Capicola, Salami, and Provolone Stromboli

This Capicola, Salami, and Provolone Stromboli is a savory, cheesy masterpiece! Stuffed with layers of spicy capicola, rich salami, and gooey provolone, all wrapped in a golden, flaky crust, it’s the perfect dish to impress your guests or satisfy your craving for a gourmet Italian treat!

Ingredients

• 1 pound pizza dough
• 1 tablespoon olive oil
• 8 ounces capicola, thinly sliced
• 8 ounces salami, thinly sliced
• 8 ounces provolone cheese, sliced
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 1 egg, beaten (for brushing)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
2. On a lightly floured surface, roll out 1 pound of pizza dough into a large rectangle, about 12x14 inches. If the dough is too elastic, let it rest for a few minutes before rolling it out again.
3. Brush the dough with 1 tablespoon of olive oil, leaving a 1-inch border around the edges. Evenly layer 8 ounces of thinly sliced capicola, 8 ounces of thinly sliced salami, and 8 ounces of sliced provolone cheese over the dough. Sprinkle with 1/2 cup of grated Parmesan cheese and 1 tablespoon of Italian seasoning.
4. Starting from one of the longer sides, roll the dough up tightly into a log, tucking in the ends as you go. Pinch the seams and ends to seal. Place the stromboli seam-side down on the prepared baking sheet.
5. Brush the top of the stromboli with 1 beaten egg (this will give it a beautiful golden color). Using a sharp knife, make a few slits on top to allow steam to escape. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
6. Let the stromboli cool for about 5 minutes before slicing it into 1-inch thick slices. This allows the cheese to set slightly and makes for easier slicing.
7. Serve the stromboli slices warm with a side of marinara sauce for dipping. It’s perfect for a casual dinner, a party appetizer, or even a game day snack!