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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!
More Favorites from Lauren’s Latest
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.
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.
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’ […]
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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.
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