Why You’ll Love This Recipe

I love how easily this Turkey Cheese Stromboli comes together, especially when I use prepared pizza dough. I can assemble everything in just a few minutes and let the oven do most of the work.

The combination of turkey and melted cheese gives me a hearty filling without making the stromboli overly complicated. Mozzarella provides plenty of gooey texture, while Parmesan adds a salty, savory finish.

I also like how flexible this recipe is. I can change the cheeses, add vegetables, make it spicy, or add different seasonings depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pizza dough
Sliced cooked turkey
Shredded mozzarella cheese
Sliced provolone cheese
Grated Parmesan cheese
Italian seasoning
Garlic powder
Egg
Water
Olive oil
Sesame seeds, optional
Fresh parsley, optional
Marinara sauce, for serving

Directions

I start by preheating my oven to 400°F (200°C). I line a large baking sheet with parchment paper so my stromboli doesn’t stick.

I place the pizza dough on a lightly floured surface and gently roll it into a large rectangle. I try to keep the thickness fairly even so the stromboli bakes uniformly.

I arrange the sliced turkey over the dough, leaving a border around all the edges. I make sure the turkey is fully cooked before adding it.

Next, I layer the provolone over the turkey and sprinkle the mozzarella evenly on top. I finish the filling with grated Parmesan, Italian seasoning, and a little garlic powder.

Starting from one of the long sides, I carefully roll the dough into a tight log. I pinch the seam and ends closed so the cheese is less likely to escape while baking.

I place the stromboli seam-side down on my prepared baking sheet.

In a small bowl, I whisk the egg with a little water to make an egg wash. I brush it over the surface of the stromboli to help create a shiny, golden crust.

If I want extra flavor, I sprinkle a little Parmesan, Italian seasoning, or sesame seeds over the top.

I use a sharp knife to cut several small slits across the top of the dough. These openings allow steam to escape while the stromboli bakes.

I bake it for about 25 to 30 minutes, or until the crust is deeply golden and the dough is completely cooked through.

After removing the stromboli from the oven, I let it rest for about 10 minutes before slicing. I find that this short resting period helps the melted cheese stay inside instead of immediately running out.

I slice the stromboli into thick pieces and serve it warm with marinara sauce on the side.

Servings and Timing

I usually get about 6 servings from one large Turkey Cheese Stromboli, although I can cut it into smaller slices when I’m serving it as an appetizer.

Prep time: 15 minutes
Cook time: 25–30 minutes
Resting time: 10 minutes
Total time: about 50–55 minutes
Servings: approximately 6

Variations

For a spicy Turkey Cheese Stromboli, I add crushed red pepper flakes, sliced jalapenos, or banana peppers to the filling. I can also serve it with spicy marinara sauce.

When I want extra vegetables, I add spinach, roasted red peppers, mushrooms, bell peppers, or onions. I cook and drain moisture-rich vegetables before using them so the dough doesn’t become soggy.

For an extra-cheesy stromboli, I add more mozzarella or combine it with cheddar, Monterey Jack, or another good melting cheese.

When I want more Italian flavor, I spread a thin layer of pesto over the dough before adding the turkey and cheese. I keep the layer light so the filling doesn’t become too wet.

I can also make smaller individual stromboli by dividing the dough into several portions. I fill and roll each piece separately, then reduce the baking time as needed.

Storage/Reheating

I let leftover Turkey Cheese Stromboli cool before placing the slices in an airtight container. I store them in the refrigerator for up to 3 to 4 days.

For longer storage, I wrap individual slices tightly and place them in a freezer-safe container. I can freeze them for up to 2 months.

When I’m ready to reheat the stromboli, I prefer using a 350°F (175°C) oven. I place the slices on a baking sheet and warm them for about 10 minutes, or until the filling is hot and the cheese is melted.

I can also reheat slices in an air fryer for a few minutes, which helps me restore the crisp texture of the crust.

If I use the microwave, I heat individual slices in short intervals until hot. This method is faster, but I find that it makes the crust softer.

FAQs

Can I use deli turkey for Turkey Cheese Stromboli?

Yes. I can use sliced deli turkey as long as it is ready-to-eat and not overly wet. If the turkey has excess moisture, I pat it dry before layering it onto the dough so my stromboli doesn’t become soggy.

What cheese is best for Turkey Stromboli?

I like combining mozzarella and provolone because mozzarella gives me a gooey melt while provolone adds more flavor. I also add Parmesan for a salty finish. Cheddar, Monterey Jack, or Swiss can work well too.

How do I keep my stromboli from getting soggy?

I avoid adding too many wet ingredients and make sure cooked vegetables are well drained. I also leave a border around the dough when adding the filling and avoid using too much sauce inside. I prefer serving marinara on the side for dipping.

Why do I cut slits in the top of stromboli?

I cut several small slits in the top because they allow steam to escape while the stromboli bakes. This helps the crust bake properly and reduces the chance of the dough splitting unexpectedly.

Can I make Turkey Cheese Stromboli ahead of time?

Yes. I can assemble the stromboli ahead of time, cover it, and refrigerate it until I’m ready to bake. I prefer baking it the same day for the best crust. I can also bake it completely, refrigerate the leftovers, and reheat individual slices when needed.

Conclusion

This Turkey Cheese Stromboli is an easy recipe I love making when I want a filling meal that doesn’t require complicated preparation. The combination of golden pizza dough, savory turkey, gooey mozzarella, provolone, and Parmesan gives me plenty of flavor in every slice.

Turkey Cheese Stromboli Recipe

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This Turkey Cheese Stromboli wraps savory cooked turkey, gooey mozzarella, provolone, and Parmesan inside golden pizza dough. It is an easy, satisfying meal or party appetizer that is especially delicious served warm with marinara sauce.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 50-55 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian American
Diet: Low Calorie

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Place the pizza dough on a lightly floured surface and roll it into a large, evenly thick rectangle.
Arrange the sliced cooked turkey over the dough, leaving a border around all the edges.
Layer the provolone over the turkey, then sprinkle the mozzarella evenly on top. Finish with the Parmesan, Italian seasoning, and garlic powder.
Starting from one long side, carefully roll the dough into a tight log. Pinch the seam and ends closed to help keep the filling inside.
Place the stromboli seam-side down on the prepared baking sheet and lightly brush with olive oil.
Whisk the egg with 1 tablespoon water in a small bowl. Brush the egg wash evenly over the surface of the stromboli.
Sprinkle with sesame seeds, additional Parmesan, or Italian seasoning if desired.
Use a sharp knife to cut several small slits across the top of the dough to allow steam to escape.
Bake for 25 to 30 minutes, until the crust is deeply golden and the dough is completely cooked through.
Remove from the oven and let the stromboli rest for about 10 minutes before slicing.
Garnish with fresh parsley if desired and serve warm with marinara sauce for dipping.

Notes

Deli turkey can be used as long as it is fully cooked and ready to eat. Pat away excess moisture before adding it to the dough.
For a spicy stromboli, add crushed red pepper flakes, sliced jalapenos, or banana peppers.
Spinach, roasted red peppers, mushrooms, bell peppers, or onions can be added. Cook and thoroughly drain moisture-rich vegetables first.
For extra cheese, increase the mozzarella or add cheddar, Monterey Jack, or Swiss cheese.
For additional Italian flavor, spread a thin layer of pesto over the dough before adding the turkey and cheese.
Avoid adding excessive sauce or wet ingredients inside the stromboli to prevent a soggy crust. Serve marinara on the side instead.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze individual slices for up to 2 months.
Reheat slices in a 350°F (175°C) oven for about 10 minutes or use an air fryer until the filling is hot and the crust is crisp.

Nutrition

Serving Size: 1/6 stromboli
Calories: 460 kcal
Sugar: 4 g
Sodium: 1120 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 78 mg