Get ready to fall head-over-heels for this incredibly easy Italian Stromboli! With just 5 simple ingredients, this recipe transforms into pure magic in your oven. Think layers of spicy pepperoni, perfectly salty capicola, and gooey mozzarella cheese all wrapped in a blanket of golden-brown bread that’s crispy on the outside and pillow-soft inside. If you love my Italian sandwich recipes, you’ll adore this family favorite!
I first discovered this recipe through my mother-in-law, who serves it practically every time we visit. Let me tell you – the moment that hot, cheesy Stromboli comes out of the oven, I have to physically stop myself from claiming the entire loaf! It’s become such a beloved recipe in our household that I just had to share it with you.
Why This Recipe Is Pure Gold
There’s so much to love about this Stromboli! First, it’s incredibly forgiving – even if you’re new to working with bread dough, you’ll nail this recipe. The ingredients list is refreshingly short, requiring just frozen bread dough, deli-sliced pepperoni, capicola, mozzarella cheese, and pizza seasoning.
What makes this version extra special is its versatility. While we’re sticking with classic Italian flavors here, you can truly make it your own. Want to swap the pepperoni for prosciutto? Go for it! Craving a stronger cheese flavor? Trade the mozzarella for provolone! The possibilities are endless, and I promise – each variation turns out absolutely delicious.
The best part? While it looks totally impressive when served, this Stromboli is actually quite simple to put together. The hardest part is waiting for the bread dough to defrost (and resisting the urge to sneak a piece before serving it to your guests)!
Key Ingredients That Make This Stromboli Special
Let me share what makes this Italian Stromboli absolutely incredible! After making hundreds of these (and eating just as many!), I’ve discovered the perfect combination of ingredients that creates that irresistible crispy-outside, gooey-inside texture we all love.
The Star Players
• Frozen Bread Dough: This is our secret weapon! While pizza dough works fine, frozen bread dough creates this amazing dual texture – pillowy soft inside with a perfectly crispy exterior. Just like my cheesy beef empanadas, the dough makes all the difference. Find it in the freezer section near the puff pastry.
• Deli Counter Pepperoni: Skip the pre-packaged pizza pepperoni! The deli version gives you those gorgeous, meaty layers and more intense flavor. Trust me, this small change makes a huge difference.
• Fresh Mozzarella: While any cheese works, fresh mozzarella gives you that Instagram-worthy cheese pull and creamy texture that just melts in your mouth. I’ve tried fancier cheeses, but keep coming back to good old mozzarella.
Success Tips & Tricks
Here’s what I’ve learned from countless Stromboli-making sessions in my kitchen:
• Let your dough thaw properly! Just like when I prep my crunchy roll bowls, patience is key. Place it in the fridge overnight, then let it sit at room temperature for 2-3 hours.
• When rolling the dough, aim for a 7×14 inch rectangle. This gives you the perfect ratio of filling to bread. If you go bigger, the filling might burst through while baking.
• Layer your ingredients in this order: pepperoni, cheese, capicola, more cheese, seasonings. This creates the best flavor distribution and helps prevent the dreaded filling leak!
• Don’t skip those steam vents! Cut 5-6 small slits on top before baking. These aren’t just for looks – they prevent your Stromboli from exploding in the oven (trust me, I learned this the hard way!).
Step-by-Step Instructions
Let me walk you through making this incredible Italian Stromboli that will become your new favorite! The process is straightforward, but paying attention to a few key details makes all the difference.
Preparing the Dough
First, defrost your bread dough properly – this is crucial! Place it on a greased baking sheet, cover with plastic wrap and let it defrost overnight in the fridge. The next morning, let it sit at room temperature for 2-3 hours until fully thawed and slightly puffy.
On a floured surface, roll the dough into a 7×14 inch rectangle. For extra layers of filling goodness, you can roll it to 10×14 inches instead. Just like my cheesy Philly-style dishes, the layers make it special!
Assembling Your Stromboli
1. Layer the deli pepperoni evenly across the dough, leaving a 1-inch border
2. Sprinkle half the mozzarella cheese over the pepperoni
3. Add an even layer of capicola
4. Top with remaining cheese
5. Sprinkle pizza seasoning and a pinch of salt and pepper
Rolling and Baking
Starting from the long side, roll the dough up jelly-roll style, keeping it tight but not squeezing out the fillings. Tuck the ends under and pinch all seams to seal well. Cut 5-6 diagonal slits across the top for steam to escape.
If using egg wash, beat 1 egg with 1 tablespoon water and brush over the top. Sprinkle with additional pizza seasoning.
Bake at 375°F for about 20 minutes until golden brown and cheese is melty.
Recipe Variations
This recipe is wonderfully versatile! Just like my popular breakfast roll recipes, you can customize it endless ways:
Meat Variations
– Swap capicola for prosciutto, salami, or ham
– Try spicy soppressata for extra heat
– Make it like my seafood favorites with shrimp and pesto
Cheese Options
– Use sharp provolone for more intense flavor
– Mix in some fresh parmesan
– Try smoked mozzarella for depth
Extra Add-ins
– Sautéed mushrooms and onions
– Roasted red peppers
– Fresh basil leaves
– Spinach and artichokes
Remember to drain any wet ingredients well to prevent soggy spots in your Stromboli. Less is more when it comes to fillings – you want to be able to roll it up easily!
Frequently Asked Questions
Can I make this Stromboli ahead of time?
You bet! Just like my favorite make-ahead casseroles, you can prep this Stromboli in advance. Assemble everything up to the baking step, cover well with plastic wrap, and pop it in the fridge for up to 24 hours. When you’re ready to bake, just let it sit at room temperature for 30 minutes first.
What’s the best way to reheat leftovers?
While nothing beats fresh-from-the-oven Stromboli, leftovers are still delicious! For best results, wrap slices in foil and warm in a 350°F oven for 10-12 minutes. Quick tip: I sometimes add a sprinkle of water inside the foil packet to keep the bread moist. Microwaving works too – just expect a softer texture.
Can I freeze this Stromboli?
You sure can! I love keeping a stash in my freezer for busy weeknights. Let it cool completely, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What if I can’t find capicola?
No worries at all! I’ve made this countless times with different meats. Ham, salami, or prosciutto work beautifully. Just keep the total amount of meat similar to maintain that perfect meat-to-cheese ratio.
Recipe Notes & Tips
Sweet friends, I can’t stress enough how important proper dough temperature is! When I first started making Stromboli, I tried rushing the thawing process – big mistake! Take your time with the dough, and it’ll reward you with that perfect texture we’re after.
A few extra pointers I’ve learned along the way:
– Don’t skip those steam vents on top! They prevent the dreaded cheese explosion
– If your dough springs back while rolling, let it rest 5-10 minutes and try again
– Keep fillings at room temperature for even melting
– Always check that your seams are well-sealed before baking
My family absolutely adores this recipe, and I know yours will too! Don’t be afraid to make it your own – some of my favorite cooking moments come from happy accidents and creative substitutions. Remember, if you try this recipe, I’d love to hear how it turned out!
Italian Stromboli
Equipment (affiliate links)
- Baking Sheet
Ingredients
- 1 lb frozen bread dough or 1 pound of prepared pizza dough I buy mine in a three pound pack of three loaves of bread.
- 1/4 lb sliced pepperoni from the deli counter
- 1/4 lb sliced capicola from the deli counter
- 1 1/2 cups freshly shredded mozzarella cheese
- 1 1/2 tsp pizza seasoning
- 1 egg + 1 tbsp water mixed together (optional)
- marinara sauce for dipping (optional)
Instructions
- Place dough on a large greased baking sheet. Cover with platic wrap. Let the dough defrost in the fridge for 6-8 hours or overnight. Remove from the fridge and let the dough sit for another hour or two before assembling. You can also use prepared pizza dough if you don’t plan ahead, no worries!
- Preheat the oven to 400 degrees. Lightly dust a large working surface as well as a rolling pin. Remove the dough from the baking sheet and roll out to a rectangle 8×13 inches long.
- Layer the pepperoni on top of the dough. Sprinkle with 1/3 of the cheese. Layer the capicola on top followed by the remaining cheese. Sprinkle with 1 teaspoon of the pizza seasoning. Season with a little bit of salt and pepper.
- Tightly roll up the dough, jelly-roll style. Tucks the ends over and pinch eveyrthing closed. (You can also brush the edges with egg wash to help them seal.
- Re-spray the baking sheet with non-stick cooking spray. Transfer the stromboli to the pan. Brush with egg wash if using. Sprinkle with remaining pizza seasoning. Place in the oven and bake until golden brown and crisp, about 20 minutes. Wait 1-2 minutes before cutting into slices and serving.
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