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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Made this for a Super Bowl party and it was a hit! While it takes time for the rise, it came together easily. While some dipped in marinara sauce, most ate it plain. Definitely a keeper of a recipe. I can imagine making a vegetarian version (maybe artichoke hearts, sundried tomatoes and Kalamata olives). Thanks for another hit recipe!
Hi Jenn,
Always enjoy your recipes. Very nice combination for the stuffed bread. I am just wondering why the bread needs to sit for an hour before baking. thank you
So glad you like the recipes! While it doesn’t rise a ton, that extra hour allows the dough to rise more and improves the texture of the finished product.
Hi Jenn, I have been requested to make an appetizer for a friends get together. Can this be served at room temperature as I will not have access to their oven?
You are my main go to for all recipes and all have turned out spectacularly.
Thanks, Helene
So glad you like the recipes! While I definitely think this is better hot, you can get away with serving it at room temperature.
Can this be made with pesto and shredded chicken, we avoid pork and cured meats.
Hi Mary, that sounds delicious! I do think you could get away with it, I’d omit the brushed olive oil from the dough though. I’d love to hear how it turns out if you make it!
Amazing!!!! Loved it and was easy
This was so amazing I’ve made it twice this week! The first for us, and then for my dad! Paired with a fresh chopped Mediterranean Salad, it was a huge hit with everyone!
OMG, Jen.. thanks so much!!!
I skipped the “let rise at room temperature for 1 hour” part cause I didn’t have that much time and still it turned out to be perfect!!!! Again: thank you – from this huge Brazilian fan
I’ve always wanted to try making this, but have been a little intimidated. This was so easy to make and the directions and pictures were so clear. Added some sautéed kale and mushrooms to the Stromboli. Turned out fantastically. Served it with some homemade marinara. Really wonderful recipe.
Jen, if I make this ahead do I need to let the dough rise for an hour after its been in the fridge or do I just put it straight in the oven? BTW I made it today and my husband said it was restaurant quality. It’s so good!
Hi Danielle, it depends on how long you’re refrigerating it. The dough will still rise in the fridge; it will just happen more slowly. If it will be in the fridge for a couple hours, you can put it straight into the oven. Also, so glad to hear you enjoyed it!
Can I add spinach to this recipe?
Sure, Toni – just be sure it is cooked and drained very well (too much moisture will make the crust soggy).