can i make stromboli ahead of time?

Yes! You can assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20–30 minutes before it goes in the oven.

can i freeze stromboli?

Yes! Bake it first, let it cool completely, then wrap tightly and freeze. Reheat in a 350°F oven until warmed through.

how do i keep the bottom from getting soggy?

Use low-moisture mozzarella, don’t overload the fillings, and bake on a fully preheated pizza stone or metal sheet pan so the bottom gets a good blast of heat right away. A little grease is normal — especially with meats like pepperoni — but that’s part of what makes it so delicious.

Stromboli

Ingredients

Scale

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

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.
Make the garlic butter. Whisk together the melted butter, oregano, and garlic powder until combined.
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.
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.
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.
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.
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.
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.
Finish with garlic butter. Remove from the oven and immediately brush with the remaining garlic butter. Sprinkle with any desired toppings.
Rest and serve. Let the stromboli rest for 15 minutes before slicing. Serve warm with pizza or marinara sauce for dipping and enjoy!