape, reducing the amount of internal moisture. This moisture will both prevent the crust from cooking fully through, and will cause the crust to soften after it comes out of the oven.
- Drizzle the dough with extra virgin olive oil. Note: EVOO allows the dough to achieve a golden brown.
- Place on a pizza stone or a lined baking sheet and bake for 45 minutes or until golden brown and smelling delicious.
- Once cooked, allow to cool slightly and transfer to serving platter.
- Cut with a serrated knife, enjoy and cheers 🍻!
One thought on “Italian Meat Stromboli”