How To Make Stromboli
Our homemade Stromboli recipe is easy to make at home with layers of ham, pepperoni, salami, and melty mozzarella and provolone cheese, all rolled up in a golden, perfectly baked crust.
Servings: 8
Calories: 630kcal
Cost: 17
Recipe Link
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.1/3 lb ham slices, 12 slices fresh mozzarella cheese, 1/3 lb large deli pepperoni slices, 12 slices Provolone cheese, 1/3 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.
Video
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.
Fillings: This is a perfect meal to use up leftovers in your fridge and customize it to your own liking!
Nutrition
Calories: 630kcal | Carbohydrates: 31g | Protein: 35g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 1946mg | Potassium: 274mg | Fiber: 1g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 0.02mg | Calcium: 501mg | Iron: 3mg
