Stromboli

Ingredients

Dough & Egg Wash

• 459 grams prepared pizza dough
• 1 egg white
• 1 tablespoon water
• Plain flour (for dusting)

Filling

• 300 grams sliced Italian deli meat (e.g. salami, capicola, mortadella)
• Handful fresh basil leaves
• 300 grams sliced provolone
• 300 grams mozzarella (drained, finely diced)

Garlic Butter

• 2 tablespoons salted butter (melted)
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder

To Finish

• Finely chopped fresh parsley (or basil)
• Flaky sea salt
• Grated parmesan cheese
• Marinara sauce (for dipping)

Method

Stage 1 - Heat the Oven

1. Heat the oven to 200°C (400°F).
2. Place a pizza stone or heavy metal baking sheet inside.
3. Let it preheat for at least 20 minutes while you build the stromboli.

Stage 2 - Make the Garlic Butter

1. In a small bowl, whisk together the melted butter, dried oregano and garlic powder.
2. Set aside (it will firm up slightly as it cools).

Stage 3 - Roll the Dough

1. On a lightly floured surface, roll the pizza dough into a large rectangle, about 12 by 18 inches.
2. Position it with the long side facing you.

Stage 4 - Layer the Filling

1. Brush half of the garlic butter evenly over the centre of the dough, leaving a 1 ½ inch border on all sides.
2. Layer 4 ounces of the sliced meat evenly across the buttered area.
3. Scatter the basil leaves over the meat.
4. Layer the provolone over the basil.
5. Add another 4 ounces of sliced meat.
6. Scatter the diced mozzarella evenly over the top.
7. Finish with the final 4 ounces of sliced meat.

Stage 5 - Egg Wash & Roll

1. Whisk the egg white with the water in a small bowl.
2. Lightly brush the 2 inch border of the dough with the egg wash.
3. Fold the short ends inward over the filling and press to seal.
4. Starting with the long side closest to you, roll the dough up tightly like a jelly roll.
5. Pinch the long seam closed and cup the ends to make sure they're sealed.
6. Place seam-side down on a piece of parchment paper.
7. Brush the outside all over with the remaining egg wash.
8. Sprinkle with a pinch of grated parmesan.
9. Cut 5 to 6 small slits along the top so steam can escape.

Stage 6 - Bake & Finish

1. Carefully transfer the stromboli (with the parchment) onto the hot pizza stone or baking sheet.
2. Bake for 25 to 30 minutes, until golden brown and cooked through.
3. Remove from the oven and immediately brush with the remaining garlic butter.
4. Sprinkle with chopped parsley or basil, flaky sea salt and a little more grated parmesan.

Stage 7 - Rest & Serve

1. Let the stromboli rest for 15 minutes before slicing.
2. Cut into thick pinwheel slices.
3. Serve warm with marinara or pizza sauce alongside for dipping.