I can never resist this Italian Stromboli, with its golden crust, savory layers, and molten cheese tucked inside. One slice reveals why it disappears faster than anything else on the table.

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I’m obsessed with Italian Stromboli because it hits that salty, cheesy, pull-apart craving without acting fancy. I want the kind of slice that leaves my fingers a little greasy and my plate basically useless because I’m going back for more.

Genoa salami brings that bold deli bite I love, and mozzarella turns every cut into a stretchy little mess. And honestly, that’s the point.

Big flavor. No polite nibbling.

I like it for parties, lazy dinners, late-night kitchen raids, whatever. But mostly, I love how it feels like pizza’s louder, messier cousin, rolled up and ready to steal the table.

Ingredients

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Pizza dough is the cozy wrap that turns all the fillings into dinner.
Genoa salami brings that salty, rich bite you totally notice.
Pepperoni adds a little spice and classic pizza-shop energy.
Ham or prosciutto keeps things savory, meaty, and not too heavy.
Provolone melts smooth and gives the inside a sharper cheesy kick.
Mozzarella is the gooey pull everyone secretly wants most.
Parmesan adds salty flavor without trying too hard.
Egg wash makes the outside shiny, golden, and bakery-level pretty.
Olive oil helps the crust bake up crisp and tasty.
Marinara is for dunking, because dry stromboli is just sad.
Italian seasoning makes it taste like you planned ahead.
Plus, red pepper flakes bring a tiny kick without taking over.
Basically, flour keeps the dough from sticking everywhere.

Ingredient Quantities

1 pound pizza dough (store bought or homemade)

6 ounces Genoa salami, thinly sliced

6 ounces pepperoni, thinly sliced

6 ounces deli ham or prosciciutto, thinly sliced

4 ounces provolone, sliced

8 ounces mozzarella, shredded

1/4 cup grated Parmesan cheese

1 large egg, beaten (for egg wash)

1 tablespoon olive oil

1/2 cup marinara sauce, warmed for serving

2 teaspoons Italian seasoning

1/2 teaspoon crushed red pepper flakes

1 to 2 tablespoons all purpose flour for dusting

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with parchment paper; lightly dust the surface with 1 to 2 tablespoons flour.

2. On the floured surface, roll or stretch 1 pound pizza dough into a roughly 12 by 16 inch rectangle, keeping edges slightly thicker.

3. Brush the center of the dough lightly with 1 tablespoon olive oil, leaving a 1 inch border around the edges.

4. Sprinkle 2 teaspoons Italian seasoning and 1/2 teaspoon crushed red pepper flakes evenly over the oiled area.

5. Layer 6 ounces Genoa salami, 6 ounces pepperoni, and 6 ounces deli ham or prosciutto across the dough lengthwise, overlapping slightly.

6. Top the meats with 4 ounces provolone slices, 8 ounces shredded mozzarella, and 1/4 cup grated Parmesan, leaving the border clear.

7. Starting at one long side, tightly roll the dough over the fillings to form a log; pinch seams and ends to seal and transfer seam side down to the prepared sheet.

8. Brush the top with 1 large beaten egg, make 3 shallow diagonal slits in the top to vent, and sprinkle any remaining Italian seasoning if desired.

9. Bake for 20 to 25 minutes until golden brown and cheese is melted; let rest 5 minutes, then slice and serve with 1/2 cup warmed marinara sauce.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Rolling pin
4. Pastry brush
5. Measuring spoons and measuring cup
6. Small bowl for the beaten egg and mixing
7. Sharp chef knife or pizza cutter for slicing
8. Microwave safe bowl or small saucepan to warm marinara

FAQ

Can I make the stromboli ahead of time and bake later? Yes. Assemble and refrigerate up to 24 hours covered, or freeze unbaked for up to 1 month. If frozen, bake from frozen adding about 15 to 20 minutes to the baking time and tent with foil if it browns too fast.

How do I prevent a soggy bottom? Preheat the baking sheet or use a pizza stone so the dough starts cooking on contact. Lightly brush olive oil on the dough before filling and avoid overloading with sauce. Drain very moist toppings before assembling.

Can I customize the fillings? Absolutely. Swap or add vegetables like roasted peppers, spinach, or mushrooms, and use different cheeses or cured meats. Keep fillings reasonably dry and sliced thin so the stromboli seals well.

What temperature and how long should I bake it? Bake at 400 degrees F for about 20 to 25 minutes, until golden brown and the internal temperature reads around 165 degrees F. If the crust browns too quickly, cover loosely with foil.

How do I get a shiny, golden crust? Brush the rolled stromboli with beaten egg right before baking. For extra flavor, sprinkle the top with grated Parmesan and a pinch of Italian seasoning.

How should I slice and serve the stromboli? Let it rest 10 minutes after baking to let the cheeses set. Use a sharp serrated knife or pizza cutter and slice into 1 inch to 1.5 inch portions. Serve with warm marinara sauce for dipping.

Italian Stromboli Recipe Substitutions and Variations

Genoa salami: soppressata, hard salami, or thinly sliced capocollo
Prosciutto / deli ham: smoked ham, roasted turkey breast, or thinly sliced pancetta
Provolone: fontina, smoked gouda, or mild cheddar for a different flavor profile
All purpose flour for dusting: semolina flour, fine cornmeal, or rice flour for a nonstick surface

Pro Tips

1) Chill briefly before slicing: Let the baked log rest 5 to 10 minutes, then refrigerate for 10 to 15 minutes if you want cleaner slices. Warm, molten cheese oozes and makes the slices messy; a short chill helps the filling set so each piece holds together.

2) Seal and vent well: Make sure the seam and ends are pinched tightly so cheese and oil do not leak out. Cut shallow vent slits across the top to release steam so the crust stays crisp rather than soggy.

3) Control moisture from cheeses and meats: Pat very thin-sliced meats dry if they seem wet, and avoid overloading with shredded mozzarella. Too much wet filling softens the dough and increases baking time. A light sprinkle of Parmesan on top helps absorb excess moisture and adds color.

4) Finish and serve for best texture: Brush the crust evenly with the egg wash for an attractive gloss and golden color; bake on a preheated sheet or pizza stone for a crisper bottom. Serve with warmed marinara on the side so each guest can add as much as they like without making slices soggy.

Italian Stromboli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can never resist this Italian Stromboli, with its golden crust, savory layers, and molten cheese tucked inside. One slice reveals why it disappears faster than anything else on the table.

Servings

servings

Calories

701

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Rolling pin
4. Pastry brush
5. Measuring spoons and measuring cup
6. Small bowl for the beaten egg and mixing
7. Sharp chef knife or pizza cutter for slicing
8. Microwave safe bowl or small saucepan to warm marinara

Ingredients

1 pound pizza dough (store bought or homemade)
6 ounces Genoa salami, thinly sliced
6 ounces pepperoni, thinly sliced
6 ounces deli ham or prosciciutto, thinly sliced
4 ounces provolone, sliced
8 ounces mozzarella, shredded
1/4 cup grated Parmesan cheese
1 large egg, beaten (for egg wash)
1 tablespoon olive oil
1/2 cup marinara sauce, warmed for serving
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 to 2 tablespoons all purpose flour for dusting

Directions

Preheat oven to 425°F and line a baking sheet with parchment paper; lightly dust the surface with 1 to 2 tablespoons flour.
On the floured surface, roll or stretch 1 pound pizza dough into a roughly 12 by 16 inch rectangle, keeping edges slightly thicker.
Brush the center of the dough lightly with 1 tablespoon olive oil, leaving a 1 inch border around the edges.
Sprinkle 2 teaspoons Italian seasoning and 1/2 teaspoon crushed red pepper flakes evenly over the oiled area.
Layer 6 ounces Genoa salami, 6 ounces pepperoni, and 6 ounces deli ham or prosciutto across the dough lengthwise, overlapping slightly.
Top the meats with 4 ounces provolone slices, 8 ounces shredded mozzarella, and 1/4 cup grated Parmesan, leaving the border clear.
Starting at one long side, tightly roll the dough over the fillings to form a log; pinch seams and ends to seal and transfer seam side down to the prepared sheet.
Brush the top with 1 large beaten egg, make 3 shallow diagonal slits in the top to vent, and sprinkle any remaining Italian seasoning if desired.
Bake for 20 to 25 minutes until golden brown and cheese is melted; let rest 5 minutes, then slice and serve with 1/2 cup warmed marinara sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.