Easy Stromboli Recipe
Easy Stromboli is a crusty, chewy pizza dough filled with pepperoni, salami, ham and cheese all rolled up and baked until it’s hot and bubbly. Roll one up and feed your family something awesome.
Jump to Recipe
- To make ahead: Follow the whole recipe but don’t bake it. Wrap the stromboli in plastic wrap or aluminum foil and pop it in the refrigerator for up to 24 hours (see my notes below for freezing).When you are ready to enjoy, simply preheat the oven, unwrap and bake.
- Freeze before baking: Follow the recipe up to the point of baking, wrap the whole thing in plastic wrap, and store it in the freezer for up to 1 month. Unwrap it and bake directly from frozen when you are ready to enjoy. Note that it will need more time to bake. Just poke a knife in the center and stick your finger in to see if it’s hot. Tent with foil if the inside needs longer and the outside is golden.
- Freeze after baking: You can bake the stromboli and then freeze it. Allow it to cool completely before wrapping it in plastic wrap and storing in the freezer for up to 1 month. Allow the stromboli to thaw in the refrigerator overnight before enjoying cold or popping it in the oven for a quick reheat.
What to serve with it: Salad. Get your greens in with my Charred Caesar Salad or this Wilted Lettuce Salad.Pasta Salad. I have been loving this Rotini Pasta Salad with Mozzarella and Tomatoes. Soup. Try a classic minestrone or my Creamy Tomato Soup.
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!
Ingredients
- 1 pound frozen pizza dough thawed like Pepe's Bakery or homemade
- 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
Instructions
- 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 14×12 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.
Video
Nutrition
Calories: 660kcal
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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!
I’d make 2 for sure Katherine.
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.
Thanks for your tips Lauren. I sure wasn’t claiming authenticity with my version–just tasty. –Rachel
This was Fanstastic!!!! You’ve done a great job sharing such a good recipe, we loved it. Thank you
Oh thank you so much Ronda!! I’m so glad you enjoyed it. We love it too! –Rachel
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!
Thanks Leslie! You’ll love this one! –Rachel
Could these be deep fried
Instead of baked
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
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…
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
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.
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
Such a great school night meal!