Learn how to make homemade stromboli, rolled with layers of pepperoni, salami, provolone, and mozzarella. It’s topped with sprinkled parmesan and dipped in warm marinara sauce for a crave-able bite.
Italian stromboli
If you’ve never tried an Italian stromboli, let me put you on.
This masterpiece combines pizza dough with layers of salty pepperoni, salami, provolone, and mozzarella. The dough is rolled tightly, egg-washed, and baked in the oven until it’s golden brown perfection!
Think of it as a calzone, elevated. Made to share, cut into thick savory slices and dipped in warmed marinara or decadent garlic butter. Drool.
Ingredients needed
Here’s a little bit about everything that goes into my stromboli recipe:
- Pizza dough: The base of this dish is 1 pre-made pizza dough (about 16oz).
- Butter: I brush the dough with 3 tablespoon softened butter for moisture and flavor.
- Parsley: 2 tablespoon of finely-chopped parsley adds plenty of flavor to the buttery base.
- Pepperoni: The first filling is ⅓ lb sliced deli pepperoni; It’s a stromboli staple.
- Salami: Next, I add ⅓ lb sliced deli salami for a salty, rich bite.
- Provolone: Creamy provolone makes up the final layer with ⅓ lb, adding a mild and buttery flavor.
- Mozzarella: The cheese doesn’t stop there! I add 1 cup of shredded mozzarella cheese on top of the layered fillings.
- Egg: You’ll need 1 egg to whip up a quick egg wash, helping the dough brown in the oven.
- Parmesan cheese: For a salty and nutty bite, I grate ¼ cup of fresh parmesan cheese on top of the rolled stromboli.
- Flaky sea salt: A touch of flaky sea salt is the perfect finishing touch.
- Marinara sauce: Serve with warmed marinara for a burst of acidity, cutting through the rich and creamy flavors.
Kitchen tools required
To make this stromboli recipe, you’ll need:
- Baking sheet
- Parchment paper
- Whisk
- 2 small mixing bowls
- Pastry brush
- Kitchen knife
You’ll also need measuring cups, including 1 cup, ¼ cup, and 1 tbsp.
How to make Italian stromboli
You can make cheesy Italian stromboli at home using this easy recipe.
Prepare the dough
Start by preheating your oven to 400F. Line a baking sheet with a bit of parchment paper and set aside.
Next, lightly flour your workspace, stretching your pizza dough (16oz) out into a rectangle. If the dough bounces back and shrinks, it may be too cold; let it rest a little bit longer before stretching it out.
In a small bowl, mix together 3 tablespoon of softened butter with 2 tablespoon finely chopped parsley. Brush the butter over the dough, taking care to cover every bit.
Add toppings
On the prepared dough, layer ⅓ lb sliced pepperoni, then ⅓ lb sliced provolone, and ⅓ lb sliced salami. Leave a 3” gap at the top of the dough, and a 1” gap on the three remaining sides. Your toppings can overlap if needed.
For the final layer, sprinkle 1 cup of shredded mozzarella over your meats and provolone.
Beat an egg in a small bowl, then use it to egg wash your crust; brush on all four sides where there are no toppings.
Roll + bake
Beginning at the bottom, roll your dough tightly and neatly, continuing upwards until it’s completely rolled. At the halfway point, I like to stop to tuck in the sides. You can also tuck in the sides and wrap them under the final roll if you prefer.
Transfer your stromboli to the prepared baking sheet and brush with the remaining egg wash. Top of ¼ cup of grated parmesan cheese and flaky sea salt.
Cut 4-5 slits in the top of your dough; this will allow some air to escape while it’s baking. Pop your tray in the oven and bake for 25-30 minutes. When done, your pastry will be golden brown.
Check its progress at the 20-minute mark and cover if the dough is browning too fast – you want to make sure the dough inside cooks without charring the crust.
When you remove your Italian stromboli from the oven, it’ll be piping hot! Let it cool for at least 20 minutes before slicing and digging in.
Recipe tips
Below are some common Italian stromboli questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How to serve Italian stromboli
Serve this stromboli recipe warm from the oven, cut into thick slices. Include sides of warmed marinara sauce for dipping.
For a nutrient boost, dress it up with a fresh side salad like my Creamy Italian Chopped Salad or Healthy Caesar Salad.
What’s the difference between stromboli vs calazone?
Stromboli and calzone are both savory Italian specialties, consisting of dough pastries stuffed with meats, cheese, and sauce.
The main difference between these dishes is the shape. A stromboli is rolled like a log, while a calzone is folded in a half-moon shape. This changes the distribution between dough and filling.
A stromboli is also more likely to have unique fillings, with layered toppings and sometimes baked-in sauces. Calzones contain more simple fillings like ricotta or mozzarella, but may also include meats and veggies depending on the recipe.
Serving-wise, calzones are also traditionally made as single servings. Stromboli is larger, cut into thick slices to serve several people.
Storing leftovers
Store leftover stromboli in an airtight container. It will keep well in the refrigerator for 3-4 days. If storing it in layers, add bits of parchment paper between each to prevent sticking.
Reheat covered in the oven at 350F for 10-15 minutes (if reheating a single serving). The entire stromboli will take closer to 20 minutes to warm through.
For a quick option, reheat in your air fryer for about 5 minutes.
If you liked this recipe, you’ll want to try these!
Craving more comfort food? These tasty recipes speak right to my heart (aka, my stomach):
- High Protein Stuffed Shells with Pesto
- Spicy Italian Sausage Dip
- Healthy Stuffed Pepper Soup
- Apple Cinnamon French Toast Casserole
- Best Classic Mac and Cheese Recipe
Recipe by Erin Antoniak and Photos by Bake and Bacon
Italian Stromboli Recipe
Ingredients
Method
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Flour a large surface lightly, and stretch pizza dough out into a rectangle - if it bounces back and shrinks, allow to rest longer before stretching out.
- Mix together softened butter and parsley and brush on top of entire pizza dough surface.
- Layer on pepperoni, then provolone, then salami leaving a 3 inch gap from the top and 1 inch on the remaining sides. These can overlap.
- Sprinkle on shredded mozzarella on top of the meat.
- Beat egg in a bowl and brush on the sides (top, bottom, and sides where it is just dough).
- Begin rolling from the bottom tightly and neatly. Continue the entire way up until completely rolled, I like to stop half way and tuck in the sides. You can also tuck the sides in and wrap them under the final roll.
- Move the roll to the parchment lined baking sheet and brush with remaining egg. Sprinkle on parmesan cheese and some flaky sea salt.
- Cut 4-5 slits in the top to allow for some air to escape when cooking.
- Bake for 25-30 minutes or until golden brown. Check after 20 minutes and cover if getting too brown, you just want to be sure the dough inside cooks. Let cool at least 20 minutes before serving.
Lindsay Roberts says
This is SOO good and so easy. I made it for Super Bowl and everyone loved it. I’m making it again tonight!
Erin says
Hi Lindsay, so happy it was a big hit!!
Abby S says
Stromboli is one of my favorite food groups. This recipe is absolutely delicious and a crowd favorite. I’ve made it as an appetizer before too!
Erin says
Hi Abby, so happy everyone enjoyed it!!
Hannah says
Made this for a Super Bowl party and it was a huge it! Looks like it takes a lot of effort but it’s so easy to put together AND delicious
Erin says
Hi Hannah, so glad you all loved it! 🙂
Dannie says
Why have I not been making Stromboli's more often??? Super easy and customizeable! We like to do homemade pizza so this was a perfect way to still have all of the same things on hand but change it up a little bit. Mine only took 20 mins to cook so you may want to keep an eye on it just to make sure it doesn't get too much color.
Erin says
Hi Dannie. so happy you loved it! 🙂
Wendy says
I have made something similar for years but am excited to try it the way you do! I was wondering though, have you ever frozen yours after cooking?
Erin says
Hi Wendy, yes! It freezes great. Let me know how yours comes out!!
Wendy Massarelli says
I finally made this and it was great! It elevated my old recipe in a great way.
Erin says
Hi Wendy, so glad you loved it!!
Leia says
I saw this recipe on Erin's instagram during the superbowl weekend and immediately ran out to buy the ingredients and it was a major hit! So happy its on the blog; a must try for sure!
Erin says
Hi Leia, so happy you loved it!! 🙂