Italian Stromboli Recipe

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 tbsp softened butter for moisture and flavor. 
• Parsley: 2 tbsp 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 tbsp of softened butter with 2 tbsp 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