Stromboli {Easy & Fun!} – Two Peas & Their Pod

Quick Summary

Stromboli- layer pizza dough with pepperoni, salami, provolone, and mozzarella cheese. Roll it up, bake until golden, and cut into thick slices. Serve with pizza sauce or marinara sauce for a fun meal or appetizer!

Homemade Stromboli

If you like pizza, I have a feeling you are going to LOVE Stromboli!

Stromboli was created by restaurant owner Nazzareno “Nat” Romano in Philadelphia and has been a hit ever since. Strommboli is basically a large turnover that is filled with cured meats, cheese, and sometimes vegetables.

Stromboli is easy and FUN to make at home! You roll out pizza dough, add fillings, and roll it up like a cinnamon roll. Bake in one large log until golden brown and slice into thick slices. It’s kind of like pizza meets sandwich! The best of both worlds.

Stromboli makes a great meal, but can also be served as an appetizer or snack. We love making stromboli for big game days and parties. It is the perfect party food because everyone loves dunking a thick slice into hearty marinara sauce or pizza sauce.

Ingredients

Pizza Dough– you can use store bought pizza dough to keep the recipe super simple or you can make homemade dough.
Melted Butter & Garlic– for brushing on the rolled out pizza dough.
Cheese– you will need slices of provolone cheese, shredded mozzarella cheese, and Parmesan cheese. Bring on the cheese!
Pepperoni– use large slices of pepperoni.
Salami– use your favorite brand. Large slices work best.
Italian seasoning– to add extra flavor!
Egg wash: beat one large egg with a tablespoon of water.
Italian parsley– for garnish!
Pizza Sauce or Marinara Sauce– for serving!

How to Make Stromboli

pizza dough rolled out in a rectangle for stromboli

Preheat oven to 400 degrees F. You want to make sure the oven is nice and hot!
Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches. If the dough keeps springing back, you can let the dough rest for 10 minutes so it can relax. It will roll out easier after resting.
In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.

pizza dough with cheese, pepperoni, and salami to make stromboli

Layer the slices of provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.

Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.

Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. The egg wash will help the top get nice and golden brown.
Use a sharp knife to cut 4 slits in the top. The slits will allow steam to escape while baking.

baked Stromboli on cutting board with knife

Bake for 25 minutes until golden brown. It’s ok if a little cheese or grease from the meats ooze out.
Remove from the oven and cool on the baking sheet for 10 minutes. You want to make sure you let the stromboli rest before cutting so the fillings can set up inside.

slices of stromboli with meat and cheese

Serving Suggestions

Cut the stromboli into thick slices, I recommend using a a serrated knife so you can easily cut through the layers. Serve with pizza sauce or marinara sauce on the side. We love dunking the warm, cheesy, slices into sauce.

If you want to serve a few side dishes to go with the stromboli, here are a few ideas.

Variations

Mix up the meats– We usually keep things simple with pepperoni and salami because that is what our boys like, but feel free to use other meats. Deli ham, turkey, capicola, soppressata, and prosciutto are all good options.
Get Your Veggies– You can add veggies with the meats or do an all veggie stromboli. Cooked mushrooms, roasted red peppers, chopped artichokes, spinach, and olives are some of my favorites. Just make sure you don’t stuff it too full.
Spice It Up– if you want to add a kick, you can sprinkle crushed red pepper flakes over the fillings before rolling the stromboli up.
Add Pizza Sauce– We like to serve pizza sauce or marinara sauce on the side, but if you want to spread a thin layer on the pizza dough before rolling it up, go for it. Omit the butter and garlic and use about ½ cup of pizza sauce instead.
Dunking– we usually stick with pizza sauce or marinara sauce, but feel free to use pesto or ranch.

How to Store & Reheat

We always love leftovers! Let the stromboli cool and then you can store in the refrigerator for up to 5 days. You can store slices in an airtight container or cover a whole stromboli with plastic wrap.

To reheat, place the stromboli (slices or whole) on a baking sheet. Place in a 350 degree F oven until heated through. You can also heat up individual slices in an air fryer. I don’t recommend using the microwave because it will make the stromboli too chewy.

FAQ

What is the difference between calzone and stromboli?

Calzones are folded and have a half moon shape. They are served individually. Stromboli is made in one large loaf, cut into slices, and meant for sharing. Calzones originated in Italy and stromboli was invented in Philadelphia. Both are delicious, just different!

Can you make stromboli in advance?

Yes! You can roll up the stromboli, with all of the fillings, up to 24 hours in advance of baking it. Place the stromboli on a large baking sheet and cover tightly with plastic wrap. Store it in the refrigerator. When ready to bake, remove from the fridge and preheat the oven.

Can you freeze stromboli?

To freeze stromboli BEFORE baking: Roll up the stromboli with the fillings. Don’t add the egg wash, cut the slits on top or add Parmesan cheese. Gently spray with a little nonstick cooking spray. Carefully wrap in plastic wrap and then a layer of aluminum foil. Lay flat in the freezer and freeze for up to 3 months. Thaw in the refrigerator, still wrapped, 24 hours before you want to bake it. Preheat the oven and remove the wrapping. Place on a large baking sheet. Brush with egg wash, cut the slits, and add Parmesan cheese. Bake until golden brown.

To freeze BAKED stromboli: Cool completely and wrap in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Let thaw for about an hour at room temperature, still wrapped. To reheat, place on a large baking sheet, place in a 350 degree F oven and bake until heated through, about 30 minutes.

slice of Stromboli dipping into a bowl of marinara sauce

More Pizza Recipes

Pizza

Stromboli

1 pound of pizza dough, homemade or store-bought
2 tablespoons unsalted butter, melted
1 garlic clove, minced
8 slices provolone cheese
12 large slices pepperoni
1 1/2 cups shredded mozzarella cheese
12 slices salami
I teaspoon Italian seasoning
Egg wash: 1 large egg beaten with 1 tablespoon water
2 tablespoons grated Parmesan cheese, for sprinkling
Garnish: finely chopped Italian parsley
Pizza sauce or marinara sauce, for serving

Preheat oven to 400 degrees F.
Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches.
In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
Layer the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. Use a sharp knife to cut 4 slits in the top.
Bake for 25 minutes until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a large cutting board. Garnish with fresh parsley, if using. Cut into thick slices and serve with pizza sauce or marinara sauce.

Feel free to fill the stromboli with your favorite pizza toppings. See the post for ideas.
Store leftover stromboli covered in the refrigerator for up to 5 days. You can also freeze stromboli for up to 3 months. See instructions in the post.

Calories: 247kcal, Carbohydrates: 19g, Protein: 12g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 724mg, Potassium: 70mg, Fiber: 1g, Sugar: 3g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 178mg, Iron: 1mg