I like making this Italian stromboli when I want something warm, cheesy, and comforting without much effort. It gives me all the classic Italian-inspired flavors I enjoy, wrapped in a golden crust that slices beautifully and works perfectly for dinner or sharing.
Why You’ll Love This Recipe
I love this recipe because it is quick, filling, and very flexible. I can prepare it with simple ingredients, and it always turns out flavorful and satisfying. It also feels special enough for guests while still being easy enough for a busy day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tube (13.8 oz) refrigerated pizza dough
10 slices Genoa salami
12 slices pepperoni
2 cups shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 large egg
2 tablespoons grated Parmesan cheese
1/2 cup marinara sauce for serving
Directions
I begin by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. I unroll the pizza dough onto the baking sheet and gently stretch it into a rectangle.
I layer the salami and pepperoni evenly over the dough, leaving a small border around the edges. I sprinkle the mozzarella and provolone cheeses over the meats, then season everything with Italian seasoning and garlic powder.
I carefully roll the dough into a log, starting from the long side and tucking the ends underneath to seal it. I place it seam-side down, beat the egg, and brush it over the top. I finish by sprinkling Parmesan cheese on top.
I bake the stromboli for about 25 minutes, until the crust is golden brown and cooked through. I let it rest for a few minutes before slicing and serving it with marinara sauce.
Servings And Timing
I usually get 4 to 6 servings from this stromboli. Prep time takes me about 10 minutes, baking takes around 25 minutes, and resting time is about 5 minutes before slicing.
Variations
I sometimes add sautéed peppers, onions, or mushrooms for extra flavor. When I want a vegetarian version, I skip the meats and add more cheese and vegetables. I also like using spicy pepperoni or adding crushed red pepper for heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer warming slices in the oven at 350°F for about 10 minutes so the crust stays crisp. The microwave works if I need something faster, but the texture is softer.
FAQs
Can I make stromboli ahead of time?
I like assembling it a few hours in advance and keeping it covered in the refrigerator until I am ready to bake.
Can I freeze stromboli?
I freeze it after baking and cooling completely, then reheat it in the oven when I want to serve it.
Can I use homemade pizza dough?
I often use homemade dough, and it works just as well as refrigerated dough.
How do I keep stromboli from opening while baking?
I make sure to seal the seam well and place it seam-side down on the baking sheet.
What should I serve with stromboli?
I usually serve it with marinara sauce and a simple salad to keep the meal balanced.
Conclusion
I enjoy making this Italian stromboli because it is simple, customizable, and always satisfying. It is one of those recipes I can rely on when I want something comforting that everyone enjoys.
This Italian Stromboli is a warm, cheesy roll filled with savory meats and gooey cheese, wrapped in golden pizza dough and baked until crisp—perfect for a cozy dinner or party snack with minimal prep.
Total Time:40 minutes
Yield:4–6 servings
Ingredients
1 tube (13.8 oz) refrigerated pizza dough
10 slices Genoa salami
12 slices pepperoni
2 cups shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 large egg
2 tablespoons grated Parmesan cheese
1/2 cup marinara sauce, for serving
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll pizza dough onto the baking sheet and stretch into a rectangle.
Layer salami and pepperoni over the dough, leaving a small border.
Top with mozzarella and provolone cheeses, then sprinkle with Italian seasoning and garlic powder.
Roll the dough tightly from the long side, tucking in the ends. Place seam-side down on the sheet.
Beat the egg and brush over the top of the stromboli. Sprinkle with grated Parmesan cheese.
Bake for 25 minutes or until golden brown and cooked through.
Let rest for 5 minutes before slicing. Serve with marinara sauce.
Notes
Add sautéed peppers, onions, or mushrooms for extra flavor.
For a vegetarian version, skip the meat and use extra cheese and vegetables.
Use spicy pepperoni or red pepper flakes for added heat.
Seal the seam well and bake seam-side down to prevent it from opening.
Reheat in the oven for best texture; microwave for convenience.
