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This quick and easy Stromboli gets loaded with Italian salami, pepperoni, pizza sauce and cheese. It’s so simple and delicious, you will want to make it again and again!

Stromboli is something that’s easy to make and feeds a crowd. If you love Stromboli as much as I do, try this Easy Ham and Swiss Stromboli and BBQ Chicken Stromboli next!

Sliced stromboli served on a blue plate with pizza sauce for dipping.

Homemade Stromboli Recipe

This Stromboli recipe couldn’t be easier to make. It comes together in about 10 minutes and only takes 15 minutes to bake! I used a refrigerated pizza crust to save on time. You can always customize the ingredients to your family’s tastes. But the Italian salami, pepperoni, and cheese combo was delicious!

If you’ve never had it before, you could say Stromboli is a different take on a calzone. While a calzone is stuffed inside of pizza dough, Stromboli’s ingredients are rolled in it. You’re going to love all of the layers of flavor! I like to cut into it while it’s still warm, this way the cheese is nice and melty on the inside. SO delicious!

Stromboli Ingredients

This stromboli is such a great choice for dinner because it uses so many simple ingredients. Feel free to switch out toppings depending on your personal preference and what you have in the fridge!

  • Refrigerated Pizza Dough: I used Pillsbury thin crust. You can also use homemade dough if you’re up for the challenge!
  • Pizza Sauce: Use your favorite premade brand or make your own.
  • Italian Salami: Always one of my favorites to add to pizzas, calzones, stromboli, you name it! It’s just so rich and savory.
  • Pepperoni: Thinly sliced is best. You can use full-size or mini pepperoni, it’s up to you!
  • Mozzarella Cheese: Use freshly-grated if you can. It melts better than pre-shredded cheese.
  • Egg: Whisk together and spread over the outside of the pizza dough. It will give your Stromboli the perfect golden brown color.
  • Italian Seasoning: Sprinkled on the outside of the stromboli for extra flavor.
  • Grated Parmesan Cheese: Added on top of the Stromboli for a crispy, cheesy crust.
  • Parsley: Freshly chopped for garnish.
4-photo collage of stromboli being prepared.

How to Make the BEST Stromboli

Seriously, you guys, it’s the best. This stromboli is so quick and easy to make, which is great because my kids ask for it all the time! Only a few minutes of prep, adding your favorite toppings, and then it’s off to the oven!

  1. Preheat Oven, Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
  2. Stretch Dough, Add Sauce: Roll the dough out and then stretch it out on the prepared baking sheet pan. Spread the pizza sauce onto the dough leaving about 2 inches from the edge.
  3. Add Toppings: Top with Italian salami, then the cheese, and end with pepperoni slices.
  4. Roll Up: Roll up the dough like a cinnamon roll and pinch the edges to seal and fold where the seam is. Then lay the stromboli seam side down.
  5. Add Egg Wash: Brush with the beaten egg and cut small slats across the top.
  6. Top With Cheese Sprinkle the Italian seasoning and grated parmesan cheese on top of the stromboli.
  7. Bake: Bake for 15-20 minutes or until golden brown on top. Then slice and serve with warm pizza sauce or marinara.

Check Oven Temperature

If your Stromboli burns before the inside is baked, your oven may run hot! Be sure to bake stromboli in the lower half of the oven for best results.

A whole cooked stromboli.

More Delicious Toppings

Just like when you make homemade pizza, the fun is in all of the toppings! Here are a few more ideas for you. Customize your Stromboli to your heart’s content!

  • Vegetables: Mushrooms, bell peppers, onions, and black olives are great fillers and have amazing texture!
  • Meat: Pepperoni, bacon, Canadian bacon or sausage are other tasty meat variations to try.
  • Cheese: Mozzarella, fontina, gouda, asiago, provolone or gruyere are all perfect for melting. You can even use a blend of a few of your favorites!
  • Dough: Fresh, refrigerated, and frozen dough all work great for this stromboli recipe!
A slice being picked up.

How Long Does Stromboli Last?

With how tasty this stromboli is (and how ravenous my kids are) leftovers are rarity at my house! If you’re lucky enough to have some, here’s how to store them for later. Leftover stromboli is super easy to reheat and makes for a quick and easy lunch.

  • In the Refrigerator: Store stromboli in an airtight container or sealable bag for up to 4 days.
Reheating
  • In the Microwave: Heat for 30-second intervals until warmed through.
  • In the Oven: On a baking sheet, warm your stromboli for about 10 minutes at 350 degrees Fahrenheit.
  • Over the Stove: Cook each side of your stromboli over medium-low to medium heat until warmed through.
Stromboli slice being dipped in the marinara sauce.

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Quick and Easy Stromboli

4.90 from 19 votes
By: Alyssa Rivers
This quick and easy Stromboli gets loaded with Italian salami, pepperoni, pizza sauce and cheese. It's so quick, easy and delicious you will want to make it again and again!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings

Ingredients 

Instructions 

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
  • Roll the dough out and stretch it out on the prepared baking sheet pan. Spread the pizza sauce onto the dough leaving about 2 inches from the edge.
  • Top with Italian salami, then the cheese, and end with pepperoni slices.
  • Roll up the dough like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
  • Brush with the beaten egg and cut small slats across the top.
  • Sprinkle the Italian seasoning and grated parmesan cheese on top of the stromboli.
  • Bake for 15-20 minutes or until golden brown on top. Slice and serve with warm pizza sauce.

Video

Notes

Updated on July 14, 2023
Originally Posted on May 19, 2016

Nutrition

Calories: 354kcalCarbohydrates: 34gProtein: 17gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 67mgSodium: 1246mgPotassium: 186mgFiber: 1gSugar: 5gVitamin A: 418IUVitamin C: 3mgCalcium: 150mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




74 Comments

  1. 5 stars
    Wow, that was easy! It came out gorgeous, haven’t cut into it yet, it’s going to a Super Bowl Party, but the aroma is amazing! I can’t wait to have a piece! Thanks

    1. One of the Stromboli feeds 6 to 8 people so I would make 4 or 5 of them to feed your party. Hope you enjoy!

    1. I used the larger pepperoni but if you are interested in the smaller ones that works well with this meal too.

    1. Are you sure you cut your slits all the way through the top layer of dough? Also a preheated pizza stone or baking sheet helps. I pop my stone in the oven while the oven preheats and before I put my stromboli on it I make sure my slits go all the way through the top layer of dough. Also if I’m using instant dough I unroll it and let it come to room temp while the oven preheats. Same with my meats, cheeses, veggies (jarred peppers in strainer to drain juice), and sauce so nothing cold or wet (other than sauce) is going in my stromboli or oven.

    2. Hi Sam, yes, I’m having an issue with the inside of my dough not cooking, also. Trying to remedy it, but not being successful. Anyone have any tips on how to avoid this in the future?

      1. 5 stars
        This was beyond delicious! I usually have trouble with anything stuffed, but I put some flour on a piece of foil and it rolled up pretty well. A little of the cheese leaked out, but I used a lot, so it really didn’t matter. I will definitely be making this again!

  2. Doing this now. The only thing I would recommend is not useing parchment paper when you are rolling out the dough. My dough stuck to the paper when I tried to roll it and it tore open. Better to use flour on a large cutting board when making.

    1. That is great to hear and a great way to describe it! Thanks SO much for sharing with everyone! XOXO

  3. I’ve done veggie , cheese steak, chicken wing…the possibilities are endless, just use your imagination it’s fun and easy to make and the whole family enjoys it

  4. I made this for dinner tonight. Had to sub out the Classic pizza dough b/c my store was out of thin crust, so cooked at 425 for about 18 minutes. Added some mushrooms & onions to the other ingredients you suggested. SO GOOD. Thanks for the idea!!