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This homemade stromboli has a crisp, golden crust wrapped around layers of Italian deli meats and melted cheese. Garlic butter brushed over the top while it is still hot adds even more flavor, and warm pizza sauce on the side is perfect for dipping.
A Fun Twist on Pizza Night
Easy enough for pizza night: Make the pizza dough from scratch or pick up a ball of dough at the store. Either option works well for an easy dinner.
Plenty of filling in every slice: Rolling the meat and cheese inside the dough gives you layers of filling in every slice. You won’t end up with a thick pocket of dough around the edges.
Garlic butter makes the crust even better: It gets brushed over the stromboli as soon as it comes out of the oven, adding a buttery garlic finish to the golden crust.
Made for dipping: Keeping most of the pizza sauce on the side gives you a crispier stromboli and plenty of warm sauce for dunking each slice.
Ingredient Notes
Pizza dough: Homemade or store-bought dough both work well. If you want to make your own, my quick pizza dough recipe is a good option. Bring refrigerated dough to room temperature before rolling so it is easier to stretch without shrinking back.
Pizza sauce: You only need a couple of tablespoons inside the stromboli. Warm up some garlic herb marinara for dipping or make my pizza sauce with fresh tomatoes.
Mozzarella and provolone: Using both gives you the mild, melty mozzarella along with a little more flavor from the provolone. Sliced cheese also makes it easy to layer evenly over the dough.
Salami, pepperoni, and ham: This combination gives the stromboli a classic Italian deli-style filling. You can substitute Canadian bacon for the ham.
Garlic butter topping: Mix the garlic butter while the stromboli bakes. Brush it over the hot crust just before serving.
Once the filling is layered, keep the border around the dough clear. That gives you plenty of room to seal the stromboli.
Use the parchment to help roll the dough into a log, then pinch the seam and ends closed.
Recipe Tips
Don’t roll it too tightly: Roll the stromboli snugly enough to hold everything together, but don’t stretch the dough tightly around the filling. The cheese and steam need a little room as it bakes.
Keep the edges clean: Leave about 1 inch of dough exposed around the filling, and move any stray cheese or meat away from the edges before sealing. The dough will stick to itself much better.
Use the parchment to help with rolling: Lift the parchment to help guide the dough over the filling as you roll. Just make sure you don’t roll the paper up inside the stromboli.
Cut a few slits in the top: This gives steam somewhere to escape as the stromboli bakes and helps keep the crust from splitting.
Let it get deeply golden: Don’t pull the stromboli from the oven when the crust is still pale. A deep golden crust is a good sign that the dough has baked through around the filling.
Rest before slicing: Give it about 10 minutes after it comes out of the oven so the cheese can settle before you cut into it.
What to Serve with Stromboli
Warm pizza sauce or marinara is a must for dipping. For a full meal, add a simple green salad or Italian chopped salad to balance out the rich meat and cheese.
If you’re having a casual get-together, a batch of garlic knots is always a good addition.
Frequently Asked Questions
A stromboli is made by layering the filling over pizza dough, then rolling it up. A calzone is made by placing the filling on one side of the dough and folding the other side over it. Stromboli is typically sliced into several servings, while a calzone is usually made as an individual portion.
Avoid overfilling it, keep the edges clean so you can get a good seal, and cut a few slits in the top to release steam.
Yes. Assemble the stromboli, cover it well, and refrigerate it until you’re ready to bake. Take it out of the refrigerator while the oven preheats, then add the egg wash and bake as directed.
Homemade Stromboli
This stromboli is a fun change from the usual pizza night, with a golden crust, plenty of cheesy filling, and garlic butter brushed over the top. Slice it up, set out some warm sauce for dipping, and dinner is ready.
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Stromboli Recipe
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Ingredients
- 1 pound Pizza dough, (homemade or store-bought), at room temperature
- 2 tablespoons pizza sauce, (optional; use sparingly)
- 6 ounces sliced mozzarella cheese
- 4 ounces sliced Provolone cheese
- 4 ounces sliced Genoa salami
- 4 ounces sliced pepperoni
- 4 ounces deli ham, or Canadian bacon
- ⅓ cup fresh chopped parsley
- ⅓ cup grated parmesan cheese, divided
- 1 large egg, beaten with 1 teaspoon water, for egg wash
Garlic Butter Topping
- 6 tablespoons butter, melted
- 1 garlic clove, minced
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
Instructions
- Place a sheet of parchment paper on the counter and lightly dust it with flour. Roll or stretch the pizza dough into a rectangle about 10 × 15 inches.
- Spread a thin layer of pizza sauce over the dough, leaving about a 1-inch border around the edges.
- Layer the mozzarella and provolone evenly over the dough, leaving the 1-inch border exposed.
- Layer the salami, pepperoni, and ham over the cheese.
- Sprinkle the chopped parsley and half of the Parmesan evenly over the meats.
- Starting at a long side, use the parchment to help lift and guide the dough as you roll it into a log. Don’t roll the parchment into the stromboli, just use it to help lift the dough as you go.
- Pinch the seam and ends closed, then position the stromboli seam-side down. Cover the stromboli loosely and let it rest for 20 to 30 minutes. Meanwhile, preheat the oven to 400°F.
- Brush the top with the egg wash and sprinkle with the remaining Parmesan. Cut 4 or 5 small slits across the top to allow steam to escape. Transfer the stromboli, still on the parchment paper, to a baking sheet. Bake for 22 to 28 minutes, or until the crust is deep golden brown.
- While the stromboli bakes, stir together the melted butter, minced garlic, Italian seasoning, and garlic powder.
- When the stromboli comes out of the oven, brush about 2 tablespoons of garlic butter over the top and serve the remaining butter alongside for dipping.
- Let the stromboli rest for 10 minutes before slicing. Serve with warm pizza sauce for dipping, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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