65+ EASY Appetizer Recipes - Tastes Better From Scratch

Easy Homemade Crab Cakes

Lauren Allen — Mon, 11 Dec 2023 12:00:00 +0000

This homemade Crab Cakes recipe has been my favorite for decades, made with fresh lump crab meat, and lightly seasoned for the best taste. The chipotle mayo sauce served with them puts them over the top.

You could use any leftover crab to make our favorite Crab Dip, and don’t miss my tips and tricks for How to Cook Crab Legs.

What I love about this recipe:

EASY: I can whip up the Crab Cakes mixture in a few minutes, and I love that I can prep them ahead of time, and then cook them just before serving.
The crab cake sauce is a simple chipotle mayo sauce that takes this crab cakes recipe to the next level.
Minimal “fillers”: Most crab cake recipes have a lot of “fillers” inside, like crushed crackers, chopped veggies, and tons of herbs and seasonings. We want the crab to be the star of the flavor show, so we only add enough to enhance the flavor; not overpower it.

About the Crab Meat:

Buy fresh lump crab for crab cakes. There are different grades of crab meat depending on the part of the crab the meat was taken from. “Lump” meat is best because it is smaller white pieces of crab meat. Jumbo lump is a little too large and would be wasted in crab cakes as its larger white pieces are more appropriate for fresh salads or sandwiches. Avoid crab meat that comes in a can, like tuna fish.
Where to buy fresh crab: Look in the refrigerated section near the seafood counter, and look for crab labeled, “hand picked” or “freshly picked”. I like to buy mine from Costco, for the best price for the size. If you have to substitute canned crab meat, it won’t have the same wonderful taste and texture.

How to make Crab Cakes:

Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.

Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.

Form crab cakes. Use a ⅓ cup measuring cup to scoop the crab (which will yield about 7, three inch crab cakes). Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.

Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.

Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.

For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Make Ahead and Freezing Instructions:

To Make Ahead: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

To Freeze: You may freeze these crab cakes before pan frying. Just wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

Serve Crab Cakes with:

Salad: like Beet Salad, Radicchio Salad, Wedge Salad or Tomato Cucumber Salad
Other Appetizers like blistered shishito peppers, whipped goat cheese or Bruschetta.
Soup, like Tomato, Corn Chowder, or Potato Leek
Peanut Noodles
Risotto
Panzanella
Fresh Corn Salad

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Crab Cakes

The BEST Crab Cakes recipe couldn't be more delicious or easy, made with fresh lump crab meat, bell pepper, cilantro, mayo and spices. Serve them as an appetizer or main dish, topped with our crab cakes sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Refrigerate 1

Total Time 1 25

Servings

Calories 204kcal

Author Lauren Allen

Cost 22

Equipment

Pastry Brush

Ingredients

1 pound lump crab meat*
1/2 cup bell pepper (yellow, red, or a little of both), diced
2 large eggs , separated
2 teaspoons Old Bay Seasoning
2 Tablespoons mayonnaise
1 clove garlic , minced
1 Tablespoon fresh cilantro , chopped
salt and freshly ground black pepper , to taste
1/4 cup cornstarch
1 Tablespoon olive oil
panko bread crumbs

Crab Cakes Sauce:

1 cup mayonnaise
2 Tablespoons chives , finely chopped
2 cloves garlic , minced
2 teaspoons fresh lime juice
1 teaspoon chipotle chili powder
salt and freshly ground black pepper

US Customary – Metric

Instructions

Make the sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (Can be made several days in advance).
Mix crab and seasonings: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
Refrigerate for at least one hour, or up to 5 hours.
Form Crab Cakes: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Serve warm with chipotle mayo sauce for dipping.

Video

Notes

Crab meat: Buy fresh lump crab for crab cakes, found in the refrigerated section near the seafood counter. Avoid crab meat that comes in a can, like tuna fish.

Sauce: other popular sauces to serve with crab cakes include tartar sauce, remoulade sauce, cocktail sauce and horseradish-sriracha.

Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.

Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket (you may need to cook in batches) and cook for about 8 minutes, until golden on top and warmed throughout.

Vegan: Use vegan mayonnaise, and use ¼ cup egg substitute in place of each whole egg.

Make Ahead Instructions: Form crab cakes and store, covered with plastic wrap, in the fridge for a few hours ahead, before cooking.

Freezing Instructions: You may freeze these crab cakes before pan frying. Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before pan frying.

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I originally shared this recipe August 2018. Updated December 2021 and December 2023.

Easy Shrimp Cocktail

Lauren Allen — Thu, 07 Dec 2023 12:00:00 +0000

My favorite easy Shrimp Cocktail sauce recipe only requires three ingredients and a few seconds to make. You’ll never reach for store-bought cocktail sauce again!

Want more shrimp recipes? Try Shrimp and Grits, Kung Pao Shrimp, Shrimp Alfredo, or Shrimp Tacos!

Why I love this recipe:

Easy and Elegant – If I want a fancy holiday appetizer in seconds, I always turn to shrimp cocktail. All you need is ketchup, horseradish and lemon juice to make homemade cocktail sauce.
Delicious – Shrimp is expensive and deserves a sauce of equal quality. The flavor of this homemade cocktail sauce compliments the shrimp perfectly and is better than any of those pre-made options.

How to Make Shrimp Cocktail:

Combine: Add ketchup, lemon juice, and prepared horseradish to a bowl then mix well to combine. Taste and adjust to your preference (more horseradish if you want more of “punch” and more ketchup if you prefer milder.

Serve: Refrigerate shrimp cocktail sauce for at least an hour then serve cold, with cooked shrimp. Arrange on a platter and watch it disappear!

Make Ahead and Storage Instructions:

To Make Ahead: Shrimp cocktail sauce can be made several days in advance. Cover it tightly and store it in the refrigerator until ready to serve.

To Store: Shrimp cocktail should be kept covered and in the refrigerator when not enjoying.

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Shrimp Cocktail Sauce

This easy Shrimp Cocktail sauce recipe is made with just three ingredients (ketchup, lemon juice and horseradish). It's so simple, takes a few seconds to make, and compliments the shrimp perfectly.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 41kcal

Author Lauren Allen

Cost 15

Ingredients

1 cup ketchup (homemade or store-bought)
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1 ½ lbs large, cooked, tail-on shrimp* , rinsed with cold water

US Customary – Metric

Instructions

Add all ingredients to a bowl and mix well to combine.
Taste and adjust to your preference (more horseradish if you want it spicier and more ketchup if you want it mellower).
The sauce can be made ahead and refrigerated for several days in advance. Serve cold with shrimp.

Notes

Shrimp: There are about 16-20 large shrimp in one pound, and I recommend buying about 1 ½ lbs. You can double the recipe to serve a larger crowd. Choose large, tail-on, frozen shrimp. Large shrimp fill the space in the platter beautifully, and tail-on are more flavorful and easy for guests to grab and eat. I prefer frozen, pre-cooked shrimp for ease in preparation (as long as it’s high quality). Shrimp sold at inland grocery seafood counters was likely shipped frozen, and thawed for display

Make Ahead Instructions: Shrimp cocktail sauce can be made up to one week in advance. Cover it tightly and refrigerate until ready to use.

Storage Instructions: Keep leftover shrimp and sauce in the fridge.

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*I originally shared this recipe December 2015. Updated October 2019 and December 2023.

Whipped Goat Cheese

Lauren Allen — Mon, 04 Dec 2023 16:44:23 +0000

So excited to introduce my new favorite appetizer in the form of this Whipped Goat Cheese Dip. It’s as delicious as it is beautiful, and such a crowd pleaser.

Looking for more dip recipes? Try Crab Artichoke Dip, Whipped Feta with Roasted Vegetables, Spinach Artichoke Dip, or Baked Brie!

Why I love this recipe:

Unique – I’m obsessed with the flavor combinations at play in this goat cheese dip, and the blend of fresh herbs. It’s not your average dip, and sure to impress!
Quick – Made in 15 minutes or less, and you can make it a few days in advance. Doesn’t get easier than that.
Delicious – Serve it with your favorite crackers, artisan bread or homemade pita bread. One bite and you’ll be hooked.

How to make Whipped Goat Cheese:

Combine: Add goat cheese, cream cheese, olive oil, garlic and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.

Chop: Prep toppings by chopping sun-dried tomatoes, Kalamata olives, fresh basil, and fresh oregano.

Assemble: Spoon into serving dish. (9 inch round pie dish or similar size.) Top with chopped sundried tomatoes, Kalamata olives, basil and oregano. Drizzle 1 Tablespoon olive oil over the top then serve with bread or crackers for dipping.

Make Ahead Instructions:

To Make Ahead: Dip can be made up to 3 days in advance then store in the fridge. Bring to room temp before serving.

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Whipped Goat Cheese

Our delicious Whipped Goat Cheese is topped with fresh herbs and olive oil for an irresistible appetizer for a party or any occasion. It's so easy and takes just minutes to make!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 406kcal

Author Lauren Allen

Cost 20

Ingredients

10 oz soft goat cheese , (chevre), at room temperature
4 ounces cream cheese , at room temperature
2-3 Tablespoons extra virgin olive oil
Pinch Sea salt
2 cloves garlic , minced
1/2 cup sun-dried tomatoes , chopped
¼ cup Kalamata olives , chopped
¼ cup fresh basil leaves , chopped
¼ cup Oregano , fresh, chopped

US Customary – Metric

Instructions

Add goat cheese, cream cheese, olive oil, garlic, and salt to a food processor and pulse until smooth and creamy. Add more olive oil if needed.
Spoon into serving dish. (9 inch round pie dish or similar size.)
Top with chopped sun-dried tomatoes, Kalamata olives, basil, and oregano. Drizzle 1 Tablespoon olive oil over the top
Serve with bread or crackers for dipping.
Store covered in the fridge. Bring to room temp before serving.

Notes

Yield: ⅓ cup per serving

Make Ahead Instructions: Dip can be made up to 3 days in advance.

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Crab Artichoke Dip

Lauren Allen — Mon, 06 Nov 2023 20:36:04 +0000

This easy Crab Artichoke Dip is the highlight of every party and holiday dinner and only takes 30 minutes to make!

Looking for more holiday appetizers? Try this French Onion Dip, Baked Brie, or Bacon Wrapped Dates.

Why I love this recipe:

Elegant – Crab Artichoke dip is such a fun holiday appetizer that will wow guests ,with no sweat off your back. It’s unique enough no one else will bring it, but everyone is bound to enjoy it!
30 Minutes is all you need and this hot and cheesy crab and artichoke dip is ready to serve with chips, crackers or veggies.
Prep Ahead – I love to prep this up to a day in advance and keep in the refrigerator so all I have to do is pop it into the oven when I’m ready to serve it.

How to make Crab Artichoke Dip:

Combine: In a mixing bowl add cream cheese, sour cream, mayo, garlic, green onion, old bay, lemon juice, Worcestershire, 1 cup cheddar cheese, ¼ cup parmesan cheese, and hot sauce. Mix until smooth.

Stir in crab meat and chopped artichoke hearts.

Bake: Place in a greased 8 or 9’’ square baking dish, pie dish, or similar size pan then sprinkle remaining ¼ cup of parmesan cheese on top. Bake for about 20 minutes, or until hot and bubbly. Serve the best crab artichoke dip warm with crackers, bread, or veggies.

Make Ahead Instructions:

To Make Ahead: This homemade crab artichoke dip can be made up to 1 day ahead of time. Store it (unbaked) covered in the refrigerator until ready to bake. Allow it to sit on the counter for 30 minutes to come to room temperature before baking.

Recipe Variations:

More Seafood Recipes:

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Crab Artichoke Dip

This easy Crab Artichoke Dip is the highlight of every party and holiday dinner and only takes 30 minutes to make!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 257kcal

Author Lauren Allen

Cost 18

Ingredients

8 oz cream cheese , room temperature
1/2 cup mayonnaise
1/2 cup sour cream
2 cloves garlic , minced
1 green onion ,chopped
1 Tablespoon fresh lemon juice (about ½ of a small lemon)
¼ teaspoon Worcestershire sauce
1 cup shredded cheddar cheese
1/2 cup freshly grated parmesan cheese , divided
1 teaspoon hot sauce , (tabasco or crystal)
8 oz lump crab meat , fresh, jumbo
8 oz artichoke hearts , canned, (not marinated), chopped
1/4 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, add cream cheese, sour cream, mayo, garlic, green onion, old bay, lemon juice, Worcestershire, 1 cup cheddar cheese, ¼ cup parmesan cheese and hot sauce. Mix until smooth.
Stir in crab meat and chopped artichoke hearts.
Place in a greased 8 or 9’’ square baking dish, pie dish, or similar size pan. Sprinkle remaining ¼ cup of parmesan cheese on top.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers, bread, or veggies.

Video

Notes

Make Ahead Instructions: This crab artichoke dip can be made up to 1 day ahead of time. Store it (unbaked) covered in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.

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Whipped Feta Dip with Roasted Vegetables

Lauren Allen — Sat, 04 Nov 2023 11:00:00 +0000

Easy Whipped Feta with Roasted Vegetables will become your new favorite side dish or appetizer. It’s creamy, flavorful, and perfect to share with a crowd.

If you love fun recipes like this, be sure to try my Bacon Wrapped Dates, Blistered Shishito Peppers, Tomato and Basil Bruschetta, and this Burrata Appetizer!

Why I love this recipe:

Impressive – it’s beautiful and elegant, but know one could guess how easy it was to make.
Quick – Just throw the veggies in the oven while you whip the feta and you will have it done in less than 30 minutes.
Side Dish or Dip – We enjoy this beautiful side dish with Thanksgiving dinner, Crab legs, Rack of lamb or Beef Tenderloin. Or serve it as a creamy feta cheese dip with pita bread or crusty bread.

How to make Whipped Feta with Vegetables:

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed then add a little more olive oil if needed for smooth texture. (The whipped feta can be made up to 3 days in advance, stored in the fridge).

Roast Veggies: Cut all the vegetables so they are roughly the same size. Coat a large baking sheet with nonstick cooking spray. Add vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar then toss to combine. Roast for about 20 minutes, tossing the veggies halfway through cooking, until tender.

Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables then garnish with fresh parsley, if desired.

Make Ahead Instructions:

To Make Ahead: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

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Whipped Feta with Roasted Vegetables

I'm officially obsessed with this Whipped Feta with Roasted Vegetables that you can serve as a beautiful side dish, or a fun appetizer to share with a crowd.

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 287kcal

Author Lauren Allen

Cost 10

Ingredients

8 oz block feta cheese , drained room temperature
4 oz cream cheese , room temperature
3 Tablespoons extra virgin olive oil , (or more to taste)
1 Tablespoon lemon juice
1 clove garlic , minced
Sea salt , to taste

Roasted Veggies:

1 zucchini , medium, cut into ½ inch pieces
1 fresh broccoli , small, cut into 1 inch florets
1 sweet potato , small, peeled and cut into ½ inch pieces
1 bell pepper , red yellow or orange, cut into 1 inch pieces
1 cup cherry tomatoes
1 red onion , small, chopped into 1 inch pieces
3 cloves garlic , minced
½ teaspoon kosher salt
1 teaspoon za’atar , or dried oregano
¼ teaspoon crushed red pepper flakes , optional
3 Tablespoons olive oil , (or more if needed)
fresh chopped parsley , for garnish (optional)

US Customary – Metric

Instructions

Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed. Add a little more olive oil if needed for smooth texture. (Can be made up to 3 days in advance, stored in the fridge):
Roast Veggies: Cut all the vegetables so they are roughly the same size, this will make sure they cook evenly and all at the same time.
Preheat Oven to 425 degrees and coat a large baking sheet with nonstick cooking spray. Add the vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar. Toss to combine.
Roast for about 20 minutes, tossing the veggies half way through cooking, until tender.
Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables. Garnish with fresh parsley, if desired.

Notes

Make Ahead Instructions: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.

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Stromboli

Lauren Allen — Sun, 24 Sep 2023 21:10:48 +0000

This easy Stromboli recipe has layers of ham, mozzarella, pepperoni, provolone, and salami, and is like one big, delicious, rolled up pizza!

Do you love pizza recipes? Try my Calzones, Detroit-Style Pizza, or Pepperoni Pizza!

Why I love this recipe:

Fun – My kids love helping make Stromboli, and it’s fun to serve for dinner or a fun appetizer with a variety of dipping sauces! We even enjoy it as a side dish to another Italian inspired meal, like Short Rib Ragu.
Easy – You can use our homemade pizza dough, or a good store-bought dough (We love Trader Joes pizza dough!), and the rest is as easy as layering a pizza! It bakes in the oven on a sheet pan, so you don’t need any special equipment to make stromboli at home!
Versatile – Have fun using different toppings or whatever you have in the fridge to make this meal to your liking!

Stromboli vs Calzone:

Calzones and stromboli both have similar ingredients and are both part of the pizza family, but they are prepared differently. Calzones are folded in half with the edges sealed, while stromboli is rolled, baked, and sliced. Calzones come from Italy, while Stromboli actually originated in Philadelphia. Both are incredible, so try them and see which is your favorite!

How to make Stromboli:

Roll Out Dough into a large thin rectangle (about 18’’x12’’).

Layer deli meats and cheese: Spread the dough with a thin layer of olive oil and then season with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese. Layer ham slices, slightly overlapping (like roof shingles) across the top, followed my Mozzarella, pepperoni, provolone, and salami. Sprinkle oregano over the top.

Roll Stromboli: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you.

Eggwash: Pinch the ends of the dough together to seal. Flip the Stromboli over and place seam side down, on a piece of parchment paper. Brush egg wash all over stromboli.

Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.

Serve: Enjoy it warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

Storage and Freezing Instructions:

To Store: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

To Freeze: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap, then aluminum foil and keep in the freezer for up to 3 months. Thaw completely in the fridge then reheat in the air fryer or oven.

Recipe Variations:

Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.
Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives, or other veggies, with the cheese instead.
Fillings: This is a perfect meal to use up leftovers in your fridge and customize it to your own liking!

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Stromboli

This easy Stromboli recipe has layers of ham, mozzarella, pepperoni, provolone, and salami, It's cheesy, flavorful, and always a crowd pleaser!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Cool 10

Total Time 50

Servings

Calories 630kcal

Author Lauren Allen

Cost 14

Ingredients

1 lb pizza dough
1 Tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
½ cup freshly grated parmesan cheese , divided
1/3 lb ham slices , or prosciutto
12 slices fresh mozzarella cheese , (8 oz package)
1/3 lb large deli pepperoni slices
12 slices Provolone cheese , (8 oz package)
1/3 lb large deli salami slices*
1 teaspoon dried oregano leaves
egg wash (1 egg white mixed with 1 Tbsp water)
Marinara or pizza sauce , for dipping

US Customary – Metric

Instructions

Preheat oven to 400 degrees F, with a pizza stone or baking sheet inside.
Roll out pizza dough into a large thin rectangle (about 18’’x12’’)
Season dough: Spread with a thin layer of olive oil over the top and sprinkle generously with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese.
Layer deli meats and cheeses: Leaving a 1’’ border around the edge of the dough, layer ham slices, slightly overlapping (like roof shingles) across the top. Repeat with Mozzarella slices, then pepperoni, provolone, and salami. Sprinkle oregano over the top.
Roll up: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll.
Bake: Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash. Make 3-4 slits on top, for steam to escape. Sprinkle remaining parmesan on top. Bake for 25 minutes on pizza stone or parchment on prepared baking sheet. Remove from oven and use a paper towel to blot excess grease away, if needed.
Rest for 10-15 minutes before slicing.
Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

Notes

Storage Instructions: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

Freezing Instructions: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap then aluminum foil and keep in the freezer for up to 3 months. Let thaw completely in the fridge before reheating in the air fryer or oven.

Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.

Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives with the cheese instead.

Nutrition

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