Step-by-Step Instructions
Prepare the Dough:
Allow the frozen bread dough to thaw and rise according to the package. Wait until it is soft and doubled in size to build a fluffy stromboli base.
Cook the Vegetables:
Chop the green bell pepper, onion, and mushrooms into small uniform pieces to ensure even cooking. Sauté veggies in a tablespoon of butter on medium heat for about seven minutes until softened and slightly caramelized for that genuine Philly filling flavor.
Preheat and Prep:
Heat the oven to three hundred seventy five degrees Fahrenheit. Line a baking sheet with parchment or grease it to prevent sticking.
Roll Out the Dough:
Lightly flour your workspace, then roll out the risen dough into a twelve by eighteen inch rectangle. Aim for even thinness with sturdy edges so it can hold all the fillings without tearing.
Mix and Spread the Sauce:
Combine mayonnaise and garlic powder in a bowl. Spread evenly over the dough, leaving a border. This enhances moisture and flavor throughout.
Layer Beef and Veggies:
Lay out deli roast beef to fully cover the sauce. Scatter sautéed peppers, onions, and mushrooms evenly over the beef. Arrange provolone slices on top, overlapping slightly for a blanket of cheese.
Roll and Seal:
Start from a long edge and gently roll up the filled dough into a tight spiral. Tuck in edges to keep the fillings inside. Pinch seams and ends well to seal completely.
Transfer to Pan and Season:
Move the rolled stromboli to your baking sheet seam side down. Brush melted butter on all surfaces. Sprinkle with garlic salt, sesame seeds, and dried parsley so the flavor pops and the crust turns golden.
Bake and Rest:
Bake about fifteen to twenty minutes until the outside is deep golden and the loaf feels firm. Let it rest five minutes before slicing to set the melted cheese and juices.
Serve:
Slice with a serrated knife into thick portions and serve warm for best flavor and gooey texture.
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