stromboli recipe

This easy Stromboli recipe starts with refrigerated pizza dough, and is loaded with all your favorite pizza toppings! Salami, pepperoni, ham and lots of cheese are the key ingredients in this easy stromboli recipe!

Stromboli Recipe

refrigerated pizza dough (enough

mozzarella cheese (divided)

marinara sauce

ham (chopped)

salami (slices)

pepperoni (slices)

water

Italian seasoning

garlic powder

Preheat oven to 350°F and line a baking sheet with parchment paper.

Roll pizza dough out on a lightly floured surface into a roughly 12" x 16" rectangle (it doesn't have to be perfect).

Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3" at the long side furthest from you.

Top with 1 cup of the shredded cheese, then ham, salami, and pepperoni. Finish with remaining ½ cup cheese.

Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.

Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.

Place on prepared baking sheet with the seal down and brush with the egg wash.

Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.

Ham and Cheese Crescent Roll Stromboli made with crescent roll dough is an easy to make and delicious Stromboli that would be great served at a party, or anytime!

Ham and Cheese Crescent Roll Stromboli for #SundaySupper

refrigerated crescent dough

marinara sauce (,plus extra for dipping)

deli ham ((cooked ham))

mozzarella cheese

Parmesan cheese

olive oil

salt

Bring crescent dough to room temperature, 1 hour or longer (the warmer the dough is, the easier it is to work with).

Preheat oven to 350 degrees F.

On a large baking sheet press out the dough into about a 10-inch rectangle using your fingers lightly coated with olive oil. Brush the pressed out dough with a thin layer of marinara sauce, then layer on the ham and cheeses to about 1/2 inch from the edges. Sprinkle with garlic powder and salt.

Starting from a long end, fold the dough carefully a quarter of the way over then fold over the entire filling, pressing the dough ends together (you may have to stuff some of the filling back under). Brush lightly with egg white and sprinkle with Italian seasoning.

Bake in the preheated oven for 20 minutes, or until hot and golden brown. Let it rest a few minutes before slicing. Serve with marinara sauce for dipping.

Do you know how to make Stromboli? With this step-by-step Stromboli recipe, you&#039;ll be an expert on making this pizza-inspired appetizer!

Easy Stromboli Recipe

pizza dough (I used my fail-proof recipe)

pizza sauce

salami

deli honey ham

egg (beaten)

parsley (optional)

cheese (optional)

extra pizza sauce (for dipping, optional)

Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.

Spread pizza dough out on baking sheet to be approximately 10x16. Spread pizza sauce over 2/3's of the dough lengthwise, leaving a 3x16 rectangle of plain dough along one of the edges. Top sauce with half the grated cheese, salami and ham. Top with remaining cheese.

Brush the plain strip of dough with the egg. Fold in the sides about an inch and brush them with egg. Roll up like a jelly roll lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.

Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake in the lower third of the oven for&nbsp;8-10 minutes or until bubbly and golden.

Remove from oven, cool 5 minutes and slice into pieces. Serve with more pizza sauce.

At my house, stromboli is the most nostalgic snack – my Mom always served homemade stromboli for game days &amp; family gatherings! Not only is it deliciously cheesy, it's also low effort, low cost, &amp; super sharable – things I especially appreciate when I'm feeding a crowd. Needless to say, if stromboli is new to you, you're in for quite the treat!
You'll notice this recipe is very loose by design – it's meant to be a base recipe that you can customize to create strombolis that suit your cravings &amp; preferences. Just follow the PWWB Golden Ratio of fillings in the Recipe Notes, below, but feel free to get creative &amp; have fun with it. (If you need some inspiration to get started, check out the blog post, above – I've detailed 15 stromboli filling combinations that are always a hit at our house.) 
Regardless of what fillings you choose to stuff inside your stromboli, I highly recommend using the DeLallo Pizza Dough Kit for your dough. It’s truly the only pizza dough I use – it even trumps my many attempts at homemade pizza dough! – because it's made with a special blend of Type 00 Italian flour, which yields dough that's both light &amp; chewy all at once. All you have to do is add some warm water &amp; salt, knead the dough, &amp; set it aside to rise – so easy! Check the Recipe Notes, below, for more prep notes &amp; make-ahead tips. 

Stromboli

(one) 17.6-ounce DeLallo Pizza Dough Kit (yields 2 large stromboli)

kosher salt

stromboli filling (below)

egg wash: 1 large egg, whisked

sauce of choice

shredded cheese of choice, divided

Prepare the pizza dough kit

At least 1 hour before you’d like to start assembling stromboli, prepare the DeLallo Pizza Dough Kit according to package directions: combine the kit contents in a large bowl, seasoning with a pinch of salt. Add in the warm water, stirring until the dough begins to come together. The mixture will be very shaggy &amp; wet. Turn it out on to a lightly floured surface. Knead until the dough comes together in a soft &amp; smooth ball, 2-3 minutes. Transfer the dough to a lightly greased mixing bowl. Cover the bowl with a kitchen towel &amp; set it in a warm place in your kitchen to rise until the dough has doubled in size, about 1 hour.

Preheat the oven: 

When the dough is risen &amp; you are ready to begin baking the stromboli, preheat the oven to 425 degrees F, ensuring a rack is positioned in the bottom third of the oven.

Prepare the stromboli dough

Using a knife or a bench scraper, divide the dough into 2 equal pieces (each approx. 12-15 ounces). Place one half of the dough on a lightly floured surface, sprinkling a little flour over the dough to prevent sticking. Use your fingers to press the dough flat &amp; spread it out slightly, then use a rolling pin to roll the dough into a 10&#215;14-inch rectangle. Repeat with second portion to create 2 strombolis. See Recipe Notes, below, for tips for rolling out stromboli dough &amp; make-ahead/storage guidance.

Assemble the stromboli

Brush 3 tablespoons of your sauce of choice over one of the prepared stromboli doughs, leaving a 1-inch border along the other long side &amp; both short sides &amp; a slightly wider border along one long side (aim for 2-3 inches, doing so helps with rolling the stromboli). Sprinkle 1 cup shredded cheese over top the sauce. Layer 8 ounces meat of choice on top of the cheese &amp; sprinkle 1 cup shredded cheese over the meats. If desired, add on one last layer of up to 4 ounces add-ons of choice.

Fold the stromboli

Brush exposed edges around the toppings with egg wash. Fold the two short sides towards the center of the stromboli. Beginning with the long side with the 1-inch border, carefully fold the stromboli towards the opposite side with the wider 2-3 inch border. Aim to fold the stromboli twice, the short sides should stay tucked in as you go. Carefully transfer the stromboli to parchment-lined rimmed baking sheet. Brush a light coating of egg wash over the entire surface of the stromboli. Use a paring knife to cut 4 small slits along the top of the stromboli to allow steam to escape as it bakes. Sprinkle optional toppings over top. Repeat Steps 4-5 with the second stromboli.

Bake the stromboli: 

Transfer the stromboli to the oven &amp; bake 20-25 minutes or until golden brown.

Slice &amp; serve: 

Allow stromboli to rest 5 minutes before slicing into 1 1/2-inch cross sections. Serve warm with additional sauce for dipping as desired. Enjoy!

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