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Stromboli Recipe
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Stromboli is the ultimate win for both an easy dinner and game day appetizer. Golden pizza dough stuffed with layers of cheese and deli meat bakes into a crisp, cheesy roll that’s just begging to be sliced and dipped in sauce. It looks impressive, but the process is simple, and my recipe makes sure you nail that pizzeria-style flavor every time. Watch my step by step video below so there’s no guessing.
Ingredient Notes + Variations
This Stromboli recipe keeps things simple but flavorful. It uses pizza dough, sauce, cheese, and deli meats to create a stuffed bread roll that’s baked until golden. Here’s a little more about a few of the main ingredients:
- Pizza Dough – Use my homemade pizza dough from bread dough recipe or store-bought. You need 1/2 pound for this recipe.
- Pizza Sauce – While a classic Stromboli does not have sauce inside, I like to spread a thin layer plus more for dipping. This comes down to personal preference.
- Mozzarella + Provolone Cheese – Melts beautifully, giving that classic cheese pull. Use any cheese you’d like, but this is a classic combo.
- Pepperoni + Salami – Another classic Stromboli combo, but feel free to swap out your favorite deli meats (ham, turkey, bacon, etc.)
- Egg Wash – Helps the dough seal and gives the crust a shiny, golden finish. Don’t skip it!
- Parmesan Cheese & fresh Basil (optional) – Sprinkled on top for extra flavor. Sub out fresh parsley if desired.
- Veggies – Add sautéed peppers, onions, or mushrooms if desired.
How to Make Stromboli
This recipe comes together quickly once your dough is ready. It’s really just spreading, layering, rolling, and baking. You’ll find the full recipe card below, but here’s a quick walkthrough:
Step 1: Preheat Oven + Prep Pan
heat oven to 425° F + grease the baking sheet or line with parchment paper
Step 2: Roll Out the Dough
stretch the dough into a rectangle
make the dough fill your baking sheet- about 10×16 inches
Step 3: Layer Sauce, Cheese, and Meats
spread sauce over 2/3rds of the dough lengthwise
then layer salami + pepperoni
then add provolone + shredded mozzarella
Step 4: Seal + Roll
brush egg wash on bare edge of the of dough
fold in the short sides
then roll it up jelly-roll style, place seam side down
Step 5: Brush + Bake
brush with egg wash + cut slits on top
bake until golden brown
sprinkle basil and parmesan (optional)
Pro Tip: If your stromboli burns before the inside is baked, your oven may run hot! Be sure to bake stromboli in the lower half of the oven for best results.
Step 6: Cool + Slice
let it rest a few minutes, then slice
serve with extra pizza sauce
Tips for Success
- Brush the dough generously with egg wash for a glossy, bakery-style finish.
- Bake in the lower thirds of the oven for even browning.
- Don’t skip the slits on top, they let steam escape.
- Let the Stromboli cool a few minutes before slicing to keep the cheese inside.
Stromboli is the kind of recipe that makes dinner feel like a party. Slice it up, dip it in sauce, and enjoy every cheesy, golden bite. The printable recipe card is below. Have a good day, friends!
How to Make Stromboli
Learn how to make Stromboli at home with layers of cheese, meats, and golden pizza dough. This easy recipe works for dinner or as a game day appetizer.
Ingredients
- 1/2 lb pizza dough I used 1/2 of my fail-proof recipe
- 1/2 cup pizza sauce plus more for dipping, optional
- 9 slices provolone cheese
- 9 slices salami
- 1 1/2 cups mozzarella cheese freshly grated
- 1 egg beaten
- basil fresh, chopped, for garnish (optional)
- parmesan cheese grated, for garnish (optional)
Instructions
- Preheat oven to 425° F. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
- Spread pizza dough out on baking sheet to be approximately 10×16.
- Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.
- Layer the salami, pepperoni, and cheese overtop the sauce.
- Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg.
- Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
- Brush the entire stromboli with egg and gently cut diagonal slits in the top of the dough every 1-2 inches.
- Bake in the upper third of the oven for 15-20 minutes or until bubbly and golden.
- Remove from oven, garnish with fresh basil and parmesan cheese, if desired.
- Cool 5 minutes and slice into diagonal pieces along the slits that you cut earlier. Serve with more pizza sauce, if desired.
Video
Notes
If your stromboli begins to burn before the inside is baked, your oven may run hot! Be sure to bake it in the lower half of the oven for best results. Alternatively, you can wrap in aluminum foil for the last part of baking.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat in the oven so the crust stays crisp.
- Freeze: Bake, cool completely, then wrap tightly and freeze for up to 3 months. Reheat directly from frozen at 350° F until hot.
- Make Ahead: Assemble and refrigerate unbaked Stromboli up to 6 hours ahead. Brush with egg and bake when ready.
Nutrition
Calories: 521kcalCarbohydrates: 31gProtein: 31gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 120mgSodium: 1602mgPotassium: 274mgFiber: 1gSugar: 5gVitamin A: 852IUVitamin C: 2mgCalcium: 548mgIron: 3mg
Rate This RecipePlease consider Leaving a 5-Star Review!
What to Serve with Stromboli
- Italian Pasta Salad Recipe – Fresh and tangy, balances the rich Stromboli.
- Crockpot BBQ Chicken Wings – Perfect finger food combo for game day.
- Spring Mix Salad with Balsamic Dressing – Because you need your veggies.
- Garlic Bread – Ok, fine… when you want even more carbs (no judgment).
- Caprese Salad with Balsamic Dressing – Fresh, fresh, fresh and so beautiful on your table.
More Italian Inspired Recipes to Try
- Baked Rigatoni – Hearty and cheesy comfort food.
- Classic Stuffed Shells – Another Italian-American favorite.
- World’s Best Lasagna – Layered, saucy, and totally worth the hype.
- Baked Ziti – Crowd-pleasing pasta baked until bubbly.
- Pull Apart Pizza Bread Recipe (Bubble Pizza) – Cheesy, pull-apart fun in every bite.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
And what’s the measurements of the cookie sheet you’re using in your video?
Getting ready to try this recipe out! Just curious, what kind of large cookie sheet are you using in your video?
Can’t. Wait to make!
My Stromboli turned out Great! My husband thought it was bought or a frozen item as it looked so perfect. I followed the recipe (as well as the recipe to make the pizza dough); it turned out great. I did not have salami; used pepperoni and sauteed mushrooms and peppers. Coated the dough with a very light coating of pizza sauce which didn’t cause the dough to become soggy!! Very Pleased with the overall outcome; husband says to make it a regular!! Thanks for the recipe!!
This is the easiest!
I started this in SA TX at dominos pizza when I was manager. I’m from PA, love this recipe
Very good! Date night with girlfriend went well!!
Score! 🙂
This was so easy to make and delish! I used a Pillsbury pizza dough and added pickled jalapenos. I’ll b making this again!
Love it easy to put together.
I love this recipe!!! I highly recommend! This is very affordable too.
I couldn’t get 1/2 lb of dough to stretch anywhere close to 16×10. I gave up & made pizza.
I give this 2 star rating to bring eyes to my critique so anyone wishing to make this recipe will adjust it accordingly. The temperature of 500 is too high for this product. A pizza is cooked at this high of a temp but is flat and thin and cooks quickly for best results, a stromboli is rolled into a log and it takes longer than 8-10 minutes to cook the center regardless of which rack its cooked on. 2nd critique is putting pizza sauce on it. Pizza sauce adds too much water and will make the interior soggy as well. Leave out the pizza sauce and cook it at 400-425 for 25 minutes and you’ll get a better product. You can use the pizza sauce for dipping but a good stromboli taste good without it in my opinion.
W O W ! ! !
Can I adopt you?
I never comment I have a 9yrold and simply get distracted. I’ve made Stromboli many times and everyone loves it..but you just perfected my method! Your advice on temperature ( even though I lowered it to 450 because my oven is a beast.) ,and roll method had it turn out crispy on the outside and gooey inside. It’s literally a piece of art? thank you!
This was a big hit at the Super Bowl party. It was gone 10 minutes after I took it out of the oven. I will be making this again.
Can I double the recipe?
I’ve tried this a few times but if you roll the Stromboli up so there is dough inside the roll, I can never seem to get it to cook properly. The dough on the inside is always raw.
It is better baked at 425 And i tan a pizza ship 3 years on my own the syrombolli don’t have to be rectangular or have the egg used on them. Theun are just fine in an oval shape And seal And brown beautifully without the egg.
Why don’t you take some of the not do loved snarky atttude And add some seasonig to your food. Maybe garlic powder,,minced onions ,Italian seasonig.
Wow, can you use punctuation when you communicate?
chika ching
I just made this and it is ridiculously good. Thanks for sharing!
End result was good. Parchment paper that wasn’t directly under the Stromboli turned to ash. Should have remembered my Ray Bradbury.
I’m hoping to make the Stromboli using your pizza dough recipe but I have a question. The Stromboli recipe states to use 1/2 pound of pizza dough, is that equal to half of your pizza dough recipe?
That is half of the pizza dough recipe.
Can you freeze this? Would you make it/bake it and then freeze it?
Yes, I would make it completely and then freeze.
My family loves this recipe and I’m a hero every time I make it. Thank you for this!
I’ve made this twice now and it is fantastic!!!
I’ve found decreasing the temperature to 475 and cooking it longer (14 min or so) has helped to get the inside melty and delicious without the top getting too brown.
The whole family loves this and it’s officially in the biweekly meal rotation now! ☺️
[…] tell you, the wrestling match just to get this on the tray was not a pretty sight–but this stromboli-saurus recipe earned a ‘repeat visit’ […]
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I have made this several times over the last few years. Every time we have a problem with the dough being uncooked in the middle and if we leave it in the oven longer than the top is burnt. Do you have any suggestions?
Try lowering the oven temperature 50 degrees and lowering your oven racks to the lower third. Do you bake with convection?
[…] Dell crashed several years ago. I looked at a handful of Google suggestions and decided to try this recipe. Also from recipe site, I borrowed the gal’s Fail-Proof Pizza Dough recipe and I made […]
This was incredible!! Thank you so much for sharing this recipe with us!
I did change the oven temp and baking time to something from a different recipe, though. I dropped the temp from 500 to 350 and baked for 30 minutes. It turned out perfect, and nothing burned!
I’ve used this recipe at least 20 times. We all love it. I have one going into the oven right now.
500 degrees and parchment paper is not compatible Every smoke alarm in the house was going off And the Stromboli burnt…::.
I have not made this yet, but I will very soon. Cheese and steak though. Thank you
I love receiving you blog with recipes and all the information about your family.
Please send your emails to my new address: [email protected]. Also, please remove my old address: [email protected].
Thank you.
Gina
This looks awesome! We love stromboli! I think this is going on the menu for the weekend. My teenage daughter and I love to cook together!
The parchment paper almost set my house on fire
This was the first post I read on your blog, around 5 years ago!
My whole family loves this recipe! Thank you!
I made this so many times! My whole family loves it! Thank you!
I do believe this has to be my kids absolute favorite food!!! It wasn’t very hard to follow the recipe. If it had not been for your contest going on, I probably never would’ve found this… So yea..
Can I freeze this,,before baking or wait until after baking? please reply [email protected]
thank you
My now-former stromboli recipe always came a bit too dry from the oven, yet a bit uncooked in the center. And ot was always difficult to roll it, because of all the stuffing. Your recipe, Lauren, is both yummier and easier to bake! Thank you, my husband definitely approved the change!
[…] Here’s the link: https://laurenslatest.com/how-to-make-stromboli/ […]
I have made this a few times and each time the middle doesn’t cook- it’s doughy. What’s the trick?
Love the way you slap, flap, snap those words around!
Yum!! Great tutorial with video!!! You are a natural! Thank you.
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