This homemade stromboli recipe wraps pizza dough around layers of ham, pepperoni, salami and melted mozzarella. Bake until golden, then slice and serve with warm marinara for dipping.
More fun twists on pizza night include these crescent roll pizza and French bread pizza!
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Key Takeaways: Homemade Stromboli
- Easy shortcut: Store-bought pizza dough keeps this homemade stromboli simple enough for a weeknight.
- Loaded filling: Layers of ham, salami, pepperoni and mozzarella make every slice cheesy, savory and satisfying.
- Easy to customize: Swap in your favorite meats, cheeses or pizza toppings to make it your own.
- Great for sharing: Slice it up and serve with warm marinara for dinner, parties or game day.
Why I Love This Recipe
Stromboli gives you that cheesy pizza-night feel in a completely different form. I love the golden, crisp crust wrapped around the warm filling, especially with a bowl of sauce on the side for dipping. It’s a fun change from our usual pepperoni pizza.
It also reminds me of a heartier version of pizza pinwheels or ham and cheese pinwheels. Once it’s sliced, you get those delicious layers in every piece, which is probably my favorite part.
“This was a huge hit! My family was super impressed and said they liked this homemade version better than our usual pizza place. Talk about a win!”
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pizza dough: Make your own homemade pizza dough or purchase a premade pizza dough in the refrigerator aisle (I love the one from Trader Joes).
- Pizza sauce: Pick your favorite marinara sauce or make easy homemade pizza sauce to spread over the dough before adding toppings and baking.
- Cheese: Shredded mozzarella and parmesan cheese gives this stromboli an authentic Italian pizza flavor. Once you cut the stromboli into slices you will see the stringy, long melted cheese pull apart.
- Salami: Adds savory flavor and a little extra texture.
- Ham: Use thinly sliced deli ham, layered whole or cut into smaller pieces.
- Pepperoni: Adds that classic pizza flavor and pairs perfectly with the cheese and sauce.
Stromboli Filling Ideas
- Pineapple. Canadian bacon, mozzarella, and pineapple
- BBQ chicken. Shredded BBQ chicken with red onion, mozzarella, and cilantro
- White sauce. White pizza sauce with chicken, tomatoes, mozzarella, and spinach
- Ham. Leftover sliced baked ham and Swiss cheese make a simple, satisfying combo.
- Pesto. Basil pesto with mozzarella, spinach, and chicken
- Buffalo. Tangy buffalo sauce tossed with chicken, mozzarella, ranch or blue cheese dressing.
How to Make Homemade Stromboli
Step 1: Use a rolling pin to roll the dough out into a large rectangle (about 10×14″). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter.
Step 2: Sprinkle shredded mozzarella evenly over the top. Freshly grate your mozzarella for the best cheese pull.
Step 3: Add the sliced salami, ham, and pepperoni. Add in any other veggies or toppings if desired.
Step 4: Brush the edges of the dough with the egg. Then roll up the dough like a jelly roll. Pinch or seal the edges together and tuck them under. Brush the top of the dough with the egg wash. Transfer to the parchment-lined baking sheet.
Step 5: Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Gently cut slats into the top every 2 inches.
Step 6: Bake on a parchment-lined baking sheet at 400°F for 18-20 minutes, or until bubbly and golden. Remove from oven and allow to cool for 5 minutes before slicing.
Helpful Tips
- Leave a border. Keep about 2 inches around the edges so the filling stays inside as you roll.
- Roll gently. Roll it into a snug log, similar to my one hour cinnamon rolls, but don’t pull the dough too tight.
- Watch the crust. If it browns too quickly, loosely cover with foil and lower the oven temperature slightly.
- Use egg wash. An egg wash gives the stromboli a crisp, golden finish.
- Cut slits. Make a few slits across the top so steam can escape while baking.
- Prevent a soggy bottom. Preheat the baking sheet so the bottom crust starts crisping right away.
Homemade Stromboli FAQs
What is the difference between stromboli and a calzone?
Stromboli is rolled into a spiral log and sliced into pieces, while a calzone is folded in half and usually served as a single portion. Calzones also often include ricotta, while stromboli is typically filled with mozzarella, meats and pizza toppings.
What is usually in a stromboli?
A classic stromboli is filled with mozzarella cheese and Italian meats like pepperoni, salami and ham. You can also add pizza sauce, vegetables or other favorite pizza toppings.
Use a light layer of sauce and avoid overloading it with wet fillings. Preheating the baking sheet can also help the bottom crust bake up crisp instead of soft.
Yes. Assemble the stromboli, cover it tightly and refrigerate until you’re ready to bake. I’d bake it within about 24 hours for the best texture.
Summarize and Save This Recipe Content On:
Do you love homemade pizza? Then you will love this pepperoni pizza sliders, sheet pan pizza or this bbq chicken pizza, too!
More Fun Pizza Recipes
Homemade Stromboli
Video
Ingredients
- 1 batch pizza dough , homemade or store-bought
- ¼ cup pizza sauce , plus more for dipping
- 1 ½ cups shredded mozzarella cheese
- 8 slices salami
- 5-6 slices deli honey ham
- 12-16 slices pepperoni
- 1 large egg , beaten
- ¼ cup grated parmesan cheese
- ¼ teaspoon garlic powder or salt
Optional add in's: sliced bell peppers, sliced mushrooms, sliced onions, fresh basil
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. Roll the dough out into a large rectangle 1/4-inch thick (about 10×14"). Spread a very this layer of pizza sauce on top, leaving a 2-inch border around the perimeter.
- Add toppings. Sprinkle the mozzarella cheese evenly over the top. Then add the sliced salami, ham and pepperoni. Add in any other vegetables if desired. Brush the edges of the dough with the egg.
- Then roll up the dough like a jelly roll. Be careful not to roll too tightly. Pinch the edges together and tuck under. Brush the top of the dough with the egg wash. Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Gently cut slats into the top every 2 inches.
- Bake for 22-25 minutes, or until bubbly and golden and the center reaches 200°F. Cover the top with foil if it browns too fast.
- Remove from oven and allow to cool on pan for 5 to 10 minutes before slicing. Then slice into 1-inch pieces.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Use any choice of meat, veggies and cheese for filling variations.
- Dough: I use half of this pizza dough recipe and this pizza sauce. I also love the pizza dough from Trader Joe’s. You can also use a can of refrigerated pizza dough. I prefer the Pillsbury brand.
- Make ahead: Assemble up to 12 hours ahead, cover, and refrigerate. Add egg wash and cut slits just before baking.
- Store: Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Linda Ford
Will it still be okay if I forgot to make the slits on the top, before I baked it?
Sarah @IHeartNaptime
Should be okay, although it may start to seep out some (the slits are to allow expansion and air to escape).
Ann
Love this one! Make it often!!
Sarah @IHeartNaptime
Thanks for the review Ann!
Dianna
Not sure what u do with the parchment paper on the cookie sheet that u lay aside?? Doesn’t mention it again.
I Heart Naptime Community
Hi Dianna! Put the parchment paper on the cookie sheet and set that all aside while you roll out your dough, then once assembled transfer to the cookie sheet that has the parchment paper on it :) Happy cooking!
Laura Bridget Lewis
This recipe so delicious!!! It was just a little salty because of the deli meats.
Irene Kennedy
Can this be made a day before and then baked?
Jamielyn Nye
You can definitely prep the ingredients the day before, but I would recommend putting the toppings on the same day (no more than a few hours ahead of time) so it doesn’t make the crust soggy.
Jill
So easy and so good!
Kristin
This is a new family favorite and a great alternative to ordering out for Friday pizza nights!
Karen Becker
First time ever making a Stromboli and it turned out great. I will definitely be making this recipe again in the future.