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Prep Time: 45 minutes

Cook Time: 25 minutes


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Step 1

Using a stand mixer fitted with a dough hook, or by hand in a large bowl, mix 3/4 cup room temperature water, sugar, and yeast until sugar is dissolved. Add olive oil and gradually incorporate the flour into the water mixture until a shaggy mass forms. Let rest at room temperature for 30-40 minutes.

Step 2

After the first rise, add salt and mix or knead until the salt is fully incorporated. If kneading by hand, this will take about 8-10 minutes, if using a stand mixer, this should take 3-4 minutes. The dough should be slightly tacky. Cover and place in the fridge for 24 hours.

Step 3

After the 24 hour ferment, dump the dough onto a well floured surface. Shape the dough into a smooth, round ball by grabbing the ends of the dough and pulling them into the middle. Rotate a quarter and repeat this process.

Step 4

Allow the dough to proof for an additional 1.5-2 hours at room temperature.

Step 5

Preheat the oven to 400F

Step 6

On a lightly floured surface roll the dough into a 10x16 in rectangle then transfer to a parchment lined sheet pan.

Step 7

Add tomato sauce to the prepared dough, then using the back of a spoon spread the sauce across the surface, making sure to leave a 3 inch gap at the top and 1 inch around the rest of the sides.

Step 8

Layer Fiorucci Genoa Salami, Pepperoni, Hard Salami and grated mozzarella cheese. Then roll like you would a cinnamon roll, making sure to tuck in the sides like a burrito. Pinch the seams to seal.

Step 9

Brush with egg wash and sprinkle with salt and pepper.

Step 10

Bake for 15-20 minutes, or golden brown and the dough is cooked.

Step 11

Remove from the oven and brush with butter, then parmesan cheese and finely chopped parsley. Allow the stromboli to cool for 5-10 minutes before slicing.

Step 12

Serve sliced on a platter with your favorite marinara sauce.