This Stromboli is the kind of dinner that gets the whole table excited before it even hits the plate.
It’s a golden, rolled up pizza stuffed with salty Italian meats and melty cheese, sliced into thick swirls that show off every layer.
If you’ve never made stromboli at home, you’re in for a treat.
It looks like something from a bakery case, but it comes together with basic pantry staples and about thirty minutes in the oven.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This recipe uses store bought or homemade pizza dough as its base, and if you want to make your own from scratch, my No Yeast Pizza Dough comes together in under an hour with no proofing time required.
Why You’ll Love This Stromboli Recipe
Stromboli feels like a special occasion food, but it’s genuinely simple to pull off on a weeknight.
One loaf feeds a hungry family or a small gathering without much fuss.
It also travels well, slices cleanly, and reheats beautifully, which makes it a smart choice for meal prep or game day spreads.
Another favorite around here for the same kind of crowd: Meatball Pizza.
- Comes together with pantry staple Italian meats and cheeses
- Ready in under an hour from start to finish
- Freezer friendly, so you can make a batch ahead
- Endlessly customizable with whatever fillings you have on hand
- A crowd pleaser for parties, potlucks, and game day
Ingredients
The beauty of stromboli is that the ingredient list is short and mostly deli counter staples.
A few specialty cuts of meat and good melting cheese are what really make it sing.
You’ll notice there’s no sauce baked into the filling here.
That’s intentional, since sauce inside the roll tends to make the dough soggy, and it’s much better served warm on the side for dipping, similar to how I serve my homemade Pizza Sauce alongside breadsticks.
- 1 batch pizza dough (about 1.5 pounds), homemade or store bought
- 2 tablespoons olive oil, plus more for brushing
- 3 cloves garlic, minced
- 6 ounces thinly sliced Genoa salami
- 6 ounces thinly sliced pepperoni
- 4 ounces thinly sliced capicola
- 8 ounces shredded mozzarella cheese
- 6 ounces sliced provolone cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 large egg, beaten, for the egg wash
- Warm marinara sauce, for dipping
Kitchen Equipment Needed
You don’t need anything fancy to make stromboli, just a few basics you probably already have in your kitchen.
A couple of upgrades can make the process smoother if you bake often.
- Large baking sheet or sheet pan
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife or pizza cutter
- Wire cooling rack
Read Also: Air Fryer Garlic Bread Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I’m making stromboli or any kind of rolled bread at home.
None of them are required, but each one solves a common headache in this recipe.
1. Pizza Stone
A preheated pizza stone gives the bottom of your stromboli a crisp, evenly browned crust instead of a pale or soggy one.
I slide the parchment right onto the hot stone for the last stretch of baking and it makes a noticeable difference.
2. Stand Mixer
If you’re making your own dough from scratch, a stand mixer with a dough hook saves your arms and produces a smoother, more elastic dough than hand kneading alone.
It’s especially handy if stromboli or pizza night becomes a regular thing in your house.
3. Bench Scraper
A bench scraper makes portioning and moving sticky dough so much easier, and it doubles as a quick tool for cleaning flour off your countertop.
It’s a small purchase that ends up getting used constantly.
4. Pizza Peel
A wooden or metal pizza peel makes transferring your rolled stromboli onto a hot stone far less stressful than trying to slide a heavy pan in and out of a hot oven.
It’s a small upgrade that prevents a lot of kitchen mishaps.
5. Wire Cooling Rack
Resting your stromboli on a wire rack after baking keeps the bottom crust from steaming and going soft.
It’s a cheap tool that protects all the work you just put into getting a crisp crust.
This same approach to building layered flavor is something I lean on often, including in my Cunetto’s Garlic Cheese Bread.
Step-by-Step Instructions: How to Make Stromboli
1. Prepare the Pizza Dough
- If using store bought dough, remove it from the refrigerator about 30 minutes before you plan to roll it out, so it comes to room temperature and stretches easily.
- If making dough from scratch, prepare it according to your recipe and let it rest, covered, until it’s easy to shape without springing back.
- Lightly flour your work surface or a large sheet of parchment paper before you begin rolling.
2. Preheat the Oven and Prepare Your Pan
- Preheat your oven to 400 degrees Fahrenheit.
- Line a large baking sheet with parchment paper, or lightly grease it with olive oil.
- Set the pan aside so it’s ready as soon as your stromboli is rolled and sealed.
3. Roll Out the Dough
- Place the dough on your floured surface or parchment paper.
- Using a rolling pin, roll the dough into a rectangle roughly 10 by 14 inches, about a quarter inch thick.
- Try to keep the thickness even throughout, since thin spots can tear once the filling is added.
4. Brush With Olive Oil and Garlic
- In a small bowl, stir together the olive oil and minced garlic.
- Brush this mixture evenly over the entire surface of the dough, leaving a 1 inch border bare around the edges.
- This border is what will help seal the roll later, so don’t skip leaving it clean.
5. Layer the Fillings
- Working lengthwise, layer the salami evenly over the center two thirds of the dough.
- Add the pepperoni in an even layer on top of the salami.
- Follow with the capicola, then scatter the shredded mozzarella and lay the sliced provolone over the meats.
- Sprinkle the parmesan, dried oregano, and dried parsley evenly over the top of the cheese layer.
6. Roll and Seal the Stromboli
- Starting from one of the long sides, fold the bare 1 inch edge over the filling to begin the roll.
- Continue rolling the dough up tightly, jelly roll style, keeping the fillings tucked in as you go.
- Once rolled, pinch the seam closed and tuck the short ends underneath the loaf to seal in the filling completely.
- Transfer the stromboli to your prepared baking sheet, seam side down.
7. Add the Egg Wash and Score the Top
- In a small bowl, beat the egg with a splash of water to loosen it.
- Brush the egg wash evenly over the entire top and sides of the stromboli.
- Using a sharp knife, cut 3 to 4 diagonal slits across the top of the loaf, which allows steam to escape while it bakes.
8. Bake and Rest Before Slicing
- Bake the stromboli for 28 to 32 minutes, until the crust is deeply golden brown and the internal temperature of the filling reaches 165 degrees Fahrenheit.
- Remove the pan from the oven and let the stromboli rest on a wire rack for at least 10 minutes before slicing.
- Slice into thick pieces with a sharp knife or pizza cutter and serve warm with marinara sauce on the side.
If you love the idea of layering seasoned Italian meat into your meals, you’ll also enjoy my Italian Meatballs.
Tips for The Best Stromboli
A few small adjustments can take your stromboli from good to genuinely great.
Most of these come down to controlling moisture and getting a clean, tight roll.
- Pat any wet ingredients dry before layering, since excess moisture leads to a soggy bottom crust
- Leave that bare border of dough so the seam actually seals shut
- Roll tightly but gently, so you don’t tear the dough or squeeze out the filling
- Let the dough rest at room temperature before rolling, since cold dough tears more easily
- Always rest the loaf before slicing so the cheese has time to set slightly
Rolling technique like this is also something I rely on for my Air Fryer Pizza Rolls, just on a smaller scale.
Serving Suggestions
Stromboli is filling enough to stand on its own, but a few sides round it out into a complete meal.
A simple green salad is my go to on busy weeknights.
- Warm Marinara Sauce for dipping
- A crisp side salad with a light vinaigrette
- Roasted vegetables like broccoli or asparagus
- A cup of soup for cooler nights
- Garlic knots or breadsticks for an extra carb-forward spread
Variations of Stromboli
One of the best things about stromboli is how forgiving it is with substitutions.
Once you’ve made it once, you’ll start improvising based on what’s in your fridge.
- Swap the meats for turkey, ham, or roast beef for a lighter version
- Add sauteed peppers and onions for a Philly cheesesteak style stromboli
- Use spinach, mushrooms, and ricotta for a vegetarian version
- Try a breakfast stromboli with scrambled eggs, bacon, and cheddar
- Spice things up with banana peppers or a drizzle of hot honey before rolling
If a meat-and-cheese casserole sounds more like your speed some nights, my Pepperoni Pizza Casserole hits a lot of the same flavor notes.
Storage and Reheating
Stromboli holds up remarkably well after baking, which makes it a great make-ahead option.
Just be sure to let it cool fully before wrapping it up.
- Refrigerate leftover slices in an airtight container for up to 3 days
- Freeze whole or sliced stromboli, wrapped tightly, for up to 2 months
- Reheat in a 350 degree Fahrenheit oven for 10 to 12 minutes until warmed through
- Avoid microwaving if possible, since it tends to make the crust chewy instead of crisp
- Thaw frozen stromboli in the refrigerator overnight before reheating
This same oven-reheating method works nicely for Air Fryer French Bread Pizza leftovers too, if you keep both in rotation.
Nutritional Facts
These values are estimated per serving, based on 6 servings per stromboli, and will vary depending on the specific brands and cuts of meat and cheese you use.
- Calories: approximately 420 per serving
- Protein: approximately 22 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 24 grams
- Fiber: approximately 2 grams
- Sodium: approximately 890 milligrams
For a lighter protein-forward meal on the nights you want something leaner, my Baked Italian Chicken Thighs is worth keeping in the rotation.
Health Benefits of Key Ingredients
While stromboli is very much a comfort food, a few of its ingredients do offer some nutritional upside.
It’s all about balance and pairing it with lighter sides.
- Mozzarella and provolone provide calcium and protein for bone and muscle health
- Garlic contains compounds linked to immune support and heart health
- Oregano is rich in antioxidants and has been used traditionally for its anti-inflammatory properties
- Eggs contribute complete protein along with vitamin D and choline
- Parmesan adds concentrated flavor along with calcium in small amounts
Read Also: Italian Sausage Soup Recipe
FAQs About Stromboli
1. What is the difference between stromboli and calzone?
Stromboli is rolled into a log shape and typically doesn’t include sauce inside the filling.
A calzone is folded into a half moon shape and traditionally does include ricotta and sauce baked inside.
2. Can I make stromboli ahead of time?
Yes, you can assemble the stromboli up to the point of baking and refrigerate it, covered, for a few hours before baking.
You can also bake it fully in advance and simply reheat it when you’re ready to serve.
3. Why did my stromboli come out soggy on the bottom?
This usually happens when sauce is added inside the filling or when the dough isn’t sealed tightly enough.
Baking directly on a preheated pizza stone or baking sheet, and resting the loaf on a wire rack after baking, both help keep the crust crisp.
4. Can I use frozen bread dough instead of pizza dough?
Absolutely, thawed frozen bread dough works well and gives the stromboli a slightly softer, more bread-like crust.
Just be sure it’s fully thawed and at room temperature before rolling.
5. What internal temperature should stromboli reach?
The filling should reach 165 degrees Fahrenheit to ensure the meats are properly heated through.
An instant read thermometer inserted into the center of the loaf is the most reliable way to check.
My Salami Pasta Salad uses a lot of the same deli meats if you want to use up any leftovers from this recipe.
Stromboli
Ingredients
- 1 batch pizza dough about 1.5 pounds, homemade or store bought
- 2 tablespoons olive oil plus more for brushing
- 3 cloves garlic minced
- 6 ounces Genoa salami thinly sliced
- 6 ounces pepperoni thinly sliced
- 4 ounces capicola thinly sliced
- 8 ounces mozzarella cheese shredded
- 6 ounces provolone cheese sliced
- 1/4 cup parmesan cheese grated
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 large egg beaten, for the egg wash
- Warm marinara sauce for dipping
Equipment
- Large baking sheet or sheet pan
- Parchment paper
- Rolling Pin
- Pastry brush
- Wire cooling rack
- Pizza stone (optional)
- Stand mixer (optional)
- Bench scraper (optional)
- Pizza Peel (optional)
Method
- If using store bought dough, remove it from the refrigerator about 30 minutes before rolling so it comes to room temperature and stretches easily. If making dough from scratch, prepare it according to your recipe and let it rest, covered, until easy to shape.
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper, or lightly grease it with olive oil, and set aside.
- Place the dough on a floured surface or parchment paper. Using a rolling pin, roll the dough into a rectangle roughly 10 by 14 inches, about a quarter inch thick, keeping the thickness even throughout.
- Stir together the olive oil and minced garlic. Brush this mixture evenly over the entire surface of the dough, leaving a 1 inch border bare around the edges to help seal the roll later.
- Working lengthwise, layer the salami evenly over the center two thirds of the dough. Add the pepperoni, then the capicola, then scatter the shredded mozzarella and lay the sliced provolone over the meats. Sprinkle the parmesan, oregano, and parsley evenly over the cheese layer.
- Starting from one of the long sides, fold the bare 1 inch edge over the filling and roll the dough up tightly, jelly roll style, keeping the fillings tucked in. Pinch the seam closed and tuck the short ends underneath the loaf. Transfer to the prepared baking sheet, seam side down.
- Beat the egg with a splash of water. Brush the egg wash evenly over the entire top and sides of the stromboli. Using a sharp knife, cut 3 to 4 diagonal slits across the top of the loaf to allow steam to escape while it bakes.
- Bake the stromboli for 28 to 32 minutes, until the crust is deeply golden brown and the internal temperature of the filling reaches 165 degrees Fahrenheit. Let rest on a wire rack for at least 10 minutes before slicing into thick pieces and serving warm with marinara sauce on the side.
Nutrition
Notes
- Pat any wet ingredients dry before layering, since excess moisture leads to a soggy bottom crust.
- Leave that bare border of dough so the seam actually seals shut.
- Roll tightly but gently, so you don’t tear the dough or squeeze out the filling.
- Let the dough rest at room temperature before rolling, since cold dough tears more easily.
- Always rest the loaf before slicing so the cheese has time to set slightly.
- Swap the meats for turkey, ham, or roast beef for a lighter version.
- Add sauteed peppers and onions for a Philly cheesesteak style stromboli.
- Use spinach, mushrooms, and ricotta for a vegetarian version.
- Try a breakfast stromboli with scrambled eggs, bacon, and cheddar.
- Refrigerate leftover slices in an airtight container for up to 3 days, or freeze whole or sliced stromboli, wrapped tightly, for up to 2 months.
- Reheat in a 350 degree Fahrenheit oven for 10 to 12 minutes until warmed through; avoid microwaving if possible.
- Thaw frozen stromboli in the refrigerator overnight before reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Stromboli has a way of turning a plain weeknight into something worth looking forward to.
Once you’ve rolled one, you’ll see just how easy it is to make it your own.
Give this Stromboli recipe a try this week and let me know how it turns out in the comments below.
If you make it, I’d love to see it, so share a photo when you post it.
Recommended:
- Italian Turkey Meatballs Recipe
- Sausage Rolls Recipe
- Pizza Dip Recipe
- Pepperoni Pasta Salad Recipe
- Italian Easter Pie Recipe
