Dinner / Sandwiches, burgers & pizza
Italian Stromboli with Garlic Oil
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Roll provolone, ham, salami and pepperoni up in garlic-brushed pizza dough and bake it golden. Slice it into thick rounds, set out marinara for dunking, and watch the end pieces go first.
The short version
Roll one pound of pizza dough into a rectangle, brush with garlic oil, layer cheese and cured meats, roll tight, and seal. Brush with egg, slash the top and bake at 400°F for 25 to 30 minutes. Leave the sauce out of the roll and serve it on the side.
What makes ours better
why ours wins the argument at dinner
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Garlic oil inside, marinara on the side. Sauce in the roll turns the inner dough gummy. Garlic oil and oregano give flavor without the water, and the marinara is there for dipping.
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Cheese goes against the dough. A layer of provolone down first seals the dough from the meat's grease and keeps the inside from soaking.
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Use two or three kinds of meat. Ham for mildness, salami for spice and pepperoni for fat. The mix tastes like a sub shop, not a one-note pizza.
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Egg wash and seal the seam. The egg glues the seam and browns the top. A tight pinch keeps the cheese in the log.
What you need
the stars of the show
- Olive oil2 tablespoons
- Garlic2 cloves
- Dried oregano1 teaspoon
- Sliced provolone4 ounces
- Thinly sliced deli ham3 ounces
- Sliced salami3 ounces
- Grated Parmesan2 tablespoons
- Marinara or /pizza-sauce1 cup
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Heat the oven
Heat the oven to 400°F with a rack in the middle. Line a rimmed baking sheet with parchment.
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Make the garlic oil
Stir the olive oil, garlic, oregano and red pepper flakes together in a small bowl.
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Roll out the dough
On a lightly floured counter, roll the dough into a 10×14-inch rectangle about ¼ inch thick, with a long side facing you. If it springs back, rest it 5 minutes and roll again.
Don't roll it thin. Thin dough tears under the filling.
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Layer the filling
Brush the dough with the garlic oil, leaving a 1-inch border on the long side farthest from you. Lay the provolone down first, then the ham, salami and pepperoni, then the mozzarella and Parmesan.
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Roll and seal
Brush the clean border with egg. Starting at the long side closest to you, roll the dough up tightly into a log. Pinch the seam shut, then pinch and tuck both ends under.
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Wash and slash
Set the log seam side down on the sheet. Brush the top with egg and cut 5 slits, ½ inch deep and about 1½ inches long, across it.
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Bake
Bake until deep golden brown and bubbling at the slits, 25 to 30 minutes. If the top darkens before the sides, tent it loosely with foil.
About 28 min. Cook mode has a timer for this step.
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Rest and slice
Let the stromboli stand for 15 minutes before slicing; the cheese needs to set. Cut into 1-inch slices with a serrated knife and serve with warm marinara.
Cutting it hot makes the cheese pour out. Fifteen minutes is worth it.
About 15 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Fillings to try include cheesesteak, sausage and peppers, or chicken with mozzarella and pesto. Cook raw fillings first and drain them.
- A cold dough ball is hard to roll. Take it out of the fridge 30 to 60 minutes ahead, or microwave a wrapped piece for 15 seconds.
- For a crowd, make two logs on separate sheets, or two on one large sheet.
- Storage. Fridge, wrapped, 3 days. Freezer, baked and sliced, 2 months. Reheat slices at 375°F for 8 to 10 minutes.
Questions, answered
asked and answered at the kitchen counter
What's the difference between stromboli and a calzone?
A stromboli is rolled into a log and filled with sliced meats and cheese. A calzone is folded into a half-moon and usually filled with ricotta; see ricotta and sausage calzones.
Can I use store-bought dough?
Yes. One pound of fresh pizza dough works. Let it warm up on the counter first. Our overnight pizza dough is easy to make ahead.
Why did my stromboli leak?
The seam opened or the ends weren't tucked. Brush egg on the border, pinch hard and tuck the ends under before baking.
How do I know when stromboli is cooked through?
The crust should be deep golden all over, including the sides, and an instant-read thermometer in the center should read about 200°F. A pale or doughy side needs more time.
Can I assemble stromboli ahead of time?
Roll and seal it, then refrigerate up to 8 hours on the parchment. Wash, slash and bake, adding 3 to 5 minutes.
From the table
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Published October 29, 2026.