Classic Italian Stromboli

A staple of Italian-American pizzerias, a traditional Stromboli rolls savory cured meats, rich cheeses, and Italian seasonings inside a sheet of pizza dough, then bakes until golden, crisp, and bubbling. Unlike a calzone (which is folded into a half-moon shape and traditionally contains ricotta cheese), a stromboli is rolled like a jelly roll so that every single bite yields distinct spiral layers of meat and melted cheese.

Using store-bought pizza dough and pre-sliced deli meats keeps the prep time under 10 minutes, making this an effortless weeknight dinner or game-day party centerpiece.

Ingredients

• The Crust & Base:
  • 1 lb Refrigerated Pizza Dough (store-bought or homemade)
  • 1 tablespoon Olive Oil (for brushing)
• The Meat & Cheese Layers:
  • ¼ lb Sliced Deli Ham
  • ¼ lb Sliced Genoa Salami
  • ¼ lb Sliced Pepperoni
  • 2 cups (8 oz) Shredded Mozzarella Cheese
  • ½ cup Shredded Provolone Cheese
• The Italian Seasoning Topping:
  • 1 large Egg + 1 tbsp Water (whisked for egg wash)
  • 1 teaspoon Italian Seasoning
  • 1 tablespoon Grated Parmesan Cheese
  • ¼ teaspoon Garlic Powder
• For Dipping:
  • 1 cup Warm Marinara or Pizza Sauce

Equipment Needed

• Large Baking Sheet: Line with parchment paper.
• Rolling Pin: To roll out the dough.
• Pastry Brush & Sharp Knife.

Time & Servings

• Prep Time: 10 minutes
• Bake Time: 20–25 minutes
• Total Time: ~35 minutes
• Servings: 4 to 6 servings

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

2. Roll the Dough

On a lightly floured surface, stretch or roll the pizza dough into a large rectangle (roughly 10×14 inches). Transfer the dough onto your prepared parchment-lined baking sheet.

3. Layer the Fillings

• Leave a 1-inch border clear of fillings along the edges.
• Sprinkle half of the mozzarella and provolone cheeses evenly over the dough.
• Layer the sliced ham, salami, and pepperoni across the cheese.
• Top with the remaining mozzarella and provolone.

4. Roll and Seal (Jelly-Roll Style)

Starting from one of the long edges, tightly roll the dough up into a log (like a jelly roll). Pinch the seam securely at the bottom and fold the short ends under to trap the cheese inside as it bakes. Turn the roll seam-side down on the baking sheet.

5. Vent and Season

• Brush the top and sides of the roll with the egg wash.
• Sprinkle the Italian seasoning, grated Parmesan, and garlic powder evenly over the top.
• Using a sharp knife, cut 3 to 4 diagonal slits across the top crust to allow steam to escape while baking.

6. Bake and Slice

Bake for 20–25 minutes until the crust is deep golden-brown and the cheese is melted and bubbling through the vent slits. Let rest for 5 to 10 minutes before slicing into thick pinwheels. Serve warm with marinara sauce for dipping!

Pro Tips & Variations

• Prevent Sogginess: Make sure your deli meats aren’t dripping with excess moisture. Pat them dry with a paper towel before laying them on the dough to ensure a crisp inner dough layer.
• Add Veggies: Add sliced banana peppers, black olives, or sautéed bell peppers and onions over the meat layer before rolling.
• Make-Ahead: You can assemble the stromboli completely, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. Just brush with egg wash and cut vents right before popping it into the oven.