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Sliced stromboli with deli meats on white plate, marinara sauce beside.
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Stromboli Recipe

Homemade stromboli with layers of Italian deli meats and melted cheese wrapped in a golden pizza crust. Brush it with garlic butter while it's hot and serve with warm pizza sauce for dipping.
Prep Time25 minutes
Cook Time28 minutes
Resting Time30 minutes
Total Time1 hour 23 minutes
Course: Main Dish
Cuisine: Italian-American
Keyword: homemade stromboli, stromboli recipe
Servings: 6 servings
Author: Dahn Boquist

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.
    Pizza dough rolled into a rectangle on parchment paper for homemade stromboli.
  • Spread a thin layer of pizza sauce over the dough, leaving about a 1-inch border around the edges.
    Pizza sauce spread over stromboli dough, leaving a border around the edges.
  • Layer the mozzarella and provolone evenly over the dough, leaving the 1-inch border exposed.
    Sliced mozzarella and provolone layered over the stromboli filling.
  • Layer the salami, pepperoni, and ham over the cheese.
    Pepperoni layered over salami and ham on a rectangle of stromboli dough.
  • Sprinkle the chopped parsley and half of the Parmesan evenly over the meats.
    Pepperoni, salami, ham, parsley, and Parmesan layered over stromboli dough.
  • 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.
    Pizza dough being rolled around the pepperoni stromboli filling.
  • 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.
    Rolled and sealed stromboli log resting on parchment paper before baking.
  • 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.
    Unbaked meat stromboli brushed with egg wash and cut with vents before baking.
  • While the stromboli bakes, stir together the melted butter, minced garlic, Italian seasoning, and garlic powder.
    Melted butter, minced garlic, garlic powder, and Italian seasoning for stromboli topping.
  • 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.
    Baked stromboli on a sheet pan being brushed with garlic butter.
  • Let the stromboli rest for 10 minutes before slicing. Serve with warm pizza sauce for dipping, if desired.

Notes

Pizza dough: Bring refrigerated dough to room temperature before rolling. Cold dough tends to shrink back as you stretch it.
Don’t overfill: Adding extra meat or cheese can make the stromboli difficult to roll and seal.
Go easy on the sauce: Use just a thin layer inside. Serve extra sauce on the side for dipping.
Get a good seal: Keep the edges free of filling, then firmly pinch the seam and ends closed. Bake with the seam underneath.
Leftovers: Reheat in a 350°F oven or air fryer until warmed through to help crisp the crust again.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 35g | Protein: 27g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 1450mg | Fiber: 2g | Sugar: 3g
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