Italian Stromboli

• Prep Time: 25 minutes
• Cook Time: 25–30 minutes
• Rest Time (Optional): 10 minutes
• Total Time: 55–65 minutes
• Yield: 1 large Stromboli (serves 4–6)
• Difficulty: Easy
• Intensity: Low (basic baking skills required)
• Cuisine: Italian-American
• Best For: Weeknight dinners, party appetizers, game day, family meals

Why You’ll Love This Recipe

Stromboli is essentially an Italian rolled sandwich or pizza bread, made with dough, meats, cheeses, and seasonings, then baked until golden and crispy on the outside and melty inside. It’s like a cross between a pizza and a deli-style sub, baked in one delicious loaf.

It’s perfect for feeding a crowd, can be made in advance, and is easily customizable. Slice it and serve with marinara for dipping—it’s a showstopper every time.

Ingredients

For the Dough (or use store-bought pizza dough):

• 1 pound pizza dough (homemade or store-bought)

For the Filling:

• ¼ lb sliced Genoa salami
• ¼ lb sliced capicola or ham
• ¼ lb sliced pepperoni
• 1½ cups shredded mozzarella cheese
• ½ cup grated provolone or Parmesan
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes (optional)
• 1 egg (for egg wash)
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon grated Parmesan (for topping)

Optional Add-ins:

• ½ cup sautéed mushrooms
• ¼ cup roasted red peppers
• Sliced black olives
• Spinach leaves
• Sliced onions

Equipment Needed

• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin
• Pastry brush
• Sharp knife or pizza cutter
• Mixing bowl (for egg wash)

How to Make Italian Stromboli

Step 1: Preheat Oven and Prep Dough

1. Preheat oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
3. If using refrigerated dough, allow it to come to room temperature for 20–30 minutes to make it easier to roll.

Step 2: Roll Out the Dough

1. On a floured surface, roll the dough into a large rectangle about 10×14 inches.
2. Keep the thickness around ¼ inch, with the long side facing you.

Step 3: Add Fillings

1. Leaving a 1-inch border, layer the meats evenly over the dough: start with salami, then ham, then pepperoni.
2. Sprinkle the mozzarella, provolone, and Italian seasoning evenly across the top.
3. Optional: Add extras like roasted red peppers, sautéed mushrooms, or olives.

Step 4: Roll and Seal

1. Starting from the long side closest to you, tightly roll the dough like a jelly roll, tucking in the sides as you go.
2. Place seam-side down on the prepared baking sheet.
3. Tuck the ends under to seal.
4. Use a sharp knife to cut 3–4 small slits across the top to vent steam.

Step 5: Egg Wash and Topping

1. In a small bowl, beat the egg with 1 tablespoon water.
2. Brush the top of the Stromboli with the egg wash.
3. Drizzle lightly with olive oil and sprinkle with grated Parmesan and a pinch of Italian seasoning.

Step 6: Bake

1. Bake in preheated oven for 25–30 minutes, or until golden brown and crisp.
2. If the top browns too quickly, loosely tent with foil halfway through.

Step 7: Rest and Slice

• Let the Stromboli rest for 10 minutes before slicing.
• Slice with a serrated knife and serve with warm marinara or pizza sauce for dipping.

Serving Suggestions

Serve Stromboli with:

• Warm marinara or garlic butter dipping sauce
• A side of Caesar salad or Italian chopped salad
• Roasted vegetables or antipasto platter
• Cold beer, sparkling water, or a glass of red wine

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly in plastic and foil. Freeze for up to 2 months.
• Reheat: Bake at 350°F (175°C) for 10–15 minutes or microwave individual slices.

Nutrition Information (Per Slice, Approx. 1/6 of Stromboli)

Values are approximate and will vary based on ingredients used.