Easy Italian Stromboli
Yield: about 8 slices
For convenient meal prep, I like to quadruple the recipe. What you don’t need now may be frozen for future enjoyment. Simply thaw in the refrigerator before baking. 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.

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


  1. 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.


Advance prep and storage: You may assemble the stromboli up to a day in advance, cover well, refrigerate, and 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. Leftover baked stromboli will keep in the refrigerator for 4-5 days and may be frozen.

Gluten-free? I recently tested Wholly Gluten-Free Pizza Dough at our local Wegmans (and likely other stores), and it worked very well. (My non-GF brother texted me and said he liked it better than the wheat version!) The loaf is 14 ounces rather than the standard 16 ounces, so take special care not to overfill. I did use the same basic proportions, going ever-so-slightly scant on the fillings. When baking for gluten-free diners, be sure to also use a gluten-free flour when rolling the dough.

Egg allergy? Be sure to seal the edges well by gently pinching, and then brush the top with melted butter or olive oil instead of the egg.

More recipes at FountainAvenueKitchen.com