Italian Stromboli — Rolling Through the Rhythm of the Day

I made tamales — not for an order, not for a holiday. Just because. Because the kitchen needed Rosa's presence and the tamales are how Rosa visits. Each tamale is a minute of meditation. Spread, fill, fold, steam. The rhythm is the prayer. The prayer is the tamale. And the tamale is the day.

The tamales reminded me that some foods are made with your hands because your hands need something to do — something steady, something that moves in a known direction. When I came back to the kitchen the next evening, still carrying that same quiet mood, I reached for this stromboli. It’s the same rhythm in a different language: spread the filling, roll it tight, tuck the ends, let the oven do the rest. Rosa would have understood. The ritual is the point.

Italian Stromboli

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 6

Ingredients

• 1 lb refrigerated pizza dough (or homemade), at room temperature
• 1/4 cup pizza sauce or marinara
• 6 oz sliced Italian salami or pepperoni
• 4 oz sliced ham
• 6 oz sliced provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil
• Pinch of coarse sea salt

Instructions

1. Preheat the oven. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Roll the dough. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12 x 10 inches. Work from the center outward and keep the thickness even.
3. Spread the sauce. Spread a thin, even layer of pizza sauce or marinara over the dough, leaving a 1-inch border on all sides.
4. Layer the fillings. Lay the salami slices evenly over the sauce, then layer the ham on top. Arrange the provolone slices over the meats, then sprinkle the shredded mozzarella evenly across the surface.
5. Season. Sprinkle the Italian seasoning and garlic powder evenly over the cheese layer.
6. Roll and seal. Starting from one long edge, roll the dough tightly into a log, jellyroll style. Pinch the seam firmly to seal, then tuck and press both ends closed. Place seam-side down on the prepared baking sheet.
7. Apply egg wash. Brush the top and sides of the stromboli with the beaten egg. Drizzle lightly with olive oil and sprinkle with coarse sea salt. Using a sharp knife, cut 3 to 4 shallow diagonal slits across the top to allow steam to escape.
8. Bake. Bake for 28 to 32 minutes, or until the crust is deep golden brown and the dough is cooked through. An instant-read thermometer inserted into the center should read at least 190°F.
9. Rest and slice. Allow the stromboli to rest on the baking sheet for 5 minutes before slicing. Cut into 1 to 1 1/2-inch rounds and serve warm with additional marinara for dipping.

Nutrition (per serving)

Calories: 420 | Protein: 22g | Fat: 18g | Carbs: 42g | Fiber: 2g | Sodium: 980mg