Quick Summary
Stromboli- layer pizza dough with pepperoni, salami, provolone, and mozzarella cheese. Roll it up, bake until golden, and cut into thick slices. Serve with pizza sauce or marinara sauce for a fun meal or appetizer!
Homemade Stromboli
If you like pizza, I have a feeling you are going to LOVE Stromboli!
Stromboli was created by restaurant owner Nazzareno “Nat” Romano in Philadelphia and has been a hit ever since. Strommboli is basically a large turnover that is filled with cured meats, cheese, and sometimes vegetables.
Stromboli is easy and FUN to make at home! You roll out pizza dough, add fillings, and roll it up like a cinnamon roll. Bake in one large log until golden brown and slice into thick slices. It’s kind of like pizza meets sandwich! The best of both worlds.
Stromboli makes a great meal, but can also be served as an appetizer or snack. We love making stromboli for big game days and parties. It is the perfect party food because everyone loves dunking a thick slice into hearty marinara sauce or pizza sauce.
Ingredients
- Pizza Dough– you can use store bought pizza dough to keep the recipe super simple or you can make homemade dough.
- Melted Butter & Garlic– for brushing on the rolled out pizza dough.
- Cheese– you will need slices of provolone cheese, shredded mozzarella cheese, and Parmesan cheese. Bring on the cheese!
- Pepperoni– use large slices of pepperoni.
- Salami– use your favorite brand. Large slices work best.
- Italian seasoning– to add extra flavor!
- Egg wash: beat one large egg with a tablespoon of water.
- Italian parsley– for garnish!
- Pizza Sauce or Marinara Sauce– for serving!
How to Make Stromboli
- Preheat oven to 400 degrees F. You want to make sure the oven is nice and hot!
- Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches. If the dough keeps springing back, you can let the dough rest for 10 minutes so it can relax. It will roll out easier after resting.
- In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
- Layer the slices of provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
- Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
- Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. The egg wash will help the top get nice and golden brown.
- Use a sharp knife to cut 4 slits in the top. The slits will allow steam to escape while baking.
- Bake for 25 minutes until golden brown. It’s ok if a little cheese or grease from the meats ooze out.
- Remove from the oven and cool on the baking sheet for 10 minutes. You want to make sure you let the stromboli rest before cutting so the fillings can set up inside.
Serving Suggestions
Cut the stromboli into thick slices, I recommend using a a serrated knife so you can easily cut through the layers. Serve with pizza sauce or marinara sauce on the side. We love dunking the warm, cheesy, slices into sauce.
If you want to serve a few side dishes to go with the stromboli, here are a few ideas.
Variations
- Mix up the meats– We usually keep things simple with pepperoni and salami because that is what our boys like, but feel free to use other meats. Deli ham, turkey, capicola, soppressata, and prosciutto are all good options.
- Get Your Veggies– You can add veggies with the meats or do an all veggie stromboli. Cooked mushrooms, roasted red peppers, chopped artichokes, spinach, and olives are some of my favorites. Just make sure you don’t stuff it too full.
- Spice It Up– if you want to add a kick, you can sprinkle crushed red pepper flakes over the fillings before rolling the stromboli up.
- Add Pizza Sauce– We like to serve pizza sauce or marinara sauce on the side, but if you want to spread a thin layer on the pizza dough before rolling it up, go for it. Omit the butter and garlic and use about ½ cup of pizza sauce instead.
- Dunking– we usually stick with pizza sauce or marinara sauce, but feel free to use pesto or ranch.
How to Store & Reheat
We always love leftovers! Let the stromboli cool and then you can store in the refrigerator for up to 5 days. You can store slices in an airtight container or cover a whole stromboli with plastic wrap.
To reheat, place the stromboli (slices or whole) on a baking sheet. Place in a 350 degree F oven until heated through. You can also heat up individual slices in an air fryer. I don’t recommend using the microwave because it will make the stromboli too chewy.
FAQ
Calzones are folded and have a half moon shape. They are served individually. Stromboli is made in one large loaf, cut into slices, and meant for sharing. Calzones originated in Italy and stromboli was invented in Philadelphia. Both are delicious, just different!
Yes! You can roll up the stromboli, with all of the fillings, up to 24 hours in advance of baking it. Place the stromboli on a large baking sheet and cover tightly with plastic wrap. Store it in the refrigerator. When ready to bake, remove from the fridge and preheat the oven.
To freeze stromboli BEFORE baking: Roll up the stromboli with the fillings. Don’t add the egg wash, cut the slits on top or add Parmesan cheese. Gently spray with a little nonstick cooking spray. Carefully wrap in plastic wrap and then a layer of aluminum foil. Lay flat in the freezer and freeze for up to 3 months. Thaw in the refrigerator, still wrapped, 24 hours before you want to bake it. Preheat the oven and remove the wrapping. Place on a large baking sheet. Brush with egg wash, cut the slits, and add Parmesan cheese. Bake until golden brown.
To freeze BAKED stromboli: Cool completely and wrap in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Let thaw for about an hour at room temperature, still wrapped. To reheat, place on a large baking sheet, place in a 350 degree F oven and bake until heated through, about 30 minutes.
More Pizza Recipes
Stromboli
Ingredients
- 1 pound of pizza dough, homemade or store-bought
- 2 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- 8 slices provolone cheese
- 12 large slices pepperoni
- 1 1/2 cups shredded mozzarella cheese
- 12 slices salami
- I teaspoon Italian seasoning
- Egg wash: 1 large egg beaten with 1 tablespoon water
- 2 tablespoons grated Parmesan cheese, for sprinkling
- Garnish: finely chopped Italian parsley
- Pizza sauce or marinara sauce, for serving
Instructions
- Preheat oven to 400 degrees F.
- Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches.
- In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
- Layer the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
- Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
- Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. Use a sharp knife to cut 4 slits in the top.
- Bake for 25 minutes until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a large cutting board. Garnish with fresh parsley, if using. Cut into thick slices and serve with pizza sauce or marinara sauce.
Notes
Nutrition
Have you tried this recipe?
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Do you use the full recipe of the pizza dough or half of the dough?
We use 1 pound of pizza dough.
i live in your walls
Made this tonight for super bowl. My husband and kids love me even more because of it. SO good. I added olives to one (I made two). Thanks for another great recipe. Adding this to the rotation. Nice change up from pizza.
Great idea…
But I would have just folded it over left and right and baked seam side down rather than rolling. Inside was underbaked even after following recipe to a tee. Had to cut apart and bake longer at 350. Disappointing use of ingredients
Loved this recipe!! It turned out perfect. Thank you for another great recipe.
So glad you loved it!
Another great recipe! Very easy and delicious. Thanks!
god mothafunky zamn
This was outstanding. Served with large salad & Rao’s pizza sauce for dipping. I used a pizza peel to slide rolled Stromboli onto pizza stone.
Perfect!
Hard not to gush about this one. It came out of the oven exactly as pictured to rave reviews. I enjoyed making it as it was a first for everyone. I used bread flour and otherwise exactly as written. Kept the ingredients to salami, prosciutto , mozerella and provolone. I baked 5-10 mins longer to ensure that bread dough folded in was fully cooked and had no issues. Really enjoyed dipping the slices. Made 4 bagels with remaining dough the next morning.
Yay!! Glad you loved the recipe.
This looks delicious.
If I use your pizza dough recipe, will it make 2 stromboli or 1?
Thanks.
I have the same question Monica just posted. I made this this past weekend using your pizza dough recipe. I don’t have a kitchen scale so don’t know the weight. I used half the recipe. Dough seemed a little thin and stromboli was heavy on meat and cheese (but my husband devoured it!) What does your pizza dough recipe weigh and should we use all or part of it?
I made this recipe today for an afternoon snack for my family…so delicious and super easy! I followed the recipe as is and used store bought pizza dough. Try it, you won’t be disappointed!
Just want to let you know we tried your Stromboli recipe tonight and it was a hit! My two boys especially loved it!
Thanks for the recipe.
So easy and yummy! My picky kids loved it.
Yay! My boys love this one too!