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!
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.
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.
With love, from our simple kitchen to yours.
Other Pizza Recipes
The Best Ever Stromboli Recipe
- 1 recipe Best Ever Pizza Dough
- 2 cups grated mozzarella, 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
- Preheat oven to 400°F.
- Prepare pizza dough. Divide into two sections and bring to room temperature.
- Use your fingers or a rolling pin to roll out each section of dough into a rectangle – about 9” x 14”.
- Place 1/3 cup of mozzarella cheese onto each rectangle, leaving 1-2” from each side free of toppings.
- Add a layer of salame, pepperoni, and sausage.
- Add another 1/3 cup of mozzarella cheese and top with some diced tomatoes and a tablespoon each of parsley and basil.
- Add the remaining ⅓ cup of cheese to each stromboli.
- While folding in the sides and keeping everything tight and compact, roll up the stromboli along the long side to form a tight roll.
- Place the strombolis, seam side down, on a baking sheet.
- Whisk together the egg with a tablespoon of water. Brush the egg mixture over the strombolis and cut several slits across the top for steam to escape.
- Bake strombolis for 20-25 minutes or until deep golden brown.
- Brush tops with a bit of olive oil and garnish with parmesan cheese and fresh herbs, if desired.
- Slice into 2” sections and serve hot.
- Serve with marinara sauce.
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 2023
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