A rolled Italian stromboli stuffed with salami, pepperoni, capicola, prosciutto, and sausage baked in pizza dough.
10 steps, about 30 minutes start to finish.
Preheat oven to 400°F. Line a sheet pan with parchment paper.
On a floured surface, roll dough into a 10×15 inch rectangle.
Layer meats across the dough, leaving 1-inch borders on three sides and 2 inches on one long edge.
Scatter cooked sausage, peppers, onions, and mushrooms over the meats.
Top with shredded mozzarella. Season with Italian seasoning and garlic powder.
Fold the short edges in. Roll tightly from the filled long side toward the bare edge. Pinch seam and ends to seal.
Place seam-side down on the sheet pan. Cut 4-5 diagonal slits in the top.
Brush with egg wash (egg + water + pinch of Italian seasoning).
Bake at 400°F for 25 minutes until deep golden brown.
Rest 5 minutes before slicing into 1-inch rounds. Serve with warm marinara for dipping.
“The 5-minute rest is non-negotiable. Cut too early and liquid cheese pours out instead of holding the beautiful cross-section together. Use low-moisture mozzarella: fresh mozz makes the inside soggy.”
