Italian Stromboli recipe

Craving a hearty Italian-inspired meal that’s easier than pizza and more fun to share? This Homemade Stromboli recipe is your answer! Made with simple homemade (or store-bought) pizza dough rolled out and stuffed with zesty pizza sauce, layers of pepperoni, ham, salami, melted mozzarella, and your favorite toppings, then baked to golden perfection.

Course Main Course

Cuisine Italian

Keyword How to make stromboli, Italian stromboli, Italian Stromboli recipe, pizza stromboli, stromboli dough, stromboli recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 497kcal

Author Evelyn Osborn

Equipment

Ingredients

1 13.8 ounce Pizza dough
1 15 ounce Italian pizza sauce
1 tablespoon water
1 whole egg
¼ cup parmesan cheese

Suggestions for toppings

8 ounces Pepperoni or ham, salami, thinly sliced
8 ounces mozzarella cheese grated
sliced black olives optional
sliced onions optional
sliced mushrooms optional

Instructions

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.
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.
Serve your Italian Stromboli with extra pizza sauce on the side for dipping and with a salad. I hope you enjoy this recipe as much as we have.

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