A crispy, golden baked pizza dough roll stuffed with Italian meats, gooey mozzarella, Parmesan, and Italian herbs. It’s easy to slice, perfect for parties, game nights, lunch, or a quick family dinner.
Ingredients
For the Stromboli
1 lb (450 g) refrigerated or homemade pizza dough
1 tablespoon olive oil
6 slices deli ham
8 slices pepperoni
8 slices salami
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 small green bell pepper, thinly sliced, optional
1/4 small red onion, thinly sliced, optional
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
For the Topping
1 tablespoon melted butter or olive oil
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese
1 small garlic clove, minced, optional
For Serving
1 cup warm marinara or pizza sauce
Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the dough
Place the pizza dough on a lightly floured surface. Roll it into a rectangle approximately 12 × 16 inches.
Try to keep the dough an even thickness so the Stromboli cooks evenly.
3. Add the fillings
Brush the dough lightly with olive oil, leaving about a 1-inch border around all edges.
Layer the ham, salami, and pepperoni evenly over the dough.
Sprinkle the mozzarella and Parmesan over the meats.
Add the optional bell pepper and red onion.
Sprinkle Italian seasoning, garlic powder, black pepper, and red pepper flakes over the filling.
4. Roll the Stromboli
Starting from one of the long sides, tightly roll the dough into a log.
Keep the roll firm but don’t squeeze the filling out.
When you reach the end, pinch the seam firmly to seal it.
Place the Stromboli seam-side down on the prepared baking sheet.
5. Seal the ends
Fold the ends underneath the roll and pinch them closed. This helps keep the melted cheese inside.
6. Cut the top
Using a sharp knife, make 4–5 shallow diagonal cuts across the top of the dough. Don’t cut all the way through.
These vents allow steam to escape while the Stromboli bakes.
7. Add the topping
Mix the melted butter or olive oil with Italian seasoning and optional garlic.
Brush it over the top of the Stromboli.
Sprinkle with Parmesan cheese.
8. Bake
Bake for approximately 20–25 minutes, or until the crust is golden brown and the cheese is melted.
If the top is browning too quickly, loosely cover it with foil for the final few minutes.
9. Rest before slicing
Remove the Stromboli from the oven and let it rest for 10–15 minutes.
This is important because it allows the melted cheese to settle and makes the roll easier to slice.
10. Slice and serve
Use a serrated knife to cut the Stromboli into thick slices.
Serve warm with marinara or pizza sauce for dipping.
Recipe Information
Prep Time: 15–20 minutes
Cook Time: 20–25 minutes
Resting Time: 10–15 minutes
Total Time: About 50–60 minutes
Servings: 6–8
Course: Appetizer / Main Dish
Cuisine: Italian-American
Difficulty: Easy
Approximate Nutrition
Per serving, assuming 8 servings and without dipping sauce:
Calories: 350–400 kcal
Protein: 19–22 g
Carbohydrates: 30–34 g
Fat: 18–22 g
Saturated Fat: 7–9 g
Fiber: 1–2 g
Sugar: 2–4 g
Sodium: 800–1,000 mg
Cholesterol: 35–50 mg
Nutrition is approximate and depends on the dough, meats, cheese, and brands used.
Nut & Allergen Information
Peanuts: None in the standard recipe.
Tree Nuts: None in the standard recipe.
Milk/Dairy: Contains dairy from mozzarella, Parmesan, and optional butter.
Wheat/Gluten: Contains wheat/gluten from pizza dough.
Eggs: Usually none, although some commercial doughs may contain egg. Check the label.
Soy: May be present in some processed meats, cheese, or prepared dough.
Sesame: Some pizza doughs or processed meats may contain sesame; check labels.
Mustard: May be present in some deli meats.
Pork: Pepperoni, salami, and ham may contain pork.
Beef: Some salami and pepperoni products may contain beef or a beef/pork combination.
Tips for the Best Stromboli
Don’t overfill it. Too much filling can cause the dough to split while baking.
Leave a clean border around the dough so the edges can seal properly.
Pat pepperoni and other oily meats with paper towels if they’re very greasy.
Use freshly shredded mozzarella for the best melt.
Make sure the seam is firmly sealed and placed underneath.
Always let the Stromboli rest before slicing.
Don’t skip the vents on top; they help release steam.
For an extra-crispy bottom, bake it directly on a preheated baking sheet or pizza stone.
Variations
Chicken Stromboli:
Replace the Italian meats with cooked shredded chicken, mozzarella, spinach, and roasted red peppers.
Vegetarian Stromboli:
Use mozzarella, mushrooms, bell peppers, onions, spinach, olives, and roasted zucchini.
Three-Cheese Stromboli:
Use mozzarella, Parmesan, and provolone.
Spicy Italian Stromboli:
Add hot Italian sausage, banana peppers, jalapeños, and extra red pepper flakes.
Supreme Stromboli:
Add mushrooms, bell peppers, onions, olives, pepperoni, salami, and mozzarella.
Frequently Asked Questions
Q: What’s the difference between Stromboli and a calzone?
A Stromboli is generally rolled into a log and sliced, while a calzone is folded over into a sealed half-moon shape.
Q: Can I use store-bought pizza dough?
Yes. Refrigerated or frozen pizza dough makes this recipe especially easy.
Q: Can I prepare Stromboli ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for several hours before baking. Let it sit at room temperature briefly while the oven preheats.
Q: Why did my Stromboli burst open?
It may have been overfilled, the seam wasn’t sealed properly, or steam didn’t have enough room to escape. Keep the filling moderate, seal the edges firmly, and make vents on top.
Q: Can I freeze Stromboli?
Yes. For best results, bake it, cool it completely, wrap it tightly, and freeze. Thaw in the refrigerator and reheat in a 350°F (175°C) oven until hot.
Q: Can I use different meats?
Absolutely. Try cooked Italian sausage, turkey pepperoni, roast beef, chicken, or ham.
Q: Can I make it without meat?
Yes. A combination of spinach, mushrooms, peppers, onions, olives, and cheese makes an excellent vegetarian version.
Q: What sauce should I serve with Stromboli?
Warm marinara is the classic choice. Pizza sauce, garlic butter, or a spicy tomato dipping sauce also works well.
Q: How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in the oven or air fryer for the best crust.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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