Many stromboli recipes stuff the dough with sauce and end up with a soggy mess. This one skips the sauce inside entirely, brushes the dough with garlic oil instead, and comes out crispy, golden, and chock-full of Italian meats and cheese every single time. The marinara is strictly for dipping, and trust me, you’ll want a lot of it.
⭐️⭐️⭐️⭐️⭐️ Marianna raved, “I’ve been trying to copy a stromboli from a restaurant I love and I finally nailed it with your recipe. Perfecto!”
My Teenagers Ate Me Out of House and Home (This Recipe Is Why)
My mom encouraged all four of us kids to cook and bake, and it stuck hard. Pizza Fridays were a given growing up, and I’ve been making my own pizza dough since I was a teenager.
My real stromboli obsession started when my oldest was a toddler and I was pregnant with my second. My husband traveled a lot, so we’d bundle up and walk across the street to a little Italian place called Piccolo Pronto. I was pregnant and seriously craving meat, their stromboli was chock-full of it, no sauce inside (but plenty for dipping), and I could tell they were brushing the dough with garlic oil. I was hooked and taking mental notes.
That garlic oil trick is still in this recipe, and instead of sauce inside, I make a big batch of homemade marinara for dipping on the side. No soggy crust, all the flavor.
And the crowd test? Four large strombolis for a houseful of teenagers and their parents, plus extra on standby. Needed every bit of it.
Why You’ll Love This Italian Stromboli Recipe
- Shockingly Simple: Impressive bakery-style results with about 20 minutes of prep, often faster than pizza delivery.
- Totally Customizable: Swap the meats, change the cheese, go vegetarian. Make it yours.
- Make-Ahead and Freezer Friendly: Assemble ahead, refrigerate up to 8 hours, or freeze a whole batch for your next gathering.
Stromboli vs Calzone
People mix these two up constantly, but they’re pretty different once you know what to look for.
A calzone is a folded-over pizza, sealed into a half-moon shape. It originated in Naples, Italy as a portable, hand-held meal, typically filled with ricotta cheese, mozzarella, and sometimes meats or vegetables. They’re made for a single serving, not for slicing and sharing, and sauce is always served on the side, never inside.
A stromboli is an Italian-American invention, said to have originated near Philadelphia in the 1950s. Instead of being folded, it’s rolled jelly-roll style into a long loaf with layers of meats and cheese, then sliced and shared. Funny enough, that’s exactly how they made it at Piccolo Pronto, the little Italian place where my stromboli obsession was born. My version skips the sauce inside too, brushing the dough with garlic oil for a boost of flavor without the mess, and serving my homemade marinara warm on the side for dipping, which is honestly how both should be served, always with tomato sauce on the side.
Italian Stromboli Ingredients
- Pizza Dough: Use room-temperature pizza dough, let it sit on the counter for 30 minutes before rolling. One pound works perfectly for this recipe. Try my homemade pizza dough or sourdough pizza dough for the best results, or store-bought works great too.
- Meats: Aim for about half a pound of thinly sliced Italian deli meats total. Genoa salami, capicola, pepperoni, prosciutto, and deli ham are all great choices, use one or mix and match. All meats are optional and totally customizable.
- Cheeses: About half a pound total, roughly 10 to 12 slices of deli cheese or 1½ cups shredded. Provolone and low-moisture mozzarella are the classic combo. Be sure to use low-moisture mozzarella; I prefer full-fat for the best melt.
- Seasoning: Italian seasoning with a pinch of fennel seeds, or pizza seasoning alone. Finish with freshly chopped parsley and red pepper flakes if you like a little heat.
Optional
- Egg wash (one egg beaten with one tablespoon water) for a glossy, golden finish, plus grated parmesan, flaky sea salt, and fresh parsley on top.
- Homemade marinara or pizza sauce for dipping on the side.
Get the full recipe in the recipe card below.
Recommended Equipment: All you need is a rimmed baking sheet lined with parchment paper or a Silpat, and a pastry brush for the egg wash and garlic oil. That’s it.
How to Make 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 measuring approximately 13×9 inches. And roll into a 10×16-inch rectangle if you’re using a 1 ½-pound pizza dough ball. If desired, brush with garlic butter or garlic oil.
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.
Step 3 | Prep and Roll
I recommend you brush the egg wash around the edges of the stromboli dough, helping to hold it 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.
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 and bake at 425°F (220°C) for 20 to 25 minutes, until golden brown. For a foolproof check, an instant-read thermometer inserted into the center should read at least 200°F. Let it rest for five minutes before slicing, then serve with warm marinara or pizza sauce for dipping.
Classic Stromboli Tips
- If your dough keeps springing back when you try to roll it, cover it loosely and let it rest for 10 minutes. The gluten just needs to relax.
- Meats like pepperoni are particularly greasy and might leak out when baking, but that’s okay!
- The cheese might also bubble out through the slits. Don’t worry about it, it won’t alter the taste.
- Go slow when rolling to keep all the delicious ingredients inside and prevent ripping the dough.
- Use a sharp knife to cut the slits on top before sliding it into the oven.
- Skip the pizza or marinara sauce inside the stromboli. It makes the crust soggy, and you’ll want it for dipping anyway.
- No spray oil or parchment paper? Just brush the sheet pan with olive oil.
- Making for two? Divide the dough into smaller strombolis and freeze the ones you don’t need that night.
⭐️⭐️⭐️⭐️⭐️ “I tried your pizza dough recipe and made this fantastic stromboli. The boys loved it and we will be making this frequently!” — Betsy
Italian Stromboli Recipe Variations
- Use Bread Dough: Swap pizza dough for thawed Italian bread dough if that’s what you have on hand. It works beautifully.
- Customize the Meat: Use your favorite combination of Italian deli meats, up to one pound total. If it works on pizza, it works here.
- One Cheese: Try using just one cheese to let it shine. All mozzarella, all provolone, or even ricotta are all great choices.
- Brush with Butter: Swap the egg wash for a tablespoon of melted butter instead for a slightly richer, golden crust.
- Meatless Stromboli: Load it up with cooked veggies instead of meat. Spinach, broccoli, mushrooms, red peppers, onions, eggplant, and zucchini all work wonderfully. Just make sure to cook them first since they won’t have time in the oven. One reader adds raw mushrooms and swears they cook perfectly in the meat juices!
- Add Pesto: Drizzle a little nut-free pesto over the cheese before rolling for a herby, garlicky twist.
- Hot Honey Finish: Drizzle hot honey over the top right after it comes out of the oven. Sweet, spicy, and completely addictive alongside the marinara.
What to Serve with Italian Stromboli
Stromboli is hearty on its own, so keep the sides light and simple.
- Homemade Marinara Sauce: The obvious choice and the best one. Warm it up and serve it alongside for dipping; it’s what makes every slice disappear faster.
- Chunky Pizza Sauce: A little heartier than marinara with more texture. Great if you want something with a bit more body for dipping.
- Italian Chopped Salad or Wedge Salad: Something crisp and fresh cuts through the richness perfectly. Add a simple vinaigrette and you’ve got a complete meal.
- Crudite with Dip: A fun, lighter option if you’re serving this as a party appetizer or game day spread.
How to Store Italian Stromboli
Wrap leftovers tightly in plastic or store in an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months.
To Reheat:
- Oven: 350°F for 15 to 20 minutes.
- Microwave: Wrap in a paper towel and heat in 30-second intervals until warmed through.
- Air Fryer: Preheat to 400°F, lightly spray with oil, and air fry 6 to 8 minutes. For frozen stromboli, reduce to 350°F for 20 to 25 minutes, tenting with foil if it browns too fast.
Freezing Italian Stromboli
- Refrigerate unbaked: Wrap tightly in plastic before adding the egg wash and refrigerate up to 8 hours. When ready, unwrap, brush with egg wash, cut slits, and bake as directed.
- Freeze unbaked: Skip the egg wash and slits. Wrap tightly in plastic, then foil, and place in a freezer bag. Freeze up to 3 months. Thaw in the fridge for 24 hours, then brush with egg wash, cut slits, and bake at 425°F for 25 minutes, adding a few extra minutes as needed.
- Freeze baked: Cool completely, wrap well, and freeze up to 3 months. Thaw one hour at room temperature, then bake at 350°F for 30 minutes loosely covered with foil.
Italian Stromboli Recipe FAQs
Baking at too high a temperature can result in a perfectly golden outside with undercooked insides. The most reliable fix is an instant-read thermometer; the center should reach at least 200°F. If you’re baking from frozen, make sure it’s fully thawed first, or plan on adding 5-10 extra minutes and tenting with foil if it’s browning too fast.
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!
Authentic stromboli doesn’t have sauce inside, and for good reason: it makes the crust soggy. Save it for dipping.
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!
Make sure the seams are well sealed, and don’t forget to cut slits in the top of the stromboli before baking!
More Authentic Italian Dishes
More Italian Recipes to Try
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Equipment
- Unbleached Parchment Paper
Ingredients
- 1 – 1 ½ pounds pizza dough storebought or homemade
- 2 tablespoons olive oil optional for garlic oil, EVOO
- 3 cloves garlic minced (optional)
- 6-8 slices salami sliced (aim for a total of about ½ pound sliced meat total)
- 6-8 slices capicola Sliced
- 6-8 slices pepperoni sliced
- 6-8 slices provolone sliced
- 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 for egg wash
- 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, cool2 tablespoons olive oil, 3 cloves garlic
- 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.1 – 1 ½ pounds pizza dough
- 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.6-8 slices salami
- Add a layer of provolone cheese, sprinkle with half of the pizza seasoning, and a little parsley.6-8 slices provolone
- 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.6-8 slices capicola, 6-8 slices pepperoni, ½-1 cup mozzarella , 1 teaspoon pizza seasoning, 2-3 tablespoons Italian flat leaf parsley
- 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 and internal temperature reaches 200°F. Allow to sit for 5 minutes before slicing on a cutting board. Serve with hot marinara sauce or pizza sauce for dipping.3 cups marinara sauce
Notes
- Storage: Wrap leftover stromboli tightly in plastic wrap or store in an airtight container. Refrigerate for up to 7 days.
- Reheating: Oven: 350°F for 15 to 20 minutes. Microwave: wrap in a paper towel and heat in 30-second intervals. Air fryer: 400°F for 6 to 8 minutes, lightly spritzed with oil.
- Freezing: Cool completely, wrap tightly in plastic then foil, and freeze up to 3 months. Thaw one hour at room temperature, then bake at 350°F for 30 minutes loosely covered with foil.
- Freeze unbaked: Skip the egg wash and slits. Wrap tightly in plastic then foil, place in a freezer bag, and freeze up to 3 months. Thaw in the fridge 24 hours before baking as directed.
Nutrition
Yay!!! Love hearing this, Marianna!!
Marianna B
I’ve been trying to copy a sub boli from a restaurant in Wilkes Barre, PA & I nailed it with your recipe! Dropped the yeast to 1 tsp and made a long boli vs an individual. The no rise dough was also awesome. Thank you so much! Perfecto finally!!!
Karen Showaker
Fantastic dough and stromboli recipes!!
Thanks so much Karen, I couldn’t agree more!
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!
I love it!! Thank you so much!! Love you back!!
Barbara
Really good. And easy enough for a weeknight meal, too.
Thanks so much Barbara!
KarDun
Absolutely Amazing! I would not change a thing
YAY! Love hearing that! Thank you!
Jeanne
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!!
YUM! Love your twists, Jeanne!
Denis
GREAT RECIPE!
Thank you so much! So glad you loved it!
Carrie Robinson
I haven’t had a good stromboli in quite a while! Looks like I will be changing that asap thanks to this recipe. 😉
Hope you will love it!
Dana
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!
So perfect!!
Beth
Boom! I order stromboli almost every time we go to an Italian restaurant. I cannot wait to make my own! Yay!
Hope you love it, Beth!
Kushigalu
This stromboli looks amazingly delicious. Thanks for the recipe.
You are welcome!
Shelby
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!
Thanks so much, Shelby!
lynn
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.
Thank you so much!
Tasia
This Italian stromboli looks so good! My girls are excited to help me make one!
They will love it and I think you will too, thanks, Tasia!