Name: Pull-Apart Stromboli
Prep time: 10 min
Cook time: 44 min
Total time: 1 h 4 min
Yield: 6
Ingredients: 1 lb pizza dough (brought to room temperature for at least 30 minutes); Flour, for dusting work bench; 1/3 cup grated parmesan cheese; 0.3 lb sliced hot capicolla; 0.3 lb sliced salami; 0.5 lb sliced provolone (9-12 slices); 3 tbsps unsalted butter, melted; Small handful parsley, finely chopped; 2-3 cloves garlic, minced; Salt and pepper; Marinara for serving

Pull-Apart Stromboli: The Perfect Cheesy, Meaty, Savory Appetizer!

Rachaell

Pull-Apart Stromboli: The Perfect Cheesy, Meaty, Savory Appetizer!

Craving something cheesy, garlicky, and utterly irresistible? This Pull-Apart Stromboli is all that and more! With layers of dough, hot capicolla, salami, and provolone, it’s the perfect appetizer for sharing (or not sharing!). Simple to make yet bursting with flavor, this recipe brings together all your favorite Italian deli flavors into one easy-to-eat loaf. Here’s a quick breakdown of the steps, along with some pro tips for getting the perfect pull-apart layers.

How to Make Pull-Apart Stromboli

Prepare the Dough & Garlic Butter

Start by rolling out your pizza dough on a floured surface into an 8×12-inch rectangle. Meanwhile, mix melted butter with garlic, parsley, salt, and pepper for a rich, herby garlic butter.

Add the Fillings

Brush most of the garlic butter over the dough, then sprinkle with parmesan. Layer on the provolone, chopped salami, and capicola for a savory, cheesy filling.

Slice & Stack

Cut the dough into 12 rectangles. Stack the rectangles on top of each other and place them upright in a greased loaf pan, giving them space for a rustic, pull-apart look.

Bake

Brush the top with the remaining garlic butter and parmesan. Bake at 375°F for 30-40 minutes until golden brown. Let it cool briefly, then flip out of the pan, flip it right side up, and serve with marinara for dipping.

FAQ for Pull-Apart Stromboli

Q: Can I make this stromboli ahead of time?

A: Yes! You can prepare the dough layers and fillings, then cover and refrigerate the unbaked loaf in the pan for up to 24 hours. When you’re ready, let it sit at room temperature for about 15 minutes before baking to ensure even cooking.

Q: What other meats can I use if I don’t have capicolla or salami?

A: Feel free to swap in any deli meats you like! Pepperoni, ham, or even mortadella all work well in this recipe. Mix and match to suit your taste.

Q: How do I know if the stromboli is fully baked?

A: The best way to ensure it’s fully baked is to check the internal temperature, which should be around 190°F. This will give you a soft, fully cooked interior. The top should also be golden brown and crisp.

Q: How can I get the cleanest slices when serving?

A: Let the loaf cool for about 5-10 minutes before cutting. Use a serrated knife and make gentle sawing motions for cleaner slices without squeezing the fillings out.

Q: Can I freeze leftovers?

A: Yes, this stromboli freezes well! Slice and wrap each piece in plastic wrap, then store in an airtight container or freezer bag for up to 2 months. To reheat, place in the oven at 350°F until warmed through.

Q: What’s the best way to serve this pull-apart stromboli?

A: Serve with warm marinara sauce for dipping! Garnish with fresh parsley, basil, or extra Parmesan to add some extra flavor and color.

Q: Can I use store-bought dough?

A: Absolutely. Store-bought pizza dough works perfectly and saves time. Just bring it to room temperature so it’s easier to roll out and layer.

Tips & Notes

Let it Cool: Allow the stromboli to cool for about 5 minutes before flipping out of the pan. This helps it hold its shape and makes it easier to handle.
Prevent Overflow: Place a baking sheet on the rack beneath your loaf pan to catch any oils or cheese that might bubble over during baking.
Internal Temperature: For the best texture, aim for an internal temperature of 190°F. This ensures the dough is cooked through without being overdone.

Ingredient Swaps & Substitutions

Meats: Feel free to swap in other deli meats, such as pepperoni or ham, if that’s what you have on hand.
Cheese: While provolone is ideal for its meltability, mozzarella or fontina would also work well.
Herbs: Basil or oregano make great additions to the garlic butter for a more herbaceous flavor.

Serving Suggestions

Serve your Pull-Apart Stromboli with a side of warm marinara sauce for dipping. Garnish with extra Parmesan, parsley, or even a sprinkle of red pepper flakes if you love a little heat.

This Pull-Apart Stromboli is perfect for gatherings, movie nights, or just a fun twist on pizza night! So gather your ingredients, heat up your oven, and get ready to impress your guests with this delicious, cheesy creation. Enjoy!

Pull-Apart Stromboli

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 44 minutes

Additional Time: 10 minutes

Total Time: 1 hour 4 minutes

Ingredients

1 lb pizza dough (brought to room temperature for at least 30 minutes)
Flour, for dusting work bench
1/3 cup grated parmesan cheese
0.3 lb sliced hot capicolla
0.3 lb sliced salami
0.5 lb sliced provolone (9-12 slices)
3 tbsps unsalted butter, melted
Small handful parsley, finely chopped
2-3 cloves garlic, minced
Salt and pepper
Marinara for serving

Instructions

Preheat oven 375°F. Grease 9x5 loaf pan (anything smaller and it will not cook through), set aside.
In a small bowl, mix together melted butter, garlic, parsley, salt and pepper. Roughly chop salami and capicolla. Set aside.
On a lightly floured clean working station, roll out pizza dough into a large rectangle(ish), roughly 8x12 inches. Using a pastry brush, brush 3/4 of garlic butter mixture onto dough. Sprinkle half of the parmesan throughout. Layer on provolone and chopped salami/capicolla.
Use a knife or pizza cutter, cut into 12 sections (3x4 sections). Stack the squares on top of each other and place in prepared loaf pan upright and not too packed together. They will look messy, thats what you want.
Brush top with additional butter garlic mixture and sprinkle additional parmesan. Bake for 30-40 minutes, until too is golden and dough is cooked through (I put a baking sheet on the rack underneath to catch any oils that overflow).
Allow to cool for 5 minutes and carefully remove from pan by confidently flipping it over onto a plate, then flip back onto serving dish so it is upright. Serve with marinara, garnish with parsley or basil and additional parmesan if desired. Enjoy!