Stromboli: Pizza’s Rolled-Up, Snackable Cousin

Stromboli is what happens when pizza and a burrito fall in love.

Pepperoni. Salami. Ham. Provolone. Roasted peppers. Rolled up in pizza dough. Baked until golden. Slice it. Dip it. Lose your mind. Easier than homemade pizza. Feeds a crowd.

Ingredients

Serves 4-6.

• 1 lb pizza dough (store-bought or homemade)
• ½ cup marinara sauce (plus extra for dipping)
• 20 slices pepperoni
• 10 slices salami
• 10 slices ham or capicola
• 12 slices provolone cheese (or 1½ cups shredded Italian blend)
• ½ cup roasted red peppers, drained and sliced
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds or everything bagel seasoning (optional)

Step-by-Step Instructions

Step 1: Preheat and Roll

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Roll pizza dough into a 10×14-inch rectangle on floured surface.

Step 2: Layer the Fillings

1. Spread marinara sauce on dough, leaving a 1-inch border.
2. Layer provolone, pepperoni, salami, ham, and roasted peppers.
3. Add another layer of provolone on top.

Step 3: Roll It Up

1. Roll tightly from the long side, like a jelly roll. Pinch seams to seal.
2. Place seam-side down on baking sheet.

Step 4: Brush and Slash

1. Brush with beaten egg. Sprinkle with sesame seeds if using.
2. Cut 3-4 small slits on top for steam.

Step 5: Bake

1. Bake 20-25 minutes until golden brown and crispy.
2. Let cool 5 minutes. Slice into rounds. Serve warm with extra marinara.

Summary

Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes

Yield: 4-6 servings

Difficulty: Easy

Storage Notes

Fridge:

Store leftovers in an airtight container for 4 days. Cold stromboli is great lunch.

Reheat:

Oven at 375°F for 8-10 minutes. Air fryer at 350°F for 5 minutes. Microwave works but crust gets soft.

Freezer Friendly:

Freeze unbaked stromboli for 3 months. Bake from frozen at 400°F for 30-35 minutes.

Pro Tip:

Don’t overstuff. Less filling = tighter roll = no blowouts in the oven.