Looking for the perfect stromboli recipe to make at home? This homemade stromboli is stuffed with flavorful meats and gooey cheese, all wrapped in golden, crispy pizza dough.
Whether you’re cooking for dinner, prepping a game day snack, or need a crowd-pleasing appetizer, stromboli hits the spot every time. I’ve been making this version for years using homemade pizza dough and simple fillings like deli meats, provolone, and mozzarella.
It’s a versatile recipe that’s easy to customize with your favorite ingredients and once you try it, you’ll keep coming back for more.
Ingredients You’ll Need
Start with the essentials to make this stromboli delicious and satisfying.
- Pizza dough: Use 1 pound of homemade or store-bought pizza dough. Homemade gives the best texture and flavor.
- Meats: Go for deli-style pepperoni, ham, salami, or prosciutto. Use about 1/2 pound total.
- Cheeses: Choose provolone, mozzarella, or a mix. Shredded or sliced both work, aim for 1/2 pound.
- Butter and garlic: Melted butter with garlic (fresh or powdered) adds a tasty base layer.
- Fresh herbs: Parsley, basil, or Italian seasoning boost flavor.
- Egg wash: 1 beaten egg with water helps seal the edges and creates a golden crust.
- Optional extras: Cooked mushrooms, spinach, bell peppers, or even a thin spread of pizza sauce.
How to Make Stromboli
Follow these steps to make a stromboli that’s crispy on the outside and melty on the inside.
- Prepare the dough. Let the pizza dough come to room temperature for 30 minutes. It’ll be easier to roll out and shape.
- Roll it out. On a floured surface, roll the dough into a 10×16-inch rectangle. Don’t worry if the edges aren’t perfect.
- Spread the base. Brush melted butter and minced garlic all over the dough. Sprinkle with chopped parsley or dried herbs.
- Add the fillings. Layer your meats and cheeses evenly, leaving a 1-inch border around the edges and a 3-inch border at the top.
- Seal and roll. Brush the edges with egg wash. Carefully roll the dough into a log, starting from the bottom and rolling tightly.
- Final touches. Place the rolled stromboli on a baking sheet lined with parchment. Brush with egg wash and cut 3 slits on top.
- Bake it up. Bake at 400°F (204°C) for about 25 minutes until golden brown and crisp. Let cool for 5 minutes before slicing.
Best Fillings for Stromboli
Here are some delicious filling combinations to try in your homemade stromboli.
- Classic Italian: Salami, pepperoni, provolone, mozzarella.
- Philly-inspired: Steak, peppers, onions, mozzarella.
- Vegetarian: Cooked mushrooms, spinach, bell peppers, mozzarella.
- Cheesy garlic: Provolone, mozzarella, parmesan, garlic butter spread.
Want to use pizza sauce inside? Spread about 1/2 cup over the dough before adding fillings, or serve it on the side for dipping.
Tips for Success
These tips will help your stromboli turn out perfect every time.
- Avoid overfilling: Too much filling makes it hard to roll and seal.
- Cook meats ahead: Always use fully cooked meats to avoid sogginess.
- Drain vegetables: Cook and blot any vegetables to remove extra moisture.
- Use deli-sliced items: Large slices of meat and cheese roll better than smaller cuts.
- Don’t skip the slits: These help steam escape so your stromboli doesn’t burst.
Storing and Reheating
Stromboli is great fresh, but also stores well for later meals.
- Refrigerate: Wrap leftovers tightly and store in the fridge for up to 1 week.
- Freeze: You can freeze baked or unbaked stromboli for up to 3 months.
- Reheat: Warm in a 350°F (177°C) oven for 15 to 20 minutes. Cover with foil to avoid over-browning.
Stromboli vs. Calzone
Wondering how stromboli differs from calzone? Here’s a quick breakdown.
- Stromboli is rolled like a log and sliced for serving. It’s usually filled with meats and cheese.
- Calzone is folded like a half-moon and sealed like a pocket. It often includes ricotta and is served individually.
Both are baked and delicious, but stromboli is easier to slice and share.
Why I Love Making Stromboli
I’ve made this recipe for years—it’s a favorite in my home. I love how you can use whatever you have on hand: leftover deli meat, random cheeses, or even last night’s veggies. It’s satisfying to make from scratch, and nothing beats that first bite of warm, cheesy filling wrapped in homemade dough. Friends ask for it on game days, and kids love helping roll it up.
Final Thoughts
This easy stromboli recipe brings the pizzeria home with crispy dough and cheesy, savory fillings. It’s a fun and customizable meal that’s perfect for dinner, parties, or anytime you’re craving something hearty and homemade.
Try it once, and you’ll keep it in your recipe rotation. Serve with pizza sauce or marinara and enjoy every bite!
Homemade Stromboli
Ingredients
Equipment
Method
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a 10×16-inch rectangle.
- Mix melted butter with minced garlic and spread it evenly over the dough.
- Sprinkle chopped parsley on top of the buttered dough.
- Layer deli meats and cheese, leaving a 1-inch border on the sides and a 3-inch gap at the top.
- Brush edges with egg wash. Roll the dough tightly into a log, tucking in the ends.
- Transfer the stromboli to the prepared baking sheet. Brush the top with egg wash and cut 3-4 slits for steam to escape.
- Bake for 25 minutes or until golden brown and crisp. Let cool for 5 minutes before slicing.
- Serve warm with pizza or marinara sauce for dipping.