Stromboli Recipe (Easy Homemade Stromboli)

This stromboli recipe delivers everything you want from a classic Italian-American favorite. It has chewy pizza dough, layers of melty provolone, savory cured meats, and a golden, crisp crust baked until bubbly. Unlike calzones, stromboli is rolled, not folded, so every slice gets perfect layers of filling and dough in every bite. Whether you’re making this for game day, a casual dinner, or meal prep, this homemade stromboli is hearty, reliable, and far better than anything store-bought.

Why You'll Love This Easy Stromboli Recipe

My great aunt Rosemary was the stromboli person in our family. Every time we saw her, she’d show up with two rolls, one warm and ready to slice, and one wrapped up and frozen for later. As a kid, I remember thinking it was kind of random because I never saw stromboli anywhere else, but I also remember how fast it disappeared once she cut into it. Crispy outside, melty inside, and loaded with that salty, cheesy, deli-meat goodness. I still haven’t had one that hits exactly like hers, so I finally set out to recreate it the way I remember it.

This recipe is built for success, even if you’ve never made stromboli before. Using thawed frozen pizza dough keeps it approachable, and the rolling method is designed to keep the filling inside where it belongs, not leaking all over your pan. The combo of provolone, pepperoni, salami, and ham gives you big, classic stromboli flavor without turning the roll into a greasy mess, and banana peppers are the optional move that makes it taste even more “real” by cutting through the richness with a little tang.

It’s also one of the most practical crowd foods you can make. You can slice it up for game day, parties, or an easy family dinner, and it reheats shockingly well without losing that crisp outside and melty center. It’s the kind of recipe you make once, then keep in your rotation because it solves a lot of problems: dinner, leftovers, and “what do I bring?” all in one.

Ingredients You’ll Need (and Why They Matter)

• 1 lb frozen pizza dough, thawed: Provides structure and chew without requiring homemade dough
• 1 cup jarred marinara sauce: Adds moisture and acidity; keep it light to avoid soggy dough
• 10–12 slices provolone cheese: Melts smoothly and acts as a barrier between the sauce and the dough
• ½ lb thinly sliced large pepperoni: Adds fat and spice
• ½ lb thinly sliced Genoa or hard salami: Brings depth and fermented savory flavor
• ¼ lb thinly sliced Virginia or baked ham: Balances the cured meats with mild sweetness
• ½ cup banana pepper rings (optional): Adds brightness and contrast to the rich filling

How To Make Homemade Stromboli

Step 1: Bring the Dough to Temperature

Remove the thawed pizza dough from the refrigerator and let it sit at room temperature for about 1 hour. This relaxes the gluten and makes the dough easier to roll without springing back.

Step 2: Preheat and Prepare

Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.

Step 3: Divide and Roll the Dough

Divide the dough evenly in half. On a lightly floured surface, roll each portion into a rough 7×12-inch rectangle. Don’t worry about perfection. Stromboli is rustic by nature.

Step 4: Layer the Filling Correctly

Spread a thin, even layer of marinara sauce over the dough, leaving a 1-inch border on all sides. Layer the provolone slices next, allowing them to slightly overlap. This cheese layer helps protect the dough from moisture. Evenly distribute the pepperoni, salami, ham, and banana peppers (if using).

Step 5: Roll and Seal

Starting from the long side, roll the dough tightly toward the clean 1-inch border. Roll firmly but without squeezing out the filling. Pinch the seam and ends tightly to seal. Proper sealing prevents leaks during baking.

Step 6: Vent the Stromboli

Place the stromboli seam-side down on the prepared baking sheet. Cut four shallow slits across the top to allow steam to escape.

Step 7: Bake Until Golden

Bake for 25–30 minutes, until the crust is deeply golden and the filling is hot and bubbly.
If the top browns too quickly, loosely tent with foil during the final minutes.

Step 8: Rest and Slice

Let the stromboli rest for 5–10 minutes before slicing. This allows the cheese to set slightly and makes for cleaner slices.

My Expert Tips (What Actually Makes Stromboli Work)

• Don’t overload the filling. This is the #1 reason stromboli fails. When it’s overstuffed, the dough can’t seal, the cheese melts out, and the bottom turns soggy. You want even, thin layers so it bakes through and slices clean. If you’re tempted to pile it high, save extra meat and cheese for a second stromboli instead.
• Cheese goes down first on purpose. Starting with a layer of provolone on the dough acts like a barrier. It helps protect the dough from moisture in the meats and peppers, so you get a crisp bottom and a gooey center instead of wet, underbaked dough.
• Keep the fillings away from the edges. Leave about a 1-inch border around the dough, and keep the last 2 inches at the far end a little lighter. That space is what lets you seal and tuck without the filling squeezing out. It’s a small move that makes a huge difference.
• Roll tightly, but don’t suffocate it. A snug roll gives you those clean layers and keeps everything together. If you roll too aggressively, you’ll force the filling out the sides and ends, which leads to leaks and burnt cheese in the pan. Think “tight like a jelly roll,” not “squeezed like a burrito.”
• Seal it like you mean it. Once it’s rolled, pinch the seam closed and tuck the ends under. If you want extra insurance, brush a little water or beaten egg along the seam before you pinch. Stromboli is basically a pressurized cheese log in the oven, so a good seal matters.
• Vent the top every time. Cut a few slits across the top so steam can escape. If you skip this, trapped steam can cause the stromboli to burst or blow out the seam. Vents keep the crust intact and help it bake up crisp.
• Bake hot for the right texture. 425°F is the sweet spot because it crisps the outside before the inside overcooks. If your oven runs hot, rotate the pan halfway through so it browns evenly.
• Use a parchment-lined pan or a preheated sheet. Stromboli leaks happen sometimes even when you do everything right. Parchment makes cleanup easy and helps prevent sticking. If you want a crispier bottom, preheat your baking sheet for a few minutes, then slide the stromboli onto it.
• Let it rest before slicing. This part’s hard, but it matters. Rest the stromboli 10 minutes after baking so the cheese sets up and the layers hold. Slice too soon and everything spills out instead of staying stacked and melty.

Variations (Popular and Practical)

• Classic Italian Stromboli: Keep the meats and provolone, then add ½ cup sautéed mushrooms and onions (cook them first so they don’t release water in the oven). This one tastes like your favorite Italian deli in stromboli form.
• Pizza Stromboli: Swap provolone for 2 cups shredded mozzarella and add your favorite pizza-style fillings like sliced olives, bell peppers, or pepperoni. Want it extra pizza-y? Spread a thin layer of pizza sauce on the dough, but keep it light so the stromboli doesn’t get soggy.
• Spicy Stromboli: If you like heat, add ½ teaspoon crushed red pepper flakes to the filling, or swap in hot capicola for one of the meats. Banana peppers are also a great move here because they add tang plus a little kick.
• Chicken Stromboli: Use 1 ½ cups shredded rotisserie chicken with mozzarella and a little Italian seasoning. This version is perfect if you want something a little lighter than the deli-meat classic but still super cheesy and satisfying.
• Vegetarian Stromboli: Fill it with roasted vegetables like zucchini, peppers, onions, and mushrooms, plus ricotta and mozzarella. Roast the veggies first to drive off moisture, then let them cool before rolling so your dough bakes up crisp instead of wet.

Stromboli Recipe FAQs

What is stromboli?

Stromboli is a baked, rolled Italian-American stuffed bread made with pizza dough. It’s filled with things like deli meats, cheese, and sometimes veggies, then rolled into a log, baked until golden and crisp, and sliced into spirals for serving. Think of it like a pizza rolled up into a sliceable, handheld-friendly loaf, perfect for parties, game day, or an easy dinner with dipping sauce.

What’s the difference between a calzone and a stromboli?

Stromboli is rolled into a log, baked, and sliced like pinwheels. A calzone is folded into a half-moon shape, sealed, and eaten more like a handheld pocket. Stromboli usually gives you more layered bites, while calzones feel more like a stuffed turnover.

Can I make stromboli ahead of time?

Yes, and it’s a great make-ahead dinner. Assemble the stromboli, place it seam-side down on a parchment-lined pan, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, let it sit at room temp for about 15 to 20 minutes while the oven preheats, then bake as directed.

How do I store leftover stromboli?

Let it cool completely first, then store leftover stromboli in an airtight container in the fridge for up to 3 to 4 days. If you’ve got a whole leftover roll, wrap it tightly in foil or plastic wrap first, then place it in a container so it doesn’t dry out.

Does stromboli reheat well?

It reheats really well, which is why it’s such a good leftover food. For the crispiest results, reheat slices in a 375°F oven for 8 to 12 minutes or in an air fryer at 350°F for 3 to 5 minutes until hot and crisp. The microwave works, but it’ll soften the crust.

Can I freeze stromboli?

Yes. Bake it first, cool completely, then wrap it tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 375°F oven until warmed through and crisp again. You can also freeze individual slices for quick lunches.

What should I serve with stromboli?

Marinara sauce for dipping is the classic move, but I've actually been dipping it in this boom boom sauce, and it's so good. It’s also great with a simple iceberg lettuce salad, Caesar salad, roasted veggies, or a quick antipasto-style plate with olives and pickled peppers.

My Final Thoughts

This stromboli recipe is a dependable, crowd-pleasing classic that delivers every time. With crisp dough, balanced fillings, and clean slices, it’s everything homemade stromboli should be. Once you master the rolling and sealing technique, you’ll find yourself making this again and again, because it works and is genuinely delicious.

More Recipes You'll Love

• Garbage bread
• Chicken Alfredo garlic bread
• Garlic bread pizza
• Chopped Italian sliders
• Crispy veal cutlets