Homemade Stromboli
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Quick and easy Homemade Stromboli that can be filled with your favorite deli meats and cheeses. Whether it’s salami, bacon, ham, pepperoni, mozzarella, or provolone, this Stromboli makes for a wonderful and incredible treat. If you like pizza, and who doesn’t, you’ll definitely love this.
Homemade Stromboli Recipe
All the greatness of Italian food is built into this delicious Stromboli. Although I love making my own Pizza Dough, I used store bought pizza dough here to save time. This becomes one quick and easy weekday dinner that is undeniably kid-approved.
Feel free to use your favorite ingredients like different kinds of deli meats, or adding in some vegetables such as bell peppers, mushrooms or onions. If adding mushrooms though, I usually cook them up first so they don’t release the water inside the Stromboli roll and make it soggy.
I hope you give this Stromboli recipe a try because it really is incredible, I mean it’s rolled up pizza, you can’t go wrong. You’ll love how versatile the recipe is, just use your favorite ingredients and then use your favorite dipping sauce to dip it in. You won’t be disappointed.
Ingredient Notes
- Crust – I used a can of Pillsbury pizza crust. You can always make your own pizza dough.
- Butter – I use unsalted butter and melted.
- Garlic – Fresh minced garlic. Use as much or as little as you like.
- Parsley – Chopped parsley for garnish, always optional.
- Meat – I used ham, pepperoni and salami. Any deli meat will work.
- Cheese – Mozzarella cheese, shredded. You could substitute another melty cheese but mozzarella really works the best.
How To Make Stromboli
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix Butter and Herbs: In a small bowl add the melted butter, garlic, parsley and whisk well.
- Prepare Dough: Unroll the pizza dough onto the prepared baking sheet. Using a brush, brush the ½ the butter mixture over the entire surface of the pizza dough to within ½ inch of the edges.
- Layer Filling: Layer with meats and shredded mozzarella cheese, leaving a 1-inch border around.
- Roll up the Dough: Roll up jelly-roll style, starting with a long side, then pinch the seam to seal. Tuck the ends under and place it seam side down on the prepared baking sheet.
- Brush with Butter: Brush the top of the roll with remaining butter mixture.
- Bake and Serve: Bake for 25 to 30 minutes or until golden brown. Garnish with parsley if preferred. Cool for 5 minutes before slicing. Serve warm.
Frequently Asked Questions
What is Stromboli?
Stromboli is considered Italian-American and was named after the Italian Isle of Stromboli. In the 1950’s, it is said a restaurant owner was known to have started selling a rolled up pizza dough filled with ham, cheese, and peppers, and that’s how this famous dish called Stromboli came to life.
Can I add pizza sauce?
Yes, you can. For a delicious pizza sauce, try my recipe. If adding pizza sauce though, add 1/2 cup of sauce per stromboli before layering the meats and cheese.
How do I keep my stromboli from going soggy?
If you overcrowd the stromboli with too many ingredients, it will make it soggy. Add a thin layer of deli meats and a thin layer of cheese, then roll it tight. Not only will this prevent it from getting soggy but also from splitting.
What’s the difference between a stromboli and a calzone?
The main difference between the two is how they are sealed. Where a stromboli is rolled jelly-roll style, a calzone is basically a pizza folded in half with the edges crimped.
Tips
- If you make your own pizza dough using my recipe, that recipe will make enough dough for 2 strombolis.
- This is a really easy recipe to make any night of the week or for a quick snack, so always keep a can of the refrigerated pizza crust on hand, then just fill it with your favorite ingredients.
- Don’t overfill and overcrowd the stromboli, as it will tend to split in the oven and this can cause it to become soggy.
- Make-ahead: Prep it and roll it up on the baking sheet, including brushing it with the butter/garlic mixture, then refrigerate it overnight for up to 24 hours before baking. Do let it come to room temperature while the oven heats.
Storing Leftover Stromboli
Fridge
Let the stromboli cool completely at room temperature then wrap it in aluminum foil and store in the refrigerator for up to 3 days. Reheat in the oven at 350°F on a baking sheet for 10 to 15 minutes or until warmed through.
Freezer
Stromboli is best served fresh, however you can freeze it. To do so, wrap it tightly in aluminum foil then place it in a freezer bag. Freeze for up to 3 months. When ready to serve, thaw it in the refrigerator for 24 to 48 hours. Reheat in the oven at 350°F on a baking sheet for 10 to 15 minutes or until warmed through.
More Great Recipes To Try
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Homemade Stromboli
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Ingredients
- 1 can refrigerated pizza crust (such as Pillsbury, (13.8 oz))
- 3 tablespoons butter (unsalted, melted)
- 2 cloves garlic (minced)
- 2 tablespoons parsley (chopped)
- 8 ounces deli meat (such as ham, salami, or peperoni slices)
- 6 ounces mozzarella cheese (shredded)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix Butter and Herbs: In a small bowl add the melted butter, garlic, parsley and whisk well.
- Prepare Dough: Unroll the pizza dough onto the prepared baking sheet. Using a brush, brush the ½ the butter mixture over the entire surface of the pizza dough to within ½ inch of the edges.
- Layer Filling: Layer with meats and shredded mozzarella cheese, leaving a 1-inch border around.
- Roll up the Dough: Roll up jelly-roll style, starting with a long side, then pinch the seam to seal. Tuck the ends under and place it seam side down on the prepared baking sheet.
- Brush with Butter: Brush the top of the roll with remaining butter mixture.
- Bake and Serve: Bake for 25 to 30 minutes or until golden brown. Garnish with parsley if preferred. Cool for 5 minutes before slicing. Serve warm.
Notes
- If you make your own pizza dough using my recipe, that recipe will make enough dough for 2 strombolis.
- This is a really easy recipe to make any night of the week or for a quick snack, so always keep a can of the refrigerated pizza crust on hand, then just fill it with your favorite ingredients.
- Don’t overfill and overcrowd the stromboli, as it will tend to split in the oven and this can cause it to become soggy.
- Make-ahead: Prep it and roll it up on the baking sheet, including brushing it with the butter/garlic mixture, then refrigerate it overnight for up to 24 hours before baking. Do let it come to room temperature while the oven heats.
- Leftovers: Let the stromboli cool completely at room temperature then wrap it in aluminum foil and store in the refrigerator for up to 3 days. Reheat in the oven at 350°F on a baking sheet for 10 to 15 minutes or until warmed through.
- Stromboli is best served fresh, however you can freeze it. To do so, wrap it tightly in aluminum foil then place it in a freezer bag. Freeze for up to 3 months. When ready to serve, thaw it in the refrigerator for 24 to 48 hours. Reheat in the oven at 350°F on a baking sheet for 10 to 15 minutes or until warmed through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
