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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pizza dough into a 10×14-inch rectangle on floured surface.
Step 2: Layer the Fillings
- Spread marinara sauce on dough, leaving a 1-inch border.
- Layer provolone, pepperoni, salami, ham, and roasted peppers.
- Add another layer of provolone on top.
Step 3: Roll It Up
- Roll tightly from the long side, like a jelly roll. Pinch seams to seal.
- Place seam-side down on baking sheet.
Step 4: Brush and Slash
- Brush with beaten egg. Sprinkle with sesame seeds if using.
- Cut 3-4 small slits on top for steam.
Step 5: Bake
- Bake 20-25 minutes until golden brown and crispy.
- 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.
