Stromboli

My Favorite Homemade Stromboli

Have you ever tried making stromboli? ♡

It’s one of those dinners that looks so impressive when you slice into those perfect spirals of melty cheese and Italian meats — but it’s actually surprisingly simple. Especially when you use store-bought pizza dough as a shortcut. (Highly recommend the dough from Trader Joe’s!)

It’s easy to customize with your favorite Italian sliced deli meats and cheeses. And when brushed with garlic butter inside and out, each slice tastes downright divine. It gives total pizza night vibes, just rolled up into something a little more fun and sliceable. Serve it up with some warm marinara for dipping and maybe a simple green salad, and you’re ready to go!

Recipe Tips

If this is your first time making stromboli, I recommend reading through these quick tips before you get rolling:

• Let your dough rest at room temperature. If your pizza dough has been in the fridge, give it at least 30 minutes on the counter to warm up a bit. Chilled dough fights back when you try to roll it.
• Preheat your baking surface. A hot pizza stone or metal baking sheet helps the bottom cook through and get lightly crisp instead of pale and soft.
• Don’t overload the center. It’s tempting to pile everything high when you’re layering in the meat and cheese, but too much filling can make rolling tricky and cause leaks. Aim to keep the layers as even as possible.
• Leave a border. The 2-inch edge might feel wide, but it’s what keeps the filling tucked inside and helps you get a tight seal.
• Cut steam vents. Those 5–6 little slits on top are important. They let steam escape so the dough doesn’t burst open in the oven.
• Let it rest before slicing. It’s tempting to dive right in. But a 10 minute rest after baking will give the cheese time to set slightly so you get clean slices.

Recipe Variations

Here are a few more ways that you can customize your stromboli:

• Add extra veggies like sautéed peppers, onions, mushrooms or spinach. (Just be sure they’re cooked and don’t make the stromboli too bulky.)
• Swap the meats for cooked Italian sausage for something a little heartier.
• Use pesto instead of basil to give it a herby, garlicky twist.
• Add crushed red pepper flakes if you want some extra heat.
• Make it sweeter by drizzling hot honey on top after baking.
• Turn it into a ham-and-cheese version by swapping in thinly sliced ham and adding a swipe of Dijon inside.

FAQ

What I Like To Serve With Stromboli

Marinara Sauce

Arugula Salad with Parmesan, Lemon and Olive Oil

Air Fryer Asparagus

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Stromboli

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• Author: Ali
• Prep Time: 20 minutes (plus 20 minutes preheating)
• Cook Time: 25 minutes
• Total Time: 45 mins
• Yield: 8 slices 1x

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Ingredients

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Stromboli Ingredients:

• 1 pound prepared pizza dough
• 12 ounces sliced Italian deli meats (I used 4 ounces pepperoni, 4 ounces salami, 4 ounces soppressata)
• 1/4 cup (0.25 ounce) julienned fresh basil leaves
• 1 (8-ounce) package sliced Provolone 
• 1 (8-ounce) package low-moisture shredded mozzarella
• 1 egg white + 1 tablespoon water 
• toppings: finely-chopped fresh parsley or basil, flaky sea salt, grated Parmesan
• marinara sauce, for dipping

Garlic Butter Ingredients:

• 2 tablespoons melted salted butter
• 1/4 teaspoon each: dried oregano, garlic powder

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Instructions

1. Preheat the oven. Heat oven to 400°F. Place a pizza stone or metal baking sheet inside to preheat for at least 20 minutes while you prepare the stromboli.
2. Make the garlic butter. Whisk together the melted butter, oregano, and garlic powder until combined.
3. Roll out the dough. On a lightly floured surface, roll the pizza dough into a large rectangle, about 12×18 inches, with the long side facing you.
4. Layer the flavor base. Brush half of the garlic butter evenly over the center of the dough, leaving a 1.5-inch border on all sides.
5. Add the fillings. Layer 4 ounces of the sliced meat evenly over the dough. Layer the fresh basil leaves evenly over the top. Layer the provolone evenly over the basil, followed by layers of another 4 ounces of sliced meat, mozzarella and the final 4 ounces of sliced meat.
6. Egg wash the edges. In a small bowl, whisk together the egg white and water to make an egg wash. Lightly brush the 2-inch border of the dough with the egg wash to help seal the stromboli.
7. Roll and seal. Fold the short ends of the dough inward so that they’re just folded over the filling, pressing down to seal. Starting with the long side closest to you, roll the dough up tightly like a jelly roll. Gently pinch the long seam closed and cup the ends to make sure they’re sealed well. Place the stromboli seam side down on a piece of parchment paper. Brush the outside all over with the remaining egg wash and sprinkle with a pinch of Parmesan. Cut 5-6 small slits in the top of the dough, so that steam can escape.
8. Bake. Carefully transfer the stromboli (with the parchment) to the preheated pizza stone or baking sheet. Bake for 25–30 minutes, until golden brown and cooked through.
9. Finish with garlic butter. Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with any desired toppings.
10. Rest and serve. Let the stromboli rest for 15 minutes before slicing. Serve warm with pizza or marinara sauce for dipping and enjoy!

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