Fact: people will line up for melty cheese wrapped in golden dough. You don’t need a wood-fired oven or a Nonna on speed dial—just a plan and the right fillings. This Italian Stromboli Recipe is your edible flex: crispy outside, avalanche-of-cheese inside, with swirls of cured meats that taste like a vacation in Naples.
It slices like a dream, feeds a crowd, and yes, it re-heats like a champion. Roll it right, bake it hot, and watch everyone fight for the end piece.
What Makes This Special
- Texture contrast: Shatter-crisp crust outside, gooey cheese pocket inside. The dream team.
- Flavor layering: Salami + provolone + pepperoni + herby butter glaze = loud, delicious harmony.
- Zero fuss: Uses store-bought dough like a cheat code (homemade works too, hero).
- Party-friendly: Easy to slice, dip, and share.
Or not share. Your call.
Shopping List – Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 6 ounces sliced provolone or mozzarella
- 4 ounces sliced pepperoni
- 4 ounces sliced Genoa salami
- 1/2 cup shredded mozzarella (for extra melt)
- 1/4 cup sliced pepperoncini or roasted red peppers, patted dry
- 2 tablespoons grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 large egg (for egg wash)
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- Marinara sauce, for dipping (about 1 cup)
- Optional: red pepper flakes, fresh basil, black pepper
Cooking Instructions
- Preheat like you mean it: Set oven to 425°F (220°C). Line a baking sheet with parchment and drizzle with olive oil.
- Prep the dough: Let dough rest at room temp 20–30 minutes so it stretches easily.
Roll into a rectangle about 10×14 inches.
- Layer strategically: Place provolone slices in a single layer, leaving a 1-inch border. Add salami and pepperoni evenly. Sprinkle shredded mozzarella, pepperoncini, Parmesan, Italian seasoning, and garlic powder.
Add a pinch of red pepper flakes if you like heat.
- Roll it tight: Starting from the long edge, roll into a log. Tuck in the sides as you go. Pinch the seam to seal and place seam-side down on the sheet.
- Vent the steam: Cut 4–5 shallow diagonal slits on top so it doesn’t blow out like a cheese volcano.
- Glaze: Beat the egg with a splash of water.
Brush the top. Bake 18–22 minutes until deep golden.
- Butter finish: Mix melted butter with a pinch of Italian seasoning and Parmesan. Brush over the hot stromboli.
Let rest 8–10 minutes—this sets the cheese so slicing is clean.
- Slice and serve: Cut into 1–1.5 inch slices. Serve with warm marinara. Add basil if you’re feeling fancy.
Storage Instructions
- Fridge: Cool completely, then store slices in an airtight container for up to 4 days.
- Freeze: Wrap slices individually in foil or plastic, then place in a freezer bag.
Freeze up to 2 months.
- Reheat: Oven or toaster oven at 350°F for 8–12 minutes (foil on, then off to re-crisp). Skip the microwave unless you like soggy sadness.
What’s Great About This
- Portable: Great for game day, road trips, or desk lunches. It travels better than pizza.
- Customizable: Swap meats, cheeses, or add veggies.
It’s your canvas.
- Beginner-friendly: If you can roll a burrito, you can make this. FYI: your family will think you’re a pro.
Don’t Make These Errors
- Overfilling: Tempting, but it causes blowouts. Keep fillings in a modest, even layer.
- Wet ingredients: Pat dry peppers or veggies.
Moisture equals soggy dough. Hard pass.
- Skipping the rest: Slice too early and cheese runs everywhere. Wait the 8–10 minutes.
- No vents: Without slits, steam turns your stromboli into a cheese grenade.
- Cold dough: It fights back and tears.
Let it chill… metaphorically.
Different Ways to Make This
- Classic Italian-American: Pepperoni, salami, provolone, mozzarella, and herbs.
- Veggie Lover: Spinach, sautéed mushrooms, roasted peppers, olives, ricotta, and mozzarella. Drain well!
- Chicken Pesto: Shredded cooked chicken, pesto, mozzarella, sun-dried tomatoes.
- Philly-ish: Thin steak, sautéed onions and peppers, provolone. Skip marinara; serve with garlic aioli.
- Breakfast: Scrambled eggs, cooked crumbled sausage or bacon, cheddar, green onions.
Serve with hot sauce.
FAQ
Can I use bread dough instead of pizza dough?
Yes, but pizza dough gives you that classic chew and oven spring. Bread dough works in a pinch, just roll a bit thinner to avoid a bready center.
What cheese melts best for stromboli?
Provolone and low-moisture mozzarella are ideal. They melt smoothly without turning watery.
A little Parmesan on top adds sharpness.
How do I avoid soggy bottoms?
Use parchment on a preheated baking sheet or a pizza stone, keep fillings dry, and bake hot (425°F). Also, don’t overload with sauce—save it for dipping.
Is stromboli the same as a calzone?
Nope. Stromboli is rolled like a log and sliced; calzones are folded half-moons with sealed edges.
Stromboli usually gets sauce on the side; calzones may have it inside.
Can I make it ahead?
Assemble up to 6 hours ahead, refrigerate, and bake straight from the fridge, adding 3–5 minutes. Or par-bake 12 minutes, cool, then finish baking when ready to serve.
My Take
This stromboli is a high-ROI move: minimal effort, maximum flex. The butter-Parmesan finish is the moneymaker, IMO.
Keep your layers thin, your dough relaxed, and your vents open, and you’ll have a crispy, cheesy showpiece that disappears faster than you can say “save me a slice.”
