Homemade Stromboli

a hand dipping a piece of stromboli in a bowl with marinara sauce.

4.78 from 45 votes

Homemade Stromboli

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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Italian

Keyword: homemade stromboli, stromboli, stromboli recipe

Servings:

Calories: 247kcal

Ingredients

1 can refrigerated pizza crust such as Pillsbury, (13.8 oz)
3 tablespoon butter unsalted, melted
2 cloves garlic minced
2 tablespoon parsley chopped
8 ounce deli meat such as ham, salami, or peperoni slices
6 ounce mozzarella cheese shredded

US Customary - Metric

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.

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