If you’ve never had stromboli before, think of it as a rolled-up version of pizza! Pizza dough is rolled into a rectangle, then covered with sauce and topped with meat and cheese before being rolled into a log and baked to golden perfection. This stromboli will satisfy all your cravings!
One of the reasons I love this recipe is how flexible it is. You can fill it with your favorite pizza toppings, so you have a different stromboli every night, such as toppings from a deluxe, supreme, or even Philly cheesesteak pizza. The options are endless. It’s the perfect dish for sharing and can easily feed a crowd. For another crowd pleasing recipe, try my cheese pizza recipe, garlic knots recipe, or chicken spaghetti recipe.
What You Need to Make This Recipe
Pizza dough — I have a complete step-by-step guide on how to make pizza dough from scratch, and it’s super easy to make ahead of time to make this stromboli in a flash. Alternatively, you can use store-bought dough.
Pizza sauce — you can use homemade or store-bought pizza sauce. When buying store-bought sauce, keep an eye on the ingredient list and try to get one without filler ingredients.
Pepperoni and salami — small pepperoni slices aren’t ideal for making stromboli, although you can use them in a pinch. I prefer getting the large rounds from the deli counter, along with the salami. Ask for thinly sliced, so the dough rolls up easier once assembled.
Cheese — I highly recommend shredding your own mozzarella cheese for this stromboli recipe. Pre-shredded cheese is coated in an anti-clumping agent so that it doesn’t melt as smoothly.
How to Make Stromboli
1. On a lightly floured work surface, divide pizza dough half.
2. Working with one piece at a time, roll the dough into a 9×12-inch rectangle.
3. Spread ¼ cup pizza sauce over the dough, leaving a 1-inch border all the way around the dough.
4. Layer half of the pepperoni and half of the salami slices over the sauce.
5. Sprinkle with half of the mozzarella and ½ teaspoon Italian seasoning.
6. Starting at one long edge, loosely roll the dough up like a jelly roll, tucking in the sides as you go. Place seam side down and to one side of a large baking sheet. Repeat the process with the remaining dough, sauce, meats, cheese, and seasoning.
7. Brush the strombolis with the egg.
8. Using a sharp knife, cut several small slits on top of strombolis. Sprinkle with remaining ¼ teaspoon Italian seasoning. Bake for 16 to 19 minutes, or the crust is golden brown. Let the strombolis cool for a few minutes before serving. Serve with extra pizza sauce to dip the sliced stromboli in.
Pro Tips for Making This Recipe
- If the dough keeps springing back as you roll it out, allow it to rest for a few minutes so it can relax.
- Make sure to leave a border around the dough when you spread the pizza sauce. You want there to be enough dough to seal once rolled up. Also, pizza sauce on the exterior of the dough will burn in the oven.
- When rolling up the stromboli, start with a loose roll. If you roll it too tightly, it will push the sauce and meat down, causing it to hang out at the end. The thinner your meat slices, the better for rolling.
- Careful not to overfill the stromboli, or it will burst in the oven.
- If you want to use a different meat filling, cook it first or use pre-cooked meat. This way, you don’t add additional moisture to the inside of the stromboli. Some other meats to try are prosciutto, sliced ham, cooked sausage, and cooked bacon.
- You can swap the cheese for a different flavor. Try fontina, pecorino romano, provolone, gouda, cheddar, asiago, gruyere, Swiss, or your favorite cheese.
- Want to add vegetables? Again, make sure they’ve been pre-cooked. Some of my favorite vegetables to add are sliced mushrooms, sliced onions, and chopped broccoli.
Frequently Asked Questions
What’s the difference between this recipe and a calzone?
While similar in ingredients, stromboli and calzone are not the same. Stromboli originates from Philadelphia, whereas the calzones originated in Naples. A stromboli is rolled like a jelly roll, then sliced before serving. A calzone is folded in half like a semi-circle and served individually.
How do I store leftovers?
Leftover stromboli will last 4 to 5 days in an airtight container in the fridge. You can reheat leftovers in the microwave, but the crust will lose its crunch. To keep the exterior crispy, reheat in the oven or toaster oven.
Can I freeze this recipe?
You can freeze baked stromboli. To do so, wrap it tightly in plastic wrap before placing it in a freezer-safe bag. Freeze for up to 3 months. Thaw it in the refrigerator and reheat in the oven until warmed through when ready to serve.
If you love this recipe try these out!
If you’ve tried this Stomboli recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Stromboli
Equipment
Ingredients
- 1 prepared pizza dough (16-ounce)
- ½ cup pizza sauce divided, plus more for dipping (120mL)
- 4 ounces deli sliced pepperoni divided (113g)
- 4 ounces sliced salami divided (113g)
- 8 ounces shredded mozzarella divided (225g)
- 1¼ teaspoon Italian seasoning divided
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 425º F.
- On a lightly floured work surface, divide pizza dough half. Working with one piece at a time, roll the dough into a 9x12-inch rectangle. Spread ¼ cup pizza sauce over the dough, leaving a 1-inch border all the way around the dough. Carefully layer half of the pepperoni and half of the salami slices over the sauce. Sprinkle with half of the mozzarella and ½ teaspoon Italian seasoning.
- Starting at one long edge, loosely roll the dough up like a jelly roll, tucking in the sides as you go. Place seam side down and to one side of a large baking sheet. Repeat the process with remaining dough, sauce, meats, cheese, and seasoning.
- Brush strombolis with the egg. Using a sharp knife, cut several small slits on top of strombolis. Sprinkle with remaining ¼ teaspoon Italian seasoning.
- Bake for 16 to 19 minutes or the crust is golden brown. Let cool for a few minutes before serving. Serve with extra pizza sauce.
Notes
- If the dough keeps springing back as you roll it out, allow it to rest for a few minutes so it can relax.
- Make sure to leave a border around the dough when you spread the pizza sauce. You want there to be enough dough to seal once rolled up. Also, pizza sauce on the exterior of the dough will burn in the oven.
- When rolling up the stromboli, start with a loose roll. If you roll it too tightly, it will push the sauce and meat down, causing it to hang out at the end. The thinner your meat slices, the better for rolling.
- Careful not to overfill the stromboli, or it will burst in the oven.
- If you want to use a different meat filling, cook it first or use pre-cooked meat. This way, you don’t add additional moisture to the inside of the stromboli. Some other meats to try are prosciutto, sliced ham, cooked sausage, and cooked bacon.
- You can swap the cheese for a different flavor. Try fontina, pecorino romano, provolone, gouda, cheddar, asiago, gruyere, Swiss, or your favorite cheese.
- Want to add vegetables? Again, make sure they’ve been pre-cooked. Some of my favorite vegetables to add are sliced mushrooms, sliced onions, and chopped broccoli.
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