This easy Stromboli Recipe is like a rolled-up pizza, perfect for dipping and dunking. Sauce it, top it, roll it, bake it.
Recipe Highlights
- Flavor: Savory, cheesy, and slightly crispy with a delicious blend of Italian seasonings.
- Swaps: Make a DIY bar and let everyone add their favorite toppings.
- Time-Saving Tip: Use pre-made pizza dough and pre-shredded cheese for quick prep.
- Serving Suggestions: Serve with warm marinara sauce for dipping and a fresh side salad.
- Freezing: Assemble, tightly wrap, and freeze unbaked for an easy meal later.
Stromboli vs Calzone
Strombolis are rolled up and calzones are folded into half-moon shapes, but both can have the same ingredients, although calzones typically have ricotta cheese.
Ingredient Tips For Stromboli
- Dough: Buy it or make your own homemade dough.
- Sauce: Use either marinara sauce or homemade pizza sauce and feel free to adjust the amount of DIY Italian seasonings you use. Toss in a few red pepper flakes for a kick of heat.
- Toppings: Anything that goes on a pizza can go in a stromboli. Pepperoni, ham, olives, onions, diced bell peppers, and mushrooms can be rolled up in a stromboli.
Helpful Hints
- Use lots of melty cheese to hold everything together.
- Sealing the ends with egg wash ensures the filling won’t leak out which makes the stromboli collapse.
- You can cut small slits across the top of the stromboli to allow the steam to escape as it bakes. This also helps the crust stay firm.
- The egg wash is important for sealing the top and ends of the stromboli and for creating a golden color on the top. You can also mix in melted butter or garlic butter for extra flavor.
- Be sure to let the cooked stromboli rest and firm up before slicing.
Storing Stromboli
- If using veggies, cook, cool, and chop them first, so they don’t make the stromboli soggy.
- Prep ahead and keep covered in plastic wrap in the refrigerator for a day or two until ready to bake.
- Keep leftover stromboli in a covered container in the refrigerator for up to 4 days and enjoy slices cold or reheat them in the air fryer or the microwave.
- Wrap slices in plastic wrap and freeze them in a zippered bag for up to a month. They’ll be thawed and ready to eat or reheat by lunchtime.
More Pizza Inspired Recipes
- Pizza Pasta
- One Pot Pepperoni Pizza Mac & Cheese with Bacon
- Pizza Sliders
- Pepperoni Pizza Lasagna Roll Ups
- French Bread Pizza
Did you enjoy this Stromboli recipe? Leave us a rating and a comment below.
Stromboli Recipe
This juicy Stromboli recipe is loaded with three kinds of meat, cheese, and sauce enveloped in crispy pizza dough.
Ingredients
- 1 can refrigerated pizza dough enough for 1 pizza
- 1½ cups shredded mozzarella cheese divided
- ⅓ cup marinara sauce or pizza sauce
- 4 ounces sliced ham
- 4 ounces salami slices
- 4 ounces pepperoni slices
- 1 egg
- 1 tablespoon water
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the pizza dough into a rectangle approximately 12×16-inches.
- Spread the marinara sauce over the pizza dough, leaving a 1-inch border all around the edges and a 3-inch border at the long side furthest from you.
- Sprinkle 1 cup of mozzarella over the marinara sauce, then add the ham, salami, and pepperoni. Finish with the remaining cheese.
- Roll up the pizza dough tightly, being careful not to push out the toppings. Stop just before reaching the end.
- In a small bowl, whisk the egg, water, Italian seasoning, and garlic powder. Brush the mixture over the pizza dough where the edges will meet, then pinch them together.
- Place the stromboli, seam side down, on the prepared baking sheet with the seal facing down and brush with the egg wash.
- Bake for 24-28 minutes until golden brown and slightly puffed. Let it rest for 5-10 minutes before slicing.
Notes
- Add your favorite pizza toppings. If using vegetables, cook and cool them first to remove excess moisture.
- Stromboli can be brushed with melted butter or garlic butter in place of egg wash.
- Cover and store leftovers in the refrigerator for up to 4 days, or wrap individual slices and freeze in zip bags for up to 1 month.
Nutrition Information
Calories: 239 | Carbohydrates: 17g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 836mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 79mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Main Course, Pizza
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this in about 45 minutes for my husband and myself randomly one night with leftover ingredients from making pizzas for my visiting kid a couple of nights before. I handmade the dough and the sauce and holy canoli, this came out SO good.
Easy to make…but pizza shop excellent to eat. Approved by all of my family, including Tiberius the dog and Booby the Parrot
So glad everyone, including the pup and parrot, loved this recipe! :)
Would like to know if I can make this ahead of time? About 4-5 hours. Would it need to sit at room temperature before baking? Looking forward to trying this. We enjoy all your recipes so much.
Hi Cathy, that should be just fine. I would remove it from the refrigerator and let it sit at room temperature while the oven is preheating.
Quick question… you say that we can use pizza dough instead of the pre-packaged crust. How much dough, in ounces, should I use?
I would use the pizza dough for one pizza, which would be approximately 10 ounces.
Hi Holly,
I recently found you website and am very impressed! When considering a recipe, I read all of the post and look at all of the pictures. I think that this recipe is wonderful, but I would appreciate it if you could clarify a couple of things. It says that you like to keep the filling simple, and in the list of ingredients includes Parmesan, but that is not listed in the ingredients. How much do you use if you do? Also, the picture of the ingredients looks like you use two different types of salami. If so, would you please let me know what types you use. I have never made stromboli and like to follow the recipe, as written, the first time I make it. Thanks!
Sorry for the confusion! Parmesan is an optional addition but I love to add it if I have it. ¼ cup of shredded parmesan is about perfect. Enjoy the recipe and let us know how it goes.
My family loved this meal. I have 3 teen daughters who do not eat large portions, and the entire stromboli was demolished. For a family of 5 that eats smaller portions than most, I plan to make 2 servings next time and they can take in school lunch the next day :) Also, don’t skip the egg wash with seasonings. It makes a nice crusty flavor!
Did your kids take it to school cold or did you warm it up, wrap it in foil and hope for the best? LOL
Easy to make& delicious
Simple, delicious and quick. I loved this recipe.
FYI: A calzone usually has marinara and ricotta inside in addition to any toppings. A stromboli is usually just cheese and toppings.
So glad you loved it, thank you for sharing!
This is so good!!! Just tried it for lunch today. It was easy to make with basic ingredients (most of which I already had on hand), and it got a thumbs-up from the entire family, including two very picky teenage boys. The flavors blended together to make a very delicious stromboli. Looked pretty impressive too, like I had spent a lot of time on it :-). Thank you for this wonderful recipe. We’ll be making this often. I would highly recommend!
So glad they love this Stromboli recipe Karen! I love that it is so versatile!
LOVE LOVE LOVE THE RECIPES
This was my first time with the additional herbs and season. It was a bit too intense maybe.
But I really want to comment on your remark about calzone vs stromboli. I have to disagree with the difference – and could be a geographic difference.
Calzones IMO are not proper w/o some ricotta. Like, ricotta and mozzarella cheese as a start and other fillings optional.
On the other hand I don’t expect any ricotta in a Stromboli.
Otherwise all was delicious with your version of stromboli.
I’ll add, while I’m typically a purist with ingredients, I’ve found the Kraft mozz cream cheese blend shredded mozz to really work nice when stromboli is concerned.
Thanks!
That is interesting Jill, thank you for sharing!
Another major difference between stromboli and calzones, according to the Italian lady that taught me to make these 40 years ago and Bon Appetit, is that calzones do not have any pizza sauce inside the pastry. It is served on the side for dipping. That is how I have kept them straight, stromboli sauce and tube shaped, calzones semi circle no sauce.
Thank you for the info Catherine!
All I can say is, Thanks Sooo Very much!
I love this one’s Ease & Taste!!!
I am so glad you enjoyed this recipe Teresa!