Stromboli is a rolled, oven-baked pizza filled with cheese, deli meats, and sauce for dipping. Store-bought pizza dough makes it straightforward to prepare at home, while a hot oven gives the crust a crisp, golden finish.
Ingredients
- 1 pound (about 450 g) refrigerated or fresh pizza dough, brought to room temperature
- 1 tablespoon all-purpose flour, for dusting the work surface
- 1/2 cup (about 125 g) pizza sauce, plus more for serving
- 1 1/2 cups (about 170 g) shredded low-moisture mozzarella cheese
- 4 ounces (about 115 g) thinly sliced pepperoni
- 4 ounces (about 115 g) thinly sliced cooked ham
- 1/2 teaspoon dried Italian seasoning
- 1 large egg
- 1 tablespoon water
- 1 teaspoon sesame seeds or dried Italian seasoning, for topping (optional)
Instructions
- Heat the oven and prepare a pan. Set a rack in the center of the oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper. Let cold dough sit at room temperature for about 30 minutes, or until it is relaxed enough to roll without springing back.
- Roll out the dough. Lightly flour the work surface and rolling pin. Roll the dough into a rectangle roughly 10 by 14 inches and about 1/4 inch thick. Keep the shape fairly even; if the dough resists, cover it and let it rest for 5 to 10 minutes before continuing.
- Add the filling. Spread the pizza sauce in a thin layer over the dough, leaving a 1-inch border on all sides. Too much sauce can make the center wet and the seam difficult to seal. Sprinkle the mozzarella evenly over the sauce, then arrange the ham and pepperoni on top. Finish with the Italian seasoning.
- Roll and seal. Starting with one long side, roll the dough up firmly but without squeezing out the filling. Pinch the long seam and both ends closed. Place the roll seam-side down on the prepared baking sheet. Tuck the ends underneath if needed to keep the filling inside.
- Vent and brush. Beat the egg with the tablespoon of water. Brush the top of the stromboli lightly with egg wash. Use a sharp knife to cut 4 to 5 shallow slashes across the top, spaced a couple of inches apart, so steam can escape. Sprinkle with sesame seeds or extra Italian seasoning if you like.
- Bake until golden. Bake for 25 to 30 minutes, until deeply golden and crisp. If you have an instant-read thermometer, check the center of the filling through a vent: it should reach 165°F (74°C), especially because the roll contains deli meats. If the top browns too quickly, loosely cover it with foil for the remaining bake time.
- Rest, slice, and serve. Let the stromboli rest on the baking sheet for 10 to 15 minutes before cutting. This helps the melted cheese settle and makes cleaner slices. Use a serrated knife to cut it into 1- to 1 1/2-inch pieces, and serve warm with extra pizza sauce.
Tips
- Keep fillings dry and moderate. Drain or blot wet ingredients such as cooked vegetables, and avoid piling on extra sauce or cheese. Excess moisture can leave the bottom soggy or cause the roll to split.
- Give the dough time to relax. Room-temperature dough rolls more easily. If it keeps shrinking, stop and rest it for a few minutes rather than forcing it thin and tearing it.
- Seal the seams well. Pinch the long edge and ends firmly, then place the roll seam-side down. Slashes on top are for venting; avoid cutting all the way through the dough.
- Use parchment and a thermometer. Parchment helps prevent sticking and makes cleanup easier. Oven temperatures vary, so look for a golden crust and verify the filling reaches 165°F (74°C).
Serving Suggestions
Serve stromboli warm as a main dish with a bowl of marinara or pizza sauce for dipping. A green salad, Caesar salad, or simple roasted vegetables balance the rich cheese and meat. For a casual gathering, slice the roll into smaller pieces and offer it alongside olives, pickles, or a platter of raw vegetables. It also works well as a hearty lunch; let it cool slightly before packing to reduce trapped steam.
Variations
Swap the pepperoni and ham for cooked Italian sausage, salami, or thinly sliced turkey. For a vegetable version, use sautéed mushrooms, bell peppers, spinach, or onions, making sure they are cooked and drained before adding. You can replace some or all of the mozzarella with provolone, as long as the total amount of cheese stays close to the recipe quantity. Add a pinch of red pepper flakes for heat, or brush the top with olive oil instead of egg wash for a less glossy finish. Keep the filling layer even and avoid watery ingredients to help any version bake through.
Storage and Reheating
Cool leftovers promptly, then place them in an airtight container and refrigerate within 2 hours of baking. Store for up to 3 to 4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for about 8 to 12 minutes, until hot throughout; an air fryer at 325°F (165°C) usually takes 4 to 6 minutes. A microwave works for a quick portion, but the crust will be softer. Do not leave stromboli at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). For longer storage, wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat until steaming hot.
Frequently Asked Questions
Can I use refrigerated pizza dough?
Yes. Let it sit at room temperature for about 30 minutes, or follow the package directions, so it stretches without tearing. If it still springs back while rolling, cover it and let it rest for another 5 to 10 minutes.
Can I make stromboli ahead of time?
You can assemble it, cover it, and refrigerate it for up to about 8 hours before baking. For the best rise and texture, avoid leaving raw dough filled overnight. Bake it directly from the refrigerator, adding a few minutes if needed, and check that the center reaches 165°F (74°C).
Why is my stromboli soggy in the middle?
The usual causes are too much sauce, a wet filling, or a roll that is too thick. Use a thin sauce layer, cook moisture-heavy vegetables first, and roll the dough to an even thickness. Let the baked roll rest before slicing so steam can escape.
Do I need to cook the meat first?
The pepperoni and ham in this recipe are ready-to-eat deli meats, so they do not need pre-cooking. Any raw sausage or other raw meat must be fully cooked before it goes into the filling; do not rely on the stromboli bake time to cook raw meat safely.
Can I freeze stromboli?
Yes. For best results, freeze fully baked, cooled slices in a tightly sealed freezer-safe container or wrap for up to 2 months. Thaw in the refrigerator and reheat in the oven until hot throughout. You can also freeze an unbaked assembled roll, but wrap it well and thaw it overnight in the refrigerator before baking.
How do I keep the filling from leaking out?
Leave a border around the dough, do not overfill, and pinch the seam and ends closed. Set the roll seam-side down and make shallow vents only on top. A small amount of melted cheese at a vent is normal; a large leak usually means the seam was not sealed or the filling was too generous.