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Easy Stromboli Recipe

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. 

a sliced stromboli on a brown paper

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.

a slice of stromboli on parchment paper

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. 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.

You can also make your own dough of course. I do make dough in batches from time to time and freeze it until I need it. This homemade pizza dough recipe would be a great one to try.

What’s is stromboli?

Stromboli is a rolled pizza dough filled with cured meats, cheese and vegetables.  Mozzarella is the most common cheese used and meats are typically salami, capocollo and bresaola but if you haven’t noticed I live in Kentucky where our access to authentic Italian ingredients goes about as far as a bag of Hormel pepperoni from the refrigerated section. So for those of you who are like me, my version has been adjusted for what we can get here.

Which is basically none of the traditional ingredients. Too bad we can’t put fried chicken in it. We’d be all set.

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.

For vegetables, my favorite addition is banana pepper rings. So feel free to throw those in if you like them. They add a little somethin’ somethin’.

You will want to be careful if you add vegetables that might give off a lot of water (like mushrooms or tomatoes) because they will make your dough soggy.

How do you cook stromboli?

That’s the easiest part! You just throw it in the oven. Put your stromboli on some parchment paper to prevent sticking and watch as it gets golden and the cheese bubbles. Bring it out and allow it to cool on the baking tray for about 10 minutes then slice it and go.

What’s the difference between calzone and stromboli? 

The first difference between calzone and stromboli is in how they are folded or rolled. Stromboli are rolled with the fillings and calzone are folded in half over the fillings. Beyond that, they are different shapes, have different origins (calzones are truly Italian and stromboli was invented in Philadelphia) and different traditional fillings.

In other words: they are not the same.


Less than 30 minutes and your house will smell like your favorite pizzeria with hardly any work from you.

Easy Stromboli

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Author Rachel Ballard


  • 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.



Calories: 660kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American


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  1. Hi I’m going to make this next week for my significant others family. It says 5 servings for one Stromboli. Is that enough for seconds also or should I make 2. Thank you!

  2. Having been born and raised in PA and spending decades in the South Philly area, there are a few things I would change to make it more authentic: marinara should be used in the side as a dipping sauce. Spread a thin layer of dijon mustard in the dough instead before adding meats and rolling. Add a little olive oil to the outside and sprinkle with oregano. Bake one pizza stone.

  3. 5 stars
    How wonderful you are! Thanks for this inspiration; been looking for a “other than a deli” sandwich for hubby’s lunches’ score! Making this tomorrow. Many happy returns to you and yours!

    1. Well it’s pretty big Tina–as in about 14 inches long–unless you made small ones it would be hard. My other concern is with the cheese inside. Some almost always leaks out and if it hits that hot oil it’s going to splatter like crazy. I’m leaning toward a no on this one. –Rachel

    2. Hey Ya’ll, just saying…cheese sticks, jalapeno peppers and pizza rolls all leak cheese if not properly sealed…never seen any crazy splattering when they do…

    3. Well they do Mitch…but none of those have actual pizza sauce rolled up in them either. Moisture in oil equals splatters. Pizza roll sauce doesn’t even count because that’s Frankenstein food. –Rachel

  4. This Stromboli was very good!! Next time I make it, I will not put the marinara sauce in the Stromboli, but use it as a dipping sauce. It was messy to try to roll everything with the sauce inside- it just oozes out. I used a packaged dough and Emeril’s marinara sauce and it was great. I’m not sure it would be worth it to make the dough and sauce from scratch. This is super easy to put together for a quick meal or appetizer.

    1. I’m glad you enjoyed it Deanna–and yes, I say the same thing about the sauce and I go back and forth about adding it inside or having it on the side for dipping. And as for making dough and sauce from scratch, well…choose your battles there. I do make my own dough because there’s no packaged dough here that doesn’t taste like cardboard but to each his own! Whatever you like. 🙂 –Rachel

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