Carmine’s Legendary Stromboli: The Ultimate Pepperoni & Cheese Classic

Serves: 4 Cooktime: 120 Minutes

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Carmine’s Legendary Stromboli: The Ultimate Pepperoni & Cheese Classic

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With its generous filling of pepperoni and cheese encased in a crisp, golden crust, it’s no wonder this beloved dish perfectly embodies comfort and community.

Ingredients

Dough Ingredients:

1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 tablespoon kosher salt
3½ tablespoons olive oil blend (3 parts canola oil to 1 part olive oil)
1½ pounds bread flour

Herb Oil Ingredients:

1½ teaspoons chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
½ cup extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon kosher salt

Filling Ingredients:

6 ounces aged provolone cheese, very thinly sliced
4 ounces pepperoni, very thinly sliced
12 ounces fresh mozzarella cheese, thinly sliced
2 ounces grated Romano cheese

Directions

Step 1 - Prepare the Dough:

In a stand mixer with a dough hook, combine warm water and yeast. Mix until yeast dissolves.
Add sugar, salt, and oil blend. Mix until well combined.
Gradually add flour while mixing until a dough ball forms.
Roll the dough into a ball, cover it, and let it rest for 30 minutes.

Step 2 - Make the Herb Oil:

In a small bowl, combine chopped garlic, fresh basil, parsley, olive oil, dried oregano, and kosher salt.
Mix until all ingredients are incorporated.

Step 3 - Assemble the Stromboli:

Preheat the oven to 350°F and line a sheet pan with parchment paper.
Divide the dough into two equal-sized balls.
Roll out one ball into a 15 x 10-inch rectangle on a floured surface.
Spread a quarter of the herb oil evenly over the dough.
Arrange half of the provolone, pepperoni, mozzarella, and Romano cheese slices on top.
Roll the dough into a log, keeping it tight.
Place the roll on the prepared sheet pan and brush it with a quarter of the herb oil.
Repeat the process with the second dough ball.

Step 4 - Bake the Stromboli:

Bake both strombolis in the preheated oven for 35-40 minutes or until they are heated through and golden brown.
Remove from the oven and let them cool for at least 10 minutes before slicing and serving.

Stromboli’s Italian Roots and History

In the heart of Italian-American cuisine lies the stromboli—a rustic yet irresistible staple that has won over countless palates at Carmine’s. With its generous filling of pepperoni and cheese encased in a crisp, golden crust, it’s no wonder this beloved dish perfectly embodies comfort and community. Each piping-hot slice exudes the warmth and welcome for which Italian-American cooking is renowned.

Over time, stromboli has evolved from a simple stuffed bread to a culinary symbol of cultural fusion. At its core, it remains a hearty, soul-satisfying meal, but its adaptability and ease of preparation have allowed it to flourish in American kitchens. Whether you’re a seasoned pro or just starting out in your home kitchen, our streamlined stromboli recipe promises to deliver the same joy you’d find at our restaurant.

Though its exact origins are a bit of a mystery, many believe stromboli’s inspiration first sparked in Italy, where families have been perfecting stuffed bread creations for generations. Italian immigrants later carried these cherished traditions across the Atlantic, adjusting their recipes to the ingredients and tastes they discovered in America. As a result, stromboli blossomed into the familiar dish we know today—an irresistible fusion of robust flavors and heartwarming heritage.

Recommended Wine Pairings

Chianti Classico (Sangiovese Grape):
- Chianti is a lively red with bright acidity and gentle tannins, perfect for cutting through the richness of cured meats and cheeses. Its fruity and subtly spicy notes highlight the savory fillings of pepperoni and aged provolone.
Montepulciano d’Abruzzo:
- With a medium body and dark fruit flavors, Montepulciano d’Abruzzo complements the buttery dough and herbed oil beautifully. Look for a bottle that balances acidity and fruitiness to harmonize with the robust pepperoni.
Pinot Grigio or Verdicchio (White Option):
- If you prefer white, choose a crisp Italian Pinot Grigio or a Verdicchio. Their refreshing acidity pairs well with the milder mozzarella and bright herb oil, keeping the meal lighter.

Nutritional Facts (Approximate)

The following estimates are for the entire recipe (two Stromboli logs) sliced into 8 portions total (4 slices per log). Actual values may vary based on specific brands and portion sizes.

Calories ~700 kcal
Total Fat ~38 g
- Saturated Fat ~14 g
Carbohydrates ~65 g
Protein ~27 g
Sodium ~1,200 mg
Fiber ~3 g

Answering Common Recipe Questions

Can I use store-bought pizza dough instead of making my own?

Absolutely! If you’re pressed for time, a quality store-bought dough is a great shortcut. Just be sure to let it come to room temperature for easier rolling.

How can I keep my Stromboli from getting soggy?

Pat the sliced cheese and pepperoni dry with paper towels to remove excess moisture. Avoid overfilling with extra-wet ingredients (like tomatoes or mushrooms) unless they’re cooked and drained.

I don’t have fresh herbs. Can I use dried?

Yes! If using all dried herbs in the herb oil, remember they’re more potent, so reduce the amount by about half and adjust to taste.

Is it freezer-friendly?

Wrap the unbaked Stromboli well in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before baking, or bake straight from frozen (adding a bit more time in the oven).

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