Meet the Stromboli: the rolled-up, stuffed-to-the-brim cousin of pizza that deserves a permanent spot on your dinner rotation. Imagine a crisp, golden-brown crust giving way to layer after layer of spicy Italian meats and a catastrophic amount of melted cheese. It’s pizza night, but make it an adventure.
The best part? It’s deceptively simple. With store-bought or homemade dough, you can roll this beauty up in minutes and have a crowd-pleasing meal on the table fast. No pizza stone, no special skills—just pure, carb-loaded satisfaction.
Serves 4.
Step-by-Step Instructions
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the pizza dough into a rough 10×12-inch rectangle, about ¼-inch thick.
Layer the Fillings
Spread the pizza sauce in a thin layer over the dough, leaving a 1-inch border around the edges. Going too heavy on sauce will make it soggy.
Lay the mozzarella slices evenly over the sauce.
Layer the salami and ham over the cheese. Don’t overstuff, or it will burst!
Sprinkle with grated Parmesan.
Roll It Up
Starting from one of the long sides, tightly roll the dough into a log, tucking in the fillings as you go. Pinch the seam firmly to seal.
Fold the ends under the log and pinch to seal, so the cheese doesn’t escape during baking.
Score and Egg Wash
Place the Stromboli seam-side down on the prepared baking sheet.
Brush the entire surface with the beaten egg wash—this is the secret to that gorgeous golden crust.
Cut 3-4 small slits across the top with a sharp knife to let steam escape.
Sprinkle with sesame seeds, flaky salt, and dried oregano for a pizzeria-style finish.
Bake to Golden Perfection
Bake for 20-25 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits.
Let it rest on the baking sheet for at least 5-10 minutes before slicing. This is crucial—cutting too early turns it into a cheese explosion.
Slice and Serve
Use a serrated knife to slice the Stromboli into 2-inch thick pieces. The gentle sawing motion prevents squishing.
Serve warm with extra pizza sauce and maybe some ranch dressing on the side for dipping. Watch it disappear.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Leftovers:
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to bring back the crunch. The microwave works, but the crust will be sad and chewy.
Freezer-Friendly:
You can freeze an unbaked Stromboli! Assemble it, wrap tightly in plastic wrap, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cook time. Alternatively, bake first, then freeze leftovers for a quick future lunch.
