There are pizza nights, and then there are nights when you want something that feels a little more special, a bit more put-together, without spending hours in the kitchen. You want all the glorious flavors of pizza—the melted cheese, the savory meats, the perfect crust—but in a new and exciting package.
That’s where stromboli comes in. It’s not just a pizza rolled up; it’s a self-contained masterpiece. Imagine a golden-brown, crispy crust wrapped around a gooey, flavorful filling that stays perfectly warm. Every slice is a perfect bite.
Forget the delivery menus. Today, we’re making a stromboli that will knock your socks off. It’s way easier than it looks, and the result is a showstopper perfect for a family dinner, a party appetizer, or just a seriously upgraded weeknight meal.
What You’ll Need
Here’s the simple list of ingredients to create this masterpiece. The beauty is in its flexibility, so feel free to play around with the fillings.
For the Dough:
- 1 pound pizza dough (store-bought or homemade)
- 2 tablespoons all-purpose flour, for dusting
For the Filling:
- 4 ounces thinly sliced deli pepperoni
- 4 ounces thinly sliced salami or soppressata
- 4 ounces thinly sliced cooked ham or capicola
- 8 ounces shredded low-moisture mozzarella cheese
- 4 ounces sliced provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano or Italian seasoning
- Optional: 1/4 cup sliced black olives or roasted red peppers
For the Topping:
- 1 large egg, beaten
- 1 tablespoon water
- 1 teaspoon sesame seeds or poppy seeds (optional)
- For serving: Warm marinara sauce for dipping
Pro Tips
I’ve made my fair share of stromboli over the years, and I’ve learned a few things that make the difference between a good stromboli and a great one.
- Don’t Overfill It. I know it’s tempting to stuff it with as much cheese and meat as possible, but trust me on this. An overstuffed stromboli is a recipe for disaster. It will explode in the oven, leaving you with a cheesy mess instead of a perfect roll. A thin, even layer of fillings is key.
- Seal It Like You Mean It. The final seal is crucial. Use a bit of water or the egg wash to create a strong bond along the seam and at both ends. Pinch it tightly to ensure none of that precious cheesy goodness escapes while it bakes. A leaky stromboli is a sad stromboli.
- Let It Breathe. Cutting a few slits in the top of the dough before baking is non-negotiable. This allows steam to escape. Without these vents, the steam will build up inside and can cause the crust to become soggy or even burst open. Three or four simple cuts are all you need.
- Patience Before Slicing. This might be the hardest part. When that golden, fragrant beauty comes out of the oven, you’ll want to dive right in. Please wait! Letting it rest for at least 10 minutes allows the fillings to set. If you slice it too soon, the hot cheese and juices will pour out, and you’ll lose the perfect structure of each slice.
Required Kitchen Tools
You don’t need any fancy equipment for this recipe. Just a few kitchen basics will do the trick.
- Large Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry Brush
- Sharp Knife
- Large Bowl (if making your own dough)
Substitutions and Variations
Stromboli is incredibly versatile. You can swap out nearly any ingredient to suit your taste or what you have on hand. Here are a few ideas to get you started.
| Original Ingredient | Substitution or Variation Idea |
|---|---|
| Pizza Dough | Use puff pastry for a flaky, buttery crust. |
| Italian Meats | Cooked Italian sausage, shredded chicken, or go all-veggie. |
| Mozzarella/Provolone | Fontina, asiago, or a sprinkle of crumbled feta. |
| Veggie-Lovers | Sautéed mushrooms, spinach (squeezed dry), onions, and bell peppers. |
| BBQ Chicken Style | Shredded chicken, BBQ sauce, red onion, and cheddar cheese. |
Make-Ahead Tips
You can easily prepare this stromboli ahead of time. Assemble the entire roll, but don’t apply the egg wash or cut the vents yet.
Wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, unwrap it, place it on your prepared baking sheet, apply the egg wash, cut the slits, and bake as directed. You might need to add a few extra minutes to the baking time since it’s starting from cold.
How to Make Italian Stromboli: Step-by-Step
Follow these simple steps for a perfect, golden-brown stromboli every time.
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: On a lightly floured surface, roll out your pizza dough into a large rectangle, roughly 10×14 inches. The dough should be about 1/4-inch thick. If it keeps springing back, let it rest for a few minutes before trying again.
Step 3: Begin layering your fillings. Leave about a 1-inch border around all edges. Start with the provolone slices, then add the ham, salami, and pepperoni in even layers. Sprinkle the Italian seasoning over the meats.
Step 4: Top everything with the shredded mozzarella and grated Parmesan cheese. Remember the pro tip: don’t overfill it!
Step 5: Brush the 1-inch border with a little water. Starting from one of the long sides, tightly roll the dough up into a log, like a jelly roll. Pinch the seam firmly to seal it shut.
Step 6: Tuck the ends of the dough in and pinch them closed as well. Place the stromboli on the prepared baking sheet with the seam side down.
Step 7: In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture all over the top and sides of the stromboli. This is what gives it that beautiful, shiny, golden crust.
Step 8: If you’re using them, sprinkle the sesame or poppy seeds over the top. Using a sharp knife, cut 3 to 4 diagonal slits across the top of the log to allow steam to escape.
Step 9: Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is melted and bubbly. You can check with a thermometer; the internal temperature should be around 165°F.
Step 10: Let the stromboli cool on the baking sheet for at least 10 minutes before slicing it into 1-inch-thick pieces. Serve warm with a side of marinara sauce for dipping.
Nutritional Info, Pairings, and Efficiency
While this is a comforting dish, you can make some adjustments for different dietary needs. The pairings can also turn this from a simple meal into a full-on feast.
Nutritional Breakdown (Estimated):
This is a general estimate per slice, assuming 8 slices per stromboli. Actual values will vary based on your specific ingredients.
- Calories: 350-450 kcal
- Protein: 18g
- Fat: 22g
- Carbohydrates: 25g
Ingredient Swaps for Diets:
- Lower Fat: Use turkey pepperoni, low-fat mozzarella and provolone, and lean ham.
- Vegetarian: Skip the meat entirely and load it up with sautéed vegetables like mushrooms, bell peppers, onions, and spinach. Just make sure to cook and drain the veggies well to avoid a soggy bottom.
- Gluten-Free: Use your favorite gluten-free pizza dough recipe or a store-bought mix. The results will be just as delicious.
Meal Pairing Suggestions:
A great stromboli deserves great company. Serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Steamed or roasted broccoli or green beans also make a wonderful, healthy side. For a heartier meal, a bowl of minestrone soup is a classic companion.
Cooking Time Efficiency Tips:
Want to get this on the table even faster? Here are a few shortcuts.
| Tip | How it Helps |
|---|---|
| Use Store-Bought Dough | Saves at least an hour of prep and rising time. |
| Prep Fillings in Advance | Shred cheese and slice veggies the day before. |
| Double the Batch | Make two at once. Freeze one before the egg wash step. |
Tips for Leftovers and Storage
Stromboli makes fantastic leftovers, if you have any! Once it has cooled completely, wrap the slices tightly in plastic wrap or store them in an airtight container in the refrigerator for up to 3 days.
To reheat, avoid the microwave, which will make the crust soft and chewy. For the best results, place the slices on a baking sheet and heat them in a 350°F (175°C) oven or a toaster oven for about 10 minutes, or until warmed through and crispy. An air fryer also works wonders, heating them at 350°F for 3-5 minutes.
Frequently Asked Questions
Q1. Why did my stromboli get soggy on the bottom?
Ans: This usually happens for one of two reasons: the fillings were too wet, or it wasn’t sealed properly. If using vegetables like mushrooms or spinach, always cook them first and squeeze out as much moisture as possible. Also, never put marinara sauce *inside* the stromboli; it’s always served as a dipping sauce on the side.
Q2. Can I freeze stromboli?
Ans: Yes! You can freeze it baked or unbaked. To freeze unbaked, assemble it completely but don’t add the egg wash. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it in the fridge overnight, then proceed with the egg wash and baking. To freeze baked stromboli, let it cool completely, slice it, and wrap the slices individually before freezing.
Q3. What is the difference between a stromboli and a calzone?
Ans: It’s a common question! A stromboli is made from a rectangle of dough that is topped with fillings, rolled into a log, and then baked. A calzone is made from a circle of dough that is filled on one half, folded over like a half-moon, and then crimped shut before baking.
Wrapping Up
And there you have it—a simple, delicious, and seriously impressive Italian stromboli that’s perfect for any occasion. It’s the kind of recipe that looks complicated but is secretly a breeze to make, and it will definitely earn you some major compliments from family and friends.
Now it’s your turn to get in the kitchen and create this cheesy, meaty masterpiece. I’d love to hear how it turns out for you. Did you try any fun variations with the fillings? Drop a comment below and let me know!
