Easy Homemade Stromboli: A Cheesy, Meaty Delight

Introduction & Inspiration

Get ready to roll up some serious flavor with this Easy Homemade Stromboli! Think of it as a fantastic rolled-up pizza or a sophisticated Italian-American sandwich, packed with layers of savory ham, salami, pepperoni, and gooey mozzarella cheese, all starting with a simple pizza dough base. Brushed with garlic butter inside and topped with a Parmesan-herb butter, it bakes up into a golden, crispy-on-the-outside, cheesy-and-meaty-on-the-inside delight.

My inspiration for this recipe comes from loving those satisfying, shareable strombolis you find at pizzerias and wanting an easy way to recreate that experience at home. Using pre-made pizza dough makes it incredibly accessible, while layering quality meats and cheeses ensures fantastic flavor.

This stromboli is perfect for a fun weeknight dinner, game day snacking, or a casual party appetizer. It’s easy to assemble, fun to eat, and always a crowd-pleaser when served warm with marinara sauce for dipping. It is a perfect family friendly recipe.

Nostalgic Appeal / Comfort Factor

Stromboli taps into the deep comfort factor associated with pizza flavors – savory meats, melted mozzarella, warm baked dough, and tangy marinara sauce. It’s reminiscent of casual pizzeria meals, shared appetizers, and satisfying, cheesy comfort food.

The act of slicing into a golden-brown roll and revealing the layers of meat and cheese is inherently appealing and satisfying. It feels both familiar (pizza vibes!) and slightly different, making it a fun alternative for family dinner or gatherings.

It’s a hearty, satisfying dish that delivers classic Italian-American comfort flavors in a fun, rolled-up package. A perfect comfort food dish.

Homemade Focus (Easy Assembly with Shortcut)

This recipe perfectly blends homemade effort with smart shortcuts. While we utilize convenient pre-made pizza dough (store-bought or pizzeria dough works great!), the magic comes from the homemade assembly and flavor additions.

You’re creating a garlic butter base from scratch, carefully layering your chosen meats and cheeses, properly rolling and sealing the stromboli, and finishing it with a homemade Parmesan-herb butter topping before baking. Making the garlic butter elements yourself adds significant flavor compared to just layering fillings onto plain dough.

It’s about taking a convenient base and transforming it into a delicious, impressive, and satisfying meal through simple homemade techniques and thoughtful layering. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a savory explosion of Italian cured meats and melted mozzarella, enhanced by garlic butter and Parmesan, all encased in a golden, slightly crisp pizza dough crust.

The combination of ham, salami, and pepperoni should provide layers of salty, savory, and slightly spicy notes. The mozzarella should be melted, gooey, and provide that essential cheesy pull. The garlic butter base and Parmesan-herb butter topping should infuse the dough and fillings with rich, aromatic flavor.

Served with warm marinara sauce, the overall experience should be savory, cheesy, garlicky, meaty, and incredibly satisfying, with a pleasing contrast between the crisp exterior and the soft, melty interior. A perfect balance between flavour and texture.

Ingredient Insights

• Pizza Dough: The foundation. Store-bought refrigerated pizza dough (usually found near biscuits/rolls) or fresh dough from a pizzeria or supermarket bakery works perfectly. Allow refrigerated dough to sit out briefly per package directions before rolling.
• Butter (Melted): Used in two parts – mixed with fresh garlic for the base layer inside, and mixed with garlic powder/Parmesan/parsley for the topping. Adds richness and flavor.
• Garlic (Minced): Fresh minced garlic provides pungent flavor for the inside base.
• Shredded Mozzarella: The primary cheese. Low-moisture, part-skim mozzarella melts well. Divided use ensures cheesy layers.
• Italian Meats (Ham, Salami, Pepperoni): Classic stromboli fillings. Use thin slices. Feel free to substitute other cured meats like capicola, prosciutto (add at end?), or cooked Italian sausage.
• Egg (Beaten): Used as an egg wash to seal the edges of the dough securely and help the crust brown nicely.
• Garlic Powder: Flavors the butter topping.
• Grated Parmesan Cheese: Adds a salty, nutty flavor to the topping.
• Chopped Fresh Parsley: Adds color and fresh herbaceous flavor to the topping. Dried can substitute in a pinch (use less).
• Marinara Sauce: For dipping. Use your favorite store-bought jarred sauce, warmed up.

Essential Equipment

(As listed in the recipe)

• Rolling Pin: To roll out the pizza dough.
• Parchment Paper or Lightly Floured Surface: To prevent dough from sticking while rolling. Parchment also helps with transfer.
• Small Mixing Bowls (2): One for garlic butter base, one for butter topping mixture.
• Pastry Brush: For applying garlic butter, egg wash, and butter topping.
• Sharp Serrated Knife: Ideal for making vents on top and for slicing the finished stromboli.
• Baking Sheet or Pizza Stone: For baking the stromboli evenly.
• Measuring Spoons:

Ingredients

(Based on 1x column)

Stromboli:

• 1 refrigerated pizza dough (standard size, approx. 13-16 oz)
• 1 ½ cups shredded mozzarella, divided
• 12 thin slices ham
• 15 slices salami (like Genoa or hard salami)
• 15–17 slices pepperoni
• 1 large egg, beaten

Garlic Butter Base:

• 1 Tablespoon butter, melted
• 2 cloves garlic, minced

Topping:

• 2 Tablespoons butter, melted
• ¼ teaspoon garlic powder
• 2 Tablespoons grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley

For Serving:

• Marinara sauce, warmed

Step-by-Step Instructions

1. Preheat Oven and Prepare Dough:

• Preheat your oven to 375°F (190°C).
• Lightly flour your work surface or lay out a large piece of parchment paper.
• Roll out the pizza dough into a rectangle roughly 12 x 14 inches. If using parchment, rolling directly onto it makes transferring easier later.

2. Add Garlic Butter Base:

• In a small bowl, mix together 1 tablespoon of melted butter and the minced fresh garlic.
• Brush this garlic butter mixture evenly over the entire surface of the rolled-out dough.

3. Layer the Fillings:

• Sprinkle ½ cup of the shredded mozzarella cheese evenly over the garlic butter, leaving a 1 to 2-inch plain border along one of the long edges (this edge will be sealed last). Also leave small borders on the short edges.
• Layer the thin slices of ham over the cheese.
• Sprinkle another ½ cup of mozzarella cheese over the ham.
• Layer the salami slices, followed by the pepperoni slices.
• Sprinkle the remaining ½ cup of mozzarella cheese over the pepperoni.

4. Roll and Seal the Stromboli:

• In a small bowl, beat the egg. Brush this beaten egg wash along the exposed 1-2 inch border of dough on the long edge, and also along the short edges.
• Starting from the other long edge (the one without the egg wash), tightly roll the dough up jelly-roll style towards the egg-washed edge.
• Pinch the final seam firmly to seal it closed. Tuck the egg-washed short ends under the roll and pinch them sealed as well to prevent filling leakage.
• Place the stromboli seam-side down on the parchment paper (if used) or directly onto your baking sheet/pizza stone.

5. Add Topping and Vent:

• In another small bowl, combine the remaining 2 tablespoons of melted butter, the garlic powder, grated Parmesan cheese, and chopped fresh parsley. Stir well.
• Brush this Parmesan-herb butter mixture evenly over the entire top and sides of the stromboli roll.
• Using a sharp serrated knife, make several shallow diagonal cuts (vents) across the top of the stromboli, about 2 inches apart. This allows steam to escape during baking.

6. Bake:

• Carefully transfer the stromboli (on parchment, if used) to a baking sheet or pizza stone if not already on one.
• Bake for 25–30 minutes, or until the crust is deeply golden brown and cooked through.

7. Rest, Slice, and Serve:

• Allow the stromboli to cool on the baking sheet for about 5-10 minutes before slicing. This helps the cheese set slightly.
• Using a sharp serrated knife, slice the stromboli into 8 pieces (or desired thickness).
• Serve immediately with warm marinara sauce on the side for dipping.

Troubleshooting

• Dough Tearing: Dough might be too thin, or fillings too bulky. Roll to the recommended thickness, don’t overfill, and handle gently. Patch small tears by pinching dough together.
• Stromboli Unrolling: Didn’t pinch the seam or ends tightly enough. Use the egg wash and press firmly to seal. Bake seam-side down.
• Filling Leaking: Ends not tucked and sealed well. Cheese melted out vents (make vents shallow).
• Bottom Soggy: Oven temp too low, or baked on an insulated sheet. Ensure proper preheating. Bake directly on parchment/stone/sheet. Drain any excessive moisture from fillings if applicable (not usually needed here).
• Top Burning Before Cooked: Oven running hot, or top rack position too high. Tent loosely with foil if browning too quickly.

Tips and Variations

• Pizza Dough: Let refrigerated dough rest at room temp for 15-30 min before rolling if it’s too stiff. Fresh pizzeria dough also works great.
• Seal Well: Press seams and ends firmly to prevent leaks. Egg wash helps create a strong seal.
• Venting: Don’t skip making shallow cuts on top; it prevents the stromboli from bursting irregularly from steam buildup.
• Meat Variations: Use other Italian deli meats like capicola, soppressata, or cooked Italian sausage crumbles.
• Cheese Variations: Add provolone slices, use an Italian cheese blend, or mix some ricotta into the layers (like lasagna).
• Veggie Additions: Include a layer of sautéed mushrooms, onions, bell peppers, or spinach (ensure veggies are cooked and excess moisture removed first).
• Make Ahead: Assemble completely, wrap tightly unbaked, and refrigerate for up to a day. Bake as directed, possibly adding a few minutes. Baked leftovers reheat well in oven/air fryer.

Serving and Pairing Suggestions

• Serve Warm: Best enjoyed fresh and hot from the oven.
• With Marinara: Warm marinara sauce for dipping is essential!
• As a Meal: Serve larger slices alongside a simple green salad with vinaigrette.
• Appetizer/Party Food: Slice thinner for a crowd-pleasing appetizer or game day snack.
• Casual Dinner: Perfect for a fun, easy family dinner night.

Nutritional Information

(Note: Estimated, per slice, assuming 8 slices. Highly variable based on specific pizza dough, meats, and cheeses used.)

• Calories: 350-500+
• Fat: 20-30g+
• Saturated Fat: 8-15g+
• Cholesterol: 50-80mg+
• Sodium: 1000-1500mg+ (Deli meats, cheese, and dough can be high in sodium)
• Total Carbohydrates: 25-35g+
• Dietary Fiber: 1-3g+
• Sugars: 3-6g+
• Protein: 15-25g+

Print

Recipe Summary and Q&A

Summary: This Easy Homemade Stromboli uses pizza dough rolled into a rectangle, brushed with garlic butter, layered with mozzarella, ham, salami, and pepperoni, then rolled up tightly, sealed with egg wash, topped with a Parmesan-herb butter, vented, and baked until golden brown. It’s served sliced with warm marinara sauce for dipping.

Q&A:

• Q: What kind of pizza dough should I use?
  • A: Store-bought refrigerated pizza dough in a can or bag works great for convenience. Fresh dough from a grocery store bakery or local pizzeria is also excellent.
• Q: Can I put sauce inside the stromboli?
  • A: Traditionally, stromboli doesn’t have sauce inside (it’s served for dipping), unlike a calzone which often does. Adding sauce inside can make it difficult to roll and potentially soggy. It’s best served on the side.
• Q: How do I prevent the bottom from getting soggy?
  • A: Ensure your oven is fully preheated. Bake directly on parchment on a preheated baking sheet or pizza stone for best results. Don’t use overly moist fillings.
• Q: Can I assemble this ahead and bake later?
  • A: Yes, you can assemble it, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before brushing with topping, venting, and baking (you might need to add a few extra minutes to the bake time).