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Our easy Stromboli recipe is layered with ham, pepperoni, salami, mozzarella, and provolone cheese rolled into a golden, perfectly seasoned crust. We love it for weeknight dinners, game day appetizers, and everything in between!
It's easier than you think to make from-scratch Stromboli.
My kids would choose Stromboli night over “pizza night”, every time. It's also really fun to make–my kids love helping layer all the meats and cheeses, and slicing it to reveal those cheesy layers never gets old. It feels special, but is so simple to throw together because all you need is pizza dough (I highly recommend our homemade pizza dough recipe but a good quality store-bought pizza dough will also work). We love it for dinner with a big salad on the side, but it's just as good sliced up at a party; and trust me, it never lasts long either way. If you haven't made homemade stromboli yet, this is your sign!
Don't miss my other pizza recipes, like Calzones, Pizza Sliders, Detroit-Style Pizza, or a homemade Pepperoni Pizza!
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: Use a rolling pin to roll out the dough to a large thin rectangle (measuring aobut 18″x12″).
Assemble: Spread a thin layer of olive oil on top of the dough then sprinkle garlic powder, Italian seasoning, crushed red pepper, and ¼ cup fresh grated parmesan cheese on top. Next, layer ham slices, slightly overlapping on the edges, followed by mozzarella, pepperoni, provolone, and salami. Sprinkle oregano over the top.
Roll Up: Carefully fold the long edge of the dough closest to you over the fillings a few inches. Keep rolling the dough away from you to form a log. When you get close to the end, stop and pull the rest of the dough up and over towards you to seal the edge. Pinch the ends of the dough together to seal then carefully flip over and place on a piece of parchment paper, seam side down. Brush egg wash all over stromboli.
Bake: With a sharp knife, cut 3-4 slits on top of the stromboli for steam to escape then sprinkle remaining parmesan cheese on top. Carefully place on a pizza stone or parchment lined baking sheet. Bake for 25 minutes at 400°F then remove from the oven and use a paper towel to blot excess grease away, if needed. Let cool for 10-15 minutes before slicing. Enjoy warm or at room temperature with marinara or pizza sauce on the side, for dipping. I love to serve it with a simple wedge salad too!
How To Make Stromboli
Equipment
Ingredients
- 1 lb pizza dough
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ cup freshly grated parmesan cheese, , divided
- 1/3 lb ham slices, , or prosciutto
- 12 slices fresh mozzarella cheese, , (8 oz package)
- 1/3 lb large deli pepperoni slices
- 12 slices Provolone cheese, , (8 oz package)
- 1/3 lb large deli salami slices*
- 1 teaspoon dried oregano
- egg wash , (1 egg white mixed with 1 Tbsp water)
- marinara or pizza sauce, , for dipping
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’’)1 lb pizza dough
- 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.1 Tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes, ½ cup freshly 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.⅓ lb ham slices, 12 slices fresh mozzarella cheese, ⅓ lb large deli pepperoni slices, 12 slices Provolone cheese, ⅓ lb large deli salami slices*, 1 teaspoon dried oregano
- 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.egg wash
- Rest for 10-15 minutes before slicing.
- Serve warm or at room temperature, with marinara or pizza sauce on the side, for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2023. Updated February 2026.
Hi, if I buy frozen pizza dough
does it have to rise first? Thanks
Yes generally frozen dough needs to rise first.
I just made your pizza dough recipe for this stromboli. would you use the whole dough ball for this stromboli?
My pizza dough recipe makes about 2lbs of dough, so you’ll only need half of it for stromboli. You could make 2 stromboli, or use the remaining dough for a pizza, or use the remaining dough for my cheesy bread, calzones, or garlic knots.
I tried this recipe because it didn’t have the sauce in the Stromboli. Great recipe, mine came out wonderfully! I added diced green olives in mine.
I’ve been making variations on this for years , but if working with frozen bread dough , I’ve found cutting in in half , makes it much easier to work with .
I also added some pesto to the seasoned dough.
Great recipe!
Wow!! This was amazing!! The dough recipe really made it stand out! Made one this way, and another just ham and cheese for the kids. Did an egg wash on top too. *chef’s kiss*
Easy to make–just don’t roll to thin in spots 😬 Delicious tho
Can this be assembled the day before I plan to bake it?
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.
Can’t wait to try it!
I’m a Coyne in the Cleveland area … from WV ,
I always reach out to Coynes !
Can’t wait to try this with roast beef and cheese–cheesesteak stromboli. YUM!
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!
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!