Equipment Needed
- Large baking sheet
- Parchment paper (a non-negotiable for easy cleanup and no sticking!)
- Rolling pin
- Pastry brush
- Sharp knife or pizza cutter
- Small bowl (for the egg wash)
- Cooling rack
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. Unroll the pizza dough onto the parchment, and use your rolling pin to gently stretch it into a rough 15×10-inch rectangle. Don’t worry if it’s not perfect! I like to do this right on the baking sheet so I don’t have to move the assembled, heavy Stromboli later. Now, layer on your fillings, leaving a 1-inch border around all edges. Start with the ham, then salami, followed by the pepperoni, olives, and red peppers. Sprinkle evenly with all three cheeses, then finish with a dusting of garlic powder and Italian seasoning.
Here’s the fun, slightly messy part: the roll. Starting from one long side, carefully but firmly roll the dough up, jelly-roll style, using the parchment to help guide you. Once it’s rolled, pinch the seam and the ends tightly to seal. I always give it a gentle pat to even it out. Carefully transfer the log so it’s seam-side down on the baking sheet. Now, take that sharp knife and cut 4-5 shallow diagonal slits across the top of the dough. This is crucial—it lets steam escape so you don’t end up with a giant, leaky bubble. Brush the entire surface generously with the beaten egg wash.
Bake for 25-28 minutes. You’ll know it’s done when the crust is a deep, glorious golden brown and it sounds hollow if you tap it. The smell will drive you wild. This is the hardest part: let it rest on a cooling rack for a full 10 minutes before slicing. I know, I know, it’s torture. But if you cut in immediately, all that glorious, molten cheese will just run out, and you’ll have a collapsed, saucy mess. I’ve been there. The wait is worth the perfect slices.(See the next page below to continue…)