Italian Stromboli
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Irresistible Italian Stromboli has got everything you love about pizza!!! Ooey, gooey cheese, bold Italian meats, and fire-roasted tomatoes all wrapped in golden-brown, bakery-style dough. Whether you’re feeding a crowd or freezing extras for later, this one delivers the goods in under an hour. Learn how to make stromboli from scratch with this easy recipe. It’s better than takeout any day!!
Table of Contents
Italian Stromboli
I’ve been rolling dough since I was old enough to sneak cheese off the prep counter at my Italian Nonna’s house.
And let me tell you, this stromboli recipe is the real deal. It’s got all the best pizza shop flavors tucked inside a golden, crusty shell you’ll want to tear into the moment it hits the cooling rack.
Salty salame, pepperoni, gooey cheese, fresh herbs, and a little tomato goodness? Yes. Yes. And absolutely yes.
This isn’t just a stuffed bread situation. This is full-on pizza-party-meets-Italian-sub in every slice. I mean… who needs takeout when you can make this masterpiece in under an hour?
It’s not the only twist on pizza I’ve cooked up, either. Pinwheels, party dip, and even a pasta skillet… take your pick!!
INGREDIENT NOTES
- Pizza Dough: Nothing beats my homemade dough, but I won’t judge if you opt for store-bought to save some time. Even frozen (thawed) bread dough will work in a pinch!
- Mozzarella: Low-moisture, part-skim mozz keeps sogginess at a minimum and creates the best melt. Avoid the pre-shredded stuff if you can. The texture and flavor just aren’t the same.
- Genoa Salami: What sets this apart from regular salami is the garlic, wine, and peppercorn seasoning. It’s soft, rich, and melt-in-your-mouth delicious!
- Pepperoni: Instead of the pre-sliced packages, grab this from the deli section with the salami. The flavor is so much better.
- Italian Sausage: You’ve got options here! Sweet Italian sausage is extra herbaceous, while mild is a classic choice.
And if you love heat, you’ll want to grab the spicy kind. Cook and drain this really well before adding it to the dough. - Fire-Roasted Diced Tomatoes: These have a little extra magic compared to regular diced tomatoes, though either is fine.
Make sure to drain the can really, really well… too much liquid makes for a sloppy stromboli! - Parsley & Basil: Fresh herbs are the way to go for pops of flavor and color.
- Egg: An egg wash (egg whisked with water) is the secret to that bakery-style sheen on top. If you don’t have one on hand, brush the dough with a little olive oil instead.
- Fresh Parmesan: Just a little to sprinkle over the top of your pizza stromboli when it comes out of the oven. Grate it fresh!
VARIATIONS
Veggie Version: Swap out the meats for sautéed mushrooms, spinach, roasted red peppers, and black olives.
Spicy Kick: Add sliced pepperoncini or crushed red pepper flakes to the filling.
Cheesy Upgrade: Mix in provolone or fontina with the mozzarella for extra melt and richness.
Zesty Pesto: Spread a thin layer of pesto over the dough before adding the cheese, or use it for dipping!
EASY STROMBOLI RECIPE FAQ
Watch the filling! If it’s stuffed to the max, there will be quite a bit of steam buildup inside the dough. Evenly spread on the cheese, leaving about a 2-inch edge all the way around, then add a light layer of toppings.
Certain veggies will release more liquid than others when cooked, especially mushrooms and zucchini. Cook those on the stove for a few minutes, then drain really well before using.
Yes! Build your pizza stromboli, tightly wrap it on a baking sheet, and put it in the fridge up to 24 hours in advance.
Let it warm on the counter while your oven preheats, then bake as directed!
Wrap slices in aluminum foil and pop them back in the oven at 350°F for about 10 minutes, or until warmed through.
As someone who grew up with Italian roots and a family that made pizza, calzones, and stromboli every Christmas Eve (yes, the dough flying and flour everywhere kind of tradition), I’ve learned a few secrets to getting stromboli just right.
First, don’t skimp on the meat. Italian stromboli isn’t meant to be shy!
Second, let that dough rest before you roll it out. It makes shaping a breeze.
And finally, that egg wash? It’s not just for looks. It locks in the flavor and gives you that glossy bakery-style finish that makes everyone ooh and ahh before they even take a bite.
You’ll taste the difference… and once you’ve made this easy stromboli recipe once, it’ll be a regular on your menu.
Trust me. I’ve fed enough hungry friends and football-watching crowds to know this one wins every time.
DONNA’S PRO TIPS
- Keep It Tight: As you roll, tuck and tighten like you’re wrapping a burrito. No loose ends!
- Watch That Crust: For ultra-crispy bottoms, bake on a preheated pizza stone or steel.
- Rest Before Slicing: Let stromboli rest for 5 minutes before slicing to help set the cheese and fillings.
TOOLS NEEDED
- Rolling pin (or your hands if you’re team rustic)
- Large baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or kitchen scissors for slits
- Mixing bowl (for egg wash)
Enjoy!
With love, from our simple kitchen to yours.
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Italian Stromboli
Ingredients
- 1 recipe Best Ever Pizza Dough
- 8 ounces mozzarella cheese, shredded (2 cups), divided
- 1/2 pound sliced Genoa salame
- 1/2 pound sliced pepperoni
- 1 cup cooked Italian sausage
- 1/2 cup fire-roasted diced tomatoes, drained
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped basil
- 1 egg
- Freshly grated parmesan cheese, for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F.
- Prepare the Dough: Divide the pizza dough into two equal sections. Let rest at room temperature until pliable.
- Roll the Dough: Use your fingers or a rolling pin to roll each dough portion into a rectangle about 9 inches by 14 inches.
- Layer the Fillings: Sprinkle 1/3 cup of mozzarella cheese down the center of each rectangle, leaving 1 to 2 inches of space on all sides.
- Add the Meats: Layer with Genoa salame, pepperoni, and Italian sausage.
- Add More Fillings: Top with another 1/3 cup of mozzarella cheese, a spoonful of fire-roasted diced tomatoes, and 1 tablespoon each of parsley and basil.
- Finish the Filling: Sprinkle the remaining 1/3 cup of mozzarella on each stromboli.
- Roll the Stromboli: Fold in the short sides, then roll up tightly from the long edge to form a log. Keep everything compact to avoid gaps.
- Transfer to Baking Sheet: Place the stromboli seam-side down on a baking sheet lined with parchment paper.
- Brush with Egg Wash: In a small bowl, whisk the egg with 1 tablespoon of water. Brush the mixture over each stromboli. Cut several shallow slits across the top to allow steam to escape.
- Bake the Stromboli: Bake for 20 to 25 minutes, or until deep golden brown.
- Finish and Serve: Brush the tops with olive oil and sprinkle with parmesan cheese and additional herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished September 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Where do I find the Best Ever Pizza Dough recipe?
Hi Diane,
You can find it here. https://www.theslowroasteditalian.com/pizza-dough-recipe/ It should have been linked in the recipe card, thank you, it has been fixed. Have a great day!
TSRI Team Member,
Holli
Awesome! Made a whole recipe of the pizza dough and it made enough for two generous meals of Stromboli for my husband and me. I just refrigerated half the dough till the next day and used it to make a fresh one. I filled them with fried ground beef and onions, pasta sauce since I didn’t have pizza sauce, pepperoni, cheddar cheese, peppers, and more onions and lots of herbs and spices. I also added herbs to my pizza dough. Delicious!🤤
I love stromboli so I had to give this recipe a shot. It was a hit in my house! So delicious and gooey while still having a nice outer crust.
I made this today. Was great! I had leftover cheddar cheese that I used with the mozzarella and added some roasted red pepper strips.
Hi Gina!
Those additions sound delicious! We’re so glad you enjoyed!
TSRI Team Member,
Devlyn