This easy Italian Stromboli is loaded with savory meats, melty cheese, and roasted peppers all rolled up in a golden, crispy dough. It comes together quickly, looks impressive, and is always a huge hit with the whole family!
A DELICIOUSLY EASY STROMBOLI RECIPE
This is one of those recipes that I make on repeat — especially on busy weeknights when I need something that feels special but doesn’t require a ton of effort. It’s the kind of meal that has everyone gathering around the kitchen before it even comes out of the oven because the smell alone is absolutely incredible. Serve it with a side of marinara sauce for dipping, a simple green salad, and some Garlic Bread and I am a happy camper!
I love this recipe because it is so versatile. You can use whatever meats and cheeses your family loves, which makes it a great way to clean out the deli drawer in your refrigerator. I’ve brought this to cookouts and game day parties and it is always the first thing to disappear. It’s highly requested every single time!
FREQUENTLY ASKED QUESTIONS
Can I use store-bought pizza dough?
Absolutely! Store-bought pizza dough (the kind in the refrigerated section) works perfectly here and is what I use most of the time. You can also use frozen bread dough that has been thawed. If you have the time to make homemade pizza dough from scratch, go for it — but the store-bought version is a great shortcut and still produces a fantastic result.
What meats work best for Stromboli?
I use a combination of pepperoni, salami, and ham but this recipe is really easy to customize. Italian sausage (cooked and crumbled), capicola, or prosciutto would all be delicious. Use what your family loves and what is within your budget.
Can I use a different cheese?
I really love a combination of mozzarella and provolone here because they melt beautifully together. You could also use Monterey Jack cheese or even a Pepper Jack if you want a bit of a kick. Use your favorite blend of shredded cheese and you really can’t go wrong.
Can I make this ahead of time?
Yes! You can assemble the Stromboli the night before, cover it tightly with plastic wrap, and store it in the refrigerator. When you are ready to bake it, let it sit at room temperature for about 15-20 minutes before putting it in the oven. You may need to add a few extra minutes to the baking time since you are starting from a cold state.
Can this be frozen?
Yes! Stromboli freezes really well. You can freeze it before baking or after. If freezing before baking, assemble it, wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If freezing after baking, allow it to cool completely first, then wrap and freeze for up to 2 months.
How do I store leftovers?
Allow the Stromboli to cool fully, then wrap it tightly or store it in a covered container and put it into the refrigerator where it will keep for up to 3 days. Reheat individual slices in the oven at 350°F for about 10 minutes to get the crust nice and crispy again. The microwave works in a pinch but the crust will be a bit softer.
Why did my Stromboli burst open while baking?
This usually happens when the dough is overstuffed or the seam wasn’t sealed tightly enough. Make sure you press the seam firmly and place the Stromboli seam-side down on your baking sheet. Also be sure to cut those vent slits on top — they are important for letting steam escape so the dough doesn’t puff up and tear open during baking.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- pizza dough – store-bought refrigerated pizza dough works great here and keeps this recipe super simple. One standard 13.8 oz tube is just the right amount.
- pepperoni – a classic Stromboli staple. Use a standard sliced pepperoni from the deli or the pre-packaged kind works just as well.
- salami – adds a wonderful savory, slightly tangy flavor. Genoa salami is my personal favorite here.
- deli ham – adds a mild, slightly sweet flavor that balances out the saltier meats nicely.
- shredded mozzarella cheese – the main cheese that gives you that gorgeous, melty pull. Shred your own if you can — it melts so much better than pre-shredded.
- provolone cheese slices – layering in some provolone slices gives the filling a little extra flavor and a wonderful creamy texture.
- roasted red peppers – pat these dry really well before using them! If they are too wet they will make the dough soggy.
- banana pepper rings – totally optional but I love the little tangy kick they add. You can leave these out if you don’t enjoy them.
- Italian seasoning – this goes into the filling and gets brushed on top for a ton of flavor.
- garlic powder – a little garlic powder goes a long way here and really adds a great depth of flavor.
- olive oil – brushed on top of the Stromboli before baking to give it that gorgeous, golden brown crust.
- Parmesan cheese – sprinkled on the outside before baking for a little extra savory, salty bite on the crust.
- marinara sauce – for serving and dipping! Use your favorite store-bought jar or you can make your own Homemade Marinara Sauce.
HOW TO MAKE ITALIAN STROMBOLI
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
On a lightly floured surface, roll out your pizza dough into a large rectangle, roughly 10×14 inches. Try to keep it as even as possible so it rolls up nicely.
Layer your provolone cheese slices over the dough, leaving about a 1-inch border all the way around the edges. Then layer your pepperoni, salami, and ham evenly over the provolone. Top with your roasted red peppers (make sure they are patted dry!) and banana pepper rings if using.
Sprinkle the shredded mozzarella evenly over all of the fillings. Sprinkle with Italian seasoning and garlic powder.
Starting from one of the longer sides, roll the dough up tightly like a jelly roll, keeping everything tucked in as you go. Pinch the seam tightly to seal and pinch and tuck the ends underneath as well. Place the Stromboli seam-side down on your prepared baking sheet.
Using a sharp knife, cut several diagonal slits across the top of the Stromboli — about 4 to 5 slits. This allows steam to escape and keeps the dough from bursting. Brush the entire surface generously with olive oil. Sprinkle with grated Parmesan and a little extra Italian seasoning.
Bake for 20-25 minutes until the crust is deep golden brown and the cheese inside is melted and bubbly. Let it rest for about 5 minutes after taking it out of the oven before slicing. Serve warm with marinara sauce on the side for dipping!
PRO TIPS FOR THE BEST ITALIAN STROMBOLI
- Pat everything dry. This is the single most important tip for a great Stromboli. Roasted red peppers, banana peppers, and even deli meats can hold a lot of moisture. Pat them dry with paper towels before layering them in. Excess moisture is what leads to a soggy, undercooked bottom crust.
- Don’t overstuff it. I know it’s tempting to pile everything on, but overstuffing is the number one reason Stromboli bursts open during baking. Keep your layers thin and even and leave that 1-inch border around all the edges for a clean, secure seal.
- Let the dough come to room temperature. Cold dough straight from the refrigerator is really tough and springy to work with. Let it sit out at room temperature for about 20-30 minutes before rolling it out and it will be so much easier to handle.
- Don’t skip the resting time. I know it smells amazing and it’s hard to wait, but letting it rest for 5 minutes after it comes out of the oven makes a huge difference. It allows everything to set up so you get nice, clean slices instead of all the filling spilling out.
- Use a pizza stone or preheated pan. If you have a pizza stone, this is a great time to use it! A preheated surface helps give the bottom crust a nice crisp finish. If you don’t have one, a heavy rimmed baking sheet works just fine — just make sure it’s lined with parchment paper.
WHAT TO SERVE WITH ITALIAN STROMBOLI
This Stromboli is really a meal all on its own but I love rounding it out with a few simple sides. A big green salad with Italian dressing is always a great pairing. Some Garlic Bread on the side never hurts either! For dipping, a warm bowl of marinara sauce is the obvious choice but a creamy ranch dressing or even a garlicky olive oil dip would be fantastic too.
Italian Stromboli
Ingredients
Method
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Remove the pizza dough from the refrigerator and let it rest at room temperature for 20-30 minutes.
- On a lightly floured surface, roll out the pizza dough into a rectangle roughly 10×14 inches.
- Layer the provolone slices over the dough, leaving a 1-inch border around all edges. Layer the pepperoni, salami, and ham evenly over the provolone.
- Scatter the roasted red peppers and banana pepper rings (if using) evenly over the meats.
- Sprinkle the shredded mozzarella evenly over the top of the fillings. Sprinkle with ½ teaspoon Italian seasoning and the garlic powder.
- Starting from one of the longer sides, roll the dough up tightly into a log, keeping the fillings tucked in as you roll. Pinch the seam firmly to seal and tuck and pinch both ends underneath.
- Place the Stromboli seam-side down on the prepared baking sheet. Using a sharp knife, cut 4-5 diagonal slits across the top of the dough.
- Brush the entire surface with 1 tablespoon of olive oil. Sprinkle with the grated Parmesan and remaining ½ teaspoon Italian seasoning.
- Bake for 20-25 minutes until the crust is deep golden brown. Let rest for 5 minutes before slicing into 6 pieces. Serve warm with marinara sauce for dipping.
