Italian Pepperoni and Capicola Stromboli Recipe
This classic Italian Stromboli recipe features a delightful combination of pepperoni, capicola, and mozzarella cheese wrapped in a soft, homemade-style bread dough. Perfectly seasoned and baked until golden brown, this stromboli makes an ideal appetizer or main dish paired with marinara sauce for dipping. With a prep time that includes dough defrosting and a quick bake, it’s great for make-ahead meals or casual gatherings.
- Prep Time: 7 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 7 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Dough
- 1 lb frozen bread dough or 1 lb prepared pizza dough
Fillings
- 1/4 lb sliced pepperoni from the deli counter
- 1/4 lb sliced capicola from the deli counter
- 1 1/2 cups freshly shredded mozzarella cheese
- 1 1/2 tsp pizza seasoning, divided
- Salt and pepper, to taste
Additional
- 1 egg + 1 tbsp water mixed together (optional, for egg wash)
- Non-stick cooking spray
- Marinara sauce for dipping (optional)
Instructions
- Defrost the Dough: Place the frozen bread dough on a large greased baking sheet and cover with plastic wrap. Let it defrost in the refrigerator for 6-8 hours or overnight. Once defrosted, allow the dough to sit at room temperature for an additional 1-2 hours to become pliable before assembling the stromboli.
- Preheat and Prepare Dough: Preheat your oven to 400°F (204°C). Lightly dust a large working surface and a rolling pin with flour or cooking spray to prevent sticking. Remove the dough from the baking sheet and roll it out into an 8×13 inch rectangle.
- Layer the Fillings: Evenly layer the sliced pepperoni on top of the rolled-out dough. Sprinkle with one-third of the shredded mozzarella cheese. Next, add the sliced capicola and top with the remaining cheese. Sprinkle 1 teaspoon of pizza seasoning over the fillings and season lightly with salt and pepper.
- Roll the Dough: Starting from one long edge, tightly roll the dough jelly-roll style, encasing all the fillings. Tuck in the ends and pinch the edges to seal completely. For extra sealing, you can brush the edges with the egg wash mixture.
- Prepare for Baking: Spray the baking sheet again with non-stick cooking spray and transfer the rolled stromboli onto it. Brush the entire top surface with the egg wash if using, and sprinkle the remaining 1/2 teaspoon of pizza seasoning evenly over the top.
- Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes or until the stromboli is golden brown and crisp on the outside.
- Rest and Serve: Remove from the oven and let it rest for 1-2 minutes before slicing. Serve warm with marinara sauce on the side for dipping.
Notes
- Using frozen bread dough requires advanced planning for defrosting; prepared pizza dough can be used for a quicker option.
- Egg wash is optional but helps to achieve a glossy, golden crust and seals the edges better.
- Feel free to customize the fillings with other Italian cold cuts or cheeses as preferred.
- Allowing the stromboli to rest slightly before slicing helps prevent the filling from spilling out.
- Store leftovers in an airtight container and reheat in the oven for best texture.
