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Weeknight Stromboli Recipe with Deli Meats and Marinara Recipe

Weeknight Stromboli Recipe with Deli Meats and Marinara Recipe
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★★★★★

5 from 11 reviews

This Weeknight Stromboli Recipe with Deli Meats and Marinara is a quick and flavorful Italian-inspired dinner perfect for busy evenings. Using refrigerated pizza dough and a medley of deli ham, Genoa salami, pepperoni, and cheeses, this stromboli comes together effortlessly. Baked to golden perfection and served with warm marinara sauce for dipping, it’s a crowd-pleaser that can be easily customized with your favorite fillings and seasonings.

Ingredients

Scale

Dough and Sauce

  • 1 lb refrigerated pizza dough (or homemade/sourdough stromboli dough)
  • 1/2 cup marinara sauce (plus extra for dipping)

Meats

  • 6 slices deli ham
  • 6 slices Genoa salami
  • 6 slices pepperoni

Cheeses and Seasoning

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Finishing

  • 1 egg (beaten, for egg wash)
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. This ensures your stromboli bakes evenly and doesn’t stick.
  2. Roll out the dough: On a lightly floured surface, roll your pizza dough into a roughly 10×14 inch rectangle. If using pre-shaped dough, gently press it into this form to fit.
  3. Add the sauce: Spread 1/2 cup of marinara sauce evenly over the dough, leaving a 1-inch border around all edges to allow for sealing later.
  4. Layer the deli meats: Arrange the ham slices first, then the Genoa salami, and finally the pepperoni, overlapping slightly for even coverage. For variation, consider sautéed beef and vegetables for a cheesesteak version.
  5. Add the cheese: Generously sprinkle shredded mozzarella and grated Parmesan on top of the meats. Alternatively, for a breakfast twist, use scrambled eggs and crumbled sausage with cheddar instead.
  6. Season and customize: Sprinkle Italian seasoning evenly over the cheese and add any additional fillings you like such as red pepper flakes, sautéed mushrooms, olives, or roasted vegetables to enhance flavor.
  7. Fold and seal: Carefully fold one long edge of the dough over the filling, then fold the other long edge on top, overlapping slightly. Pinch all seams and ends tightly to seal the stromboli completely.
  8. Brush with egg wash: Transfer the stromboli seam-side down onto the baking sheet. Brush the top with the beaten egg wash, drizzle olive oil over the surface, and cut 3–4 small slits in the top to allow steam to escape during baking.
  9. Bake: Bake in the preheated oven for 25 minutes or until the crust is golden brown and crispy. If using a pizza stone, start checking at around 20 minutes as cooking times may be shorter.
  10. Rest and slice: Remove from the oven and let the stromboli rest for 5 minutes. This step helps the cheese meld and makes slicing cleaner. Serve warm with extra marinara sauce for dipping.

Notes

  • For a gluten-free option, substitute with gluten-free pizza dough.
  • Mix up the fillings based on what you have available: try adding roasted veggies or different cheeses.
  • If you prefer a crispier crust, bake on a preheated pizza stone.
  • Letting the stromboli rest before slicing ensures cleaner cuts and prevents cheese from oozing out excessively.
  • Store leftovers tightly wrapped in the refrigerator for up to 3 days and reheat in the oven for best texture.

Nutrition

Keywords: stromboli, weeknight dinner, deli meats, marinara, pizza dough, Italian recipe, easy stromboli, baked stromboli

Find it online: https://chefmilacook.com/weeknight-stromboli-recipe-with-deli-meats-and-marinara-recipe/