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Stromboli Recipe
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This easy Stromboli recipe is perfect for busy weeknights, game day spreads, or casual family dinners. Golden pizza dough stuffed with layers of cheese and deli meat bakes into a crisp, cheesy roll that’s just begging to be sliced and dipped in sauce. It looks impressive, but the process is simple, and my recipe makes sure you nail that pizzeria-style flavor every time. Watch my step-by-step video below so there’s no guessing.
Table of Contents
Ingredient Notes
This Stromboli recipe keeps things simple but flavorful. It uses pizza dough, sauce, cheese, and deli meats to create a stuffed bread roll that’s baked until golden. Here’s a little more about a few of the main ingredients:
- Pizza Dough – Use my homemade pizza dough recipe or store-bought. You need 1/2 pound for this recipe.
- Pizza Sauce – While a classic Stromboli does not have sauce inside, I like to spread a thin layer plus more for dipping. This comes down to personal preference.
- Mozzarella + Provolone Cheese – Melts beautifully, giving that classic cheese pull. Use any cheese you’d like, but this is a classic combo.
- Pepperoni + Salami – Another classic Stromboli combo, but feel free to swap out your favorite deli meats (ham, turkey, bacon, etc.)
- Egg Wash – Helps the dough seal and gives the crust a shiny, golden finish. Don’t skip it!
- Parmesan Cheese & fresh Basil (optional) – Sprinkled on top for extra flavor. Sub out fresh parsley if desired.
- Veggies – Add sautéed peppers, onions, or mushrooms if desired.
How to Make Stromboli
This recipe comes together quickly once your dough is ready. It’s really just spreading, layering, rolling, and baking. You’ll find the full recipe card below, but here’s a quick walkthrough:
Step 1: Preheat Oven + Prep Pan
Preheat oven to 425°F + grease the baking sheet or line with parchment paper (it keeps food from sticking and makes cleanup easier).
Step 2: Roll Out the Dough
Stretch the dough into a rectangle.
Make the dough fill your baking sheet- about 10×16 inches.
Step 3: Layer Sauce, Cheese, and Meats
Spread sauce over 2/3rds of the dough lengthwise.
Then layer salami + pepperoni.
Then add provolone + shredded mozzarella.
Step 4: Seal + Roll
Brush egg wash on the bare edge of the dough.
Fold in the short sides.
Then roll it up jelly-roll style, place seam side down.
Step 5: Brush + Bake
Brush with egg wash + cut slits on top.
Bake until golden brown.
Sprinkle basil and parmesan (optional).
Pro Tip: If your stromboli burns before the inside is baked, your oven may run hot! Be sure to bake stromboli in the lower half of the oven for best results.
Step 6: Cool + Slice
Let it rest a few minutes, then slice.
Serve with extra pizza sauce.
Tools You’ll Need
You don’t need anything fancy to make this stromboli recipe, just a few simple kitchen tools to make prep and baking easier.
- Baking sheet – This helps the stromboli bake evenly and gives the crust a nice golden finish.
- Pastry brush – Use a pastry brush to spread the egg wash evenly over the dough before baking.
- Prep bowls – Prep bowls keep your cheese, sauce, and meats organized and make assembly quicker.
- Measuring cups and spoons – Measuring cups and spoons help you portion the sauce and seasonings evenly for the best flavor.
Tips for the Best Stromboli Recipe
These simple tips will help your stromboli bake evenly, hold together better, and come out golden and cheesy every time.
- Brush the dough generously with egg wash for a golden, glossy finish.
- Don’t overfill the stromboli or it can split open while baking.
- Leave a small border around the edges so you can seal the dough tightly.
- Don’t skip the slits on top since they help steam escape while baking.
- Bake the stromboli in the lower third of the oven so the crust cooks evenly.
- Let the stromboli cool for a few minutes before slicing so the cheese stays inside instead of spilling out.
What to Serve with Stromboli
- Italian Pasta Salad Recipe – Fresh and tangy, balances the rich Stromboli.
- Crockpot BBQ Chicken Wings – Perfect finger food combo for game day.
- Spring Mix Salad with Balsamic Dressing – Because you need your veggies.
- Garlic Bread – Ok, fine… when you want even more carbs (no judgment).
- Caprese Salad with Balsamic Dressing – Fresh, fresh, fresh and so beautiful on your table.
Storage and Reheating
Store leftover stromboli in an airtight container in the refrigerator for 3–4 days. When reheating, use the oven so the crust stays crisp and the filling heats evenly instead of getting soggy.
You can also freeze stromboli for longer storage. Bake it first, let it cool completely, then wrap it tightly and freeze for up to 3 months. When ready to eat, reheat it straight from frozen in a 350°F oven until hot all the way through.
If you want to prep ahead, you can assemble the stromboli and refrigerate it unbaked for up to 6 hours. When you’re ready, brush with egg wash and bake as directed for a fresh, just-made result.
FAQs
How do I keep my stromboli from opening while baking?
The key is not overfilling it and sealing the edges really well. Press the seams firmly and place it seam-side down on the baking sheet so it stays closed.
What’s the best way to get a golden crust?
Brushing the top with egg wash before baking gives the stromboli its shiny, deep golden color and helps it crisp nicely in the oven.
Do I need to cook the meat first?
Yes, any raw meats should be fully cooked before adding them to the dough since the baking time is only enough to heat everything through and crisp the crust.
Variations
These simple variations keep the same easy method but give you different flavor options for any meal.
- Classic Italian Stromboli – Use pepperoni, salami, ham, and mozzarella for a simple, traditional version with rich, savory flavor.
- Cheesy Garlic Stromboli – Skip the meats and load it with mozzarella, provolone, and a little parmesan, then add garlic butter for extra flavor.
- Veggie Stromboli – Fill with sautéed mushrooms, bell peppers, onions, and spinach for a lighter option packed with vegetables.
- Chicken Stromboli – Use shredded cooked chicken, mozzarella, and a bit of ranch or marinara for a hearty, family-friendly twist.
More Italian-Inspired Recipes to Try
- Baked Rigatoni – Hearty and cheesy comfort food.
- Classic Stuffed Shells – Another Italian-American favorite.
- World’s Best Lasagna – Layered, saucy, and totally worth the hype.
- Baked Ziti – Crowd-pleasing pasta baked until bubbly.
- Pull Apart Pizza Bread Recipe (Bubble Pizza) – Cheesy, pull-apart fun in every bite.
Stromboli is the kind of recipe that makes dinner feel like a party. Slice it up, dip it in sauce, and enjoy every cheesy, golden bite. The printable recipe card is below. Have a good day, friends!
How to Make Stromboli
Learn how to make Stromboli at home with layers of cheese, meats, and golden pizza dough. This easy recipe works for dinner or as a game day appetizer.
Ingredients
- 1/2 lb pizza dough I used 1/2 of my fail-proof recipe
- 1/2 cup pizza sauce plus more for dipping, optional
- 9 slices provolone cheese
- 9 slices salami
- 1 1/2 cups mozzarella cheese freshly grated
- 1 egg beaten
- basil fresh, chopped, for garnish (optional)
- parmesan cheese grated, for garnish (optional)
Instructions
- Preheat oven to 425° F. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
- Spread pizza dough out on baking sheet to be approximately 10×16.
- Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges.
- Layer the salami, pepperoni, and cheese overtop the sauce.
- Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg.
- Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
- Brush the entire stromboli with egg and gently cut diagonal slits in the top of the dough every 1-2 inches.
- Bake in the upper third of the oven for 15-20 minutes or until bubbly and golden.
- Remove from oven, garnish with fresh basil and parmesan cheese, if desired.
- Cool 5 minutes and slice into diagonal pieces along the slits that you cut earlier. Serve with more pizza sauce, if desired.
Video
Notes
If your stromboli begins to burn before the inside is baked, your oven may run hot! Be sure to bake it in the lower half of the oven for best results. Alternatively, you can wrap in aluminum foil for the last part of baking.
Nutrition
Calories: 521kcalCarbohydrates: 31gProtein: 31gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 120mgSodium: 1602mgPotassium: 274mgFiber: 1gSugar: 5gVitamin A: 852IUVitamin C: 2mgCalcium: 548mgIron: 3mg
Rate This RecipePlease consider Leaving a 5-Star Review!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
And what’s the measurements of the cookie sheet you’re using in your video?
Getting ready to try this recipe out! Just curious, what kind of large cookie sheet are you using in your video?
Can’t. Wait to make!
My Stromboli turned out Great! My husband thought it was bought or a frozen item as it looked so perfect. I followed the recipe (as well as the recipe to make the pizza dough); it turned out great. I did not have salami; used pepperoni and sauteed mushrooms and peppers. Coated the dough with a very light coating of pizza sauce which didn’t cause the dough to become soggy!! Very Pleased with the overall outcome; husband says to make it a regular!! Thanks for the recipe!!
This is the easiest!
I started this in SA TX at dominos pizza when I was manager. I’m from PA, love this recipe
Very good! Date night with girlfriend went well!!
Score! 🙂
This was so easy to make and delish! I used a Pillsbury pizza dough and added pickled jalapenos. I’ll b making this again!
Love it easy to put together.
I love this recipe!!! I highly recommend! This is very affordable too.
I couldn’t get 1/2 lb of dough to stretch anywhere close to 16×10. I gave up & made pizza.
I give this 2 star rating to bring eyes to my critique so anyone wishing to make this recipe will adjust it accordingly. The temperature of 500 is too high for this product. A pizza is cooked at this high of a temp but is flat and thin and cooks quickly for best results, a stromboli is rolled into a log and it takes longer than 8-10 minutes to cook the center regardless of which rack its cooked on. 2nd critique is putting pizza sauce on it. Pizza sauce adds too much water and will make the interior soggy as well. Leave out the pizza sauce and cook it at 400-425 for 25 minutes and you’ll get a better product. You can use the pizza sauce for dipping but a good stromboli taste good without it in my opinion.
W O W ! ! !
Can I adopt you?
I never comment I have a 9yrold and simply get distracted. I’ve made Stromboli many times and everyone loves it..but you just perfected my method! Your advice on temperature ( even though I lowered it to 450 because my oven is a beast.) ,and roll method had it turn out crispy on the outside and gooey inside. It’s literally a piece of art? thank you!
This was a big hit at the Super Bowl party. It was gone 10 minutes after I took it out of the oven. I will be making this again.
Can I double the recipe?
I’ve tried this a few times but if you roll the Stromboli up so there is dough inside the roll, I can never seem to get it to cook properly. The dough on the inside is always raw.
It is better baked at 425 And i tan a pizza ship 3 years on my own the syrombolli don’t have to be rectangular or have the egg used on them. Theun are just fine in an oval shape And seal And brown beautifully without the egg.
Why don’t you take some of the not do loved snarky atttude And add some seasonig to your food. Maybe garlic powder,,minced onions ,Italian seasonig.
Wow, can you use punctuation when you communicate?
chika ching
I just made this and it is ridiculously good. Thanks for sharing!
End result was good. Parchment paper that wasn’t directly under the Stromboli turned to ash. Should have remembered my Ray Bradbury.
I’m hoping to make the Stromboli using your pizza dough recipe but I have a question. The Stromboli recipe states to use 1/2 pound of pizza dough, is that equal to half of your pizza dough recipe?
That is half of the pizza dough recipe.
Can you freeze this? Would you make it/bake it and then freeze it?
Yes, I would make it completely and then freeze.
My family loves this recipe and I’m a hero every time I make it. Thank you for this!
I’ve made this twice now and it is fantastic!!!
I’ve found decreasing the temperature to 475 and cooking it longer (14 min or so) has helped to get the inside melty and delicious without the top getting too brown.
The whole family loves this and it’s officially in the biweekly meal rotation now! ☺️
[…] tell you, the wrestling match just to get this on the tray was not a pretty sight–but this stromboli-saurus recipe earned a ‘repeat visit’ […]
[…] (Adapted from Lauren’s Latest)Makes a 12-inch […]
I have made this several times over the last few years. Every time we have a problem with the dough being uncooked in the middle and if we leave it in the oven longer than the top is burnt. Do you have any suggestions?
Try lowering the oven temperature 50 degrees and lowering your oven racks to the lower third. Do you bake with convection?
[…] Dell crashed several years ago. I looked at a handful of Google suggestions and decided to try this recipe. Also from recipe site, I borrowed the gal’s Fail-Proof Pizza Dough recipe and I made […]
This was incredible!! Thank you so much for sharing this recipe with us!
I did change the oven temp and baking time to something from a different recipe, though. I dropped the temp from 500 to 350 and baked for 30 minutes. It turned out perfect, and nothing burned!
I’ve used this recipe at least 20 times. We all love it. I have one going into the oven right now.
500 degrees and parchment paper is not compatible Every smoke alarm in the house was going off And the Stromboli burnt…::.
I have not made this yet, but I will very soon. Cheese and steak though. Thank you
I love receiving you blog with recipes and all the information about your family.
Please send your emails to my new address: [email protected]. Also, please remove my old address: [email protected].
Thank you.
Gina
This looks awesome! We love stromboli! I think this is going on the menu for the weekend. My teenage daughter and I love to cook together!
The parchment paper almost set my house on fire
This was the first post I read on your blog, around 5 years ago!
My whole family loves this recipe! Thank you!
I made this so many times! My whole family loves it! Thank you!
I do believe this has to be my kids absolute favorite food!!! It wasn’t very hard to follow the recipe. If it had not been for your contest going on, I probably never would’ve found this… So yea..
Can I freeze this,,before baking or wait until after baking? please reply [email protected]
thank you
My now-former stromboli recipe always came a bit too dry from the oven, yet a bit uncooked in the center. And ot was always difficult to roll it, because of all the stuffing. Your recipe, Lauren, is both yummier and easier to bake! Thank you, my husband definitely approved the change!
[…] Here’s the link: https://laurenslatest.com/how-to-make-stromboli/ […]
I have made this a few times and each time the middle doesn’t cook- it’s doughy. What’s the trick?
Love the way you slap, flap, snap those words around!
Yum!! Great tutorial with video!!! You are a natural! Thank you.
[…] Stromboli Pizza Stuffed Mushrooms Mediterranean Pizza Cheesy Garlic Breadsticks Fail-Proof Pizza Dough […]
I made mine with the ingredients on the recipe (printed) list. It was amazing! Then I saw the video which showed pepperoni, provolone and turkey slices. Now I see I can basically use any mixes of what I have on hand. I used Barilla jarred sauce too.
Your recipes and videos are very clear. Thank you! *I also used store bought pizza dough (in the bag) from my market.
Using your fail proof pizza dough, does the recipe make one or 2 strombolis?
Quick Question – Does your fail proof recipe make the 1/2 lb of dough that the stromboli recipe calls for or can I get two stromboli out of one recipe of the fail proof dough?
You should be able to get two out of one recipe! The pizza dough recipe makes 1 pound.
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[…] This recipe was inspired by Lauren’s Latest. […]
Looking forward to trying this! ( I forgot to leave the heart icon on my last comment)
I would love to try this recipe. It’s always fun to dip! I love your recipes & added many to my favorites!
I’ve made this a few times but the bottom always burns
Made this tonight. It was absolutely delicious! Also, loved your step by step photos. I look forward to making another recipe of yours!
i am not sure it posted.so please post one!! I am very excited to make the stromboli!!! I am imagining all kinds of fillings to try!! Even dessert ones!!! THANK YOU!!!
i am so very excited to make Stromboli!!! My imagination is going wild with the possibilities of variations!!! Thank you!!!!!!!!!
If you used the fail proof pizza dough recipe, do you use all the dough or just half?
If you want a larger pizza, use the entire dough recipe, if you’d like two smaller pizzas, use half.
I’m probably being paranoid, but my parchment paper says it’s only oven safe to 420 degrees. Is it going to catch on fire if I use it for the 500 degree bake temp or is 420 just a conservative estimate on their part?
My family loves this recipe. Of course they are all guys and what guy wouldn’t love it. I love how easy it is to make and tastes AMAZING. Thanks for making lunch easier.
This is one of our family’s favorite dinners and we love the crust for our pizzas too!
Hi, have you ever frozen this? I’m looking to make a few batches for a party and want to do as much work beforehand as possible. I was wondering if I should assemble everything and then freeze it or if I should assemble and bake it and then freeze it. Any tips would be greatly appreciated!
I never would have thought to make something like this until I saw your recipe. I gave it a try and now it is one of our favorite things to eat on the weekend. This is teenager approved and that makes me extremely happy.
This is my family’s favorite pizza recipe! Thank you for all your hard work and wonderful recipes!
Does it have to be Salami and Ham or can this be made using pretty much any combination of meats thanks
Great recipe…easy and yummy! I actually put mustard on dough instead of pizza sauce first. I used bulk sausage and pepperoni, cheese, pizza sauce, & bellpeppers. Anything you have works!
can you make one with cheese a day ahead
Love IT!!!!
This is such a great recipe. Not only will all my kids eat this (miracle) it’s much easier than I imagined it to be. I’ve made it at least 5 times and have dough in the freezer for pizza. Thanks for sharing, it’s a life saver!
If using store bought pizza dough, and pepperoni and cheddar cheese slices only can i make this ahead of time and place un fridge or freeze?
Oh My Gosh!!!!! This is GREAT!!! I made it and it turned out wonderful!!! I add chopped onions and black olives to mine. Thanks so much for making me look good
So glad you enjoyed!!
[…] STROMBOLI […]
Soooooo…….if you haven’t attempted to make this yet, you haven’t lived. Aside from the purely unimaginable satisfaction of the FIRST bite, and you do it right, you will impress anyone who may be fortunate enough to have been invited to your party – and you will want to do it for a party! Made one “Italian meat” and one “steak and cheese.” Picking a favorite was as hard as picking a favorite child – for me anyway – sadly some people might be able to make that decision! Sincerely, Father and Chef of the year – that night anyway! P.S. I made it for the greatest comeback in Super Bowl history this year, go Pats! GOAT!!
I LOVE love love this recipe. Even my kids like it. Mostly use for Stromboli, but cheesy bread is awesome too. Thanks Lauren!
I think it’s finally time to make this!
This is my absolute favorite thing you have on your website! I love Stromboli and now I can make it at home!
This is the next recipe I am going to try of yours!
I made this for my family. It was very good and we all enjoyed it. I found it a little hard to cut it right in order to do the strips; but I think it will be easier with practice.
Made it, loved it! My kids can never remember the name of it so we’ve enjoyed it under various (often hilarious) names a few times since the first! Ha ha
We make these at least once a month. Always a hit with my family and with my kids friends when they are here for dinner. Thank you!!
This looks so delicious! I’m definitely making it this weekend.
I really hate lunch. If it is easy it is not healthy. If it is healthy it takes to much time. This however is easy and great.
Yeah!
I want to make this for a card party. Any suggestions on making it ahead?
Thank you!!! My boyfriend asked me to make for his birthday and I had no clue what the hell it was but after reading your instructions I have hope….
This was a real pleasure to make. Loved the texture of the dough. But I didn’t look through all the pictures and totally rolled mine wrong. Resulting in a very high roll and it wasn’t fully baked after 10 minutes. Wrapped it in foil and put it back in. Hopefully this does the trick!!
This looks great! So you use half of the pizza crust recipe? Thanks!
I did everything in the instruction. The outer part almost burnt. The inside did not melt at all. I don’t know what I did wrong I’m so disappointed
Hotter than the fires of hell! ???????????????? This looks so delicious. Welp, this is going to put a serious crimp in my low-carb effort. Sigh. What can you do?
Yes
[…] How to Make Stromboli | Lauren’s Latest […]
Well, it’s in the oven! It’s a booger to get it wrapped up before the dough gets too stretchy…but I got it done! Thanks for the recipe! Hope it tastes as good as it looks!
I have four picky eaters and the first time I made this Stromboli all four kids loved it. They now ask me to make it and I love it cause it is super easy!
It’s “doggone” good, not “dawg-on” good. Also, you did not explain which side of the stromboli we should roll first. Thanks anyway.
Lauren!! I love this recipe! I’ve made it a bunch of times. But the last couple times I’ve made it (since I moved and now have older oven) the center piece of dough isn’t done after the 10 minutes in the oven. There is a gooy uncooked doughy part in the middle. Is there anything you can recommend? Can I cook it longer at a lower temp then turn it up just to brown? Thank you!!
Enjoy
This looks easy enough for my daughter to make by herself. I’m going to let her give it a try (I’ll be at the kitchen table in case she needs assistance).
I love your sassy comments in between directions. My favorite: lazy mom’s unite! LOL
Glad you enjoy the sassy comments 🙂 Ha!
I love your recipes. Would you please add me to your list?
I love the idea of easy and fast ordervs
After 10 minutes mine was still doughy in the middle any suggestions. The outside was burned.
i like trying new things and i look forward every week for your latest to see whats new and to see if i am or have the ing. to make your wonderful recipes. I am going to try to make this one it looks good and i have all the ing.
thank you
My husband and I have made this recipe so many times, switching up the toppings… we love it!
Any tips on getting the dough to cook through? That’s been our biggest challenge.
Try reducing the temperature to 450 and lowering your oven racks. Maybe try to make your next one without the sauce too. Hope that helps!
[…] going to try Stromboli’s this same way using square pizza crust…found THIS one that looks […]
Do you know if this would freeze well? Would you make any changes prior to freezing it?
I’ve never tried it, but I imagine it would work well!
Made this tonight–DELICIOUS!! Your no fail dough recipe was awesome, too! Will definitely be making this again!!
Gracias Lauren, se ve delicioso, lo haré. Saludos, Sonia.
Is this affiliated with the old Stromboli’s in Kensington?
Nope! I have no idea what that is.
The link to the Pizza Dough Recipe does not go to the recipe but a blank post with just the title. Please fix I really want to attempt to make the dough. Thx!
your recipe for the dough doesn’t show up. Just the header shows up on the web page.
I love your blog. I feel like it’s more then just a blog. it’s feels homey I hope you understand what I’m trying to say
Yumm-O! Cannot wait to make! It so much fun looking at your food blog! Thank you! Maggie
Added this to our meal plan this week; we were looking for something a little different!
Made the Stromboli tonight. Delicious. I’ll be back for more recipes. Thx
I have to let you know I’ve searched for good instructions on how to make a Stromboli (my husband is half German/half Italian). Yours tops the list. I use refrigerated pizza dough, though. But following your pictures, makes it very easy to do. I was scared trying to make this. But I did it. He loves it. Of course my ingredients are quite different than yours. I do roast beef, ham or pepperoni and I also add red pepper seeds and the cheeses is mozerella and pepper jack. He likes spicy. My husband can make pizza dough. I can’t. That’s ok . He was surprised that it was refrigerated dough. The good thing is I didn’t burn it yet. Yeah. Thanks again for the step by step pictures and layout. You’ve done a fantastic job. Keep up the step by step instructions.
Stromboli is a great and easy variant use of pizza dough and people love it. The traditional mix (as I understand it) is pepperoni, salami (genoa), provolone and cappicola ham. I don’t put sauce within mine. Also, cooking it on a pizza stone works out very well. I serve the stromboli at room temperature with the sauce (warm) on the side for spooning or dipping. As one person commented, the center dough may be doughy but will tighten up after it cools to room temp. No raw stuff to hurt you so don’t worry about it. I don’t use eggs in mine to bond the dough, you can just use a tuck/roll/pinch technique (whatever to get it closed up so the pepperoni oil stays within).
Viva Stomboli!
This is such an awesome recipe! I have made it with seasoned beef as well as a breakfast version with Bacon and Mozzarella. Pure yummy goodness! Thank you!
500 degrees is waaaaayyyy too hot! 350 degrees for 20-30 minutes is better and you won’t have a burnt doughy mess.
This is a great recipe! Have made it twice now and it always disappears quickly! Easy to make and plenty of variations on the fixin’s. For that little bit of extra zip those of us that grew up in Lancaster, PA use a bit of mustard on the meat before the final roll up. I use Trader Joe’s pizza dough and a jar of pizza sauce (Classico Traditional Pizza sauce is great) for quick prep. Have also included chopped onion and mushrooms on one. One of these times going to use some Italian sausage. Be careful not to use too much sauce and make certain to let it sit a couple minutes to cool and “set” before cutting. I could make this weekly!
This has become a regular dinner in our house. I cheat and get the dough from the Publix bakery but it’s delicious! Thank you!
Can we used store bought pizza dough?
can you replace the dough with tortillas?
Made this today for a ladies breakfast….was an absolute HIT!!! Making again this evening for family supper:-)
Thanks for this super recipe!!
Thanks for the reciepe !! My Stromboli just went in the oven
This is phenomenal!!! YUM, YUM, YUM!! I made it 2 nights ago and was blown away with how easy it was to make and how great it turned out! My “i don’t eat left-overs” husband loved it so much that he took it to work the next day and asked me to cook it again tonight! This one is a keeper recipe for sure! THANK YOU!!!
Thanks Lauren. The photos really helped. I made some, with variations, and it was yummy.
Well I must have missed something bc my ends did not end up looking nice and neat like yours. Missing one picture for me…. It’s not in the oven yet.
So is one-half pound dough what your recipe makes? Or would I need to divide?
I made this for my Husband he loooved it…took out the ham and put in pepperoni and cooked sausage and sliced olives….yummy it was calzone in a different shape..
I tried this at 500 degrees and it did not work very well. I know ovens vary but I think 500 was too high and 8-10 minutes not long enough. bottom burned and center not cooked properly. Taste like Pizza though! Great Idea, but next time I am gg to change temperature and time.
This is great, looks good. But Stromboli actually contains no sauce. This is a calzone.
I tried this recipe to make my 1st Stromboli. I substituted pepperoni for the salami and added provolone, roasted pimento, and chopped kalamata olives for the “stuffing” and added granulated garlic to the melted butter for the outside coating of parmesan and Italian seasoning. It was a big fat big boy that was about 17 inches long and 3-4 inches in circumference. Then I burnt it!!! I decided in the last moments of cooking to transfer it to a pizza stone and had a nice charcoal flavored bottom crust. My bad. However, the recipients said it was nevertheless wonderful and my next one will be showstopper picture perfect. Thanks!
I just tried your recipe but used store-bought pizza dough instead. It baked up nice and golden and looking perfect but the dough inside was still raw in some places. Maybe I didn’t roll it out thin enough? How thin should it be? It was delicious otherwise and I will definitely try making it again!
This is my second time making this recipe. It’s so wonderful and tasty and ascetically pleasing!! Thank you so much for this recipe.
Awesome!! *fist bump*
I used to make this for my husband back in the early 90’s. I completely forgot about Stromboli until I saw your website. I used to cook the sauce, add ground beef and veggies into the sauce pot and basically poured those ingredients onto the dough and then layered cheese and ham. It went a bit faster, in my mind at least. I love the egg or egg white idea on the top. Thanks much for detailed pics of how to. Off to search the rest of your website! Oh and plan on making this for the Packer game tomorrow night. THANK YOU!
Made your Stromboli using your pizza dough recipe for 5 children and three adults and it was a huge hit with all. Pepperoni for the kids and tomato, artichoke and roasted red peppers for the adults. Yum!
Oh yum!! I’ll have to try your artichoke version!
You can also use a fun mustard with roast beef and cheddar … ham and swiss … pastrami , swiss and kraut … use your imagination or your taste buds decide !!! They are all a HIT and they are GOOD !!!
I made this over the weekend. I used Canadian Bacon, and massive amounts of sliced portabella mushrooms and the cheese. I used Prego Marinara sauce too. Well, it was devoured. I did cheat and use frozen bread dough due to time — I would recommend this to anyone. It was rather funny telling my daughter she had to save some for Dad. Had I known, I would have made 2.
can this be frozen and then thawed later to bake? thanks
Lauren, what is your fool proof pizza dough recipe?
P.S.love your website.
Linda
here: https://laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/
Thanks for telling me to do it in parchment paper my dough is ruined got stuck to it and had to throw it out
Hi Lauren! This recipe looks great 🙂 Just wanted to let you know, an easy way to do pizza sauce is a bit of tomato paste, add water ’til you get the consistency you want, then add in as much garlic, oregano, basil, salt + pepper as you like! Turns out way cheaper than bottled sauces 😀
Thanks! I’ll have to give it a try 🙂
Would it work to freeze these delicious babies after cooking them? I am going on vaca next week and want to bring these (I made them two weeks ago and there wasn’t a crumb left) but didn’t know the best way to ensure their amazing ness isn’t compromised. Any suggestions?
I’d put it all together then freeze. That way you can defrost, bake and serve it fresh out of the oven.
I tried this recipe last night, and I have to say -DEELISH! It is so great to have found a pizza dough recipe that is easy and has great texture and flavor. It is also easy to work with. Unfortunately, I do not have a dough hook available (lost in moving), so the paddle and Kitchenaid were not happy, but I kneaded by hand for the most part, (about 10 minutes) and it turned out well. I also have to say that I used King Arthur’s AP flour and I enjoyed the texture -though I look forward to trying it again with Bread flour as you highly recommend. I made a turkey (pepperoni, ham and salami) version and a stromboli with spinach, mushroom, onion and just a bit of tomato. I have a house full of men, which includes teenage boys, so this is a great meal to fill them. I’m looking forward to trying various other recipes from your blog -Thank you!
Do I use all the dough that is made using your Fail-Proof Pizza Dough recipe? It says that it makes enough for 2 -12 in pizza crusts.
Use 1/2 of one recipe.
[…] made this perfect Stromboli recently and it is a keeper! Try it. I used different meat — I used capicolla and sopracetta […]
When my daughter-in-law come over with the 4 boys it’s difficult to find something that is different and all 4 boys will like. This fits the bill. Thanx.
I saw your recipe yesterday and I made it today! It was stromboliscious!!! I also used the dough recipe you provided, thanks Lauren!
Thanks for this. I’ve only ever seen a recipe using a baked loaf of french bread, hollow out the center soft bread, fill each side, flip together, then slice….this is much nicer! Yum, can’t wait to try it.
I made this yesterday and it was so delicious. Thank you for sharing…I felt like I was in a restaurant. I used bacon and ham in mine and used a whole wheat dough. Yum!
I baked mine at 475 for 15 minutes…perfect.
So exited to make this for our Super Bowl Party!
I know it’s going to be super tasty! It’s in the oven right now. Baked them (I made two since I used your pizza crust recipe) for 9 minutes at 500 degrees and the tops looked perfect, but when I cut into it and took a bite, all the dough inside was totally raw. Baked it another 10 minutes at 400 with foil over it and it is still doughy, so it’s back in the oven for a little longer. Getting sooo hungry!!
I love you! We have these in Brazil, with another name of course, and I have been missing them so much!!!!!! Maybe I’ll make them tonight!!!! Thank you!!!!!!
I just have to say thank you for posting this recipe. I’ve made many variations of stromboli, but every recipe I’ve ever seen says you should leave an even border of dough all the way around the toppings, which always results in a doughy, uncooked center if you’re rolling it up jelly-roll-style. Keeping the toppings to one side as you suggested resulted in a perfect, evenly cooked product! 🙂
This was so delicious but the middle part was not completely baked. What do I do I make sure the inside is cooked but that I don’t burn the outside?
Try rolling your dough a little thinner and putting your stomboli in the lower half of the oven to bake.
Thank you. This was so easy and I can already imagine new iterations using chicken, BBQ, etc. easy, quick, delicious. Thank you, thank you, thank you. 🙂
Hi, I made this tonight as a trial run for a xmas party. The inside dough was not cooked at all and the bottom burned. I read the suggestion to turn the oven down next time so I will try that. I also wanted to know if I can make the dough ahead of time and freeze for future use.
Thanks
Yes, you can make the dough ahead of time and freeze 🙂
Made this recipe to test for open-fire cooking in a Dutch oven for our TV show – it is awesome! Will have to make smaller versions to fit in a 16″ Dutch oven, but it will work just great! Thanks so much for sharing this one – it’s a keeper!
First attempt at a stromboli, this recipe and pictures was very useful. Great side with my cheddar broccoli side. However, it came out a little runny, due to the sauce. I talked to my friend who’s an avid stromboli maker and said he’s never heard of sauce inside it and it should be served with it. Helpful recipe, i will do everything the same next time but never any sauce inside it.
Attending a progressive dinner and I am to bring an appetizer. A suggestion to keep it warm a it will be about 1 hr. before serving and I must transport it from my home to the appetizer stage of the progressive dinner?????
Hmm….maybe pull it out of the oven right before you leave and then cut it once there?
I had trouble with the inside not being done in the middle of the Stromboli in with the directed cooking time, so I sliced it into big pieces and cooked a few more mins. That did the trick and it was delicious!! But any tips for the cooking problem??
Sounds good, but let’s be clear here….stromboli is typically made without gravy in it. Many people serve it on the side here in the US, very few make it with gravy in the actual stromboli.
Good dish, but characterizing it as pizza AND making it with gravy is just too far off an actual stromboli. Your interpretation, and I bet it is really good, but just educate people that it isn’t authentic.
Bill
I made this tonight and it was a big hit with my family. We will be putting it in the regular rotation for sure.
I am giving this a try hot mama! Thanks…hope my boys love it…Sure looks easy enough… 🙂
Just made my own boli and i did it taking a leaf from this website, The toppings I used were Pepperoni, bacon pieces and black olives, and when it came out of the oven i rubbed a lil bit of butter on it. I wasn’t sure how it would turn out, but it was pretty darn good. Thanks for sharing this 🙂
I made this tonight, but since I am not a fan of Salami I made it Hawaiian Style. I used ham and drained crushed pineapple.
Oh I also used the refrigerated pizza dough, because I was in a hurry.
[…] from Lauren’s Latest)1/2 lb. pizza dough (I used her no-fail dough recipe, with half whole-wheat flour)1/2 cup pizza […]
Thanks for the pictorial. I tried to make it in the past and made a mess. It really is a simple process. I also like the idea of varying the ingredients just like pizza – ham and pineapple, beef and onion, sausage and mushroom and the combos are many both meat and veg. One time saver. Many pizzerias will sell you the raw dough and its authentic being made with EVO and live yeast. You will have to roll it out fairly thin as live yeast really make it rise. Lauren thank you and Pinterest for this recipe and including the wonderful How To pics.
[…] recipe that I found here is of a traditional Stromboli as in it is pizza-like. A calzone, […]
[…] check out an amazing baba ghanoush recipe (a great car snack with pita and baby carrots!) and our stromboli with fresh garden vegetables. Instead of ham we used the roasted eggplant and some fresh basil from […]
Just made this for tea. Had to make 3 as everyone wanted s’more. Thank you very much. One happy family of 6
[…] Stromboli by Lauren’s latest […]
Hi! I just made this today and it turned out pretty well except the dough in the inside was not cooked whatsoever. I followed the directions to a T and even used your pizza dough recipe. Any advice? Not sure what I did wrong here.
It’s possible your oven was too hot! Try lowering your baking racks to the very middle of the oven and reducing the oven temp to 450 degrees and see if that does the trick.
Thank you for a very funny take on a delicious-looking dish! I linked to you from my weekly menu today. I know my readers will love this too!
[…] make a round two for pretty pictures. If YOU want to make stromboli, hurry on over to this recipe at Lauren’s Latest. Not only does her version look outstanding, it’s one of the funniest recipes I’ve […]
This is my first time on your blog; Google introduced me to you … Gotta say I have a feeling that this is the beginning of a beautiful love affair (I know. It’ll probably be one sided. I’m ok with that.).
Ima go make my family a killer Stromboli and while its in the oven I shall clear some worship area on the floor.
😉
My stromboli keeps breaking out of the side
Roll out your dough a little thicker. If that doesn’t work, you may be rolling it up too tightly. Also make sure you slightly widen your slits like you would for a fruit pie. There is a lot of steam generated and if the slits are insufficient, the pressure will create its own steam vent.
[…] For the recipe and complete directions for your own stromboli success, head on over to Lauren’s Latest. […]
Wow..can not wait to make this…looks so delicious!
[…] Recipe: Stromboli […]
[…] never even eaten stromboli before, but as soon as i saw this “how to make stromboli” pin I figured it was worth a try, I mean it’s essentially a giant pizza roll. I […]
[…] If you don’t care to hear about the lessons I learned, then feel free to hop right on over to Lauren’s Latest to read about her (lovely) stromboli, and how you, too, can make one for […]
I love this site. The choice of words made me laugh. I’m going to make this for my fiance. Mainly because shes pregnant with 2 weeks to go and i do not want to anger her, and I don’t have money to go out and buy one so mise-aswell make one. Thank you though because i would of been clueless on how to make one because i’ve never made one before.
[…] laurenslatest.com via Aubrey on […]
I made this today, so good and so easy. I like how you flip over the edges before you roll, instead of tucking the ends under, much neater.
So, I want to make a steak and cheese stromboli. I love them, and they are wonderful dipped in a homemade ranch. Any suggestions for a not red sauce for that? Or just extra cheese?
Try Alfredo sauce!
Hi, Lauren – I just discovered your blog by way of Maggie at “Always Add More Butter.” This looks great & I will definitely try it!
[…] anyone?? I made this for dinner and it was amazing! I found it on Lauren’s Latest and I gotta say, it was a winner. I will definitely make this again! I’m sitting this week of […]
[…] To assemble the stromboli follow the instructions on this link: Stromboli Instructions […]
Thank you for time from this tutorial, I can’t wait to make this for my mother, a 1000 thanks and appreciations from me. 🙂
[…] Friday: Stromboli A fun and yummy twist on traditional pizza […]
This looks absolutely delicious. Now all I need to do is get a cooking brush (or whatever they’re called) and a stand mixer – I already have salami and some mozzarella. :3
Can I freeze the pizza dough?
I just wanted to thank you very much for this recipe. i had tried previously to work with yeast before and failed. Since then I have been very intimidated by it. But today I decided to tried this!! It came out so delicious and perfect. Thank you for restoring my confidence in working with dough!!
So glad I could help, but YOU get most of the credit today! Way to go, girl 🙂
This was awesome! I used turkey pepperoni, deli ham, and black olives. I couldn’t believe how fast it disappeared! Thanks for the recipe Lauren!
I made this tonight and it was delish. The only problem I had with it was I used the whole ball of dough (on accident), so when I baked it at 500 for 10 min it was still super doughy. I had to bake it 20 more min on a lower setting. It would’ve been easier if all 3 of my girls and my hubby wasn’t standing right in front of the oven watching it cook 🙂
My husband and I made this last night and loved it! My husband’s goal is to get better at all Italian foods and this one he got really excited about as did our kids. I’ve never seen my kids eat so much in my life, lol! Thanks for the great recipe!
Thank you for the recipe! I made the Stromboli last night and it was gone within minutes. It looks so professional and I was very impressed with how it turned out. My guests even commented on the wonderful flavor of the dough too!
Lauren! Thank you for this recipe! I made it tonight and it was a huge hit with my family. I think I didn’t roll the dough out thin enough, so the inside of the roll was still raw dough at the end of the 15 mins. But I covered it in foil and baked it at 350 for another 20 mins or so and it turned out perfect!
I am so grateful to you for your blog! I have tried the hasselback garlic cheese loaf (most delicious and dangerous thing ever invented! LOL) Thank you for being so awesome! And inspiring me to try cooking/baking more, because I thought I didn’t enjoy it, but I guess I didn’t enjoy most of the recipes I made before! And now you come along!! 🙂
I made these tonight for dinner and they were great!! My picky 3 and 5 yr olds even loved them! I made one with prosciutto instead of ham and it was amazing and amazingly easy!!! My hubby kept saying “These are so good!” 🙂 Thank you!!!
[…] This week, I made Stromboli stuffed with peppers, onions, sausage, and fresh mozzarella inspired by Lauren’s Latest, Grilled Balsamic Chicken from Eat Live Run, and the Crock Pot Bolognese shown […]
I’d like to try this, so how many strombolis does your dough recipe make
The dough recipe makes 3 pizzas or strombolis. Also, I* baked them for 20 minutes at 400 and turned them 1/2 way thru.
No sure what happened to mine. Baked six minutes at 500. Top was way too cooked (parmesean burned, crust too dark/hard to easily cut) but inside was doughy. Had to bake another 10 mins at 400 to get the inside to cook properly. It might be worth mentioning that this does not “sit” well before baking. I made these and left them a couple of hours before baking. They had risen further (nearly double again) and after baking they smelled yeasty (yeast went wild while waiting to be baked). Did get some rave reviews for it but I didn’t enjoy it as much as I thought I would. Will try again and bake right away and see if that makes things better. Thanks.
I hope you found your mistake it seems like ypu put the oven way to hot. pizza can cook in a 425 oven temperature.
We just finished eating and I had to come back to tell you that my hubby said this the best thing I’ve ever made. 🙂
I used Rhodes frozen bread dough (because I’m super lazy) & just the egg white (yolk allergy). It came out perfectly. Thank you for sharing your recipe.
Great recipe. Awful link. Idk what was worse, the ads all of the place or the dumb narrative. Ingredients at the top, bullet point instructions underneath. That’s it. Jesus Christ.
I just made this tonight and it is FABULOUS! I had pinned another of your recipes from Pinterest and that lead me to the stromboli recipe. I used the entire ball of dough and filled it with turkey sausage, turkey pepperoni, onions, mushrooms, peppers and mozzarella along with Barelli’s marinara. It was quite impressive to take to the table. We loved this! Thanks Lauren!
[…] So for dinner, I made Strombolis (adapted from https://laurenslatest.com/how-to-make-stromboli/) […]
made this for dinner tonight, i’ll let you know how it turns out, it looks DELICIOUS.
Your step-by-step photos helped me make the best looking stromboli I’ve ever had!
Maybe I missed it somewhere but what temperature do you bake the Stromboli at?
It’s found at the beginning of the recipe. Bake the stromboli at 500 degrees!
[…] Laurens posted a great “how to” on making stromboli and I decided to try it out. Her step-by-step photos really help! And I have to say it turned out to be the most beautiful stromboli that’s ever […]
[…] Stromboli was also something impromptu that I just kind of threw together. I remembered seeing Lauren’s Stromboli over at Lauren’s Latest and thinking that I had not made one in a very long time. So, I […]
Hello!
I just found your website and made this stromboli and the cheesy garlic pizza too. Both were sooooooo delish and went like hot cakes. The only problem I had was getting the bottom of the stromboli to cook. Any suggestions on getting it to cook evenly? I even heated up the oven with my pizza stone in it. Either way I’ ll def be making this again!
Thank you!
Oh my goodness THIS is yum! I love the way you decribe the method LOL~so cool! Thanks for sharing~Awesome, yummy, MORE please
Yum just like my grandma makes!! Nothing like a good homemade stromboli!
I’ve been making the same stromboli for years, except I add sauteed mushrooms and onions, and use pepperoni for some and italian sausage, or ground beef for others. Basically everyone gets what they want! Can also use frozen pizza dough or bread dough, both turn out great. Thanks for pinning this, I haven’t made it in a while.
My heart sang when I saw this..I’ve been craving this for quite some time but won’t make it because of my strict diet. I would of course add pepperoni to mine cause I am a serious pepperoni lover.
Oh my, I am craving this now!
I wish you were coming over with THIS for dinner tonight! I think I’ll be making it for the superbowl. Thanks!
I make something like this for my boyfriend and he loves it!
Oh yum! I haven’t made stromboli in awhile, we love it here! I usually make mine with sausage though. Really going to have to try this soon!
[…] 1/20 ~ And rounding out the week, let’s make a Stromboli. This one from Lauren’s Latest looks Delicious and you can really modify it to suit your […]
This looks seriously amazing. And I use parchment paper for everything…way easier than cleaning up a nasty cookie sheet!
I made 4 of these today to feed to the jr high teen group tonight. I have to admit I used my own dough recipe because it has never failed me, until tonight…. it tasted delicious but the dough never did rise. So next time…. (this coming weekend!) I’ll be trying your dough recipe or maybe I should check my yeast… it does have a bit of age on it! 🙂
On my way to the store to pick up ingredients for this little log of awesomeness. The Mr. and my termite of a son are in for a real treat! I better make two. Thanks for the recipe, Lauren!
BTW, I went to the bakery counter at the grocery store and asked for two frozen loaves of french bread dough…thawed it out and used it instead of the ‘fail proof’ recipe. It may be fail proof but it’s not ‘lazy proof’. I needed a nap first because after all it IS Sunday and this momma needs to get her sleep on before the week starts. My guys LOVVVVED it! Thanks again!
Is it wrong that it’s almost 11pm and I want one of these right now?? 🙂
Lazy moms unite, indeed!! And this is another must-make…thank you!
Your stromboli looks absolutely delicious.
Yummmm!! Your instructions made me LAUGH!! You are sooo funny!! I don’t have a facebook or I would’ve voted for your ADORABLE daughter, what a cutie!! Best wishes with that 🙂
I posted on the pumpkin dessert!?
My hubs loves stromboli. This is a winner!
how cool! I’ve never made or even tried this before! 😀
Oooh, you worked at Boston Pizza!!!! My favourite meal from there, that I still order whenever I go, is a perogy stromboli. It is not on the menu anymore, but they still make it for me 🙂 LOVE.
That one is my fave too! And I too always ask for it!! 🙂 I wonder if it was just a Canadian flavour?
I love you for your pizza and cheese bread recipes! You know how I roll on Friday night.
P.S. I voted for your daughter- she is BEAUTIFUL!! What a sweet smile!
Stopping by from Deb’s Blogger Spotlight and following you now too 🙂 I love this Stromboli idea. I’ve never had it nor really knew what it was, but I think this would be a lot of fun to make. I think my kids would get a kick out of it. I’m pinning this now 🙂
I know what I’ll be making for our Superbowl party! Simple, and delicious! ps: I just voted for your little girl too; good luck! 🙂
excellent tutorial.
love the pics
You just crack me up! BTW, can we vote only once?
Oh goodness, this looks amazing! You are the best Lauren, I think my boyfriend would die happy if I served this!
Found you through Deborah’s Taste and Tell Blogger Spotlight. I love stromboli. I used to make it at least monthly to eat with the kids. Somehow I’ve totally forgotten about it. Thank you for the reminder. 🙂 And I’m very much looking forward to the lemon cheesecake creme brule bars you mentioned in your spotlight. Hello!!! Sounds amazing. 🙂
Mmmm, this looks delish! We have an egg allergy, do you think brushing with olive oil would be sufficient?
It might not get as brown, but it should be fine!
You can actually brush baked goods with milk and it helps it brown also 🙂
Yummy!!! Can’t wait to make this for my fam & then make it again for friends!
I am really glad you posted this because somehow no matter how many times I try I have not been able to successfully make one of these at home. Definitely going to use this next time.
Hold me…
Oh lordie! I so want to curl up with this! Lauren wanna come over for lunch!? You bring the stromboli and I’ll bring the wine spiked cookies, deal?
This looks SO amazing–it is perfect!
oh heck yes! this is awesome, lauren. i love strombolis. i always get them when i go to pizza pubs or italian restaurants. they’re so filling and yours looks so good. i love all the ingredients stuffed inside!! and the cheesy goodness!!
Ooooooh this would be a great Superbowl snack, since I only care about the food, not the game! 😉
Mmmm….pure deliciousness.
Your stromboli looks incredible! SO delicious! My husband would loooove this!
Can you use crescent dough?
Yes, but that dough is sweeter than a pizza type dough typically is, so consider whether that is or is not acceptable to you.