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Classic Stromboli Recipe

Kathleen

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This easy Italian Stromboli skips the sauce and gets brushed with a simple garlic oil instead—no sogginess here! Loaded with meats and cheese, it’s a family and party favorite that looks fancy but comes together fast.

Authentic Italian Stromboli recipe, slices on plate with marinara sauce.
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Why You Should Make this Authentic Italian Stromboli Recipe

I’ve been making stromboli for years, and it’s still one of the most requested meals in my house. When my boys had friends over, this was their go-to dinner ask—and let’s just say I learned early on to double (and triple it – teenagers!) it if I wanted any leftovers. I’ve served it for book clubs, casual get-togethers, even lazy weekends, and it always disappears.

What makes mine different from most? I brush the dough with garlic infused oil, adding flavor without making the pizza crust soggy. And we didn’t forget you marinara sauce, we warm it and serve it on the side for dipping.

Even though it looks like something you’d pick up at a pizzeria, it’s shockingly simple to make. A little rolling, and you’re on your way to something that feels a little special, without a lot of fuss. And totally customizable. What are you waiting for!?

Stromboli vs Calzone

People get stromboli and calzones mixed up but they’re really different – especially in shape and filling.

A calzone is like a folded-over pizza, in a half-moon shape. It originated in Naples, Italy, and was created as a walkable, hand-held meal. Calzones are typically filled with ricotta, mozzarella, and sometimes meats or vegetables (hello artichokes), then sealed at the edges like a turnover. They’re usually made for one person and not meant to be sliced and shared. Calzones traditionally don’t have tomato sauce inside, but are served with a side of marinara sauce.

A stromboli, on the other hand, is more of an Italian-American invention—said to have originated in Pennsylvania, near Philadelphia. Instead of being folded, it’s rolled up jelly-roll style with layers of meats and cheese, then baked as one long loaf. Stromboli is made for slicing and sharing, and just like calzones, it’s often served with marinara on the side.

My version gets a quick brush of garlic oil inside—for a boost of flavor without the mess.

Italian stromboli slices on cutting board.

Italian Stromboli Ingredients

  • Pizza dough: Use room-temperature pizza dough (let it sit on the counter 30 minutes), whether homemade or store-bought pizza dough. Try this homemade pizza dough or this sourdough pizza dough.
  • Meats: Sliced genoa salami, deli ham, pepperoni, prosciutto and capicola, all sliced thin. Use your favorite thinly sliced deli meats, and remember all meats are optional; these are only suggestions.
  • Cheeses: Use provolone and mozzarella cheese. Be sure to use low-moisture mozzarella; I prefer full-fat.
  • Seasoning: Sprinkle the filling with Italian seasoning blend and fennel seeds mixed in a small bowl or pizza seasoning alone. Pizza seasoning is a combination of the two. And to top it off, add some freshly chopped parsley. Add red pepper flakes for a bit of heat.

Optional Ingredients

  • Brush an egg wash (egg and water) on top for a glossy finish, sprinkle with grated parmesan cheese, flaky sea salt and fresh parsley.
  • Marinara sauce: Serve with marinara or pizza sauce for dipping.

Get the full recipe in the recipe card below.

Labeled ingredients stromboli recipe.
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How to Make Italian Stromboli

Preheat the oven to 425° F (220° C) and line a rimmed sheet pan with parchment paper or spray it well with spray oil. 

Step 1 | Roll out dough

Roll the pizza dough into a rectangle on a lightly floured surface or Silpat. For the 1-pound roll of dough, form it into a rectangle with dimensions around 13×9 inches. And roll into a 10×16-inch rectangle if f you’re using a 1 ½-pound pizza dough ball. If desired, brush with garlic butter or garlic oil.

Hand shape dough into rough rectangle for stromboli.
Shape dough into rough rectangle
Using hands and rolling pin, roll dough into large rectangle.
Roll into oval, using hands to press into rectangle
Rolled out pizza dough into large rectangle for stromboli.
Continue rolling to desired size
Brush dough with garlic oil (if desired) and sprinkle with fresh chopped parsley.
Brush with garlic olive oil and parsley if desired

Step 2 | Layer the meats and cheeses

Starting with the largest meat, create a single layer with a slight overlap. Leave a 1-inch border on each side and at the bottom. There should also be 3 inches at the top to allow the ingredients to push forward when rolling. 

Next, add a layer of provolone cheese and sprinkle it with half the pizza seasoning and a pinch of fresh parsley. Then, layer your capicola or other favorite salami and sprinkle on some mozzarella cheese and the rest of the Italian pizza seasoning. Add the parsley and, finally, top with sliced pepperoni.

First layer salami on stromboli dough.
Start with salami
Provolone layer sprinkled with Italian seasoning for stromboli.
Top with provolone and seasoning
Capicola topped with mozzarella cheese for layer in stromboli.
Add capicola and mozzarella cheese
Final layer of pepperoni on top of stromboli.
Finish with pepperoni

Step 3 | Prep and Roll

If preferred, brush the egg wash around the edges of the stromboli dough, helping to hold it together. 

Brush around edges of dough before rolling stromboli to help it stick together.

Beginning with the bottom, roll the dough tightly along the long edge, burrito or jelly-roll style, tucking the sides and meat in as you go. Then, pinch the long side edges and ends to seal the roll. Finally, set it with the seam side down on a parchment-lined baking sheet.

Start rolling stromboli from long edge, tucking sides in like a burrito.
Start rolling, folding sides in like a burrito
Stromboli rolled half way, folding and tucking meat in.
Keep rolling, tucking meat and sides in as you roll.
Seams pinched on stromboli ready to finish.
Pinch seams well to seal stromboli
Finished stromboli ready for oven.
Brush with egg wash, sprinkle salt and parsley.

If you want to bake this Italian-inspired dish later, refrigerate the stromboli for up to 8 hours (see the notes below for more details). Next, brush the entire surface with egg wash for a golden and glossy outside. Lastly, sprinkle the top with a dash of flaky sea salt or kosher salt, tasty grated parmesan cheese, and some chopped parsley. 

Slice four vents into the top of the stromboli, then bake it at 425° F (220° C). Bake for about 20 to 25 minutes until the stromboli is golden brown. Allow the dish to sit for five minutes. Then, slice it on a cutting board and serve it with a dipping sauce, like hot marinara or pizza sauce– YUM!

Brush with egg wash for glossy finish.
Brush with egg wash or butter
Sprinkling top with sea salt, parmesan and parsley.
Top with flaky sea salt, parsley and parmesan
Slice a few slits on top to allow steam to escape avoiding a soggy stromboli.
Cut slits to allow steam to escape

Classic Stromboli Tips

  • Meats like pepperoni are particularly greasy. So, it might leak out when baking, but that’s okay!
  • The cheese might also bubble out through the slits. Don’t worry about it at all! It won’t alter the taste.
  • Go slow when rolling the stromboli to keep all the delicious ingredients inside and prevent ripping the pizza dough.
  • Use a sharp knife to cut the slits on the top of the stromboli before slipping it into the hot oven.
  • I don’t recommend spreading pizza or marinara sauce in the stromboli. It often makes the crust soggy. 
  • If you don’t have spray oil or parchment paper handy, brush the cookie sheet with olive oil. 
  • Tips for Two – Divide the dough into smaller strombolis and freeze the pies you do not need that night.
Stromboli baked on baking sheet.

Who doesn’t like pizza? It’s cheesy and saucy with an irresistible flavor. Even better, there are many ways to bake recipes using the elements of pizza, just like today’s authentic stromboli recipe. If you’re a big pizza fan, try these easy recipes to switch up the typical pizza night– Italian Pizza Rustica or Easter Pie Recipe, Chicago-Style Deep-Dish Pizza Recipe, or go for the classic Homemade Pizza Recipe.

Slice stromboli into individual slices for a grab and go dinner or snack!

Italian Stromboli Recipe Variations

  • Bread Dough Pizza – If you’d like, use thawed Italian bread dough instead of pizza dough. 
  • Customize the Meat – Use your favorite combination of Italian meats. You need up to one pound of meat, but the choice of what to add to the stromboli is yours– Add all your favorite pizza toppings.
  • One Cheese – Try using one type of cheese to get its full flavor. For example, use all mozzarella or all provolone cheese. Ricotta cheese is another popular choice.
  • Brush with Butter – Rather than a classic egg wash, brush the stromboli with one tablespoon of melted butter.
  • Meatless Stromboli – Use various cooked veggies instead of meat. Spinach, broccoli, mushrooms, red peppers, onions, eggplant, green peppers, and zucchini would all be fabulous! Make sure to add the cheese as well. You need to cook the veggies because they won’t have time to cook in the stromboli.
  • Add Pesto- Drizzle a little pesto over the cheese before rolling the stromboli. Make your own nut-free pesto!
Dipping stromboli into homemade marinara sauce.

What to Serve with Traditional Stromboli

  1. Make up a bath of my homemade Marinara Sauce for dipping
  2. Or try my chunky chunky pizza Sauce
  3. A fresh, crisp salad is all you really need – but you might enjoy this fresh Crudite dip.
Sliced stromboli in tray with marinara dipping sauce.

Storing Italian Stromboli

Wrap the leftover stromboli in plastic or store them in an airtight container. It will keep well in the refrigerator for up to 7 days. Wrap well and freeze up to 3 months.

How to Reheat Stromboli – Oven | To reheat it in the oven, set the temperature to 350° F (176°C) and bake 15-20 minutes.

Reheat Stromboli – Microwave | Wrap pieces in a paper towel and heat in 30-second intervals until warmed through.

How to Reheat Stromboli in Air Fryer – Set the air fryer to 400°F (204° C) and let it preheat for about five minutes. Lightly spray leftover stromboli with oil. Air fry for 6-8 minutes! For frozen stromboli, reduce the temperature to 350°F (176° C) for 20-25 minutes, watching if getting too brown, and cover it with a little foil.

Can You Freeze Stromboli? – Yes! Stromboli freezes very well. Wrap it tightly and slip it into a freezer baggie. Then, store it in the freezer for up to 3 months. 

How to Reheat Frozen Stromboli – Reheat frozen baked stromboli by thawing it for about an hour on the counter at room temperature. Then, uncover, place on the baking sheet, and drape loosely with aluminum foil. Finally, bake the stromboli in a preheated 350°F (176° C) degree oven for about 30 minutes. 

Freeze Your Stromboli for Later

Refrigerate Unbaked Stromboli – Before adding the egg wash, wrap it tightly in plastic and place it in the fridge. When ready to bake, remove the plastic wrap and put it on a parchment-lined baking sheet. Brush with egg wash, cut the slits, and top with parmesan cheese and a little kosher salt. Let the stromboli sit at room temperature while your oven preheats. 

Freeze Stromboli Before Baking – Make one, freeze one! If freezing, don’t cut slits or brush with the egg wash. After you have rolled and sealed the stromboli, wrap it tightly in plastic wrap, then cover it snugly with aluminum foil. This will help ward off freezer burn. Place the wrapped stromboli in a freezer ziplock baggie and freeze for up to 3 months. 

How to Bake Frozen Stromboli – Remove the frozen stromboli from the freezer and place it in the fridge keeping it wrapped. Let it thaw in the refrigerator for about 24 hours. Next, unwrap it and set it on the baking sheet. Then, brush the surface with egg wash, sprinkle on the toppings, and cut slits into the top. Bake as directed in a 425°F (220° C) oven for about 25 minutes. You may need to bake it for 3 to 5 additional minutes, covering it with aluminum foil if it starts browning too quickly.

Strombolis on serving dish with bowl of marinara sauce.

Frequently Asked Questions

Why is your stromboli raw or uncooked in the middle?

Baking at too high of a temperature can result in a perfectly golden outside with uncooked insides.
Or perhaps, you baked it from frozen but needed to bake it longer or completely thaw it ahead of time before baking.

Is stromboli authentic Italian?

Not quite – Stromboli is an Italian-American dish that is pizza-inspired and created by Nazzareno “Nat” Romano in Philadelphia back in the 1950s. The birthplace of the Philly Cheesesteak!

Is stromboli supposed to have sauce?

I would say no, although there are many recipes that include sauce in their stromboli; note that you might end up with a soggy crust if you add the sauce. Instead, serve the sauce on the side for dipping!

How do you keep stromboli from getting soggy?

One way to avoid a soggy mess is not to overstuff the inside. Overcrowded ingredients produce extra moisture. You should also use low-moisture mozzarella and remember to cut the vents in the top to allow steam to escape!

Slices of stromboli on tray with small bowl of dipping pizza sauce.

Make sure that the seams are well sealed, and don’t forget to slice the slits into the top of the stromboli before baking!

Best Side Dishes for Authentic Stromboli

Stromboli is already a heavy entrée, so go for a lighter side dish. These toasted ravioli would be a great option too a fun appetizer to go alongside stromboli! Check out all my side dishes!

Best Desserts to Serve with Italian Stromboli

Remember to leave room for dessert! Go for a classic Italian dessert like the Lemon ricotta cake below, or try something fun like my Crumbl Chocolate Chip Cookies or this popular key lime pie recipe.

More Authentic Italian Dishes

Italian Stromboli slices on a plate with marinara dipping sauce, to pin.

I hope you loved this Homemade Stromboli Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Authentic Italian Stromboli recipe, slices on plate with marinara sauce.

Traditional Stromboli

5 from 12 readers
Author: Kathleen Pope
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Print Pin
A fun and easy authentic Italian Stromboli recipe! This recipe has yummy ingredients like thinly sliced salami, pepperoni, capicola, and a blend of Italian cheeses. It's a family favorite and will remind you of your favorite local pizzeria.

Equipment

Ingredients 
US Customary – Metric

  • 1- 1 ½ pounds pizza dough storebought or homemade
  • 2 tablespoons olive oil optional
  • 3 cloves garlic minced (optional)
  • ¼ pound salami sliced
  • 6-8 slices capicola
  • ¼ pound pepperoni
  • 6-8 slices provolone
  • ½-1 cup mozzarella shredded, low moisture is best here
  • 1 teaspoon pizza seasoning or Italian seasoning with ¼ teaspoon fennel added, if desired
  • 2-3 tablespoons Italian flat leaf parsley minced

Optional

  • 1 large egg beaten
  • 1 tablespoon water
  • fresh grated parmesan cheese
  • 3 cups marinara sauce for dipping, pizza sauce works great too
  • Flaky sea salt sprinkle on top

Instructions

  • Preheat oven to 425° F/220° C and line a rimmed baking sheet with parchment paper or spray sheet well with spray oil.
  • If desired, heat olive oil in small skillet, toss in garlic until fragrant, cool
  • On a lightly floured surface or on a Silpat, roll the pizza dough into a rectangle; 1 pound 13×9, if using 1 ½ pounds roll into 10×16 inch rectangle.
  • If using, brush pizza dough with garlic oil.
    Starting with your largest meat first, layer in a single layer, with a slight overlap, leaving a 1-inch border on the sides and bottom, and 3 inches at the top to allow for the ingredients to push forward when rolling.
  • Add a layer of provolone cheese, sprinkle with half of the pizza seasoning, and a little parsley. Next layer your capicola or other favorite salami, then sprinkle with mozzarella cheese and the rest of the Italian pizza seasoning and parsley and finally top with pepperoni.
  • If using an egg wash, brush around the edges of the stromboli dough, to help it hold together.
  • Starting at the bottom, roll tightly like a jelly roll or a burrito, tucking in the sides as you go. As you roll, tuck the meat in, go slow, and then pinch the edges and ends sealing the roll. Place seam side down on parchment lined baking sheet.
  • At this point, you may refrigerate the stromboli up to 6-8 hours, see notes for details. Brush the entire stromboli with egg wash*, sprinkle with a little flaky sea salt or kosher salt, grated parmesan cheese, and a sprinkle of parsley.
  • Slice 4 vents into the top of the stromboli and bake at 425° F/220° C with a sharp knife. Bake 20-25 minutes until golden brown. Allow to sit for 5 minutes before slicing on a cutting board. Serve with hot marinara sauce or pizza sauce for dipping.
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Notes

Storage
Wrap leftover stromboli in plastic wrap or store in an airtight container and store in the fridge for up to 7 days. Freeze-wrapped tightly and placed in a freezer baggie, for up to 3 months.
Reheat frozen baked stromboli by thawing for about an hour on the counter, then uncover, place on the baking sheet, drape loosely with a sheet of aluminum foil, baking in preheated 350°F/177° C oven for about 30 minutes.
Variations
  • If preferred, use thawed bread dough instead of pizza dough. 
  • Use your favorite combination of Italian deli meats, up to 1 pound of meat.
  • Use all mozzarella or all provolone. 
  • In place of using egg wash, brush with 1 tablespoon of melted butter instead.
  • Vegetarian Stromboli – Use a variety of cooked veggies; such as; spinach, broccoli, mushrooms, red peppers, onions, eggplant, and zucchini all would be fabulous. Make sure to use the cheese as well. The reason you need to cook the veggies is they won’t have time to cook in the stromboli.
  • Drizzle a little pesto over the cheese before rolling the stromboli.
  • I don’t recommend spreading any pizza sauce or marinara sauce in the stromboli, authentic stromboli doesn’t use it in the stromboli and will make the crust soggy. 
Refrigerate Unbaked Stromboli – Before adding the egg wash, wrap the stromboli tightly in plastic wrap, and place in the fridge. When ready to bake, remove the plastic wrap, and place on a parchment-lined baking sheet. Brush with egg wash, and top with parmesan cheese and a little kosher salt. Let stromboli sit at room temperature while your oven preheats. 
Freeze Stromboli Before Baking – Make one freeze one. If freezing, do not cut slits or brush with egg wash. Wrap tightly in plastic wrap, then again snugly in aluminum foil, and to ward off freezer burn, place in a freezer ziplock baggie. Freeze for up to 3 months. 
How to Bake Frozen Stromboli – Remove from the freezer (still wrapped) and place in fridge, thawing for about 24 hours. Then unwrap and place on the baking sheet, brush with egg wash if desired, and toppings and cut slits into the top. Bake as directed, possibly for 3-5 additional minutes. 
Meats like pepperoni are particularly greasy and so it might leak out some when baking, this is okay. Cheese might also bubble out through the slits. It won’t alter the taste though! 
Authentic stromboli doesn’t have pizza sauce in the stromboli, it tends to make the stromboli too soggy. Instead, use it for dipping sauce.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 19g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 749mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg
Authentic Italian Stromboli recipe, slices on plate with marinara sauce.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  2. Betsy Jones

    Hey Cuz! I tried your Pizza Dough Recipe and made this fantastic Stromboli! The boys loved it! Next time, I’m going to add sliced raw mushrooms (I think they will cook in the meat juices). I am always trying to add veggies where I can. Delish! We will be making this frequently. Love you!

    Reply

  5. Jeanne

    5 stars
    This is excellent! Great recipe that was easy to follow. It turned out great and is very yummy. I think the capicola really makes it, so don’t scrimp or skip it. I did add a thin layer of pizza sauce, as well. Excellent!!

    Reply

  7. Carrie Robinson

    5 stars
    I haven’t had a good stromboli in quite a while! Looks like I will be changing that asap thanks to this recipe. 😉

    Reply

  8. Dana

    5 stars
    This looks fantastic! Can’t wait to make it the next time we’re entertaining. This will be perfect for the adults AND the kids!

    Reply

  11. Shelby

    5 stars
    This stromboli recipe is an absolute showstopper! It’s perfect for parties, holiday gatherings, and special occasions. I love how your instructions are so clear and easy to follow!

    Reply

  12. lynn

    5 stars
    You can’t beat a stromboli for a delicious and fun dinner, and you can’t beat this recipe for making it easy and straightforward.

    Reply

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