Easy Stromboli is a delicious, folded pizza that’s stuffed with lots of melty cheese, savory meats, and your favorite veggies. The golden, crispy crust makes every bite a perfect mix of crunchy on the outside and soft, gooey on the inside. It’s like a pizza and a sandwich had a tasty baby!
I love making this stromboli when I want something quick but still feel like I’m treating myself. It’s super forgiving, so you can use whatever ingredients you have in the fridge, and it always comes out great. Plus, it’s fun to roll it up and watch it bake to that beautiful golden color.
My favorite way to serve stromboli is with a side of marinara sauce for dipping—it makes every bite even better. It’s perfect for family dinners, game nights, or when you want to impress guests without spending hours in the kitchen. Plus, leftovers heat up wonderfully, so I’m always happy when there’s some left to enjoy the next day.
Key Ingredients & Substitutions
Pizza Dough: Using refrigerated pizza dough is a great shortcut and works well. If you want a gluten-free option, try store-bought gluten-free dough or make your own. Just be gentle when rolling it out.
Meats: Pepperoni is classic here, but adding salami or ham adds nice variety. You can swap for turkey pepperoni or omit meats for a veggie version.
Cheese: Mozzarella gives that melty, gooey texture. Using freshly shredded cheese works better than pre-shredded to avoid clumps. Parmesan adds a sharp touch. Feel free to add provolone or cheddar if you like.
Pizza Sauce: Jarred pizza or marinara sauce is easiest, but homemade sauce also works well. If you prefer less sauce, just spread a thinner layer to keep dough from getting soggy.
Seasonings: Italian seasoning and garlic powder add simple flavor boosts. You can also add red pepper flakes if you want some heat.
How Do I Roll and Seal Stromboli Without Leaks?
Rolling and sealing the stromboli is key to keeping all the filling inside while baking. Follow these tips:
- Roll the dough tightly but gently from one long side to the other, keeping the filling compact.
- When you pinch the seam, press firmly along the entire edge to seal well.
- Pinch the dough ends too, folding them under the log to close gaps.
- Place the stromboli seam side down on the baking sheet to help it stay sealed during baking.
- Don’t overload with sauce or filling—too much can cause leaks.
These steps help create a neat stromboli that holds its shape and keeps the cheese melty inside.
Equipment You’ll Need
- Baking sheet with parchment paper or non-stick spray – I like it because it makes cleanup easier and prevents sticking.
- Rolling pin – essential for evenly flattening the dough to the right size.
- Sharp knife or pizza cutter – helps make clean, diagonal slits on top of the stromboli.
- Brush (pastry or silicone brush) – used to apply the egg wash and butter or oil for a shiny finish.
- Mixing bowl (optional) – for mixing seasonings or preparing any extra fillings.
Flavor Variations & Add-Ins
- Add sautéed vegetables like peppers, onions, or spinach for a veggie-filled stromboli.
- Swap out meats for cooked sausage or ground beef for a heartier option.
- Mix in different cheeses such as provolone or cheddar for varied flavor.
- Sprinkle red pepper flakes or herbs like basil or oregano for a flavor boost.
Easy Stromboli
Ingredients You’ll Need:
For The Stromboli:
- 1 package (about 13.8 oz) refrigerated pizza dough
- 6 ounces sliced pepperoni
- 6 ounces sliced salami or ham (optional, for extra meatiness)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup pizza sauce or marinara sauce (plus extra for dipping)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 egg, beaten (for egg wash)
- 1 tablespoon olive oil or melted butter
- Fresh parsley, chopped (for garnish)
- Coarse salt (optional, for finishing)
How Much Time Will You Need?
The whole process takes about 40-45 minutes: 10 minutes to prep and assemble the stromboli, 25-30 minutes for baking, and a few minutes to rest before slicing.
Step-by-Step Instructions:
1. Prepare and Roll Out The Dough:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly. On a floured surface, roll out the pizza dough into a rectangle about 12 by 9 inches.
2. Add Sauce and Layers:
Spread the pizza or marinara sauce evenly over the dough, leaving a 1-inch border around the edges. Layer the pepperoni slices evenly over the sauce, and add salami or ham if you like. Sprinkle shredded mozzarella cheese on top, followed by grated Parmesan. Then, sprinkle Italian seasoning and garlic powder over everything for extra flavor.
3. Roll, Seal, and Bake:
Carefully roll the dough from one long side to the other, making a tight log. Pinch the edges and both ends well to seal in the fillings. Place the stromboli seam side down on your baking sheet. Brush the top with the beaten egg, then lightly with olive oil or melted butter. For extra texture and flavor, sprinkle coarse salt and a bit more Parmesan on top if you like. Using a sharp knife, cut about 4 or 5 diagonal slits in the top to let steam escape. Bake for 25-30 minutes until the crust is golden and the cheese is melted inside.
4. Cool, Garnish, and Serve:
Take the stromboli out of the oven and let it cool for about 5 minutes. Sprinkle with fresh chopped parsley, slice, and serve warm with extra pizza or marinara sauce for dipping. Enjoy your tasty homemade stromboli!
Can I Use Frozen Pizza Dough for This Stromboli?
Yes! Just make sure to thaw the frozen dough completely in the fridge overnight before rolling it out. This helps it roll smoothly and bake evenly.
Can I Make the Stromboli Ahead of Time?
Absolutely! You can assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Let it come to room temperature for about 20 minutes before baking.
How Should I Store Leftover Stromboli?
Store leftovers in an airtight container or wrap tightly in foil and keep them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crispy.
What Can I Substitute for Pepperoni and Salami?
If you prefer, use cooked sausage, ham, or even vegetables like mushrooms and bell peppers for a veggie stromboli. Just avoid adding too much moisture to keep the dough from getting soggy.