Stromboli
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Stromboli is pizza dough rolled around a filling and baked in the oven. This version uses homemade pizza dough with salami and mozzarella. Step-by-step photos show exactly how to roll and seal it.
It’s great right after baking, and just as good once it cools.
What is stromboli?
Stromboli is a baked roll made with pizza dough and a savory filling, usually cheese and cured meats. Instead of shaping it like a round pizza, you roll it up, seal it well, and bake it as one log. Once sliced, it’s easy to portion and serve.
How to make stromboli with pizza dough
- Make the dough and let it rise until doubled in size.
- Roll it into a rectangle that is slightly thicker than a thin pizza base.
- Spread a thin layer of pizza sauce, then add salami and mozzarella, leaving a clean border.
- Roll into a log and seal the seam and ends well.
- Cut a few shallow slits on top, brush with egg, add the topping and bake until golden.
Stromboli filling ideas
Salami and mozzarella is a classic combo, but you can change the filling without overthinking it. Ham or prosciutto both work well, and provolone is a great swap for mozzarella (or use a mix). You can also use a thin layer of pesto instead of pizza sauce, and add a small handful of sautéed peppers or onions as long as they’re not wet.
The main thing is to keep the filling fairly dry and not overload it. It makes rolling easier and helps prevent leaks.
How long to bake stromboli
Bake at 400°F until the top is nicely browned and the bottom is browned too. I start checking at 15 minutes, but total time can be closer to 20 minutes depending on your oven and how thick the roll is.
If the top is browning fast but the bottom looks pale, move the tray to a lower rack for a few minutes.
Serving and dipping
Serve stromboli warm or let it cool and slice it once the cheese has set. It’s also good at room temperature.
For dipping, I usually go with warm marinara. Garlic butter is another favorite and ranch is a simple creamy option.
Make-ahead, storing and reheating
Slice it and store in an airtight container in the fridge for up to 3 days.
To reheat, microwave a slice for about 20 seconds, then add a few more seconds if needed (it depends on your microwave). For a crisper crust, warm the slices in the oven or toaster oven until heated through.
This recipe makes 2 large stromboli. I usually cut each one into about 12 slices (around 1 inch thick), but you can slice them thicker if you like.
Tips for making homemade stromboli
- Seal the seam and ends well. If needed, dab a little water on the edge before pinching it closed.
- A thinner layer of sauce rolls better and helps avoid leaks.
- Use a cheese that melts well. Mozzarella is a good choice.
- If your log feels soft after rolling, chill it for 10 minutes before baking to help it hold its shape.
- Ovens vary, so start checking at 15 minutes and bake until browned on top and on the bottom.
Recipe FAQ
Stromboli is rolled and baked as one log, then sliced to serve. A calzone is folded into a sealed pocket and is usually served as one portion.
Yes. Let it sit at room temperature for a few minutes so it rolls easier, keep the filling lighter, and start checking a little early since store-bought dough can brown faster.
It depends on the fillings and slice size. For this recipe, it’s about 145 calories per 1-inch slice.
More pizza recipes to try next
- Tuna Pizza: perfect way to use up your pantry ingredients.
- Burrata Pizza: simple, quick and finished with a creamy topping.
- Potato Pizza: something different, but also worth a try.
Stromboli Recipe
Ingredients
For stromboli dough:
- 3½ cups strong flour (500 g), see note 1
- 1½ teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 3 tablespoons olive oil see note 2
- 1¼ cups lukewarm water (300 ml)
For stromboli filling:
- 2 tablespoons pizza sauce see note 3
- 8 ounces salami see note 4
- 5 ounces mozzarella cheese see note 5
Toppings:
- 1 small egg beaten
- 2 teaspoons parmesan or more if you like
- 1 teaspoon dried thyme
Instructions
Make the dough
- In a bowl of your stand mixer, combine flour, salt, yeast, sugar and olive oil. Mix with a spoon. Add water and mix again with a spoon. Now, with the dough attachment, knead for about 4 minutes, until the dough is springy and smooth.
- Cover with plastic wrap and/or clean tea towel and let rise for 40-60 minutes or until it doubles in size (depending on how warm it is in your kitchen).
- When ready, divide the dough in half. Take one half and on a floured surface roll it into a large rectangle (about 12×9-inches/30×24-centimeters). It’s better when it’s thicker than a pizza dough.
Assemble
- Spread half of the pizza sauce over, leaving 1-inch (2.5-centimeters) around the edges free from the sauce.
- Top with half of the salami and cheese, again, leaving the edges free.
- Take the wider side and roll up carefully (not pressing too much) into a log. By not pressing it down you won’t push out the fillings.
- Pinch both edges well. I like to roll the log several times to make sure the dough is sealed well. Or pinch it a bit as well.
- Transfer it onto a baking tray lined with baking parchment. Cut shallow slits on top to let steam escape. Brush with beaten egg and sprinkle with parmesan and thyme.
- Repeat with the second half of dough.
Bake
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until nice golden brown on top as well as on the bottom. You can either bake them together or separately, if you can’t fit them on one tray.
- Enjoy warm or cold!
Notes
- Strong flour can be substituted with bread flour or all-purpose flour. You will get 2 large stromboli’s out of this recipe. If you want to make one only, you can divide the leftover dough in half, shape into a ball and freeze (in a Ziploc bag) for later use.
- Either extra virgin olive oil or cooking oil can be used.
- For the filling, use pizza sauce, marinara sauce, my 5-minute pizza sauce, or pesto (red or green). Spread only a thin layer so it’s easy to roll and seal.
- Use any kind you like. I would suggest using one that is not very fatty, especially when using pesto as sauce. Ham or prosciutto can also be used or a combination of any of these. You can use more or less if you like.
- Feel free to use your favorite cheese that melts well. Either shredded, grated or sliced works well.
- You should get at least 12 slices out of 1 stromboli. I counted with 3 slices per person which would feed 4 people per Stromboli. The nutritional information is per slice.
- Great for making ahead and slicing when you’re ready to serve.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Looks so good, Such a great party food too.
It is, isn’t it? :)
This is our favorite stromboli recipe, it comes out perfect every time and we even like it more than pizza!
That’s great to hear!
Such a great recipe to make for the kids’ lunches! Thanks!
You are welcome, Marlynn.
Yum! I haven’t had stromboli in awhile, thanks for the inspiration. And it looks like you’ve got a good pizza dough recipe I need to try, too!
You are welcome :)
Well I love pizza…and making dough. This looks amazing. I know this would be a hit with the grandkids too.
This is such a great twist on a regular pizza. It looks amazing.
Thank you, Dannii.