Ingredients:

  • 1 cup warm water (105°F-115°F)
  • 2 ¼ teaspoons Active Dry or Instant Yeast
  • 1 teaspoon Granulated Sugar
  • 2 ½ cups All-Purpose Flour, plus more for dusting
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Olive Oil, plus extra for greasing
  • 2 cups Shredded Whole Milk Mozzarella Cheese
  • ½ cup Provolone Cheese (sliced or shredded)
  • 6 oz Sliced Pepperoni
  • ¼ cup Grated Parmesan Cheese
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Garlic Powder (for filling)
  • 4 tablespoons Unsalted Butter, melted (for glaze)
  • 2 cloves Fresh Garlic, minced (for glaze)
  • 1 teaspoon Dried Parsley (for glaze)
  • 1 large Egg beaten with 1 tablespoon water (optional Egg Wash)
  • Coarse Salt or Sesame Seeds (for topping)

Instructions:

  1. Activate Yeast: Whisk yeast and sugar into warm water. Let stand 5–10 minutes until foamy (bloomed).
  2. Combine Dry Ingredients: In a large bowl, whisk flour and salt.
  3. Mix and Knead: Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms. Knead for 5–7 minutes until smooth and elastic.
  4. First Rise: Place dough in an oiled bowl, turning to coat. Cover and let rise in a warm spot for 1.5–2 hours until doubled in size.
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Roll Out: Gently punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 10x14 inches.
  7. Prepare Filling: In a small bowl, mix the mozzarella, provolone, Parmesan, oregano, and garlic powder.
  8. Layer: Leave a 1-inch border clear on the long edge furthest from you. Sprinkle the cheese mixture evenly over the dough, then layer the pepperoni slices over the cheese.
  9. Roll Up: Starting from the long edge closest to you, tightly roll the dough away from you, like a jelly roll. Pinch the final seam closed firmly and tuck the ends underneath.
  10. Transfer & Glaze Prep: Carefully transfer the roll (seam side down) onto the prepared baking sheet. Brush the entire surface lightly with the egg wash, if using, and sprinkle with coarse salt or sesame seeds.
  11. Score and Bake: Cut 3–4 diagonal slits across the top of the roll to allow steam to escape. Bake for 20–25 minutes, or until deep golden brown.
  12. Garlic Butter Finish: While baking, melt the butter and stir in minced garlic and parsley.
  13. Serve: Immediately brush the hot Stromboli liberally with the garlic butter mixture after removing it from the oven. Let rest 5 minutes before slicing crosswise into thick pieces.