Italian-American Stromboli Recipe

Name: Italian-American Stromboli Recipe
Ingredients: 1 ⅓ cups water (110 degrees); 1 standard packet active-dry yeast (2¼ teaspoons); 1 tablespoon granulated sugar; 2 tablespoons olive oil; 1 teaspoon salt; 3½ cups all-purpose flour, plus a little extra for your work surface; 3 tablespoons olive oil; 2 garlic cloves, finely minced; 2 teaspoons chopped Italian parsley; 1 pound thinly sliced Italian cold cuts, prosciutto, and pepperoni (my favorite combination is capicola, salami, and pepperoni); 1 pound thinly sliced provolone cheese; 12 ounces roasted red bell pepper, drained and cut into chunky strips; 4 tablespoons Pecorino Romano; 2 tablespoons dried oregano; 2 large eggs; 2 tablespoons water; Dried oregano, as needed

marydisomma.com

Learn how to make the best homemade stromboli with a golden, oven-baked crust and delicious fillings. Perfect for gatherings or freezing for later!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marydisomma.com.

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Ingredients

1 ⅓ cups water (110 degrees)
1 standard packet active-dry yeast (2¼ teaspoons)
1 tablespoon granulated sugar
2 tablespoons olive oil
1 teaspoon salt
3½ cups all-purpose flour, plus a little extra for your work surface
3 tablespoons olive oil
2 garlic cloves, finely minced
2 teaspoons chopped Italian parsley
1 pound thinly sliced Italian cold cuts, prosciutto, and pepperoni (my favorite combination is capicola, salami, and pepperoni)
1 pound thinly sliced provolone cheese
12 ounces roasted red bell pepper, drained and cut into chunky strips
4 tablespoons Pecorino Romano
2 tablespoons dried oregano
2 large eggs
2 tablespoons water
Dried oregano, as needed