This post may contain affiliate links. Please read my disclosure policy.
This homemade stromboli recipe combines all the deliciousness of pizza, but stuffed in a warm dough pocket. Make one tonight in less than one hour!
Growing up, pizza night was always the most anticipated, so why not put a twist on that excitement by making your own Italian stromboli?
Begin this 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.
Homemade Stromboli – Tips and Tricks
- Grate your own cheese! Bagged shreds contain anti-caking ingredients that prevent them from melting into the gooey, yummy pull you’re looking for.
- Don’t roll too thin! The dough needs to be thick enough to support the weight of the topping. Otherwise, it 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 your final dish.
- How to keep everything in: Roll up your Italian stromboli along the long side, tight and compact, to form a tight seal.
- Not super hungry? If you want to make only one at a time, simply cut the topping ingredients in half.
- Golden-brown goodness. This is optional, but adding a brush of egg wash over the top gives the final baked product a beautiful golden-brown sheen.
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 your plate, 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.
- Rolling pin – Great for all kinds of recipes, from homemade stromboli to dumplings to pies!
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
- Basting Brush – Useful for everything from greasing pans to basting food.
FAQ – Common Recipe Questions
How do I keep my homemade stromboli from getting soggy?
Don’t overstuff it! Evenly spread out the cheese, then add a light layer of your choice of toppings.
Can I make this ahead of time?
Yes, you can prepare it 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.
What’s the best way to reheat leftovers?
Wrap leftovers in aluminum foil and pop them back in the oven at 350°F for about 10 minutes, or until warmed through.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤
MORE PIZZA RECIPES
Meat Lovers Pizza Pretzel Roll
Cheesy Pepperoni Pizza Breadsticks
- 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
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.
Where do I find the Best Ever Pizza Dough recipe?
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,
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.