Stromboli
intro
Savory rolled stuffed baked bread loaded with cured meats, melted mozzarella, and zesty marinara, with a crispy golden crust, perfect for slicing and sharing.
Ingredients
Steps
Preheat Oven and Roll Dough
Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper. Lightly dust a clean work surface with the 15g (2 tbsp) all-purpose flour, then roll the rested 450g pizza dough out into a 30cm x 40cm (12in x 16in) rectangle roughly 0.5cm (1/4in) thick, lifting the dough occasionally to ensure it does not stick to the surface.
Add Sauce and Fillings
Spread 80ml (1/3 cup) of the marinara sauce evenly over the rolled dough, leaving a 2.5cm (1in) clear border around all edges to prevent filling leaks during baking. Layer the shredded mozzarella, pepperoni, salami, and ham evenly over the sauced area, taking care not to overstuff the dough as this will cause seams to burst.
Roll and Seal Stromboli
Starting from the long 40cm (16in) edge closest to you, roll the dough tightly into a log like a jelly roll, tucking fillings in as you go. Pinch the long seam and both short ends firmly closed to seal, then gently roll the log so the seam faces down on the prepared baking sheet. Use a sharp knife to cut 5 evenly spaced, 2cm (3/4in) deep slits across the top of the log to allow steam to escape while baking.
Brush with Seasoned Butter
Stir the 3g (1 tsp) garlic powder and 1g (1 tsp) dried Italian seasoning into the 30g (2 tbsp) melted butter, then brush the entire surface of the dough log evenly with the seasoned butter mixture. Sprinkle the 10g (2 tbsp) grated Parmesan cheese evenly over the buttered top of the log.
Bake Until Golden Brown
Place the baking sheet on the middle rack of the preheated 200°C (400°F) oven. Bake for 25 to 28 minutes, until the crust is a deep golden brown and crispy all over, and melted cheese is visibly bubbling through the slits cut in the top.
Rest Stromboli and Warm Sauce
Remove the baked stromboli from the oven and let it rest on the baking sheet for 5 full minutes to allow the melted cheese to set. Warm the remaining 40ml of marinara sauce (plus extra if desired) for dipping, then slice the stromboli into 4cm (1.5in) thick pieces and serve.
Tips
2.Let the baked stromboli rest for 5 full minutes before slicing: cutting it immediately will cause hot, melted cheese to ooze out instead of holding its spiral layered shape.
3.If adding vegetable fillings such as mushrooms, bell peppers, or onions, sauté and drain them completely first to remove excess moisture, which will prevent a soggy undercrust.
OMG this stromboli was a total game changer for our weekly Friday pizza night! My kids devoured half of it before I even got a slice, and my husband asked if we can add it to the permanent dinner rotation. I skipped the pepperoni and added roasted bell peppers for my oldest who’s vegetarian, and it still turned out chef’s kiss. Quick question though—has anyone tried prepping this the night before and baking it the next day for busy school nights?
Took this to my neighbor’s football watch party potluck last weekend and people were asking me for the recipe before halftime! The only note I have is that my dough tore a little when I was rolling it up tight—did I roll it too thin? It still tasted amazing, just looked a little lumpy, lol. I loaded it up with capicola, salami, provolone, and a little extra parm on top before baking, SO good.
Wait, has anyone tried making this with gluten free pizza dough? My celiac diagnosis meant I haven’t had a good stromboli since I was a kid, and I’m dying to recreate this for my sister’s birthday dinner next month. The photos look absolutely incredible, I can almost smell it through the screen!
This is now my go-to meal prep for the work week! I bake one on Sunday, slice it up, and pack individual slices with a side of marinara for dipping for lunch all week. It reheats perfectly in the air fryer at 350 for 5 minutes, no soggy crust at all. My only tiny complaint is I wish the recipe noted how much filling is too much—my first attempt oozed cheese all over my baking sheet, oops!
Y’all, the melted provolone and ham combo in this is UNREAL. I added a sprinkle of Italian seasoning and garlic butter to the crust right before baking and my whole apartment smelled like a legit Italian deli for hours. 10/10 will make again, probably this weekend tbh.
Okay, full transparency: I burn almost everything I bake, so I was super nervous to try this since it’s medium difficulty. But the step-by-step instructions were so easy to follow! My stromboli actually looked like the photos, and my roommates thought I ordered it from our local Italian spot. Total win for a cooking newbie!
Made this for my in-laws who are visiting from Jersey and they said it tasted just like the stromboli they grew up getting at the corner pizzeria! High praise coming from people who are super picky about their Italian-American food. I served it with a side of warm marinara and a big Caesar salad, perfect Sunday dinner.
Made this in my tiny dorm oven last night for me and my roommates, total game changer for dorm cooking! We used pre-made refrigerated pizza dough to keep it easy, loaded it up with all the cheap deli meats and cheese we had on hand, and it still came out amazing. Way better than the late night pizza delivery we usually get.
I added a handful of sliced pickled jalapeños and some spicy soppressata to mine for a little kick, and oh my gosh it was perfect. The heat cuts through all the rich cheese and meats so well, I’ll never make a stromboli without jalapeños again. Also, the 50 minute cook time was spot on for my oven, no adjustments needed!
I was worried there would be a ton of leftovers that would go to waste, but nope, my family of four polished off the entire stromboli in one sitting. The crust was crispy on the outside, soft and chewy on the inside, and every bite had the perfect ratio of meat to cheese to sauce. No sad, dry bites at all!
Made these as individual mini strombolis for my son’s soccer team snack last weekend and the kids went absolutely wild for them! I cut the dough into smaller rectangles, added fillings, rolled them up, and baked for about 25 minutes, perfect hand-held size for running between games. Will definitely be making these for every team event from now on.
Made this for my partner for our at-home date night last night, paired with a bottle of red wine and some garlic bread on the side, and they said it was better than any stromboli we’ve gotten at restaurants downtown. The medium difficulty rating felt totally fair, it was a fun little project without being too stressful for a weeknight date.
I’ve been making stromboli for over 40 years, and I have to say, this recipe is right up there with the ones I used to serve at my old deli. The tip to seal the seams and cut a few small slits on top to let steam out is exactly what I tell new cooks, it prevents all the fillings from blowing out while baking. Solid recipe, no notes.
Just pulled this out of the oven 10 minutes ago and I’m already halfway through it. Was a little intimidated at first because I’m not great at baking, but it was so straightforward. Only bummer is I forgot to buy marinara for dipping, so I’m using ranch, which is fine, but I know it would’ve been way better with the marinara the recipe recommends. Still super tasty, will definitely make again!
Brought this to my office potluck earlier this week and it was the first dish gone! People were hovering by the platter waiting for me to set it down, lol. I did a mix of meat lover’s and veggie versions so everyone could have some, and I got so many requests for the recipe I just sent the link to the whole team. Total potluck home run.