This homemade stromboli recipe is filled with cheesy layers of pizza goodness! Easy, quick and sure to be a family favorite!
Fun twist for pizza night
We have a pizza night about once a week at our house. While we love to make a traditional homemade pizza, it’s also fun to make other yummy variations. Stromboli has all of the same delicious flavors, but is rolled into an Italian pinwheel and then baked until crispy.
This homemade stromboli is filled with layers of pizza goodness and is so delicious! The crust is golden and crispy, with a cheesy inside filled with your favorite pizza sauce and meats. Plus it comes together super quickly, especially if you are using a store bought dough. We love to serve with a chopped salad and a side of fruit.
Stromboli vs. calzone
You may be wondering what the difference is between a stromboli and a calzone. Stromboli is similar to a calzone, but rolled out into a rectangle and rolled up like a jelly roll (burrito). Stromboli is also sliced to create multiple servings, where a calzone is usually just one serving.
How to fold a stromboli
- Roll out the dough. 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.
- Add toppings. Sprinkle shredded mozzarella evenly over the top. Then add the sliced salami, ham and pepperoni. Add in any other veggies or toppings if desired.
- Fold. Brush the edges of the dough with the egg. Then roll up the dough like a jelly roll. Pinch the edges together and tuck under. Brush the top of the dough with the egg wash.
- Season. 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 in oven. Bake on a parchment lined baking sheet at 400°F for 15-20 minutes, or until bubbly and golden. Remove from oven and allow to cool for 5 minutes before slicing.
- Leave room. When adding the sauce and fillings, make sure to leave about a 2 inch border around the perimeter of the dough. This way, the fillings won’t ooze out when you try to fold the stromboli.
- Folding. The fun part of making this recipe is the assembly! If you’ve ever rolled a log of cinnamon rolls, you’ll have no trouble rolling the stromboli. It doesn’t need to be super tight, but make sure to roll it tight enough (in the shape of a log) so that it keeps it’s shape and the fillings stay intact.
- Crust browning. If the crust is browning too fast on the outside but is still doughy on the inside, try bumping down the temperature and place a piece of foil over top of it. Some ovens run hotter than others. Rolling the dough thinner will also help it cook more evenly.
- Egg wash. Don’t skip this step! Brushing the egg wash over the dough gives the crust that perfectly golden and crispy texture.
- Slits. Before going into the oven, use a knife to make slits across the stromboli about every 2 inches. This prevents it from exploding in the oven, so this is definitely an important step that you don’t want to forget.
Instead of making a traditional stromboli with salami, pepperoni and ham, you can also make other fun variations. Below are a few delicious ideas to try. You can mix up the toppings and add any sauce, meat, cheese or veggies that you’d like. The options are endless!
- 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. Sliced ham and swiss
- Pesto. Basil pesto with mozzarella, spinach and chicken
- Buffalo. Tangy buffalo sauce with mozzarella, ranch or blue cheese dressing and chicken
More Italian favorites:
- French bread pizzas
- Pizza pinwheels
- Cheesy pesto pull-apart bread
- Stuffed cheesy garlic bread
- Sheet pan pizza
Optional add in's: sliced bell peppers, sliced mushrooms, sliced onions, fresh basil
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. 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.
- 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. 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 18-20 minutes, or until bubbly and golden. Cover the top with foil if it browns too fast.
- Remove from oven and slice a small piece to make sure the middle is cooked. Pop in the oven another 5 minutes if it needs. Allow to cool on pan for 5 to 10 minutes before slicing. Then slice into 1-inch pieces.