Ingredients:

  • 1 package (0.25 ounce) active dry yeast (7g)
  • 1 teaspoon granulated sugar (5g)
  • 1 cup warm water (105-115°F) (240ml)
  • 2 1/2 cups all-purpose flour, plus more for dusting (300g)
  • 1 teaspoon salt (6g)
  • 2 tablespoons olive oil (30ml)
  • 1/4 cup pizza sauce (60ml)
  • 1 teaspoon dried Italian seasoning (2g)
  • 8 ounces sliced mozzarella cheese (225g)
  • 4 ounces sliced pepperoni (115g)
  • 4 ounces sliced salami (115g)
  • 2 ounces sliced ham (60g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 large egg, beaten (for egg wash)
  • Optional: sprinkle of sesame seeds or poppy seeds for topping

Instructions:

  1. Combine yeast, sugar, and warm water in a bowl. Let stand until foamy (5-10 minutes).
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  3. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled.
  4. In a small bowl, mix pizza sauce and Italian seasoning. Set aside.
  5. Punch down the dough and roll it out on a lightly floured surface into a large rectangle (approximately 12x18 inches).
  6. Spread the pizza sauce mixture evenly over the dough, leaving a 1-inch border. Layer with mozzarella, pepperoni, salami, ham, and Parmesan cheese.
  7. Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal.
  8. Transfer the stromboli to a baking sheet lined with parchment paper or a silicone baking mat. Cut slits along the top of the stromboli to allow steam to escape.
  9. Brush the top of the stromboli with beaten egg. Sprinkle with sesame seeds or poppy seeds, if desired.
  10. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until golden brown and the filling is melted and bubbly. Let cool slightly before slicing and serving.