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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!
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.
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!
- Preheat Oven, Prepare Pan: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
- 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.
- Add Toppings: Top with Italian salami, then the cheese, and end with pepperoni slices.
- 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.
- Add Egg Wash: Brush with the beaten egg and cut small slats across the top.
- Top With Cheese Sprinkle the Italian seasoning and grated parmesan cheese on top of the stromboli.
- 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.
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!
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.
More Easy Pizza Dinners
Pizza is always a good choice for dinner because everyone loves it! For dinner this week, skip the takeout and try one of these fun and tasty recipes instead. You can thank me later!
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Quick and Easy Stromboli
Ingredients
- 1 tube Pillsbury refrigerated pizza dough
- 1/2 cup pizza sauce
- 12 slices Italian salami
- 16 slices pepperoni
- 1 1/4 cup mozzarella cheese
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- 2 tablespoons grated parmesan cheese
- 2 tablespoons fresh chopped parsley, optional
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this but slightly different. Used chicken, bacon and ham and was very delicious.
I am getting ready to go to the grocery store and really want to try this tonight! 🙂
Could I use non-stick Foil instead? On a baking sheet?
Yes, that works too.
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
Looks very yummy I got to try this.
How many of these would I need for one of several appetizers for about 30 people.
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!
Can I use marinara sauce instead of pizza sauce?
Yes, of course!
Are you using small or lg.pepperoni ?
I used the larger pepperoni but if you are interested in the smaller ones that works well with this meal too.
Anyone else having the issue of the inside dough not cooking?
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.
Thank you for the advice! It came out perfectly cooked and delicious!
Yes I wanted to comment on that. It looks great on the outside, but the inside is very much uncooked.
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?
I want to make a vegetable one should I cook veggies first. Like spinach mushroom peppers onions etc.
Yep, I’ve tried this and the inside was doughy.
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!
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.
I use the parchment paper to roll….had to take your hands to “help” it along…worked fine
Love the Stromboli. It was like eating pizza inside out. Very good and very easy. Thanks
That is great to hear and a great way to describe it! Thanks SO much for sharing with everyone! XOXO
Made it last night. It was excellent! Thanks Alyssa!
You are totally welcome! I am so glad that you liked it! Thanks so much for sharing! XOXO
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
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!!
hey girl this looks so awesome!
This is the bread? Because it looks like bread.