This homemade Stromboli recipe is packed with layers of Italian meats, gooey cheese, and aromatic herbs. It’s similar to a Pizza or Calzone but is rolled up, sliced into pinwheels, and dipped into warm Marinara Sauce. Watch the video tutorial and see how easy it is to make Stromboli from scratch!
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Stromboli Recipe Video
While Stromboli is often on the menu at fine Italian pizzerias, you’ll be shocked at how simple it is to make this restaurant favorite at home – just layer the fillings onto the dough and roll it up. Get the whole family involved in the assembly process for some cooking fun.
Helpful Reader Reviews
“UM so GOOOOD. I made this with gluten free pizza crust (from the blog Meaningful Eats) and the results were spectacular. I did have to add a tiny bit of xanthan gum to her pizza crust and gel the psyllium husk prior to adding it to the dry ingredients for anyone interested in making a GF version of this!” – Eileen ★★★★★
“Absolutely delicious! My husband loves the stromboli at our local Italian restaurant and he really loved this! He was even suggesting fillings for it “for the next time” haha. I guess I’ll be making this more often. No complaints from me about that!” – Rachel ★★★★★
Easy Stromboli Recipe
We love Italian-American recipes from Pizza Chicken to Stuffed Shells. If you like Italian flavors, making this Stromboli should be on your to-do list this week!
Stromboli makes a great casual weeknight dinner or a tasty appetizer for parties and potlucks. Whether you’re hosting a game night, a movie marathon, or simply craving a cozy meal at home, Stromboli is sure to be a winner for everyone and will disappear fast… you might want to go ahead and make two!
Ingredients for Stromboli
The ingredients here are as simple as making a pizza pie, and you can easily change up the fillings (see variations below). Also, scroll down to the recipe card for exact measurements.
- Pizza dough – You’ll need 1 lb pizza dough. We use our Quick and Easy Pizza Dough recipe (which is just one rise), but you can also use Overnight Pizza Dough or your favorite store-bought pizza dough. Be sure to let the dough rise and proof per the recipe, or per the package instructions (if using store-bought dough).
- Olive oil – to coat the inside of the dough
- Garlic – we use fresh garlic inside the stromboli and garlic powder to sprinkle on top before baking
- Parsley – adds a burst of fresh color and flavor
- Cheeses – shredded mozzarella and parmesan provide gooey, melty goodness that binds everything together
- Meats – deli ham, salami, and pepperoni infuse your Stromboli with layers of rich, meaty flavor
- Egg – egg wash creates a golden finish to your Stromboli
- Salt – kosher or flaky salt to sprinkle on top for a final touch of seasoning
Stromboli Variations
You can easily customize the stromboli fillings or try the popular flavor combinations below.
- Veggies – onions, bell peppers, mushrooms, broccoli, spinach, basil, pepperoncini
- Cheese – Provolone, parmesan, cheddar (note: avoid overly moist cheeses)
- Meats – Prosciutto, salami, soppressata, capicola, roast beef, ground beef
- BBQ: shredded chicken, barbecue sauce, and caramelized onion
- Meat Lovers: Ground beef, sliced sausage, pepperoni, and mozzarella cheese
- Philly Cheesesteak: shaved cooked steak, sauteed mushrooms and bell peppers, and provolone cheese.
- Greek: sautéed spinach, sun-dried tomatoes, kalamata olives, and feta cheese.
How to Make Stromboli
- Prepare the Dough – Line a rimmed baking sheet with parchment paper. On a lightly floured surface, use a rolling pin to roll the proofed pizza dough into a 10×14-inch rectangle with the long end facing you.
- Layer the Ingredients – In a small bowl, combine olive oil, garlic, and parsley. Brush the mixture onto the dough, leaving a 1-inch border around three edges and a 2-inch border on the long side furthest away from you. Sprinkle 2 Tbsp of parmesan and half of the mozzarella cheese, staying in the borders.
- Arrange layers of pepperoni, salami, and ham, and then sprinkle on the remaining mozzarella.
- Roll and Seal – Starting from the long side closest to you, roll the dough tightly into a log ensuring the toppings don’t shift. Pinch the dough on the sides together to seal, then tuck the edges underneath.
- Proof Dough and Preheat Oven – Transfer the roll, seam-side down to your prepared baking sheet. Cover with plastic wrap and let it rest for 30 minutes at room temperature while your oven preheats to 400˚F.
- Egg Wash and Season – Beat the egg with one tablespoon of water and brush it all over the Stromboli. Make 4 deep diagonal slits on top. Sprinkle with flaky salt, garlic powder, and the remaining 1 Tbsp of parmesan cheese.
- Bake – Bake for 25-30 minutes, or until the dough is cooked through and golden brown. Timing depends on the size and starting temperature of your Stromboli.
- Slice and Serve – Let the Stromboli cool for 10-15 minutes before slicing. Cut into 1-inch slices. Serve with additional marinara sauce for dipping.
Pro Tip:
To help prevent the filling from bursting or leaking out during baking, avoid overstuffing the stromboli (it will also be easier to roll up). Also, pinching the edges together will help secure the seams and keep them from coming apart in the oven.
What is the Difference Between Stromboli and Calzones?
What is Stromboli? This Italian-American dish is essentially a pizza dough with pizza toppings, but instead of baking it flat, it is rolled up like a cinnamon roll and baked. After it comes out of the oven, it is sliced into pieces showcasing the Italian meats and melted cheeses swirled into each piece.
A Calzone has similar ingredients, is crescent-shaped, folded over and sealed along the edges pizza pocket.
What to Serve With Stromboli
Stromboli is best when served warm from the oven, but can also be served at room temperature for a party. Be sure to serve with warm Marinara Sauce or Pizza sauce for dipping. My kids also love dipping it into Homemade Ranch Dressing. Stromboli is also delicious with these side dishes:
Make-Ahead & Storage
- Prepare Ahead – Before proofing at step 4, cover with plastic wrap and refrigerate for up to 14 hours. Bring it to room temperature for 30 minutes while preheating your oven. Proceed with the egg wash and bake the recipe as instructed, adding a few extra minutes since you’re starting with colder dough.
- To Freeze – Complete step 3 of the recipe then cover tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the refrigerator overnight then proceed with step 4, allowing for a few extra minutes of baking.
I hope you will try this irresistible Stromboli recipe, it’s sure to become a family favorite. Who can resist the tempting combination of savory meats, gooey cheeses, and fresh herbs rolled into golden perfection?
More Sandwich Recipes
If this homemade Stromboli caught your eye, prepare to be equally impressed by these other handheld dinner recipes:
- Perfect Hamburger
- BLT Sandwich
- French Dip Sliders
- Tuna Salad Sandwich
- Chicken Bacon Avocado Sandwich
- Reuben Sandwich
- Cheeseburger Sliders
Stromboli Recipe (VIDEO)
Ingredients
- 1 lb homemade pizza dough, or store-bought*
- 2 Tbsp extra virgin olive oil
- 2 garlic cloves, minced, or 1/4 tsp garlic powder
- 1 Tbsp fresh parsley, minced, plus more to garnish
- 3 Tbsp finely grated parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 1/3 lb sliced pepperoni, roughly 28 pieces
- 1/3 lb sliced deli ham, about 4 slices
- 1/3 lb sliced salami, 8 large slices
- 1 egg plus 1 Tbsp water, for egg wash
- Kosher or flaky salt, for sprinkling
- 1/4 tsp garlic powder
- Marinara sauce, optional, for dipping
Instructions
- Roll the Dough – Line a 13×18-inch rimmed baking sheet with parchment paper. Roll out the pizza dough on a lightly floured surface into a rectangle about 10×14 inches with a long end facing you.
- Add Toppings – In a small bowl, combine olive oil, garlic, and parsley. Brush the mixture onto the dough, leaving a 1-inch border around three edges and a 2-inch border on the long side furthest away from you (this will help seal the dough later). Sprinkle 2 Tbsp of parmesan and half of the mozzarella cheese, making sure to stay inside the borders you’ve created. Add layers of pepperoni, salami, and ham, and then sprinkle the remaining mozzarella over the meat.
- Roll and Seal – Starting from the long side closest to you, roll the dough tightly into a log ensuring the toppings don’t slide. Pinch the dough on the sides together to seal, then tuck the edges underneath.
- Proof and Preheat – Transfer the roll, seam-side down to your prepared baking sheet. Cover with plastic wrap and let it rise for 30 minutes at room temperature while you preheat the oven to 400˚F.
- Egg Wash & Season – Beat the egg with one tablespoon of water and brush it all over the Stromboli. Make 4 deep diagonal slits on top to allow steam to escape. Sprinkle with flaky salt, garlic powder, and the remaining 1 Tbsp of parmesan cheese.
- Bake for 25-30 minutes, or until the dough is cooked through and golden brown. *Timing will depend on the size and starting temperature of your Stromboli.
- Rest – Let the Stromboli cool for 10-15 minutes before slicing. Cut into 1-inch slices. Serve with additional marinara sauce for dipping.
Notes
*Use any variety or combination of meats, just be sure the total weight is roughly 1 lb. of meat combined.
Nutrition Per Serving
Filed Under
Made this today.
All I can say is WOW!
This recipe is sooooo good
Another home run. I’ve had a few exploding Stromboli, but finally followed this to a T and perfection. Doubled the dough recipe so I could make 2. If you’re ever in the Orlando area for meet and greets, that would be awesome. I cook so many of your things..when I never used to cook at all. ❤️
Letting the dough from your homemade dough recipe proof right now – do I proof it twice, as per direction number 4?
Hi KB, Step #4 is the proof and Preheat step once it is assembled– This is final proof for 30 minutes at room temperature just before baking. So yes, if the dough calls for proofing before hand this will be your second proof but the first and only one assembled. I hope this helps.
I’m going to make this recipe with your pizza dough recipe that I have frozen. How do I prep this dough?
Hi Tracy! You can thaw your dough in the refrigerator over night.
Do I need to let it rise again? I made the recipe without rising it. It didn’t cook well in the middle.
Hi Tracy, its possible, if the steps are adjusted at any point the outcome may differ. I hope you love it more next time!
UM so GOOOOD. I made this with gluten free pizza crust (from the blog Meaningful Eats) and the results were spectacular. I did have to add a tiny bit of xanthan gum to her pizza crust and gel the psyllium husk prior to adding it to the dry ingredients for anyone interested in making a GF version of this!
Is there a way to make this in advance or freeze it ? Would love to make 2 and use it as a freezer meal/app.
Would that be possible and how would the cooking instructions change?
Hi yes, this recipe can be made ahead. I have some instructions provided in the recipe if you go to the “Make-Ahead” section.
love LOVE will make again just 2 of us how would i store in refg and how long
Hi Cindy- this is really best severed fresh from the oven. See my make-ahead notes above for recommend ways to make it ahead.
If you are storing leftovers in the refrigerator then I would follow the USDA’s guideline for pizza which is about 3-4days.
This turns out to be so delicious! My boys loved it. I made two versions, one according to the recipe and one with sautéed veggies that everybody liked. It’s probably my oven, but I had to cook it 10 minutes longer than the directions. It’s a new family favorite.
That’s so great! Thank you so much for sharing that with me, Cheryl!
They look so delicious. I would love to have your pizza recipe. So I could make them for my David truly enjoy them.
Hi Sofia! Yes, you can find the pizza dough recipe by clicking on “homemade pizza dough” in red font above (in the recipe card).
Absolutely delicious! My husband loves the stromboli at our local Italian restaurant and he really loved this! He was even suggesting fillings for it “for the next time” haha. I guess I’ll be making this more often. No complaints from me about that!
That’s so great, Rachel! Thank you so much for sharing that with me! This recipe truly is versatile when it comes the filling.
Looks like another winner! Sharks on your shoulder, lol, he looks hungry too!
It’s tonight’s dinner which was very easy and fun to do. Thanks Natasha!
Hi Natasha, I was wondering if you have Poltava’s Halushki Dumplings recipe….seen it on someone’s YouTube channel & cant stop thinking about it….lol.
Hi Daria! I do not have a recipe for that, sorry.
I LOVE your recipes and your videos are wonderful!! Thank you very much for sharing them!!
Thank you for that lovely compliment, Judy. I’m so happy you’re enjoying my recipes and videos.
Love your new cook mode!
Going to try the stromboli recipe today, don’t have salami so will use pork sausage instead. Looking forward to it!
I hope you love it!
Tried this recipe for our weekly pizza night and it was a HUGE hit. Easy to make too.
That’s wonderful to hear, Kristen!
I can’t believe how easy this was to make! This is my hubby’s favorite so I wanted to surprise him and he loved it, thank you!
I make this a lot and I also add my famous ricotta blend as well in the stuffing, what a great difference this makes.
Sounds delish!
I opened your website and saw new recipes
Decided to make it right away
It’s soooo delicious!!!!
Thank you for the recipe!!!!
You’re very welcome! I’m so glad you found this one and loved it.
It’s like a pizza roll-up, perfect for dipping in marinara sauce. Easy, delicious, the whole family loved it!