Eggless Stromboli
Stromboli is one of those crowd-pleasing bakes that looks seriously impressive but comes together with straightforward pantry staples and a little patience. The homemade dough — built from yeast, flour, olive oil, and water — rises into something pillowy and golden, wrapping layers of salami, ham, and melty mozzarella in every single slice. A brushing of garlic-and-herb olive oil across the top before baking gives the crust that deep, savory finish you'd expect from a good Italian-American deli. Many store-bought or restaurant versions sneak egg wash onto the crust for shine, but this one skips it entirely in favor of that simple olive oil glaze — no compromise on flavor or color whatsoever. The optional red pepper flakes add a gentle kick if you want it, and the marinara base keeps every bite saucy without making the dough soggy. Serves four, and it's the kind of thing that disappears fast, so you may want to plan accordingly.
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp olive oil
For the filling
- ¼ cup marinara sauce
- 3 oz thinly sliced salami
- 3 oz thinly sliced ham
- 1 cup shredded mozzarella cheese
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
For the glaze
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp dried italian seasoning
Instructions
- 1
In a large mixing bowl, stir together the yeast, sugar, and warm water and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the flour, salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Shape into a ball, return to the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.
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