Ingredients
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Remove the pizza dough from the refrigerator and let it rest at room temperature for 20-30 minutes.
- On a lightly floured surface, roll out the pizza dough into a rectangle roughly 10×14 inches.
- Layer the provolone slices over the dough, leaving a 1-inch border around all edges. Layer the pepperoni, salami, and ham evenly over the provolone.
- Scatter the roasted red peppers and banana pepper rings (if using) evenly over the meats.
- Sprinkle the shredded mozzarella evenly over the top of the fillings. Sprinkle with ½ teaspoon Italian seasoning and the garlic powder.
- Starting from one of the longer sides, roll the dough up tightly into a log, keeping the fillings tucked in as you roll. Pinch the seam firmly to seal and tuck and pinch both ends underneath.
- Place the Stromboli seam-side down on the prepared baking sheet. Using a sharp knife, cut 4-5 diagonal slits across the top of the dough.
- Brush the entire surface with 1 tablespoon of olive oil. Sprinkle with the grated Parmesan and remaining ½ teaspoon Italian seasoning.
- Bake for 20-25 minutes until the crust is deep golden brown. Let rest for 5 minutes before slicing into 6 pieces. Serve warm with marinara sauce for dipping.
Nutrition
Notes
Pat everything dry: Excess moisture from the roasted red peppers and deli meats is the main cause of a soggy crust. Take an extra minute to blot everything dry with paper towels before assembling — it makes a big difference.
Make it your own: This recipe is very easy to customize! Swap in cooked and crumbled Italian sausage, add some sautéed mushrooms or spinach for extra vegetables, or use different cheeses based on what your family enjoys.
Storage: Store leftovers wrapped tightly or in a covered container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven for about 10 minutes to restore the crispy crust. This Stromboli can also be frozen (before or after baking) for up to 3 months — wrap tightly in plastic wrap and then foil to protect against freezer burn.