Go Back
Homemade Stromboli

Homemade Stromboli: A Delicious Italian Favorite

Homemade Stromboli is a golden-baked Italian-inspired roll stuffed with melty cheese, savory meats, and seasonings, all wrapped in soft pizza dough. It’s perfect for family dinners, game-day parties, or meal prep, and can be customized with your favorite fillings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350

Ingredients
  

  • 1 lb pizza dough homemade or store-bought
  • ½ cup pizza sauce plus extra for dipping
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup sliced pepperoni
  • ½ cup sliced salami
  • ½ cup cooked ham or prosciutto
  • 1 tsp Italian seasoning
  • 1 egg beaten, for egg wash
  • 1 tbsp olive oil optional, for brushing
  • Red pepper flakes optional, for spice

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll out pizza dough into a large rectangle (about 12x15 inches).
  3. Spread a thin layer of pizza sauce over the dough, leaving 1-inch edges.
  4. Layer mozzarella, Parmesan, pepperoni, salami, and ham evenly over the dough.
  5. Sprinkle with Italian seasoning and red pepper flakes (if using).
  6. Carefully roll the dough tightly from the long side into a log shape. Pinch the seams and tuck the ends.
  7. Place seam-side down on the baking sheet. Brush with beaten egg and olive oil for a golden crust.
  8. Cut 3–4 slits on top to allow steam to escape.
  9. Bake for 22–25 minutes, until golden brown and cheese is melted inside.
  10. Let cool for 5 minutes before slicing. Serve warm with extra pizza sauce for dipping.

Notes

  • Swap meats for veggies (like spinach, mushrooms, or roasted peppers) for a vegetarian stromboli.
  • Add provolone or cheddar cheese for a different flavor profile.
  • Stromboli can be made ahead, refrigerated, and baked when ready to serve.
  • Leftovers reheat well in an oven or air fryer for crispy edges.