Easy Stromboli–what is it anyway? Crusty, chewy pizza dough filled with pepperoni, salami, ham and cheese all rolled up and baked until it’s hot and bubbly. Roll Over Beethoven, Roll Tide, Rolls Royce…roll up your easy stromboli and feed your family something awesome. It may not be the next entry in the urban dictionary, but it will be a hit on your table.
-Make Ahead Friendly-
This easy stromboli post is sponsored by Pepe’s Bakery–I have an undying love for their dough, and all opinions are my own.
Look at that gooey cheese…the salami and pepperoni (and somewhere in there is some ham). I know it might look complicated but this dinner is fast and something I find myself turning to on nights when I need a really quick and tasty option. Do I say that a lot? I feel like I repeat myself all the time.
“This is fast!”
“This is easy!”
It’s starting to sound more like my recollection of some of my friends’ behavior in college than a recipe.
But you need doable dinner ideas and that’s what I’m committed to giving you. This recipe was one I crafted for the launch of my cookbook which takes 5 basic dinner centerpieces, teaches you the basics and then gives you variations on those centerpieces so dinner is fast, fluid and easy. It’s like learning once and automatically knowing how to make 4 more. Magic I’m tellin’ ya.
Tips for the best stromboli you’ve ever had
The secret is in the dough. I use Pepe’s Bakery dough because it makes the crustiest, most flavorful easy stromboli. Around here, you can find it at some Walmart stores but if you can’t get Pepe’s where you are, follow them on Facebook and you’ll be the first to hear about their online ordering service which I think 99% of the country is anxiously waiting for.
Strombolis don’t usually have a ton (if any) vegetables in them. They are usually meat but I do LOVE some banana pepper rings baked in mine. So feel free to throw those in if you like them. They add a little somethin’ somethin’.
And as for the meats I used, I go to the deli and get sliced Genoa or hard salami, the big pepperoni and Virginia ham. I always make the deli lady mad when she says “anything else?” and I keep asking for meat. It’s kind of fun.
I need a life.
The best Italian flavors come together in this easy stromboli with layers of salami, ham and pepperoni. Dip yours in some marinara and dig in!
- 1 pound frozen pizza dough thawed like Pepe's Bakery
- 3/4 cup jarred marinara sauce
- 8 slices provolone cheese
- 1/4 pound thinly sliced large pepperoni small ones will work too
- 1/4 pound thinly sliced Genoa or hard salami
- 1/4 pound thinly sliced Virginia or baked ham
- 1/2 cup banana pepper rings optional
- Preheat the oven to 400 degrees. Grease a cookie sheet and set aside.
- Using a rolling pin or your hands, roll your dough to a rough 14x12 inch rectangle.
- Layer on the marinara sauce, cheese (it's okay if they overlap), all of the meats and the pepper rings if you are using them.
- Starting at the long side, roll up and pinch the seam to seal.
- Place the roll on your baking sheet, seam side down and cut four shallow cuts in the top of the stromboli to let steam escape.
- Bake until golden and bubbly, about 20 to 25 minutes. Slice and serve.