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Cheesy Italian Deli Meat Stromboli with Garlic Butter and Marinara Dipping Sauce Recipe

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4.2 from 45 reviews

This classic Italian Stromboli recipe features a crispy golden crust filled with a delicious blend of Italian deli meats, fresh basil, provolone, and mozzarella cheeses. Perfectly seasoned with garlic butter and oregano, this stromboli is baked to perfection and served warm with marinara sauce for dipping. A great crowd-pleaser for any meal or party.

Ingredients

Dough and Meats

  • 1 pound prepared pizza dough
  • 12 ounces sliced Italian deli meats (4 ounces pepperoni, 4 ounces salami, 4 ounces soppressata)

Cheeses and Herbs

  • 1/4 cup (0.25 ounce) julienned fresh basil leaves
  • 1 (8-ounce) package sliced Provolone
  • 1 (8-ounce) package low-moisture shredded mozzarella

Butter and Seasoning

  • 2 tablespoons melted salted butter
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Egg Wash and Toppings

  • 1 egg white
  • 1 tablespoon water
  • Finely chopped fresh parsley or basil, for garnish
  • Flaky sea salt, for garnish
  • Grated Parmesan, for sprinkling

Dipping Sauce

  • Marinara sauce, for dipping

Instructions

  1. Preheat the oven. Heat the oven to 400°F. Place a pizza stone or metal baking sheet inside the oven to preheat for at least 20 minutes to ensure a crisp crust.
  2. Make the garlic butter. In a small bowl, whisk together the melted salted butter, dried oregano, and garlic powder until well combined to infuse flavor that will be brushed onto the stromboli before and after baking.
  3. Roll out the dough. On a lightly floured surface, roll the pizza dough into a large 12×18-inch rectangle with the long side facing you, which will serve as the base for layering ingredients.
  4. Layer the garlic butter. Brush half of the garlic butter evenly over the center of the dough, leaving a 1.5-inch border on all sides to prevent fillings from spilling out.
  5. Add the fillings. Layer 4 ounces of the sliced Italian meats evenly over the garlic buttered dough. Then layer the julienned fresh basil leaves, followed by the sliced provolone, another 4 ounces of meat, shredded mozzarella, and finish with the remaining 4 ounces of meat.
  6. Egg wash the edges. In a small bowl, whisk together the egg white and water to create an egg wash. Lightly brush the 2-inch border of the dough with this wash to help seal the stromboli effectively.
  7. Roll and seal the stromboli. Fold the short ends of the dough inward over the filling, pressing down to seal. Starting with the long side closest to you, roll the dough tightly like a jelly roll. Pinch the long seam closed and seal the ends well. Place the stromboli seam side down on a piece of parchment paper. Brush the outside with the remaining egg wash and sprinkle with grated Parmesan. Cut 5-6 small slits on top to allow steam to escape while baking.
  8. Bake. Transfer the stromboli on the parchment paper carefully to the preheated pizza stone or baking sheet. Bake in the oven for 25–30 minutes until the crust is golden brown and fully cooked through.
  9. Finish with garlic butter. Remove the stromboli from the oven and immediately brush it all over with the remaining garlic butter mixture to enhance flavor and shine.
  10. Rest and serve. Allow the stromboli to rest for 15 minutes before slicing. Serve warm with marinara sauce for dipping and garnish with fresh parsley or basil and flaky sea salt to taste.

Notes

  • Preheating the pizza stone or baking sheet ensures a crisp, evenly cooked crust.
  • Using an egg wash helps to create a golden, shiny crust and seals the dough edges well.
  • Allowing the stromboli to rest before slicing lets the fillings set and prevents them from spilling out.
  • Feel free to customize fillings with your favorite Italian meats, cheeses, or vegetables.
  • Cutting slits on top is essential for steam to escape and avoiding soggy crust.

Find it online: https://justsosavory.com/cheesy-italian-deli-meat-stromboli-with-garlic-butter-and-marinara-dipping-sauce-recipe/