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One of my best Christmas gifts last year was my Air Fryer! It’s been so fun to test out different recipes with it, and to find some new, great methods of cooking old favorites. I had never really thought that owning an Air Fryer would be worth it, but it’s insane how much easier using an Air Fryer is than frying on the stove…and healthier! And I didn’t even realize how many things can be Air Fried! Ian and I were craving Stromboli the other day and decided to make one ourselves…it became the coolest and most unexpected way I’ve used my air fryer to date! I had to share.
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A Stromboli is a delicious and hearty meal made from pizza dough with yummy fillings baked inside. You can experiment with whatever fillings you like best. Once you have the technique down, this is a perfect recipe to get creative with! We used prosciutto, buffalo mozzarella, and roasted red peppers. (We roasted the peppers on the open flame of my kitchen burners, and then placed them in an airtight container to steam. It makes it so much easier to peel the peppers that way!)
I like to serve Stromboli in a red sauce for yummy dipping. Drizzle the sauce with some good Extra Virgin Olive Oil and a sprinkle of basil leaves for a plate that looks as good as it tastes! This recipe served two adults, with a bit leftover. Feel free to double it if you’re feeding a larger family.
Ingredients…
Note: any sliced meats will work. Moisture is the enemy of any Stromboli so the meats or fillings should be dry and the cheese well-drained. (You can also use a drier shredded product).
- 8-12 oz. Pizza Dough, frozen or fresh
- All-Purpose Flour, for dusting
- 10 slices Proscuitto
- 10 slices Capocollo
- 10 slices Salami
- 1 large or 2 small balls of Buffalo Mozzarella, drained well
- 2 large Bell Peppers, roasted and chopped
- 1 Egg, beaten
- 1 tbsp Milk, I use Oat Milk but use whatever puffs your Stromboli LOL!
- 1 tbsp Italian Seasoning
- 2 tsp Maldon salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- Fresh Basil, for garnish
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Step 1
Prep Dough
Allow the dough to rest for at least 30-1hr minutes (if it’s frozen, like mine it might take 90 minutes or more). Dust the work surface with flour and roll the ball out into a rectangle. You a good amount of flour—you can always scrape any excess off the bottom after it bakes. The rectangle should be about 2 postcards long, 1 postcard tall (the long way), and 1/5th-1/6th of an inch thick. You want to make this the exact length to fit into the Air Fryer so definitely measure first!
Step 2
Fill
Layer the filling inside starting with your driest ingredient (ours was the meat). Next the cheese (if you’re using real buffalo mozzarella it needs a little salt on top) and finally the peppers and basil—repeat this three times.
Step 3
Fold
Fold the dough over on itself and seal both ends and the side. If you’re worried about the seal you can gently press with a fork.
Step 4
Combine
Mix the dry spices but leave the salt out. Salt always separates from other spices so we’ll add it on its own. Combine the milk and egg and whisk. With a brush apply it to the top and side of the Stromboli. Do this carefully. Lots of egg wash on the work surface is going to make it hard to move. Sprinkle the dry spice mix over the top (you might not need all of it). Finish by sprinkling the Maldon salt.
Step 5
Bake
Place the Stromboli into the Air Fryer and bake at 380ºF for 10 minutes. I used two big offset spatulas (for flipping burgers on the grill) to move the Stromboli—you don’t want it to tear. Look at the Stromboli after 10 minutes, if good color has developed, turn the temperature down to 360ºF and cook for the remaining 6-8 minutes. If you need more color you can continue for 2 more minutes at 380ºF and then turn down to 360ºF. Stromboli should sound hollow on top when you tap it, and have a golden brown exterior.
Step 6
Cool
Let cool for 10-15 minutes and slice with a sharp bread knife, and enjoy!
Air Fryer Stromboli
Equipment
- Air Fryer
Ingredients
- 8-12 oz Pizza Dough, frozen or fresh
- All-Purpose Flour, for dusting
- 10 slices Proscuitto
- 10 slices Capocollo
- 10 slices Salami
- 1 ball Buffalo Mozarella, well-drained
- 2 Red Bell Peppers, roasted and chopped
- 1 Egg, beaten
- 1 tbsp Milk, I use Oat Milk, but whatever floats your Stromboli! LOL
- 1 tbsp Italian Seasoning
- 2 tsp Maldon Salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- Fresh Basil, for garnish
Instructions
- Allow the dough to rest for at least 30-1hr minutes (if its frozen, like mine it might take 90 minutes or more). Dust the work surface with Flour and roll the ball out into a rectangle. You a good amount of flour—you can always scrape any excess off the bottom after it bakes. The rectangle should be about 2 postcards long, 1 post card tall (the long way) and 1/5th-1/6th of an inch thick. You want to make this the exact length to fit into the Air Fryer so definitely measure first!
- Layer the filling inside starting with your driest ingredient (ours was the meat). Next the cheese (if you’re using real buffalo mozzarella it needs a little salt on top) and finally the peppers and basil—repeat this three times.
- Fold the dough over on itself and seal both ends and the side. If you’re worried about the seal you can gently press with a fork.
- Mix the dry spices but leave the salt out. Salt always separates from other spices so we’ll add it on its own. Combine the milk and egg and whisk. With a brush apply it to the top and side of the Stromboli. Do this carefully. Lots of egg wash on the work surface is going to make it hard to move. Sprinkle dry spice mix over the top (you might not need all of it). Finish by sprinkling the Maldon salt.
- Place the Stromboli into the Air Fryer and bake at 380ºF for 10 minutes. I used two big offset spatulas (for flipping burgers on the grill) to move the Stromboli—you don’t want it to tear. Look at the Stromboli after 10 minutes, if good color has developed turn the temperature down to 360ºF and cook for the remaining 6-8 minutes. If you need more color you can continue for 2 more minutes at 380ºF and then turn down to 360ºF. Stromboli should sound hollow on top when you tap it and have a golden brown exterior.
- Let cool for 10-15 minutes and slice with a sharp bread knife, and enjoy!
Nutrition
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I love stromboli and def want to try but confused? Is this an oven or air fryer recipe? Didn’t see air fryer instructions.
sorry we corrected it, was supposed to say air fryer and not oven in the directions!