Tasty Stromboli recipe using homemade dough. This delicious Stromboli pizza can be enjoyed warm or cold. It makes a great lunch, dinner, snack or school lunch!
It can be sliced and stored in an airtight container in the fridge for up to 3 days. Stromboli reheats well and needs only a few seconds in the microwave (count with about 20 seconds, depending on your microwave).
What is Stromboli?
Stromboli is a type of pizza that looks like a Swiss roll when sliced. Cold cuts of salami or ham and cheese are rolled in pizza dough and baked in the oven like you would do with pizza.
What is the difference between Stromboli and calzone?
A Stromboli is rolled out into a rectangle and rolled like a tortilla with toppings when making pinwheels. This type of pizza works best sliced meats and sliced or shredded cheese as it is easier to roll into a sausage shape.
A calzone dough is usually rolled out into a circle, where one half is topped with anything you like and the other half is folded over – like you would do when making empanadas. You can use any ingredients you like.
How many calories in Stromboli?
Like always, it will depend on what ingredients you use, how much and how thick the slices will be.
If you follow this recipe, count with 145 calories per slice.
Tips for making homemade Stromboli pizza
- I used my pizza sauce recipe to spread onto the pizza dough. This sauce is perfect for pizza, but it is not a dipping sauce.
- Any sauce like marinara, store-bought pizza sauce, red or green pesto will work!
- If you use my pizza dough recipe, you will get 2 large Stromboli out of it. You should be able to slice one into at least 12 pieces (each piece 1-inch/2.5-centimeter wide). The thicker the slices the lower yield.
- Cooking time will vary, depending on your oven as well as the thickness of your Stromboli.
- Make sure not to only roll but also seal the dough well. If needed, use some water on the edges and pinch them together slightly (without tearing it). This will prevent the filling from oozing out.
- If you are wondering how long to cook Stromboli, please note that this may vary. A larger log will take longer than a smaller one to cook. I recommend checking it after 15 minutes. If the top and/or bottom are not brown like on my photos, please cook for longer.
More easy pizza recipes you might like:
- Burrata Pizza
- Tuna Pizza – perfect way to use up your pantry ingredients!
- Potato Pizza – something different, but also worth a try. It’s also naturally vegan!
For Stromboli dough:
For Stromboli filling:
- 2 tablespoons pizza sauce , see note 3
- 8 ounces salami , see note 4
- 5 ounces mozzarella cheese , see note 5
- 1 egg , beaten (small egg is plenty)
- 2 teaspoons parmesan , or more if you like
- 1 teaspoon dried thyme
- Making 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 spring-y 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.
- Assembling Stromboli: 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. Brush with beaten egg and sprinkle with parmesan and thyme.
- Repeat with the second half of dough.
- Baking: Bake in a preheated oven at 400° Fahrenheit (200° Celsius) 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!
- 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.
- Use anything you like – pizza sauce, marinara sauce, my 5-minute pizza sauce or pesto – either red or green.
- 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/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 are per slice!
- Perfect for school lunches, picnics, snacks, …
- You’ll find more tips and detailed explanation in the post above this recipe card.