Italian Stromboli is everything you love about a loaded Italian sub and a cheesy pizza, all rolled up into one golden, sliceable loaf. It starts with pizza dough, layered generously with Italian deli meats and cheese, then rolled, sealed, and baked until the crust is puffed and crisp and the center is melty and savory.
Sliced into spiraled pieces and served with warm marinara for dipping, it’s a show‑stopping centerpiece for game day, parties, or an easy, family‑friendly dinner that looks far more impressive than the effort it requires.
Why You’ll Love This Stromboli
Stromboli is all about maximum flavor for minimal work. Using pizza dough as the base keeps things simple, while layers of salami, pepperoni, ham, and mozzarella deliver classic Italian deli vibes in every bite. Unlike a traditional pizza, everything is rolled into one compact log, which means it travels well, slices beautifully, and reheats like a dream.
You can customize it endlessly—adjust the meats, cheeses, or add peppers and olives—and it’s as good sliced thick for a main dish as it is cut into smaller pieces for appetizers. It’s also a great make‑ahead option: assemble, chill, and bake when you’re ready.
Ingredients
- 1 lb pizza dough (homemade or store‑bought, at room temperature)
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese
- ½ cup pizza or marinara sauce (plus extra for serving, optional)
- 10–12 slices salami
- 12–16 slices pepperoni
- 6–8 slices deli ham or prosciutto
- 1½–2 cups shredded mozzarella or sliced provolone (or a mix)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Pinch of coarse salt or garlic salt, for topping
Optional: sliced banana peppers, black olives, red pepper flakes, extra basil or oregano.
Preparing the Dough
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it.
On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, roughly 10×15 to 12×18 inches. Aim for even thickness so it bakes uniformly. If the dough keeps snapping back, let it rest for a few minutes to relax, then continue rolling.
Brush the surface of the dough with a thin layer of olive oil. Sprinkle evenly with garlic powder, Italian seasoning, and about half of the grated Parmesan. This seasons the dough from the inside and gives the Stromboli its Italian herb aroma.
If you like a saucier interior, spread a very thin layer of pizza or marinara sauce over the seasoned dough, leaving at least a 1–2 inch border on all sides. Too much sauce inside can make rolling and sealing more difficult, so keep it light.
Layering the Fillings
Leaving that clean border around the edges, begin layering your meats across the dough like shingles. Start with the ham or prosciutto in a single, slightly overlapping layer. On top of that, add the salami slices, then the pepperoni, again overlapping slightly so every bite will have a good mix.
Next, add your cheese. You can use slices of provolone, shredded mozzarella, or a combination. Spread or lay the cheese evenly over the meats, still keeping the border clear so the dough can seal. If you’re adding extras like banana peppers, olives, or a pinch of red pepper flakes, scatter them evenly over the cheese.
Finish the filling layer with the remaining Parmesan sprinkled over everything.
Rolling and Sealing the Stromboli
With the long side of the rectangle closest to you, begin rolling the Stromboli up tightly, jelly‑roll style. Start by lifting the edge closest to you and rolling it over the filling, tucking it snugly. Continue to roll away from you, keeping the log tight but being careful not to tear the dough or shove the fillings out the sides.
When you reach the far edge, pinch the seam firmly to seal. Pinch and tuck the short ends under the log to fully enclose the filling. Transfer the Stromboli seam‑side down to the prepared baking sheet. If it’s long, you can curve it slightly to fit.
Use a sharp knife to cut a few shallow diagonal slits along the top of the dough. These vents allow steam to escape and help prevent bursting while baking.
Egg Wash and Topping
Brush the entire surface of the Stromboli with the beaten egg wash. This will give the crust a glossy, deep golden finish. Sprinkle the top with the remaining Parmesan and a small pinch of coarse salt or garlic salt. If you like, you can dust a bit more Italian seasoning or dried oregano over the top for extra color and flavor.
Let the rolled Stromboli rest on the counter for about 10–15 minutes while the oven finishes preheating; this brief rest helps the dough relax and puff nicely in the oven.
Baking
Place the baking sheet on the center rack of your preheated 400°F (200°C) oven. Bake for about 20–25 minutes, or until the Stromboli is deeply golden brown, puffed, and you can see or hear some gentle bubbling inside where the cheese has melted.
If the top is browning too quickly and the underside isn’t done yet, you can tent it loosely with foil for the last few minutes of baking. To check doneness, gently lift one side with a spatula; the bottom should be dry and nicely browned, not pale or doughy.
Once baked, remove the Stromboli from the oven and let it rest for at least 10 minutes before slicing. This rest allows the cheese to set slightly and keeps the fillings from spilling out when you cut into it.
Serving and Variations
Transfer the Stromboli to a cutting board and use a serrated knife to slice it crosswise into thick pieces—about 1 to 1½ inches wide for a main dish, or thinner slices for appetizers. Serve warm with small bowls of warmed marinara or pizza sauce for dipping.
You can vary the fillings to suit your tastes. Add cooked Italian sausage, sautéed peppers and onions, spinach, or mushrooms for a more “deluxe” version. Change up the meats with capicola, soppressata, or turkey, and experiment with cheeses like smoked provolone, fontina, or a sprinkle of Romano for bolder flavor.
For make‑ahead convenience, you can assemble the Stromboli, cover it loosely, and refrigerate for several hours before baking. Let it sit at room temperature for 15–20 minutes, then bake as directed, adding a few extra minutes if needed.
Leftovers can be wrapped tightly and refrigerated, then reheated in a hot oven or air fryer until warmed through and the crust is crisp again.
Italian Stromboli delivers all the best parts of Italian deli sandwiches and gooey pizza in one rolled, sliceable loaf—simple to make, impressive to serve, and endlessly adaptable for whatever your crowd craves.
