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Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides.Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size.(This gives time to for the gluten to develop, which allows the dough to stretch without breaking.)

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Instructions. Preheat to 400F. Line a baking sheet with parchment paper. Spritz with nonstick baking spray. Spread the pizza dough onto the lined baking sheet, and spread into a 14" x 10" rectangle. Line the dough with pepperoni, leaving 1-2" between the final pepperoni and the exterior long edge.

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Serve with pizza sauce, for dipping. Make Ahead Instructions: Prepare the stromboli as directed. After it's assembled (but not baked), it can be refrigerated for up to 24 hours. When ready to bake it, add 5 minutes to the covered baking time (so bake 25 minutes covered with foil, remove foil, and bake 20-25 minutes).

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Instructions. Preheat oven to 400°F. Prepare pizza dough. Divide into two sections and bring to room temperature. Use your fingers or a rolling pin to roll out each section of dough into a rectangle - about 9" x 14". Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2" from each side free of toppings.

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Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Roll the dough out into a large rectangle (about 10×14"). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter. Sprinkle the mozzarella cheese evenly over the top. Then add the sliced salami, ham and pepperoni.

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How to Make Stromboli. First, cook the pepperoni in the microwave. Then preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Next, shape the dough into a 12×10-inch rectangle. Brush the edges with olive oil. Fill the dough with mozzarella cheese, pepperoni, and parmesan cheese.

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Use a sharp knife to cut 4 slits diagonally on the top of the dough and then sprinkle the stromboli with some Italian seasoning. Bake the stromboli in the preheated oven for about 15-20 minutes until golden brown. Let the stromboli rest for 10-15 minutes and then slice into 12 total pieces and serve.

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Once your stromboli is assembled, wrap it tightly in plastic wrap and store it in the refrigerator overnight. The next day, when you are ready to cook the stromboli, preheat the oven to about 400 degrees Fahrenheit. Unwrap the stromboli and place it on a large baking sheet. Brush the tops and side of the stromboli with an egg wash, which will.

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Brush egg wash all over stromboli. Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.

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Place the dough into a clean bowl greased with olive oil, cover the bowl with plastic wrap and allow to raise until double in size (about 60-90 minutes). Preheat the oven to 350F (180 C) and line a baking sheet with parchment paper. Add the fillings. Punch down the dough to release any trapped air.

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Assemble Ahead. If you're going to be short on time during the dinner hour, assemble stromboli the night before. Slice cured meats, chop vegetables and cook and drain sausages. Mix the ingredients with enough tomato sauce to bind the filling together. Roll out the dough into a large rectangle or circle. A one-pound dough can usually stretch.

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To Make and Bake the Stromboli: Roll the dough out into a circle, like a pizza crust. Layer the ingredients in the following order: pepperoni, salami, mozzarella, provolone, parmesan, herbs, and pepper. Leave about ½ inch around the edges. Each layer of cheese or meat should cover the dough or layer under it.

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Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice, but isn't a requirement. Brush the outside of the stromboli with more egg, and sprinkle with more Parmesan cheese if desired. Bake for 25 to 30 minutes, until golden brown and oozing cheese.

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How to freeze Stromboli: Stromboli is perfect for making ahead! You can prepare fully, then cover with plastic wrap on the baking sheet and refrigerate up to 12 hours before baking. Or you can prepare, bake, cool, wrap tightly and freeze. To serve, thaw for 5-6 hours at room temperature, then heat at 350 degrees for 10-20 minutes until heated.

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Stromboli. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. On a floured surface, roll dough into a 10x14 inch rectangle. Lightly flour the top of the dough to keep it from sticking to the rolling pin. Spread pizza sauce on the top of the dough, leaving a 1.5 inch border around the outside.

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Preheat the oven: When the dough is risen & you are ready to begin baking the stromboli, preheat the oven to 425 degrees F, ensuring a rack is positioned in the bottom third of the oven. Prepare the stromboli dough: Using a knife or a bench scraper, divide the dough into 2 equal pieces (each approx. 12-15 ounces).