Dairy Free Stromboli
Stromboli is one of those crowd-pleasing, pull-apart showstoppers that feels like it belongs on a restaurant menu — and this version proves you don't need a drop of dairy to nail it. Store-bought pizza dough gets rolled out and loaded with layers of salami, pepperoni, and roasted red peppers, then finished with shredded dairy free mozzarella and a hit of garlic powder and oregano that makes the whole kitchen smell incredible. Rolling it up tight, sealing the edges, and scoring the top before baking is the kind of hands-on cooking that's genuinely satisfying, and the egg wash gives the crust that gorgeous deep golden finish you'd expect from any great Italian-American bakery. The dairy free cheese melts right into the filling, so you get that gooey, savory bite without any compromise on texture or flavor. After about 25 minutes in a hot oven, you're looking at a beautifully bronzed log that slices into eight hearty pieces — perfect for serving four. A side of warm marinara for dipping takes it completely over the top. This is the kind of recipe that makes people forget to ask what's in it, and that's exactly the point.
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Learn more →Ingredients
4 servings
For the dough
- 1 lb store-bought pizza dough, at room temperature
- 1 tbsp olive oil, plus more for brushing
For the filling
- 3 oz sliced salami
- 3 oz sliced pepperoni
Chef's tipUse the same amount wherever pepperoni appears. - ½ cup roasted red peppers, drained and patted dry
- 1 cup dairy free mozzarella, shredded
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp crushed red pepper flakes (optional)
- ¼ tsp kosher salt
For the egg wash
- 1 egg, beaten
- ½ tsp flaky sea salt
For serving
- ½ cup marinara sauce, warmed, for dipping (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
On a lightly floured surface, roll the pizza dough out into a rectangle roughly 12 inches by 10 inches, with the long edge facing you.
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