ingredients
  • Pizza dough 1 can refrigerated
  • shredded mozzarella cheese 1 1/2 cups , divided
  • Marinara sauce 1/3 cup
  • Cooked ham 1/2 cup chopped
  • Salami 1/2 cup sliced
  • pepperoni slices 1/2 cup
  • Egg 1 • 130 kcal
  • Water 1 tablespoon
  • Italian seasoning 1/2 teaspoon
  • Garlic powder 1/4 teaspoon
Calories refers to 100 gr of product

This Stromboli is simply a rolled-up pizza, but it does taste amazing hot or cold. It’s great for a quick weeknight supper and can be cooked, cooled, and used for a tasty cold lunch the next day. The roll form makes it a lot easier to transport and eat than a big round pizza, and you can mix and match the fillings to suit your tastes.

Instructions

Heat oven to 350F/160C fan/gas mark 4, and line a baking sheet with parchment paper.

Roll pizza dough out on a lightly floured surface into a roughly 12″ x 16″ rectangle. It doesn’t have to be exactly this size, but large enough to take all the ingredients.

Spread some marinara sauce over the pizza dough, but leave one inch clear all the way around and 2-3 inches at the long side furthest away from you.

Top with 1 cup of the shredded cheese, then ham, salami, and pepperoni (or whatever ingredients you’re using). Finish with the remaining 1/2 cup cheese.

Roll the short side up as tightly as possible, trying not to push the toppings forward as you do so. Stop rolling just before you reach the end.

Whisk together egg, water, Italian seasoning, and garlic powder, then brush over pizza dough where the edges are going to meet, then pinch together to create a seal.

Carefully place on prepared baking sheet with the seal on the bottom, and brush the whole of the outside with egg wash.

Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for at least 5-10 minutes before slicing.

Notes:

This Stromboli can be made in advance. Prepare fully, then place on the baking sheet and cover with plastic wrap. Refrigerate up to 12 hours before baking.

You can also bake and freeze the Stromboli. Once it has cooled, wrap and freeze. Thaw for 5-6 hours at room temperature, then preheat the oven to 350F/160C fan/gas mark 4. Heat for 10-20 minutes until hot.