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“The hot mustard just brings this stromboli to life.”

Ingredients Nutrition

  • 1 lb prepared pizza dough (store-bought or homemade brought to room temperature)
  • 14 lb thin sliced turkey pepperoni
  • 14 lb thin sliced ham
  • 14 lb thin sliced capicola or 14 lb prosciutto
  • 14 lb thin sliced genoa salami
  • 14 lb provolone cheese slice
  • 2 cups shredded mozzarella cheese
  • green pepper, cut into strips
  • 1 cup onion, chopped
  • 12 cup mushroom, sliced (optional)
  • 1 tablespoon butter or 1 tablespoon olive oil
  • 14-12 hot banana pepper ring, drained and to taste
  • hot mustard, to taste
  • 1 egg
  • 1 tablespoon water


  1. Preheat oven to 375 degrees.
  2. Fry green peppers, onions and mushrooms in 1 tablespoon butter or olive oil until almost tender.
  3. Roll out pizza dough to 9×15 inch rectangle on floured sheet of parchment paper. The dough should be to a 1/3 - 1/2 inch thickness. If rolled too thin, the dough will break.
  4. Brush on the hot mustard to within 1 inch of edges. Layer the provolone slices evenly down center of dough, leaving about an inch from the end of dough. Top with meats, green peppers, onion, mushrooms, shredded mozzarella and banana peppers.
  5. Taking one long side beginning with a one inch lip, roll it away from you over the filling towards the opposite side (jellyroll style). Fold over the opposite end, pinching, to ensuring a tight seal. Fold the remaining two ends up and seal tightly. Gently roll loaf over placing seam side down. Lift parchment paper with stromboli and place on a baking sheet.
  6. In a small bowl, beat together the egg and water. Brush the top with the egg mixture and place in hot oven. Bake until dough is a golden brown, about 25 - 30 minutes. Serve warm or cold.

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