Classic stromboli

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A good classic stromboli is somewhere between pizza, filled bread and a proper crowd-pleaser. The dough bakes crisp on the outside, while the inside stays rich with salami, pepperoni and melting cheese, finished with a little garlic butter for that pizzeria feel.

Serves: 6 people

Preparation time: 25 min

Ingredients

• Pizza dough – 1 batch
• Genoa salami – 100 g
• Pepperoni – 80 g
• Provolone cheese – 120 g
• Mozzarella – 120 g
• Butter, melted – 25 g
• Garlic, minced – 1 clove
• Fresh parsley, chopped – 1 tbsp
• Egg – 1
• Olive oil – 1 tsp

Method

1. Make or thaw the pizza dough and let it come to room temperature. Heat the oven to 200 to 220 degrees Celsius and line a tray with baking paper.
2. Roll the dough into a large rectangle. Leave a clean border all around and layer the salami, pepperoni, provolone and mozzarella over the centre third.
3. Fold the long sides inward over the filling, then roll everything up tightly into a log. Pinch the seam and the ends closed so the cheese stays inside while baking.
4. Transfer the stromboli seam-side down to the tray. Brush lightly with egg and cut a few slits in the top so steam can escape.
5. Stir the melted butter with garlic and parsley. Bake the stromboli until deeply golden and crisp, then brush it with the garlic butter as soon as it comes out of the oven.
6. Let it rest for 5 to 10 minutes before slicing. That short pause keeps the filling from running out and gives cleaner slices.