stromboli recipes

This Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!

Quick and Easy Stromboli

tube Pillsbury thin crust refrigerated pizza dough

pizza sauce

italian salami

pepperoni

mozzarella cheese (divided)

egg (beaten)

italian seasoning

Tablespoons fresh chopped parsley (optional)

Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.

Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.

Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

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Quick and Easy Stromboli gets loaded with Italian salami, pepperoni, pizza sauce and cheese. This is so quick, easy and delicious you will want to make it again and again!

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

water

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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Top 2 stromboli recipes recipes from across the web

The most viewed stromboli recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick and Easy Stromboli

Stromboli

The most viewed stromboli recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine