Easy Stromboli Recipe

slices of homemade stromboli on a white plate with a cup of marinara sauce.

5 from 1 vote

Fill this homemade stromboli with your favorite meats and cheeses– ready to eat in just 30 minutes! Stromboli makes for a delicious meal, but also makes for a perfect appetizer or game day snack.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings: slices

Calories: 160kcal

Author: Christina

Ingredients

1 (13.8 ounce) pizza dough
2 Tablespoons unsalted butter melted
½ teaspoon garlic powder
¾ teaspoon Italian seasoning
⅓ pound thinly sliced meats large pepperoni, genoa salami, prosciutto, and/or deli ham
8-10 slices cheese mozzarella or provolone
1 cup shredded mozzarella cheese
egg wash: 1 large egg + 1 Tablespoon milk/water

Instructions

Preheat the oven to 415ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, mix together the melted butter, garlic powder, and Italian seasoning. Set aside. On a lightly floured work surface, using a rolling pin, roll the dough into a 10x13-inch rectangle. (Try your best to keep it in the shape of a rectangle). Brush the melted butter mixture over the entire dough.
As you layer the sliced meats and cheese, leaving about a 1-inch border on the bottom and sides, and about a 3-inch border on the top. Start with a layer of sliced meats, then layer sliced cheese, and top it off with another layer of shredded cheese.
Brush the edges, including the larger gap at the top, with the egg wash to help the stromboli stick together. Then, slowly roll into a log, folding in the ends as you roll, like a burrito. Carefully transfer to the lined baking sheet and bush with egg wash. Using a very sharp knife, cut 4 slits into the top of the stromboli to help the steam escape.
Bake for 20 minutes or until the crust is golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cutting board to slice. Serve with marinara sauce for dipping. Cover and store the leftovers in the refrigerator for up to 5 days.

Notes

Make Ahead Instructions: You can make the stromboli through step 4, cover tightly, and refrigerate overnight. Do not cut slits or add egg wash on top until you're ready to bake.
Freezing Instructions: You can freeze the shaped stromboli for up to 3 months. Do not cut slits or add egg wash on top until you're ready to bake. Carefully place the stromboli on plastic wrap and wrap tightly. Then, wrap in aluminum foil. Thaw, still wrapped, in the refrigerator overnight. Brush with egg wash and add steam slits. Bake as directed (it likely would need an extra 3-5 minutes).
Pizza Dough: You need 1 pizza dough– either store-bought or homemade. I often grab Pillsbury Classic Pizza Crust or freshly made from the bakery when I want a shortcut.
Meat: Use thinly sliced meat like prosciutto, salami, pepperoni or deli ham. You can also omit completely.
Cheese: It's best to use a combination of sliced and shredded cheese– provolone and mozzarella cheese are wonderful options.

Nutrition