Italian Stromboli Recipe

Years ago, when I was living in California, a friend flew to New York with her new boyfriend to meet his Italian family. She came back raving about an incredible loaf of bread his mother had made—stuffed with rich red sauce, savory Italian meats, and gooey cheeses. I was instantly obsessed and started hunting for the recipe that could recreate that magic. That’s when I discovered stromboli!

I’ll admit, I was pretty late to the stromboli party—and honestly, to Italian food in general. Growing up in a small West Texas town, we didn’t have Italian restaurants or neighbors sharing Nonna’s recipes, so classics like this were completely off my radar. But one bite (or in this case, one story) was all it took to hook me for life!

What’s the difference between stromboli, calzones, and regular pizza? It all comes down to shape and assembly!

Unlike pizza (which stays flat and open-faced) or calzones (folded into a half-moon pocket), stromboli starts with dough rolled into a large rectangle. You spread on sauce, layer your favorite toppings and plenty of cheese, then roll it up jelly-roll style into a tight log before baking. The result? A beautiful spiral of flavors in every slice!

How to Make Homemade Stromboli with Our Easy Pizza Dough? This classic Italian Stromboli recipe turns simple dough into a mouthwatering, rolled masterpiece stuffed with your favorite pizza toppings—think zesty sauce, melty cheese, and layers of pepperoni, ham, and salami. Baked into a golden, log-shaped loaf, it’s hearty, flavorful, and ideal for family dinners, game nights, or casual weekend get-togethers. Slice it warm, serve with extra marinara for dipping, and watch it disappear—it’s destined to become an instant family favorite!

How to make Italian Stromboli:

• Preheat your oven to 400°F.
• Cut a sheet of parchment paper large enough to line a rimmed baking sheet, with overhang on the long sides for easy lifting later.
• Place the parchment on your work surface and lightly flour it.
• Roll out the prepared dough on the floured parchment into a large rectangle, approximately 10 x 15 inches.

• Spread a thin layer of pizza sauce over the rolled-out dough, leaving a ½-inch border on the short ends, a 1-inch border along one long side, and a 2-inch border along the opposite long side (this wider border will be the outer seam when rolling).
• Pour the remaining sauce into a small bowl and set aside for dipping.

Now it’s time to load up the flavors!

• Start by layering slices of pepperoni across the sauced dough—they add that classic spicy kick and crisp up beautifully in the oven. Next, add thin slices of ham for a subtle sweetness and smokiness, or go with salami for a bolder, garlicky punch (or mix and match all three for the ultimate Italian deli experience!).
• Then, scatter on your favorite pizza toppings—think sliced bell peppers, mushrooms, black olives, onions, or even a handful of spinach for a fresh twist.
• Don’t overload it (about 1½–2 cups total toppings works best) so the stromboli rolls easily and bakes evenly.

• Finally, sprinkle a generous amount of shredded mozzarella (or a blend with provolone for extra meltiness) over everything to create that irresistible gooey, cheesy pull in every bite.

• In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash.
• Brush this mixture generously along all the outer borders of the dough (this helps seal the seams and promotes a beautiful golden shine).
• Starting from the long side with the 1-inch border, lift the parchment paper to gently roll the dough jelly-roll style about halfway over the fillings.
• Then, grab the parchment on the opposite side (with the wider 2-inch border) and continue rolling to enclose the stromboli completely, finishing with the seam on the bottom.
• Gently press along the edges to seal them securely—the egg wash will act as glue to keep everything tucked in during baking.

• Carefully finish rolling the dough so the seam ends up on the bottom. Tuck in the short ends and gently press them to seal with the egg wash, preventing any filling from leaking out during baking.
• Brush the entire surface of the stromboli generously with the remaining egg wash for a beautiful golden shine.
• Use a sharp knife to make several diagonal slits (about 1-inch apart) across the top—these vents allow steam to escape and keep the crust from getting soggy.
• Finally, use the overhanging parchment paper to carefully lift and center the stromboli on the prepared baking sheet, seam-side down.

• Slide the baking sheet into the preheated oven and bake for 12–15 minutes, or until the stromboli is golden brown and the crust sounds hollow when tapped.
• Remove from the oven, immediately sprinkle generously with grated Parmesan cheese (and a pinch of dried oregano or Italian seasoning if desired), and let it rest on the sheet pan for 5 minutes before slicing—this helps the filling set and makes cutting cleaner.

This Homemade Stromboli is a game-changer for easy, crowd-pleasing meals—flaky golden crust wrapped around gooey cheese, savory meats, and zesty sauce, all baked into one irresistible roll that’s perfect for slicing and sharing. Whether you’re feeding a hungry family, hosting game night, or just craving something better than takeout, this recipe delivers big flavor with minimal effort. Make it your own with different fillings, and enjoy every delicious bite. It’s sure to become a regular in your dinner rotation!