Ok, everyone gather ’round because you are going to love what Grandma is going to share. She has out-done herself again with Nona’s Homemade Stromboli. With a little help from some refrigerated pizza dough, she’s taken some choice cuts of savory ham, salami, and pepperoni and layered them on top of some Italian-style marinara sauce to fold up one of the best things we’ve ever gotten our hands on. Nona’s Homemade Stromboli is a quick, authentic way to curb hunger in you. Nona always knows!

Ingredients

  • flour, to taste, for dusting a work surface
  • 1 (13.8-ounce) can refrigerated pizza dough, such as Pillsbury™ Classic Pizza Crust
  • 1/3 cup jarred marinara sauce, plus more, to taste, for serving
  • 1 1/2 cups mozzarella cheese, shredded
  • 4 ounces ham, sliced
  • 4 ounces salami, sliced
  • 4 ounces pepperoni, sliced
  • 1 egg
  • 1 tablespoon water
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • fresh parsley, optional, to taste, chopped, for garnish

Directions

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Line an 18×26-inch baking sheet with parchment paper.

Step 3 –Using the flour, lightly dust a work surface.

Step 4 –On the prepared work surface, turn out the pizza dough and, using a rolling pin, roll it out into an approximately 12×16-inch rectangle.

Step 5 –Add 1/3 cup of the marinara sauce on top of the pizza dough, spreading it out evenly, leaving a 1-inch border all the way around 3 sides of the dough, and a 3-inch border on the long side furtherest from you.

Step 6 –Evenly sprinkle 1 cup of the mozzarella cheese over the marinara sauce layer.

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Step 7 –Evenly layer the ham, the salami, and the pepperoni over the mozzarella layer.

Step 8 –Evenly add the remaining mozzarella cheese over the meat layer.

Step 9 –In a small bowl, add the egg, the water, the Italian seasoning, and the garlic powder and whisk to combine.

Step 10 –Starting with the long side closest to you, tightly roll up the pizza dough, careful not to push out the toppings. Make sure to stop rolling just before reaching the long 3-inch empty border.

Step 11 –With a pastry brush, evenly apply the egg mixture over the pizza dough borders, especially where the edges will meet.

Step 12 –By hand, pinch the egg mixture-brushed borders and edges together.

Step 13 –Seam-side down, transfer the stromboli to the prepared baking sheet.

Step 14 –Brush the top and sides of the dough surface with the remaining egg mixture.

Step 15 –Bake until golden-brown and slightly puffed, about 24-28 minutes.

Step 16 –Transfer the baked stromboli from the oven to a wire rack and let it rest before slicing, about 5-10 minutes.

Step 17 –With a serrated knife or large pizza cutter, slice the stromboli into serving-size pieces, garnish with the chopped parsley, and serve with the extra marinara sauce.