Stromboli
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This easy stromboli is packed with Italian meats, cheese, and plenty of flavor—perfect for game day or any casual gathering!
An Italian-American dish that originated in the city of Philadelphia, stromboli is like a rolled-up version of pizza. Filled with cheese and Italian deli meats, like pepperoni, salami, and ham, and served with marinara sauce for dipping, it’s a huge crowd-pleaser—perfect for game day, an easy dinner, or anytime you’re having people over. Just a heads-up: stromboli disappears quickly, so I recommend making two rolls, especially if you’re feeding a hungry group.
I use my favorite homemade pizza dough to make this stromboli recipe, but store-bought dough works great, too. And don’t worry if your stromboli bursts a little while baking—it’s totally normal for some cheese to ooze out. In fact, the dish is said to be named after Mt. Stromboli, one of Italy’s active volcanoes, because the ingredients look like they’re about to explode out of the crust.
Table of Contents
“Kids and husband asked for something ‘different’ for dinner. This was gobbled up in minutes with immediate requests to make it again very soon!”
What You’ll Need To Make Stromboli
- Homemade or store-bought pizza dough – Acts as the base of the stromboli, holding all the delicious fillings together; you can use store-bought dough for convenience or homemade if you prefer.
- Extra-virgin olive oil – Adds flavor and richness to the filling.
- Garlic – Infuses the stromboli with a subtle garlicky aroma and flavor.
- Dried oregano – A classic Italian herb that adds warmth and earthy flavor to the filling.
- Crushed red pepper flakes (optional) – Adds a touch of heat and spice for those who like a little kick.
- Pecorino Romano – This sharp, salty cheese that enhances the flavor of the stromboli.
- Provolone & Mozzarella – These two cheeses melt beautifully together, providing a mild, creamy, and irresistibly gooey texture.
- Deli ham and Italian Cured Meats – A variety of meats bring savory, salty and bold flavors to the stromboli.
- Italian cured meats (such as salami, pepperoni, bresaola) – A variety of meats bring savory, salty, and bold flavors; using at least two types ensures a well-rounded taste.
- Egg (beaten) – Brushed on top to give the stromboli a shiny, golden-brown finish after baking.
- Store-bought or homemade marinara sauce (optional) – Perfect for dipping, adding a tangy and savory complement to the rich filling.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
On a lightly floured work surface, stretch and/or roll the dough into a 10×12-inch rectangle, about 1/4-inch thick.
Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano.
Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats.
Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle.
Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal.
Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won’t look much different after the rise; that’s okay.)
Preheat the oven to 375°F and set an oven rack in the middle position. Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli.
Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that’s normal. Use a paper towel to blot any excess grease on the baking sheet.
Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using).
Video Tutorial
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Stromboli
This easy stromboli is packed with Italian meats, cheese, and plenty of flavor—perfect for game day or any casual gathering!
Ingredients
- 1 lb homemade or store-bought pizza dough (see note)
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- ¼ teaspoon dried oregano
- A few pinches crushed red pepper flakes (optional)
- 3 tablespoons finely grated pecorino romano
- 4 thin slices (3 oz) provolone cheese
- 4 medium slices (3 oz) deli ham
- 4 thin slices (3 oz) mozzarella cheese
- 14 thin, large slices (3 oz) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds for best results)
- 1 egg, beaten
- Store-bought or homemade marinara sauce, for serving (optional)
Instructions
- Line a 13x18-inch baking sheet with parchment paper.
- On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.)
- Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano.
- Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won't look much different after the rise; that's okay.)
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal. Use a paper towel to blot any excess grease on the baking sheet. Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using).
- Note: If you're using the homemade pizza dough, you'll only need 1 lb. of it for the stromboli. You can either cut the recipe in half or make the whole recipe and refrigerate or freeze the other dough ball.
- Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven.
Nutrition Information
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- Per serving (6 servings)
- Calories: 418
- Fat: 19 g
- Saturated fat: 9 g
- Carbohydrates: 39 g
- Sugar: 1 g
- Fiber: 2 g
- Protein: 21 g
- Sodium: 1,169 mg
- Cholesterol: 77 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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It was easier than I expected. The recipe format makes it hard to mess up. I’d never been one to use recipes before I found yours. I’ve made many of them and I’m expanding my cooking skills as a result. Thank you
If using store bought dough I always leave my pizza dough out to rise for at least an hour before I form it for a pizza pie. In this case are you shaping the dough “cold” or should I still let it rise before making the rectangle?
Hi Allise, I’d let the store-bought dough sit out for at least 30 minutes before rolling it.
Thanks! Why sheet pan and not pizza stone? Sheer size issues?
Hi Allise, many people don’t have pizza stones so I designed the recipe for a sheet pan. If you have a pizza stone that will fit this nicely, that will definitely work!
Have you ever used frozen bread dough instead of pizza dough? I’m curious if that’s an equal substitution.
Yes, that will work. 🙂
I made this and everyone loved it! It came out perfectly and the instructions were great.
Thank you,
This was absolutely delicious! Mine looks much flatter than yours Jenn and the crust on the inside was a bit undercooked and didn’t have that nice fluffy bready look like yours does. I baked for the correct amount of time and followed the recipe exactly except I only let it rise 45 mins rather than a full hour. But even in spite of this it was super delicious and I will definitely make again. Real favorite with the kids! Thanks for all your amazing recipes Jenn!!!
I made this recipe this weekend and it was a hit! Would it be possible to make it with cheese and vegetables, or would veggies get too watery?
Hi Stephanie, glad you liked it! I do think it would work with veggies, but I’d cook them first to get out all of the moisture and once you remove them from the skillet, make sure you’ve drained off/blotted any extra liquid. Please LMK how it turns out with veggies!
Im on the final step of resting before baking! Used your pizza dough recipe! So excited to see what happens! We do have a meat shortage on the base we live on so we had to use smaller pepperoni & salami.
Im so optimistic this will turn out great! Will definitely update!
Is this ok to eat the next day if you have leftovers? Or is it best eaten the same day?
Hi Daniella, My kids love the leftovers – even cold from the fridge!
Can a one pound log of frozen bread dough be successfully substituted for pizza dough? Thank you! Love your recipes!
Yep!
Hi Jen, I make your pizza dough all the time, I separate it for the two 12 inch pizzas and have a few stashed in the freezer. If I use that dough for this recipe would I need to use the two for one Stromboli?? I’m wondering if you use the whole pizza dough recipe for this one.
Looks so good! Can’t wait to try this!
Thanks 😊
Hi Dani, I updated my pizza dough recipe a few months ago to make a slightly larger quantity, so if you made the new recipe, you would only use 1 dough ball, as the recipe yields two 1-lb dough balls. If the older recipe (which yielded two 12-oz balls) is in your freezer, I would use both and make a slightly larger stromboli. Hope that makes sense!
Thank you, thank you, thank you! This recipe was so easy and delicious! Made two and glad I did! Had leftovers the next day. Can’t wait to make it again!
Looks delicious and tasty.
Could I use mozzarella (firm, whole milk) instead of provolone?
Yep 🙂
The recipe calls for both. Mozz doesn’t have a lot of flavor IMHO.