How to Make the Best Homemade Stromboli Recipe
This post may contain affiliate links. Please read my disclosure policy.
This homemade Stromboli Recipe combines all the deliciousness of pizza, but stuffed into a warm and crispy dough pocket. Learn how to make stromboli in less than one hour! The whole family will love this easy recipe!
I like to think that this is the best stromboli recipe. Using fresh pizza dough and tons of gooey cheese is key!
You can either use store-bought pizza dough or make your own pizza dough, so do whatever works best for your time and sanity.
The fun part about making these “pizza pockets” is that you can alter the ingredients for your own cravings.
You can add red peppers, mozzarella cheese, Italian cold cuts, Italian sausage, sun-dried tomatoes, bell peppers, ground beef, or anything else that you want to place in the center of the stromboli dough.
Once it’s baked golden brown, I’ll then use a pastry brush and add some olive oil and parmesan cheese on top as well!
Don’t forget about dipping in marinara sauce – and you’re golden!
Table of Contents
Stromboli Recipe
Growing up, pizza night was always the most anticipated, so why not put a twist on that excitement by learning how to make stromboli from scratch?
Begin this easy stromboli recipe with a simple homemade dough, plenty of cheese, your favorite toppings, and boom!
A perfect dinner to make with the family any night of the week.
Another great twist on a classic pizza is my Cheesy Pepperoni Pizza Bombs.
Poppable bites that are seasoned and baked to perfection — these will also become a family favorite.
Or, enjoy your favorite chicken parmesan in slider form! It’s a quick and easy dinner option that can be doubled for parties too.
How to Make Stromboli
- Grate your own cheese! Bagged shreds contain anti-caking ingredients that prevent them from melting into the gooey, yummy pull that you’re looking for.
- Don’t roll too thin. The dough needs to be thick enough to support the weight of the toppings.
Otherwise, your homemade stromboli will break apart when you try to seal it. - Got ooze? Some toppings or oils from the meats may seep up and out of the slits in the dough, but don’t panic!
This is just fine and will not affect the flavor of the final dish. - Keep everything in. Roll up your Italian stromboli starting with the long side, keeping it tight and compact to form a tight seal.
- Add golden-brown goodness. This is optional, but adding a brush of egg wash over the top gives the baked homemade stromboli a beautiful golden-brown sheen.
Serving Suggestions
If you’re a sauce lover, whip up my 5-minute marinara or even some basil pesto to dip your Italian stromboli in!
To round out this easy stromboli recipe, add a side of this buttery garlic roasted broccoli or make a big bowl of my copycat Olive Garden salad.
Kitchen Tools You Will Need
- Baking Sheets – Add a layer of parchment paper for easy cleanup!
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Box Grater – As much as I love buying bagged shreds to save time, freshly grated cheese melts down so much smoother and tastes better too.
- Rolling pin – Great for all kinds of baked dishes, from this stromboli recipe to dumplings to pies!
- Basting Brush – Useful for everything from greasing pans to basting food.
Easy Stromboli Recipe FAQ
Don’t overstuff it! Evenly spread the cheese over the dough, leaving about a 2-inch edge all the way around, then add a light layer of your choice of toppings.
Certain veggies will release more liquid than others when cooked — mushrooms and zucchini in particular.
I recommend you cook these on the stove for a few minutes, then drain before using them in this stromboli recipe.
Yes, you can prepare Italian stromboli up to 24 hours in advance. Build it, tightly wrap it on a baking sheet, and put it in the fridge.
When you’re ready to bake, simply take it out of the fridge and allow it to sit at room temperature while your oven preheats. Then, bake as directed!
Wrap leftovers in aluminum foil and pop them back in the oven at 350°F for about 10 minutes, or until warmed through.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
How to Make the Best Homemade Stromboli Recipe
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 August 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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