Name: Stromboli
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: Pizza dough; Sliced mozzarella cheese; Shredded mozzarella cheese; Sliced pepperoni; Sliced salami; Sliced cooked ham; Freshly grated Parmesan cheese; Italian seasoning; Garlic powder; Freshly ground black pepper; Egg, beaten; Freshly grated Parmesan cheese, for topping; Italian seasoning, for topping; Sesame seeds, optional; Warm marinara or pizza sauce, for serving; Fresh basil or parsley, optional

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Why You’ll Love This Recipe

Stromboli combines everything people love about pizza in an easy-to-slice rolled format. It’s simple to customize, can be prepared with homemade or store-bought pizza dough, and works equally well as a main dish or shareable appetizer. The crispy crust, gooey cheese, and flavorful filling make every slice satisfying, while marinara sauce adds the perfect finishing touch.

Ingredients

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

For the Stromboli

Pizza dough
Sliced mozzarella cheese
Shredded mozzarella cheese
Sliced pepperoni
Sliced salami
Sliced cooked ham
Freshly grated Parmesan cheese
Italian seasoning
Garlic powder
Freshly ground black pepper

For the Topping

Egg, beaten
Freshly grated Parmesan cheese
Italian seasoning
Sesame seeds, optional

For Serving

Warm marinara or pizza sauce
Fresh basil or parsley, optional

Directions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the pizza dough on a lightly floured surface and roll it into a large rectangle.
Arrange the mozzarella over the dough, leaving a border around the edges.
Layer the pepperoni, salami, and cooked ham evenly over the cheese.
Sprinkle with shredded mozzarella, Parmesan, Italian seasoning, garlic powder, and black pepper.
Starting from one long edge, tightly roll the dough around the filling to create a log.
Pinch the seam and ends firmly to seal the Stromboli, then place it seam-side down on the prepared baking sheet.
Brush the top with beaten egg.
Sprinkle with Parmesan, Italian seasoning, and sesame seeds if using.
Cut several small slits across the top to allow steam to escape.
Bake for 25–30 minutes, or until the crust is deeply golden and cooked through.
Remove from the oven and let the Stromboli rest for about 10 minutes.
Slice into thick pieces and garnish with fresh basil or parsley if desired.
Serve warm with marinara or pizza sauce for dipping.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 25–30 minutes
Rest time: 10 minutes
Total time: About 1 hour

Variations

Fill with mushrooms, bell peppers, spinach, and onions for a vegetable version.
Use cooked chicken, mozzarella, and pesto for an Italian-inspired variation.
Add cooked sausage and roasted peppers for a hearty filling.
Use only mozzarella and Parmesan for a simple cheese Stromboli.
Add sliced jalapeños or crushed red pepper flakes for extra heat.
Spread a thin layer of pesto over the dough before adding the filling.
Add roasted garlic for deeper savory flavor.
Use whole-wheat pizza dough for a different crust.

Storage/Reheating

Store leftover Stromboli in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven or air fryer until thoroughly heated and crisp around the edges. The microwave can also be used, although the crust will become softer. To freeze, cool the baked Stromboli completely, wrap individual slices securely, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is Stromboli?

Stromboli is an Italian-American dish made by rolling pizza dough around cheese and savory fillings before baking it until golden and slicing it into portions.

What is the difference between Stromboli and calzone?

Stromboli is generally rolled into a long log and sliced after baking, while a calzone is folded into an individual half-moon-shaped pocket.

Should I put pizza sauce inside Stromboli?

You can, but using too much sauce inside may make the dough soggy. Serving warm marinara on the side is an easy way to add tomato flavor while keeping the crust crisp.

How do I keep Stromboli from getting soggy?

Avoid overly wet fillings, drain cooked vegetables well, and use only a small amount of sauce inside, if any.

Why do I need to cut slits in the top?

Small vents allow steam to escape during baking, helping prevent the dough from splitting unexpectedly.

Can I make Stromboli ahead of time?

Yes. Assemble it several hours in advance, cover it, and refrigerate until you’re ready to bake.

Can I use store-bought pizza dough?

Absolutely. Refrigerated or fresh store-bought pizza dough makes preparation much quicker.

How do I know when Stromboli is fully cooked?

The exterior should be deeply golden and the dough in the center should be cooked rather than gummy. If using a thermometer, the center of the bread portion should generally reach around 190°F (88°C).

Can I freeze Stromboli?

Yes. Baked Stromboli freezes well. Cool it completely before wrapping and freezing individual slices.

What should I serve with Stromboli?

Marinara sauce is a classic accompaniment. You can also serve Stromboli with a green salad, roasted vegetables, tomato soup, or fresh fruit.

Conclusion

Stromboli is a versatile and satisfying recipe that transforms pizza dough, melted cheese, and savory fillings into an impressive rolled meal. With its golden crust, cheesy center, and convenient slices, it’s equally suited to family dinners and casual gatherings. Serve it warm with plenty of marinara for dipping, and customize the filling to create your own favorite version.

Stromboli

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Stromboli is a golden Italian-American favorite made by rolling pizza dough around layers of cheese, pepperoni, salami, ham, and savory seasonings. Baked until crisp outside and cheesy inside, it is delicious sliced and served with warm marinara for dipping.

Author: Laura
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6–8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the pizza dough on a lightly floured surface and roll it into a large rectangle.
Arrange the sliced mozzarella over the dough, leaving a border around the edges.
Layer the pepperoni, salami, and cooked ham evenly over the cheese.
Sprinkle with shredded mozzarella, Parmesan, Italian seasoning, garlic powder, and black pepper.
Starting from one long edge, tightly roll the dough around the filling to create a log.
Pinch the seam and ends firmly to seal the Stromboli, then place it seam-side down on the prepared baking sheet.
Brush the top with beaten egg.
Sprinkle with Parmesan, Italian seasoning, and optional sesame seeds.
Cut several small slits across the top to allow steam to escape.
Bake for 25–30 minutes, or until the crust is deeply golden and cooked through.
Remove from the oven and let the Stromboli rest for about 10 minutes.
Slice into thick pieces and garnish with fresh basil or parsley if desired.
Serve warm with marinara or pizza sauce for dipping.

Notes

Avoid overly wet fillings and drain cooked vegetables thoroughly to help prevent a soggy crust.
Mushrooms, bell peppers, spinach, and onions can be used for a vegetable variation.
Try cooked chicken, mozzarella, and pesto or cooked sausage with roasted peppers for alternative fillings.
For extra heat, add sliced jalapeños or crushed red pepper flakes.
A thin layer of pesto can be spread over the dough before adding the fillings.
Store-bought pizza dough can be used to reduce preparation time.
Assembled Stromboli can be covered and refrigerated for several hours before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in a 350°F (175°C) oven or air fryer until thoroughly heated and crisp.
Cool baked Stromboli completely before wrapping individual slices and freezing for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 4 g
Sodium: 1250 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 85 mg