Air Fryer Recipe
Stromboli
This simple Stromboli is just right for the air fryer, with a crisp golden outside and a filling that’s made for sharing with family and friends.
Ingredients
- 1 package of pre-made pizza dough
- 100g sliced Italian salami
- 100g sliced provolone cheese
- 50g sliced pepperoni
- 1/2 cup marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup grated mozzarella cheese
- 1 egg, beaten
- Flour, for dusting
Method
- Lightly flour a clean work surface and roll the pizza dough into a rectangle about 1/4 inch thick.
- Spread the marinara sauce evenly over the dough, leaving about a 1-inch border around the edges. Layer the salami, cheese and pepperoni evenly over the sauce. Sprinkle over the dried oregano and basil, then scatter the grated mozzarella on top.
- Starting from one long end, carefully roll the dough up like a Swiss roll, keeping the filling tucked inside. Pinch the seam and fold the ends underneath to seal the Stromboli fully. Brush the top with beaten egg.
- Preheat your air fryer to 180°C (350°F). Place the Stromboli inside, seam side down, and cook for 20-25 minutes, checking halfway through to make sure it is cooking evenly.
- Once cooked, lift it out of the air fryer and leave it to cool slightly before slicing. Serve with a side of marinara sauce for dipping.
Why this works in an air fryer
The air fryer’s fast convection dries and browns the egg-washed dough while rendered salami and pepperoni fat heats the filling from inside. Sealing seam-side down prevents sauce leakage, and the 1-inch border gives the gluten structure enough bare dough to fuse rather than steaming open.
Equipment notes
Assumes a 5–6 litre basket that can take a stromboli about 22–25cm long without touching the sides; in a single-drawer model place it centrally with space for airflow, while in a dual-zone use one drawer only or make two smaller rolls and start checking 3–5 minutes earlier.
Common pitfalls
- Dark top but doughy underside at 20 minutes: the roll is too thick or sitting too close to the element; turn it carefully, reduce to 170°C and cook for another 5–8 minutes.
- Cheese and sauce leaking from the side seam: the border was sauced or the seam was left on top; pinch dry dough firmly, place seam-side down, and use a small strip of foil underneath if it starts to split.
- Pale, leathery crust: the dough surface was damp or the basket was crowded; pat off excess flour/sauce smears, brush evenly with egg, and leave at least 2cm clearance around the roll.
- Burnt cheese spots on the outside: mozzarella or filling has escaped through small tears; patch tears with a pinch of dough before cooking and avoid overfilling the centre line.
Variations & substitutions
- Use chorizo instead of pepperoni for a smokier, oilier filling; expect more rendered fat, so let the cooked stromboli rest on a rack before slicing.
- Swap provolone for mature Cheddar if preferred; it browns faster and can leak more readily, so keep the cheese away from the edges.
- Add roasted peppers or drained jarred mushrooms; pat them very dry first because extra moisture softens the inner dough.
- Make two smaller stromboli from the same dough for dual-zone cooking; they usually cook a few minutes faster because the heat reaches the centre sooner.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat slices in the air fryer at 160°C for 4–6 minutes until the crust re-crisps and the centre is hot.
Nutrition
Calories: 250
