The Best Ever Stromboli Recipe

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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!

titled: Homemade Stromboli Recipe


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.

ingredients to make homemade stromboli

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.
layer of shredded cheese on rolled out pizza dough

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.

rolling homemade stromboli

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.
uncooked stromboli topped with fresh parsley on baking sheet

Easy Stromboli Recipe FAQ

How do I keep my homemade stromboli from getting soggy?

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.

Can I make this stromboli recipe ahead of time?

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!

What’s the best way to reheat leftover stromboli?

Wrap leftovers in aluminum foil and pop them back in the oven at 350°F for about 10 minutes, or until warmed through.

sliced stromboli

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stacked slices of stromboli showing the inside layers

pieces of stromboli

The Best Ever Stromboli Recipe

Donna Elick
This stromboli recipe combines all the deliciousness of pizza, stuffed into a dough pocket. Make Italian stromboli in less than one hour!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main
Cuisine Italian
Method Oven
Servings 8 2 Stromboli (4 Servings Per Stromboli)


  • 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.

Donna’s Notes

Storage: Refrigerate in an airtight container for 3-4 days.
If you wish to make only one stromboli at a time, you will only need about ½ of the toppings ingredients listed. You can vary the toppings in amount and type to suit your personal tastes.
The egg wash makes a beautiful golden sheen on the baked stromboli. It’s not necessary. You could also brush with olive oil or sprinkle with cheese/herbs before baking.
Don’t roll out the dough to thin or it will be difficult to roll it up without it breaking apart. There is quite a bit of elasticity in the dough, though, so you should be able to roll in quite a hefty amount of toppings and stretch the dough around it to seal it up.
Some toppings or oils from the meats may ooze up and out of the slits in the dough, but that’s just fine.


Serving: 1 | Calories: 577cal | Carbohydrates: 26g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 115mg | Sodium: 1867mg | Sugar: 4g | Fiber: 1g | Calcium: 166mg | Iron: 3mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): homemade stromboli recipe

Originally published November 2021, updated and republished August 2023

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    1. 5 stars
      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!🤤

  1. 5 stars
    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.

  2. I made this today. Was great! I had leftover cheddar cheese that I used with the mozzarella and added some roasted red pepper strips.

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