Craving a pizzeria classic you can easily make at home? This Stromboli Recipe is your answer. Forget complicated techniques; we’re talking about rolling out dough, layering it with your favorite Italian meats and cheeses, and baking it to golden-brown perfection. It’s a versatile, crowd-pleasing meal that’s perfect for a weeknight dinner, a party appetizer, or a fun weekend project with the family. Get ready to slice into the cheesiest, most satisfying stromboli you’ve ever had.
This recipe is designed for maximum flavor with minimum fuss. We use store-bought pizza dough to keep things simple, but pack it with savory pepperoni, sliced ham, and two kinds of cheese. An herby garlic butter wash on top creates a deliciously crisp and flavorful crust. It’s a guaranteed hit!
What is a Stromboli?
Think of stromboli as a delicious rolled-up pizza. It originated in Philadelphia and typically involves layering pizza dough with Italian cheeses and cold cuts like salami, capicola, and bresaola. Unlike a calzone, which is folded and crimped like a turnover, a stromboli is rolled into a log and then baked. The fillings are distributed evenly throughout, ensuring every slice is packed with flavor. It’s usually served sliced, making it perfect for sharing, and often comes with a side of marinara sauce for dipping.
The Key to Perfect Stromboli: Ingredients
The beauty of this recipe lies in its simplicity and quality ingredients. Here’s what you’ll need to assemble the ultimate stromboli.
The Best Dough to Use
For convenience, a 1-pound ball of store-bought pizza dough is the fastest way to get started. You can find it in the refrigerated section of most grocery stores. If you have a favorite homemade pizza dough recipe, feel free to use that instead! Just make sure it’s at room temperature before you start rolling to make it more pliable.
Classic Stromboli Fillings
Our stromboli recipe sticks to the classics for a flavor combination that never fails. We use a simple yet powerful trio of pepperoni, deli ham, and cheese. Low-moisture mozzarella is essential as it melts beautifully without releasing too much water, which helps prevent a soggy crust. A sprinkle of provolone adds a sharp, tangy flavor that complements the meats perfectly.
The Essential Egg Wash & Garlic Butter
Don’t skip this step! Brushing the stromboli with an egg wash before baking gives the crust a beautiful, glossy, golden-brown finish. For an extra layer of irresistible flavor, we brush the baked stromboli with a simple garlic herb butter right when it comes out of the oven.
How to Make This Easy Stromboli Recipe
Follow these simple steps to create a show-stopping stromboli right in your own kitchen. It’s easier than you think!
- Preheat and Prep: First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roll Out the Dough: On a lightly floured surface, roll your room-temperature pizza dough into a large rectangle, roughly 10×14 inches. If the dough resists, let it rest for 5-10 minutes before trying again.
- Layer the Fillings: Leave a 1-inch border around the edges of the dough. Layer the provolone slices, followed by the ham and pepperoni, and finish with the shredded mozzarella. Sprinkling some Italian seasoning over the cheese adds a great herby note.
- Roll It Up: Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam firmly to seal it, and tuck in the ends to keep the fillings from escaping. Place the stromboli seam-side down on your prepared baking sheet.
- Vent and Bake: Beat an egg and brush it all over the top and sides of the stromboli. This is the secret to that perfect golden crust. Using a sharp knife, cut 4-5 diagonal slits across the top to allow steam to escape. Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is bubbly.
- Final Touch: While the stromboli bakes, melt the butter and stir in the minced garlic and parsley. As soon as the stromboli comes out of the oven, brush this delicious garlic butter all over the hot crust. Let it rest for 10 minutes before slicing and serving with warm marinara sauce.
Pro Tips for Restaurant-Quality Stromboli
Want to ensure your stromboli is absolutely perfect? Keep these simple tips in mind.
- Don’t Overfill: It’s tempting to pack your stromboli with fillings, but overstuffing can make it difficult to roll and cause it to burst or become soggy. A balanced layer is key.
- Use Low-Moisture Cheese: Stick with low-moisture mozzarella. Fresh mozzarella releases a lot of water, which can lead to a soggy bottom.
- Seal It Tight: Make sure the seam and ends are very well-sealed to prevent the melted cheese from leaking out during baking. A little water on your fingers can help create a stronger seal.
- Let It Rest: Allowing the stromboli to rest for at least 10 minutes before slicing is crucial. This lets the cheese set up, so you get clean, beautiful slices instead of a molten mess. Why not whip up some homemade garlic knots while you wait?
Stromboli Filling Variations
While the classic ham and pepperoni is a winner, stromboli is incredibly versatile. Feel free to mix and match fillings based on what you love. For a more complex Italian flavor, consider adding Genoa salami or capicola. If you’re a fan of heartier meals, a classic meatball or sausage filling would be delicious.
Some other ideas include:
- Veggie Delight: Sautéed bell peppers, onions, and mushrooms with spinach and mozzarella. Just be sure to cook the vegetables first to remove excess moisture.
- Buffalo Chicken: Shredded chicken tossed in buffalo sauce with mozzarella and a drizzle of ranch or blue cheese dressing.
- Philly Cheesesteak: Cooked, thinly sliced steak with sautéed onions, peppers, and provolone cheese. It’s a fantastic twist on a classic, similar to our favorite Philly cheesesteak mac and cheese (coming soon).
Storing and Reheating Your Stromboli
Stromboli is a great make-ahead meal. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
For the best results when reheating, skip the microwave. Place slices on a baking sheet and bake in a 350°F (175°C) oven for about 10 minutes, or until warmed through and crispy. An air fryer also works wonderfully for reheating and re-crisping the crust.
Frequently Asked Questions about Making Stromboli
Yes, stromboli is great for making ahead. You can assemble it completely, wrap it tightly in plastic wrap without the egg wash, and refrigerate for up to 24 hours. When you’re ready to bake, apply the egg wash, cut the vents, and bake as directed, adding a few extra minutes to the bake time.
To prevent a soggy bottom, use low-moisture mozzarella instead of fresh. Also, if using wet ingredients like cooked vegetables, make sure to drain them thoroughly. Finally, don’t overcrowd the fillings, as this can trap steam.
To get a good seal, firmly pinch the seam along the length of the roll. You can lightly dab your finger in water and run it along the edge before pinching to help the dough stick. Make sure to also pinch and tuck in the ends to prevent cheese from leaking out.
The main difference is the shape and how they are sealed. A stromboli is rolled into a log and served in slices, while a calzone is folded into a half-moon shape and crimped at the edges. Stromboli fillings are layered, while calzone fillings are more like a pocket.
A traditional stromboli is made with pizza dough and filled with various Italian cold cuts like salami and capicola, along with cheeses such as mozzarella and provolone. Unlike pizza, it doesn’t typically contain tomato sauce inside but is served with marinara for dipping.
Your New Favorite Dinner Awaits
This easy Stromboli Recipe delivers all the flavor of your favorite pizzeria right to your dinner table. It’s cheesy, savory, and wrapped in a perfectly golden, buttery crust. We’re sure it will become a new family favorite. If you try it, let us know how it turned out in the comments below and don’t forget to save it to your favorite board on Pinterest!
Stromboli Recipe
Stromboli Recipe (The Easiest, Cheesiest Way!)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the pizza dough into a 10x14-inch rectangle.
- Leaving a 1-inch border, layer the provolone cheese, ham, pepperoni, and shredded mozzarella. Sprinkle with Italian seasoning.
- Starting from a long edge, roll the dough up tightly into a log. Pinch the seam and tuck in the ends to seal completely. Place seam-side down on the prepared baking sheet.
- Brush the entire surface of the stromboli with the beaten egg. Cut 4-5 diagonal slits across the top to vent.
- Bake for 20-25 minutes, until the crust is a deep golden brown and cheese is melted.
- While baking, combine the melted butter, minced garlic, and chopped parsley.
- Remove the stromboli from the oven and immediately brush with the garlic butter. Let it rest for 10 minutes before slicing.
- Serve warm with a side of marinara sauce for dipping.
Notes
Tip 2: Don't use fresh mozzarella; its high water content can make the bottom crust soggy. Stick to low-moisture mozzarella.
Tip 3: Letting the stromboli rest before slicing is crucial. It allows the cheese to set, ensuring clean slices that hold their shape.
