Stromboli is a type of turnover filled with various Italian kinds of cheese and usually Italian cold cuts or vegetables. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian-Americans in the United States in the Philadelphia area



• 1 (.25 ounce) package of active dry yeast

• 1 teaspoon of sugar

• 1 cup warm water

• 1/2 teaspoon salt

• 1 tablespoon olive oil

• 2 1/2–3 cups all-purpose flour plus extra for rolling


• 3 tablespoons butter

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 2 1/2 cups finely shredded mozzarella

• 6 large thin slices of sweet ham

• 1/2 cup marinara plus more for dipping

• 6 ounces pepperoni

• 1 egg beaten


In a small bowl mix yeast, sugar, and water. Let it sit for about 10 minutes or until the yeast activates. If the yeast is active small bubbles will form on the surface.

In the bowl of your stand mixer using a dough hook add salt, yeast mixture, and olive oil. Begin adding flour about 1/2 cup at a time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.

Knead the dough for 3-4 minutes on a well-floured surface. Split the dough in half. Roll dough out on a lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.

Melt butter in a small microwaveable bowl. Stir in basil, oregano, and garlic powder. Brush over the laid-out pizza crust. Sprinkle each crust with 1 cup of shredded mozzarella leaving a 1 1/2-inch border all around the pizza crust. Layer with ham leaving the same border. 

Divide pizza sauce and spread over ham keeping off of the border. Layer with pepperoni overlapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place seam side down on baking sheets.

Brush with beaten egg. Brush the tops lightly with the butter/herb mixture. Sprinkle each Stromboli evenly with the remaining mozzarella. Cut slits diagonally in the top about 1 inch apart.

Bake at 375 degrees for 20-25 minutes. Slice along slits and serve with extra marinara.

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