You know that feeling when something smells so good you can’t think straight? That’s Stromboli. It’s pizza’s bold cousin who hit the gym, got stuffed with meats and cheese, and rolled up ready to party.
This Italian classic delivers crispy edges, gooey centers, and big-time flavor—without restaurant-level effort. If you can roll a burrito, you can master this. Prepare for compliments, and yes, leftovers that mysteriously vanish.
What Makes This Special
Stromboli is the perfect balance of crispy, chewy dough with savory, melty layers inside.
It’s engineered for sharing, packing, and showing off. Unlike a calzone, it’s rolled, not folded—so you get perfect spirals of meat, cheese, and veggies in every slice. It’s customizable, fast to assemble, and bakes in under 30 minutes.
Translation: high reward, low hassle.
What Goes Into This Recipe – Ingredients
- 1 pound pizza dough (store-bought or homemade), room temperature
- 1/2 cup pizza sauce or marinara, plus extra for dipping
- 8 ounces mozzarella, shredded
- 1/4 cup grated Parmesan
- 4–6 ounces thin-sliced deli meats (provolone, pepperoni, salami, or ham; mix and match)
- 1/2 cup sautéed peppers and onions (optional but excellent)
- 1/4 cup sliced black olives (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil (for brushing, optional)
- Pinch of red pepper flakes (optional, for heat)
- Flour, for dusting
Cooking Instructions
- Preheat and prep: Heat oven to 400°F (205°C). Line a baking sheet with parchment. Lightly flour your work surface.
- Roll the dough: Stretch or roll dough into a 10×14-inch rectangle.
Doesn’t need to be perfect. Rustic = charming.
- Sauce lightly: Spread 2–3 tablespoons sauce over the dough, leaving a 1-inch border. Too much sauce = soggy Stromboli.
- Layer like a pro: Add meats in a single layer, then mozzarella, Parmesan, and any veggies.
Sprinkle Italian seasoning, garlic powder, and red pepper flakes.
- Roll it up: Starting from a long edge, roll tightly into a log. Pinch the seam to seal. Tuck the ends under so nothing escapes mid-bake.
- Vent and glaze: Place seam-side down on the sheet.
Cut 4–5 shallow slits on top for steam release. Brush with egg wash and a little olive oil for shine and crunch.
- Bake: 22–28 minutes, until deep golden brown and cheese bubbles at the vents. If pale at 22, give it a few more minutes.
- Rest and slice: Let it rest 8–10 minutes so the cheese sets.
Slice into 1-inch pieces. Serve with warm sauce for dipping.
Preservation Guide
- Fridge: Cool completely, then store slices in an airtight container for up to 4 days.
- Freezer: Wrap slices individually in foil or plastic, then bag. Freeze up to 2 months.
- Reheat: Oven or toaster oven at 350°F (175°C) for 8–12 minutes.
Avoid microwaving unless you like sad, soggy bread.
- Meal prep tip: Assemble, freeze unbaked log, then bake from frozen at 375°F (190°C) for 35–45 minutes, tenting with foil if browning too fast.
Nutritional Perks
- Protein-packed: Deli meats and cheese deliver satiety that sticks.
- Carb-smart control: You decide dough thickness and serving size. Win.
- Customizable veggies: Add spinach, peppers, or mushrooms for fiber and micronutrients without killing the vibe.
- Balanced energy: Carbs + fat + protein = zero afternoon crash, IMO.
Pitfalls to Watch Out For
- Too much sauce leads to leaks and soggy bottoms. Use a thin layer.
- Cold dough tears and resists shaping.
Let it warm 30 minutes first.
- Overfilling looks great on Instagram but explodes in the oven. Moderate your enthusiasm.
- Skipping vents traps steam and ruins texture. Slice those slits.
- Slicing too soon causes cheese runoff.
Resting is not optional, FYI.
Different Ways to Make This
- Classic Italian: Pepperoni, salami, provolone, mozzarella, oregano.
- Chicken Pesto: Shredded rotisserie chicken, pesto, sun-dried tomatoes, mozzarella.
- Veggie Supreme: Spinach, sautéed mushrooms, peppers, onions, olives, ricotta dollops.
- Spicy Calabrian: Calabrian chili paste, soppressata, smoked mozzarella.
- Breakfast Roll: Soft scrambled eggs, bacon or sausage, cheddar, chives.
- Gluten-free swap: Use a gluten-free pizza dough; handle gently and use parchment to help roll.
FAQ
Is Stromboli the same as a calzone?
Nope. Calzones are folded like half-moons and usually sealed fully, while Stromboli is rolled into a log and sliced after baking, giving you those signature spirals.
Can I use store-bought dough?
Absolutely. Grab fresh dough from the bakery section if possible.
Let it sit at room temp for easier stretching.
What cheese works best?
Mozzarella is the MVP for melt. Provolone adds sharpness, and Parmesan brings salty depth. Mix them like a boss.
How do I avoid soggy Stromboli?
Use minimal sauce, pre-cook watery veggies, vent the top, and let it rest before slicing.
That’s the anti-soggy playbook.
Can I make it ahead?
Yes. Assemble and refrigerate up to 24 hours, then bake. Or freeze unbaked and bake from frozen with a little extra time.
What sides go well with it?
Simple salad, roasted veggies, or a cup of tomato soup.
Keep it easy; the Stromboli is the star.
Wrapping Up
This Italian Stromboli Recipe delivers golden crust, melty layers, and ridiculous flavor with minimal effort. It’s weeknight-friendly, party-approved, and endlessly customizable. Make one tonight, and good luck saving a slice for tomorrow—your future self will thank you, but your present self might not share.
