This easy Stromboli recipe has layers of ham, mozzarella, pepperoni, provolone, and salami, and is like one big, delicious, rolled up pizza!

Do you love pizza recipes? Try my Calzones, Detroit-Style Pizza, or Pepperoni Pizza!

An easy stromboli recipe, sliced to show the layers of mozzarella, ham, salami, provole, and pepperoni.

Why I love this recipe:

  • Fun – My kids love helping make Stromboli, and it’s fun to serve for dinner or a fun appetizer with a variety of dipping sauces! We even enjoy it as a side dish to another Italian inspired meal, like Short Rib Ragu.
  • Easy – You can use our homemade pizza dough, or a good store-bought dough (We love Trader Joes pizza dough!), and the rest is as easy as layering a pizza! It bakes in the oven on a sheet pan, so you don’t need any special equipment to make stromboli at home!
  • Versatile – Have fun using different toppings or whatever you have in the fridge to make this meal to your liking!

Stromboli vs Calzone:

Calzones and stromboli both have similar ingredients and are both part of the pizza family, but they are prepared differently. Calzones are folded in half with the edges sealed, while stromboli is rolled, baked, and sliced. Calzones come from Italy, while Stromboli actually originated in Philadelphia. Both are incredible, so try them and see which is your favorite!

How to make Stromboli:

Roll Out Dough into a large thin rectangle (about 18’’x12’’).

Pizza dough rolled into a large rectangle.

Layer deli meats and cheese: Spread the dough with a thin layer of olive oil and then season with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese. Layer ham slices, slightly overlapping (like roof shingles) across the top, followed my Mozzarella, pepperoni, provolone, and salami. Sprinkle oregano over the top.

Four images showing how to layer a classic stromboli.

Roll Stromboli: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you.

Two images showing how to roll and seal a stromboli before baking it.

Eggwash: Pinch the ends of the dough together to seal. Flip the Stromboli over and place seam side down, on a piece of parchment paper. Brush egg wash all over stromboli.

An egg wash being brushed on an unbaked stromboli roll with a pastry brush.

Bake: Make 3-4 slits on top for steam to escape. Sprinkle remaining parmesan on top then place on pizza stone or parchment on baking sheet. Bake for 25 minutes then remove from oven and use a paper towel to blot excess grease away, if needed. Cool for 10-15 minutes before slicing.

A baked stromboli topped with seasoning and parmesan cheese.

Serve: Enjoy it warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

A pepperoni stromboli recipe sliced and ready to be enjoyed.

Storage and Freezing Instructions:

To Store: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

To Freeze: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap, then aluminum foil and keep in the freezer for up to 3 months. Thaw completely in the fridge then reheat in the air fryer or oven.

Recipe Variations:

  • Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.
  • Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives, or other veggies, with the cheese instead.
  • Fillings: This is a perfect meal to use up leftovers in your fridge and customize it to your own liking!

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Recipe

An easy Stromboli recipe, sliced to show the layers inside.
Prep 15 minutes
Cook 25 minutes
Cool 10 minutes
Total 50 minutes
Save Recipe

Ingredients
 
 

Instructions
 

  • Preheat oven to 400 degrees F, with a pizza stone or baking sheet inside.
  • Roll out pizza dough into a large thin rectangle (about 18’’x12’’)
  • Season dough: Spread with a thin layer of olive oil over the top and sprinkle generously with garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese.
  • Layer deli meats and cheeses: Leaving a 1’’ border around the edge of the dough, layer ham slices, slightly overlapping (like roof shingles) across the top. Repeat with Mozzarella slices, then pepperoni, provolone, and salami. Sprinkle oregano over the top.
  • Roll up: Fold the long edge of the dough closest to you over the fillings a few inches. Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll.
  • Bake: Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash. Make 3-4 slits on top, for steam to escape. Sprinkle remaining parmesan on top. Bake for 25 minutes on pizza stone or parchment on prepared baking sheet. Remove from oven and use a paper towel to blot excess grease away, if needed.
  • Rest for 10-15 minutes before slicing.
  • Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.

Notes

Storage Instructions: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.
Freezing Instructions: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap then aluminum foil and keep in the freezer for up to 3 months. Let thaw completely in the fridge before reheating in the air fryer or oven.
Meat: Use any deli Italian cold cuts you like, like capicola, or soppressata.
Vegetarian: Keep the meat out and layer spinach, mushrooms, and olives with the cheese instead.

Nutrition

Calories: 630kcalCarbohydrates: 31gProtein: 35gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 104mgSodium: 1946mgPotassium: 274mgFiber: 1gSugar: 4gVitamin A: 638IUVitamin C: 0.02mgCalcium: 501mgIron: 3mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 21 votes (17 ratings without comment)

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    1. Yes, I think that would be fine. Cover it in the fridge, and then remove it and let it come to room temp before baking.

  1. 5 stars
    I love a good boli, this looks great! My late mom owned a pizzeria in Central PA. Try it with Italian deli meat, crumbled sausage and yellow mustard. Don’t knock it til ya try it!

    1. I am originally from South Central PA and love mustard in my Boli! The combination you mention was also sold at a place called Your Place in Mechanicsburg PA. You are so right, don’t knock it til you try it… it is delicious! This recipe looks so good too, I am giving it a try this week!