Stromboli, an Italian-American favorite from Philadelphia, is like a rolled-up version of pizza. Stuffed with cheese and Italian deli meats like pepperoni, salami, and ham, it’s served with marinara sauce for dipping—a guaranteed crowd-pleaser for an easy dinner or casual get-together.
What You’ll Need To Make Stromboli
- Homemade or store-bought pizza dough—Acts as the base of the stromboli, holding all the delicious fillings together; you can use store-bought dough for convenience.
- Extra-virgin olive oil—Adds flavor and richness to the filling.
- Garlic—Infuses the stromboli with a subtle garlicky aroma and flavor.
- Dried oregano—A classic Italian seasoning that adds warmth and earthy flavor to the filling.
- Crushed red pepper flakes (optional)—Adds a touch of heat and spice for those who like a little kick.
- Pecorino Romano—This sharp, salty cheese that enhances the flavor of the stromboli. Feel free to substitute Parmesan cheese.
- Provolone & Mozzarella—These two cheeses melt beautifully together, providing a mild, creamy, and irresistibly gooey texture.
- Deli ham and Italian Cured Meats—A variety of meats bring savory, salty and bold flavors to the stromboli; use at least two types of cured meats, such as pepperoni, salami, bresaola, or prosciutto. For ideas on different fillings, see the suggestions below.
- Egg (beaten)—Brushed on top to give the stromboli a shiny, golden-brown finish after baking.
- Store-bought or homemade marinara sauce (optional)—Perfect for dipping, adding a tangy and savory complement to the rich filling. The sauce is not added to the filling as it will make the dough soggy.
Stromboli Filling Ideas
Don’t feel limited by the suggested filling options for this recipe—get creative and add your favorite ingredients to make it your own!- Philly cheesesteak with sliced steak, sautéed onions, and melted cheese
- Buffalo-seasoned chicken and cheese
- Spinach and cheese
- Cooked sausage and peppers
- Pesto sauce, mozzarella, and shredded chicken
Step-by-Step Instructions
On a lightly floured surface, stretch or roll the dough into a 10×12-inch rectangle about 1/4-inch thick. Position the long side closest to you. Brush the dough with oil, leaving a 1-inch border around the edges. Evenly distribute the garlic over the oiled surface, then sprinkle with oregano, a pinch of red pepper flakes, and Pecorino Romano.
Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats.
Lightly brush the edges of the dough with the beaten egg. Fold the bottom third of the stromboli up toward the center.
Fold the top third of the stromboli down over the first fold, forming a wide log similar to a folded letter. Pinch the seam firmly to seal.
Place the stromboli seam-side down on the prepared baking sheet. Pinch the ends tightly to seal and tuck them underneath. Cover the stromboli loosely with plastic wrap and let it rise at room temperature for 1 hour. It won’t look significantly different after rising, which is perfectly fine. (Alternatively, you can refrigerate the stromboli for up to 12 hours or freeze for up to 3 months before baking.)
Preheat the oven to 375 degrees F and position a rack in the center. Lightly brush the top of the dough with the remaining egg. With a sharp knife, cut 5 evenly spaced slits, about 1 1/2 inches long and 1/2 inch deep, across the top of the stromboli.
Bake for about 35 minutes, or until the stromboli is golden brown, puffed up, and bubbling. It’s normal for some grease or cheese to ooze out from the sides or top. If needed, blot any excess grease from the baking sheet with a paper towel.
Cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and slice into 1-inch-thick pieces. Serve warm or at room temperature with marinara sauce on the side, if desired.
Easy Homemade Stromboli Recipe
Serves 4 to 6- 1 pound homemade or store-bought pizza dough (see note)
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
- A few pinches crushed red pepper flakes (optional)
- 3 tablespoons finely grated pecorino romano
- 4 thin slices (3 ounces) provolone cheese
- 4 medium slices (3 ounces) deli ham
- 4 thin slices (3 ounces) mozzarella cheese
- 14 thin, large slices (3 ounces) Italian cured meats, such as salami, pepperoni, bresaola, etc. (use at least two different kinds
- for best results)
- 1 egg, beaten
- Store-bought or homemade marinara sauce, for serving (optional)
On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about 1/4-inch thick. (Be sure not to roll the dough too thin.)
Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano.
Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won’t look much different after the rise; that’s okay.)
Preheat the oven to 375 degrees F and set an oven rack in the middle position.
Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced 1/2-inch-deep slits, 1 1/2 inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200 degrees F). Some grease or cheese may bubble out of the sides and top; that’s normal. Use a paper towel to blot any excess grease on the baking sheet. Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using).
Note: If you’re using the homemade pizza dough, you'll only need 1 pound of it for the stromboli. You can either cut the recipe in half or make the whole recipe and refrigerate or freeze the other dough ball.
Nutrition Information
Per serving (6 servings)Calories: 418, Fat: 19 g, Saturated fat: 9 g, Carbohydrates: 39 g, Sugar: 1 g, Fiber: 2 g, Protein: 21 g Sodium: 1,169 mg, Cholesterol: 77 mg
