Roll up all your favorite pizza ingredients to create a delicious Stromboli!
Ready in 30 minutes, this Stromboli starts with refrigerated pizza dough and fills it with cheese and meat. It’s all rolled up, baked, and sliced for a perfect bite.
Serve with marinara for dipping, perfect for dinner or for game day!
What is Stromboli?
Stromboli is almost like a rolled-up pizza that’s baked and sliced. It’s different from a calzone which often contains ricotta cheese and is most often folded in half.
- You can customize it with your favorite meats and pizza toppings.
- Stromboli is easy to make and bake for a quick dinner.
- Everyone loves it, perfect for game day snacking or a Friday night dinner.
Ingredients in Stromboli
Crust – In this shortcut version, we start with a roll of store-bought pizza dough. If you have time homemade pizza dough is delicious in this recipe too.
Sauce – Use either marinara sauce or pizza sauce. You can add additional seasonings like oregano or garlic.
Toppings – Add your favorite meats like pepperoni, salami, or ham. I add a generous amount of mozzarella cheese – feel free to sprinkle in some parmesan for flavor.
Vegetables – Add your favorite pizza veggies like mushrooms, onions, bell peppers, black olives, or jalapenos. Cook and cool all of the vegetables to remove excess moisture.
How to Make Stromboli
- Roll out the pizza dough and top it with sauce, add toppings and cheese per the recipe below.
- Roll the stromboli into a log, brush with egg wash, and bake until golden brown.
- Slice and serve. Buon appetito!
Got Leftovers?
Keep leftover stromboli in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or air fryer.
Freeze leftover stromboli by wrapping the slices in plastic wrap and then putting them in a zippered bag. They’ll be thawed and ready to eat or reheat by lunchtime!
More Pizza-Inspired Recipes
- Pizza Stuffed Mushrooms
- One Pot Pepperoni Pizza Mac & Cheese with Bacon
- Grilled Cheeseburger Pizza
- Easy Cheesy Pizza Dip
Stromboli Recipe
Ingredients
- 1 can refrigerated pizza dough enough for 1 pizza
- 1 ½ cups mozzarella cheese shredded, 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
Nutrition Information
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.
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!