If you’re craving something hearty, cheesy, and packed with flavor, look no further than the Italian Stromboli. Originating from Italian-American kitchens, Stromboli is essentially a rolled pizza stuffed with layers of meats, cheeses, and sometimes vegetables, then baked until golden and crisp on the outside with gooey melted cheese inside. It’s a crowd-pleaser that works perfectly for family dinners, parties, or even game-day snacking.
This version uses deli ham, Genoa salami, and pepperoni layered with provolone cheese, all wrapped inside soft pizza dough and brushed with garlic butter for extra flavor. The result is a warm, cheesy loaf you can slice into thick pieces and serve with marinara sauce.
Ingredients
1 tube Pillsbury pizza crust (or any store-bought pizza dough, about 11–13 oz)
8 slices deli ham (thinly sliced)
10 slices Genoa salami
12 slices sandwich pepperoni
8 slices provolone cheese (or shredded mozzarella, about 1 ½ cups)
2 tablespoons unsalted butter (melted)
2 cloves garlic, finely minced
2 teaspoons fresh parsley, chopped (or 1 tsp dried parsley)
3 tablespoons grated Parmesan cheese
Optional for serving: warm marinara or pizza sauce for dipping
Instructions
- Preheat the oven
Preheat your oven according to the temperature suggested on the pizza crust packaging (usually around 400°F / 200°C). - Prepare the garlic butter topping
In a small bowl, combine the melted butter, minced garlic, parsley, and grated Parmesan cheese. Stir until well mixed and set aside. - Prepare the baking sheet
Line a large baking sheet with parchment paper or lightly grease it with cooking spray. - Roll out the dough
Unroll the pizza dough and stretch it gently into a rectangle that nearly covers the baking sheet. Try to make it even in thickness to ensure proper baking. - Layer the fillings
First, lay down the ham slices evenly across the dough, leaving about 1 inch of space on all edges.
Next, layer the Genoa salami slices.
Add the pepperoni slices in a single layer.
Finally, cover with provolone slices or sprinkle with shredded mozzarella.
- Roll the Stromboli
Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam together to seal it well, then fold the ends under to prevent the filling from leaking out. - Score and brush
Place the Stromboli seam-side down on the baking sheet. With a serrated knife, make 3–4 shallow diagonal slits on top of the dough to allow steam to escape. Brush generously with the garlic-butter-Parmesan mixture. - Bake
Bake in the preheated oven for 18–25 minutes (depending on your dough), or until the Stromboli is golden brown and cooked through. - Cool and serve
Remove from the oven and let it rest for about 5 minutes before slicing. This prevents the cheese from spilling out too quickly. Slice into thick pieces and serve warm with a side of marinara sauce for dipping.
Serving Suggestions
Serve as a main dish with a simple side salad.
Cut into smaller slices and serve as an appetizer for parties or gatherings.
Pair with dipping sauces like ranch, garlic butter, or spicy arrabbiata for variety.
Variations
Vegetarian Stromboli: Replace the meats with sautéed vegetables like mushrooms, bell peppers, spinach, or roasted zucchini.
Cheese Lovers’ Stromboli: Use a blend of cheeses such as provolone, mozzarella, cheddar, and fontina.
Spicy Stromboli: Add sliced jalapeños, crushed red pepper flakes, or spicy Italian sausage.
Classic Pizza Stromboli: Add a thin layer of pizza sauce before layering the meats and cheese.
Storage & Reheating
Refrigeration: Store leftover Stromboli in an airtight container in the fridge for up to 3 days.
Freezing: Wrap baked Stromboli tightly in foil and freeze for up to 2 months. Reheat in the oven until warmed through.
Reheating: Warm slices in the oven at 350°F (175°C) for 10 minutes, or microwave briefly (though the crust will be softer).
Recipe Notes
Don’t overload the Stromboli with too many fillings, or the dough may tear.
Always seal the edges well to avoid cheese leaking out during baking.
Letting it rest after baking helps it slice more neatly.
⏱ Recipe Details
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4 (as a main dish) / 6–8 (as an appetizer)
