How To Make Pizza Stromboli (Quick & Easy Recipe)
If you’re looking for an easy Italian-inspired recipe that the whole family will love, Pizza Stromboli is the answer.
This golden, rolled pizza is packed with Italian meats and melty cheese, making it perfect for game day, weeknight dinners, or casual entertaining.
I learned this homemade stromboli recipe from my mom. She used to make it as an appetizer for family gatherings.
What is Pizza Stromboli?
Unlike a calzone (which is a folded pocket), pizza stromboli is rolled like a log, creating beautiful layers of meat, cheese, and dough. It is typically sliced into pinwheels, making it ideal for sharing.
Despite its Italian flavors, stromboli is actually Italian-American, not traditional Italian cuisine. An Italian immigrant, Nazzareno Romano, created it in the early 1950s at his restaurant just outside of Philadelphia.
Therefore, you will not find stromboli among the types of pizza in Italy. However, it is popular on the East Coast of the U.S. in places like New Jersey, Pennsylvania, and my birth state, New York.
Stromboli Ingredients and Substitutions
Pretty much everything in homemade Stromboli pizza is negotiable. Here are some tips on the main ingredients and how to substitute for them if you wish.
Pizza Dough
This easy stromboli recipe with store-bought pizza dough keeps things simple while delivering big flavor. It will save you time and effort and yet works perfectly.
Bonus: The pizza dough that comes in a tube (like Pillsbury) rolls out easily into a rectangle.
Substitutions: My family loves the pizza tube dough, but you can make homemade pizza dough, or use any type of pizza dough you wish. Whole wheat pizza dough or gluten-free dough (if needed) are also viable options.
Olive Oil, Seasonings, and Herbs
Although the meats and cheeses make this dish incredibly flavorful, I like to add a little extra seasoning to the dough and the dish itself. And I like to give it a pop of color with parsley or fresh herbs.
Substitutions: Any Italian herb (dried or fresh) can be added, such as rosemary, basil, oregano, or a premade Italian seasoning. If you want to give your stromboli a little kick, crushed red pepper flakes will do the trick. If you prefer melted butter to olive oil, go for it.
Meats
Use high-quality meats that you like. I find bold salami works well with the delicate richness of prosciutto.
Meat swaps: Pepperoni, capicola, ham, turkey slices, or even Italian sausage work well.
Vegetarian option: Skip the meat and add sautéed spinach, mushrooms, roasted red peppers, black olives, or any of your favorite vegetarian pizza toppings.
Cheeses
There are hundreds of Italian cheeses to choose from. I like to use one sliced and one shredded.
Mozzarella melts into a nice gooey cheese, and the whole-milk version will always be my choice for taste.
The Italian cheese blend I purchase has mozzarella, but the provolone, white cheddar, pecorino Romano, and asiago cheeses also included give it some much-appreciated extra flavor.
Cheese options: Provolone, fontina, or all mozzarella are all good options. I find a layer of just parmesan cheese too strong. If you want to add it, I would mix it with another cheese.
Egg wash
To make an egg wash, just beat 1 egg + 1 tablespoon warm water together in a small bowl. Applied to the outside of your dough, it adds a glossy finish to your Italian stromboli’s golden perfection.
Tomato Sauce (optional, for serving)
Some people put tomato sauce or pizza sauce in their stromboli, but I find these make the dough too wet. Instead, I serve sauce on the side for dipping.
Make a batch of homemade marinara sauce and freeze it. Take some out and defrost it to use as the perfect dip for stromboli.
Pizza Stromboli Recipe
Prep Time: 30 mins
Cook Time: 20–25 mins
Makes 9 slices
Ingredients
1 pizza dough
1 tablespoon extra virgin olive oil
1 teaspoon garlic salt
½ teaspoon black pepper
1 tablespoon fresh parsley, roughly chopped
4 oz dry salami, sliced
8 oz whole milk mozzarella cheese, sliced
4 oz prosciutto, sliced
8 oz shredded Italian cheese blend
1 egg wash
Step-by-Step Instructions
1. Preheat the oven: Preheat to 400°F. Line a sheet pan with parchment paper.
2. Roll out the dough: If you use a tube, roll the pizza dough into a large rectangle right on the parchment paper. It’s very easy to do with your hands—no rolling pin is needed. Just stretch the dough out to the end of the baking sheet.
If you have a dough ball or homemade dough, roll it out on a lightly floured surface before transferring it to the parchment paper.
3. Season the dough: Brush the surface of the dough with EVOO. Sprinkle with half of the garlic salt, pepper, and parsley.
4. Layer the fillings: For best results, keep a half-inch border around the edges.
Start with salami: Make a single layer of salami. Edges of the salami slices can overlap if needed.
Add sliced mozzarella: It’s okay to have some space in between your slices and broken pieces. The mozzarella is going to melt and fill in the blanks.
Layer prosciutto: You don’t need to remove the white rim of fat. Keeping your prosciutto cold will help you separate the pieces. If they pull apart, put them back together as best you can—no one will even know.
Top with shredded Italian cheese blend: Sprinkle the cheese on top of the prosciutto. Try to make the layer an even thickness across the entire surface of your prosciutto layer.
Add remaining seasoning: Sprinkle the rest of the garlic salt, pepper, and parsley over the cheese.
5. Roll and fold: Roll the long side of dough into a log by folding it in thirds. Make sure the dough is not thick at the edge you are folding—this way the stromboli will more evenly cook all the way through. Fold over one side, then roll it over again so the seam is at the bottom.
6. Seal and place: Pinch seams closed on the side and at the bottom. When the roll is sealed, you can try to maneuver the roll to place the seam-side down on the baking sheet. However, I find it better to leave the roll in place and move the stromboli as little as possible. You can move the whole thing towards the middle of the pan or diagonal, if needed, by shifting the parchment paper (cut if needed).
7. Score the top: Cut 8 small slits across the top of the stromboli to allow steam to escape. This will be where you slice your roll when it’s cooked, so make the slits straight across from side to side rather than diagonal.
8. Egg wash: Brush the entire surface of the stromboli with egg wash for a golden crust.
9. Bake: Bake for 20–25 minutes, or until deep golden brown and cooked through.
10. Rest and slice: Take out your stromboli and let it rest for 5–10 minutes before slicing it into pieces. Cut at the score marks to get nine pieces.
Serving and Storing
Once you make this Pizza Stromboli recipe, you’ll want to make it all the time. Here are a few tips for serving and storing. Yup, double batches are encouraged!
How to Serve Pizza Stromboli
Serve warm, sliced into thick pieces or pinwheels.
Pair with marinara or tomato sauce for dipping.
Stromboli is great alongside a simple salad, a few olives, marinated artichokes, or roasted vegetable skewers.
Strombolis are perfect for:
Game day
Any-day appetizers
Easy family dinners
Party platters
How to Store & Reheat
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.
Reheat: Heat in the oven at 350°F for 10–15 minutes.
FAQs
What is the difference between a stromboli and a calzone?
A stromboli is a pizza roll, while a calzone is a folded pizza, usually shaped in a half-moon. Stromboli is also sliced into pieces, while calzones are typically served whole.
Can I make stromboli ahead of time?
Yes! Assemble the stromboli, cover tightly, and refrigerate for up to 24 hours before baking. Or, fully cook it and reheat when ready to serve.
Why do you score stromboli?
Scoring allows steam to escape, preventing the stromboli from bursting open while baking.
What sauce goes with pizza stromboli?
Classic marinara or tomato sauce is the most popular dipping option, but garlic butter, Alfredo sauce, and pesto sauce also work well.
