I love making this Italian Stromboli because it’s easy, hearty, and always delivers big flavor with minimal effort. The crispy baked crust paired with a warm, cheesy filling makes this one of my go-to comfort meals when I want something satisfying without spending too much time in the kitchen.
Why You’ll Love This Recipe
I enjoy this recipe because it’s straightforward and dependable. I like how it uses simple ingredients but still feels like something special when it comes out of the oven. It works perfectly for weeknight dinners, casual gatherings, or even as leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tube refrigerated pizza dough
10 slices beef or turkey salami
12 slices beef or turkey pepperoni
8 slices provolone cheese or mozzarella cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
Optional: ½ cup shredded mozzarella cheese
Optional: marinara sauce for serving
Directions
I start by preheating my oven to 375°F and lining a baking sheet with parchment paper.
I unroll the pizza dough onto the baking sheet and gently stretch it into a rectangle.
I layer the salami evenly over the dough, followed by the pepperoni.
I place the cheese slices on top, making sure the filling is evenly distributed.
I sprinkle Italian seasoning over everything.
I carefully roll the dough up lengthwise into a log, tucking in the sides to seal the filling inside.
I place the stromboli seam-side down, brush the top with olive oil, and cut a few small slits across the top.
I bake it for 20 to 25 minutes until the crust is golden brown.
I let it rest for about 5 minutes before slicing.
Servings And Timing
I usually slice this stromboli into 4 to 6 servings.
Prep time takes about 15 minutes, baking takes around 25 minutes, and the total time is roughly 40 minutes.
Variations
I sometimes add sautéed bell peppers or onions for extra flavor.
I like using a mix of shredded and sliced cheese for a creamier texture.
I occasionally spread a thin layer of marinara sauce on the dough before adding the filling.
I switch up the cheese by combining provolone and mozzarella for more depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, I reheat slices in the oven at 350°F for about 10 minutes.
When I’m short on time, I use the microwave, knowing the crust will be softer.
FAQs
Can I make stromboli ahead of time?
I assemble it a few hours in advance, keep it covered in the refrigerator, and bake it when ready.
Can I freeze stromboli?
I freeze it after baking and cooling completely, then reheat it in the oven straight from frozen.
What cheese melts best?
I usually go with mozzarella or provolone because they melt smoothly and evenly.
How do I prevent the dough from opening?
I make sure not to overfill and always seal the edges tightly before baking.
What pairs well with stromboli?
I like serving it with marinara sauce or a simple green salad.
Conclusion
I keep coming back to this Italian Stromboli because it’s simple, filling, and endlessly customizable. Every time I make it, I get a golden crust and a melty, flavorful center that makes this recipe a true favorite in my kitchen.
This Italian Stromboli is a hearty, cheesy roll filled with salami, pepperoni, and melted cheese, all wrapped in golden-brown pizza dough. It’s a quick and comforting recipe perfect for dinners, gatherings, or leftovers.
Ingredients
1 tube refrigerated pizza dough
10 slices beef or turkey salami
12 slices beef or turkey pepperoni
8 slices provolone cheese or mozzarella cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
Optional: ½ cup shredded mozzarella cheese
Optional: marinara sauce for serving
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the pizza dough onto the baking sheet and stretch into a rectangle.
Layer the salami and pepperoni evenly over the dough.
Top with cheese slices and sprinkle with Italian seasoning.
Optional: add shredded mozzarella for extra cheesiness.
Roll the dough lengthwise into a log, tucking in the sides to seal.
Place seam-side down, brush with olive oil, and cut a few small slits in the top.
Bake for 20–25 minutes until the crust is golden brown.
Let it rest for 5 minutes before slicing. Serve with marinara if desired.
Notes
Don’t overfill the dough to avoid tearing while rolling.
Brush with beaten egg instead of oil for a shinier crust.
Try sautéed onions, bell peppers, or mushrooms for added flavor.
Let stromboli rest before slicing to keep fillings from spilling.
