Modeled after a favorite at a local pizza shop, this flavor-packed stromboli is easy to assemble and may be prepped in batches and frozen for later use. Perfect for game day, casual entertaining, and easy weeknight meals. Gluten-free adaptation included.
After baking strombolis recently with my nieces, Evie declared them a 10½ out of 10! Grace seconded that sentiment, adding that they were a fun project.
I started making this family-favorite meal with my friend, Jen, when we both had toddlers. We’d buy the 4-packs of frozen bread dough and make extra to freeze. They were (and are!) always a hit and a true gift on a busy night.
The flavor is outstanding, and the effort is low. And they really are fun activity to do with kids or a friend.
The recipe was modeled after a favorite stromboli at a local restaurant called My Place (any locals who remember?), which was renamed Rosa Rosa years ago.
Keep these in mind for busy weeknights, fun weekend meals, festive game days, and thoughtful sharing. Frozen bread dough or ready-made pizza crust offers a convenient shortcut, and though I’ve included my family’s favorite fillings, there’s plenty of room to vary them.
What is stromboli:
Stromboli is essentially a savory turnover. It’s made by rolling bread dough or pizza dough and then filling it with various Italian cold cuts, cheeses, and sometimes vegetables. Stromboli was invented by Italian-Americans in the United States in the Philadelphia area.
How is a stromboli different than a calzone? Both are stuffed variations on the traditional pizza recipe, with the shape and size being the main differentiator. Calzones are folded into a semi-circle and are single serve, while stromboli is made in loaf form and feeds a larger crowd.
Need a shortcut? My favorite shortcut is to begin with frozen bread dough. Pizza dough from your favorite local pizzeria or grocery store is a great option too. If feeling industrious, however, you could absolutely make your own pizza dough.
Helpful hint: I used to roll the dough on a floured countertop, but I transitioned to using floured parchment paper. Once stuffed, the paper helps with rolling the stromboli as well as transferring it to the baking sheet.
Can you freeze stromboli? Yes! The rolled strombolis can be frozen (even when starting with frozen and thawed bread dough), making them especially convenient for meal prep. In this case, wait to brush the top with the egg wash until you’re ready to bake.
Can you prep the stromboli in advance? You may assemble the stromboli up to a day in advance, cover, refrigerate, and bake right before serving. Brush the top with egg just before baking.
Stromboli helpful hints and tips:
- Avoid overfilling the stromboli. Though it may be tempting to add more of the ingredients you love, you don’t want the fillings to leak out while baking.
- Don’t put sauce in the stromboli. I love a good marinara sauce, but sauce in the stromboli can create a soggy crust. The flavor is not lacking without, although a side of sauce for dipping is quite nice.
- Alternate between meat and cheese layers. Adding the meats and cheeses in alternating layers helps keep the layers intact.
- Bake the stromboli in the lower third of your oven. This placement ensures the inside and outside of the stromboli are both evenly and thoroughly baked.
- Let the stromboli rest before slicing. A brief rest allows the filling to set and prevents the cheese from running out.
- Use a serrated bread knife for best slicing. No bread knife? A sharp chef’s knife will work.
- Dust the baking sheet or pizza stone with cornmeal. This will prevent the stromboli from sticking to the pan and will lend an extra hint of texture to the crust.
- When using frozen dough, remove it from the fridge the night before and follow instructions on the package to defrost.
Can I vary the recipe?
Absolutely. The following recipe details my family’s favorite ingredients, but there are many ways to adjust the traditional recipe. You could also use the concept to create new flavor profiles, like a Tex-Mex variation with sautéed taco meat, black beans (or refried beans), corn, shredded cheddar, and cotija cheese. Then serve with salsa and guacamole. (I made this up as I typed, but doesn’t it sound good?)
A mix of deli meat may be used. For example, ingredients like pepperoni and salami may be used interchangeably, or you could use ham and turkey.
For the cheese, I like to use sliced Provolone and shredded mozzarella, although you could use American or Swiss and a shredded Italian blend if that’s what you have on hand. A final dusting of Parmesan would be lovely as well.
Like to incorporate some vegetables? Sautéed mushrooms, peppers, and onions could be included or swapped with the browned sausage. A row of thinly sliced pepperoncini, sweet peppers, or roasted red peppers could also be added.
The thin layer of Dijon provides special flavor, so I encourage you to use it, even if you don’t think of yourself as a mustard person.
Tip: When adding extras to the stromboli, just remember to not overstuff it.
What to serve with stromboli?
A side of Marinara Sauce or Pizza Sauce is nice for dipping, although some people I know enjoy ranch or blue cheese dressing. A simple Italian Salad or Caesar Salad will complete the meal, although Favorite Broccoli Salad and Greek Village Salad complement beautifully too.
A slice of stromboli will also add heft to a meal of soup, from a classic Tomato Soup to Chicken and Rice Soup. For game day, chips and a crudité platter are always a hit. Or make a Game Day Charcuterie Board and add the sliced stromboli as a crowd-pleasing extra.
Can you prep the stromboli ahead?
Yes! You may assemble the stromboli up to a day in advance, cover well, refrigerate, and then bake right before serving.
The unbaked strombolis freeze well too. Thaw before baking. If freezing, wait to brush the top with the egg until just before baking.
For convenient meal prep, I like to quadruple the recipe. What you don’t need now may be frozen for future enjoyment.
Finally, you can also freeze the stromboli after baking it. This is perfect if you’d like to enjoy half now and half later – or simply thaw one serving at a time. Just make sure to cool first and wrap well.
A photo overview:
Easy Italian Stromboli
Precooking the sausage makes for extra speedy prep. For easy assembly in the future, I like to brown a pound at a time and freeze in ¼-pound portions.Servings: about 8 slices
Ingredients
For the Stromboli
- Flour for rolling
- 1 pound frozen bread dough, thawed (may use pizza dough; see notes for GF option)
- 2 tablespoons (30g) Dijon mustard
- ¼ pound sliced ham (I like a smoked ham)
- ¼ pound sliced provolone cheese
- ¼ pound sliced salami (could substitute turkey or pepperoni)
- ¼ pound (one large link) Italian sausage, browned and crumbled
- 1 cup (4 ounces) shredded mozzarella or Italian blend cheese
- ½ teaspoon each garlic powder and dried Italian seasoning or oregano
For the Egg Wash and Topping
- 1 egg, lightly beaten
- Optional topping: a light sprinkle of dried Italian seasoning; grated Parmesan cheese or sesame seeds; and/or flaky/coarse salt and ground pepper
- Optional for serving: 1 cup pizza sauce or marinara sauce for dipping
Instructions
- Prep the oven and pan: Place an oven rack in the lower third of the oven and preheat to 425˚F. Lightly coat a baking sheet with cooking spray or line it with parchment paper. Alternatively, a pizza stone may be used. Tip: A light sprinkle of cornmeal may be used on the parchment or stone. It will prevent sticking and add a hint of extra texture to the stromboli once cooked.
- Roll the dough: Lay a 16-inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper into a 14- x11-inch rectangle. Even sides will make it easier to close the stromboli once filled.
- Add the fillings: Spread the Dijon in a thin layer over the rolled dough, leaving a ½-inch border. Layer the ham to within a ½ inch of the edges, overlapping the slices so that no mustard shows beneath the ham. Follow with the provolone, salami, sausage, and mozzarella. Sprinkle with the garlic powder and Italian seasoning or oregano.
- Roll the stromboli: Bring both long sides of the dough to the center and pinch the seam shut. Pinch the short ends so they are sealed too. Tip: You can use the parchment to help you lift and roll the sides towards one another.
- Transfer the stromboli: Place the stromboli on the prepared baking sheet or pizza stone, seam side down, making sure the edges are all sealed. I then tuck the short ends under the roll.
- Make steam vents and brush with egg wash: Use a sharp knife to make 5 to 6 (2-inch) slits along the top of the stromboli. A slight angle to the slits looks nice. Brush the top and sides with the beaten egg. Sprinkle with the Parmesan or sesame seeds. (Tip: When using sesame seeds, I also add a light dusting of sea salt or kosher for added flavor. You could also use the salt and a sprinkle dried Italian seasoning or oregano.)
- Bake: Bake in the preheated oven for 20-25 minutes or until golden and crisp.
- Let the stromboli rest: Let the stromboli sit for 5-10 minutes before slicing. Serve with sauce for dipping.
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