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Do you know how to make Stromboli? With this step-by-step Stromboli recipe, you’ll be an expert on making this pizza-inspired appetizer!
But First, What is Stromboli?
Now, do you know what Stromboli is? I was first introduced to this magnificent appetizer when I worked as a server at Boston Pizza. They had these on the menu {along with these} and I became obsessed with them. SO yummy and one of the most popular items on the menu.
In a nutshell, stromboli is basically a pizza roll. You roll the pizza dough out into a rectangle, cover with sauce, top with meat and cheese, roll up, cut in some slats, bake and serve. Super simple and totally do-able for the home cook! When you make these, people will think you’re a rock star because they are so good.
Honestly, this is just a different way to eat pizza. People go nuts over this because it’s something they don’t see every day. Pizza is just plain ol’ pizza. But stromboli! Well, you just became 16 times cooler because you served this instead of pizza at your Superbowl party. Shall we make some? Okay!
Stromboli Recipe Ingredients
For this stromboli recipe, I used a more traditional set of ingredients. Salami, ham, mozzarella, and parmesan!
However, just like pizza, you can customize it to your liking. Spinach, artichoke, olives, sun-dried tomatoes, chicken, pepperoni, and sausage are all different ingredients you can experiment with!
How to Make Stromboli
With these step-by-step photos, this recipe is super easy to make. So for full details, including increments, on how to make this stromboli recipe, see the recipe card down below!
- Start out by spreading your pizza dough out into a rectangle on a baking sheet. I used my Fail-Proof Pizza Dough Recipe because it is in fact fail-proof. And I also used parchment paper because I didn’t want to have to clean my baking sheet after this hot mess was done baking. Lazy Mom’s unite! Feel free to use the straight-up pan.
- Spread pizza sauce over most of the dough, leaving a 3-inch border. I use Prego marinara because it’s way cheaper than a teeny tiny bottle of actual pizza sauce.
- Grate some cheese, please! And sprinkle half over the top of the sauce. Keep that plain, sauce-less dough alone! No touchy!
- Now fish around your fridge for some meat. I used my pepperoni up without realizing it so I used salami. Lay those slices out over the cheese.
- And because you can, lay some ham over that wham bam slam…..ma’am. Jam. I can’t stop.
- Sprinkle the last of the cheese over top of the meat and that’s the filling!
- Crack an egg into a bowl and whisk it up. Now brush that edge with it.
- Fold up the two shorter sides about an inch and brush these little flaps with egg too.
- Now roll that baby up as tight as you can! You want to end up with that strip of plain dough on the bottom of this whole stromboli.
- Brush this fat baby with an egg.
- Then cut slats in the top, and sprinkle with cheese and parsley.
- Bake this bad boy 8-10 minutes or until it looks golden and bubbly. Hello lover.
How to Serve
Wait a few minutes before you slice and serve. And beware of all that raging ooey-gooey cheese. Right out of the oven it’s hotter than the fires of hell. So, watch yourself.
Serve this stromboli recipe with extra sauce if you feel so inclined. It’s about at this time people start worshiping the ground you walk on because these are so doggone good.
If You Liked This Stromboli Recipe, Try These!
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So there you have it, folks! A perfect snack, meal, or appetizer. Try this stromboli recipe today!
The printable recipe card is dowl below, enjoy! 🙂
Easy Stromboli Recipe
Ingredients
- 1/2 lb. pizza dough I used my fail-proof recipe
- 1/2 cup pizza sauce
- 1 1/2 cups grated mozzarella cheese
- 9 slices salami
- 7 slices deli honey ham
- 1 egg beaten
- dried parsley optional
- parmesan cheese optional
- extra pizza sauce for dipping, optional
Instructions
- Preheat oven to 500 degrees. 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. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.
- 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 slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for 8-10 minutes or until bubbly and golden.
- Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.
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.