Italian Stromboli
Italian Stromboli is the ultimate comfort bake—crispy on the outside, irresistibly savory and cheesy on the inside.
Rolled with layers of deli meats, melty cheese, and finished with fragrant garlic butter, this dish brings classic Italian-American flavors into an easy, shareable form.
Perfect for family dinners, game days, or casual gatherings, Stromboli delivers bold flavor, satisfying texture, and that warm, bakery-fresh aroma that makes everyone gather around the table.
Why People Will Love This Italian Stromboli
Bold, savory layers in every bite
The combination of ham, Genoa salami, pepperoni, and melty cheese creates deep, satisfying flavor that feels indulgent and comforting.
Golden, bakery-style crust
Using pizza dough gives you a crisp, lightly chewy exterior that contrasts beautifully with the soft, cheesy filling inside.
Irresistible garlic butter finish
Brushing the Stromboli with garlic butter, herbs, and Parmesan adds aroma, richness, and a restaurant-quality finish.
Simple ingredients, big payoff
Everyday deli meats and store-bought dough transform into a dish that feels special without complicated steps.
Perfect for sharing
Its roll-and-slice format makes it ideal for parties, game nights, or family-style meals.
Highly customizable
You can easily swap meats, cheeses, or add veggies to suit different tastes without changing the method.
Comfort food with visual appeal
The spiral slices, melted cheese, and golden crust make it as attractive on the plate as it is delicious.
Great hot or warm
Stromboli holds its texture and flavor well, making it enjoyable straight from the oven or slightly cooled.
Pairs with favorite dipping sauces
Marinara, garlic sauce, or ranch elevate each bite and let everyone enjoy it their own way.
Crowd-pleasing familiarity
It combines pizza flavors everyone loves into a fun, hearty twist that feels both nostalgic and exciting.
Key Ingredients
Pizza dough
The foundation of the Stromboli, providing a crisp, golden exterior with a soft, chewy interior that wraps the filling securely and bakes beautifully.
Deli ham
Mild, slightly sweet, and savory, ham adds balance and tenderness to the richer cured meats in the roll.
Genoa salami
Rich and robust with subtle garlic and spice notes, Genoa salami brings depth and classic Italian character to the filling.
Pepperoni
Adds bold, smoky spice and a touch of heat, creating contrast and energy in every bite.
Provolone or mozzarella cheese
These cheeses melt smoothly, binding the meats together while delivering creamy, stretchy richness.
Butter and fresh garlic
Melted together to create a fragrant topping that infuses the crust with savory aroma and flavor.
Parsley and Parmesan cheese
Fresh parsley brightens the richness, while Parmesan adds a nutty, salty finish that elevates the crust to bakery-level quality.
Expert Tips:
Bring the dough to room temperature
Letting the pizza dough rest at room temperature for 15–20 minutes makes it easier to stretch without tearing and helps it bake more evenly.
Layer strategically for balance
Place meats evenly and keep cheese slightly away from the edges to prevent leaking during rolling and baking.
Don’t overfill the Stromboli
Too much filling can cause the dough to split or the cheese to ooze out. A balanced, even layer ensures a clean roll and uniform slices.
Roll tightly but gently
Roll the dough snugly to eliminate air pockets, but avoid stretching too tightly, which can cause tearing or uneven baking.
Seal thoroughly
Pinch the seam firmly and tuck the ends underneath to keep the filling secure and maintain a clean shape as it bakes.
Score the top intentionally
Shallow slits allow steam to escape, preventing sogginess and helping the Stromboli bake evenly inside.
Brush garlic butter generously—but not dripping
A well-coated top adds flavor and shine without making the crust greasy or soft.
Bake on parchment or a preheated pan
Parchment ensures easy release, while a hot baking surface helps create a crisp bottom crust.
Rest before slicing
Let the Stromboli sit for 5–10 minutes after baking so the cheese sets slightly, resulting in cleaner slices.
Serve with warm dipping sauce
Heated marinara or garlic sauce enhances flavor and keeps the Stromboli feeling fresh and indulgent.
Italian Stromboli
Ingredients
1 tube of Pillsbury pizza crust.
8 slices of deli ham.
10 slices of Genoa salami.
12 slices of sandwich pepperoni.
8 slices provolone cheese or mozzarella (shredded cheese can also be used).
2 tablespoons butter.
2 minced garlic cloves.
2 teaspoons chopped parsley.
3 tablespoons Parmesan cheese.
Instructions
Preheat the Oven:
Heat your oven according to the directions on the Pillsbury pizza crust packaging.
Prepare the Garlic Butter Topping:
In a small bowl, melt the butter in the microwave.
Stir in the minced garlic, chopped parsley, and grated Parmesan cheese.
Set this mixture aside.
Assemble the Stromboli Base:
Line a baking sheet with parchment paper.
Unroll and stretch the pizza dough so it nearly fills the baking sheet.
Layer the Fillings:
Evenly layer the deli ham over the dough, followed by the Genoa salami and sandwich pepperoni.
Finish by placing the provolone or mozzarella cheese on top.
Roll and Seal:
Carefully roll the dough lengthwise into a log shape.
Press the seam together tightly and tuck the ends underneath, pinching to seal completely.
Vent and Top:
Use a serrated knife to gently score the top of the Stromboli a few times—this helps steam escape during baking.
Brush the top generously with the prepared garlic butter mixture.
Bake to Golden Perfection:
Bake the Stromboli according to the time and temperature on the pizza dough package (usually around 400°F for 12–15 minutes), or until golden brown and fully cooked through.
Do not pre-bake the dough.
Cool and Serve:
Let the Stromboli rest for a few minutes before slicing.
Serve warm with your favorite marinara or red sauce for dipping.
Important Notes When Making Italian Stromboli
Follow the dough package instructions carefully
Oven temperature and bake time may vary slightly depending on the brand of pizza dough. Always use the package as a baseline for best results.
Do not pre-bake the crust
Stromboli is designed to bake fully after rolling. Pre-baking the dough can lead to a dry interior and uneven texture.
Mind the moisture from meats and cheese
Pat deli meats lightly with paper towels if they are very oily to avoid excess grease soaking into the dough.
Choose melting-friendly cheeses
Provolone and mozzarella melt smoothly and evenly. Avoid cheeses that release too much oil or don’t melt well.
Garlic butter goes on top only
Brushing the butter mixture inside the dough can make it soggy. Keeping it on the exterior ensures flavor without compromising structure.
Allow steam to escape
Scoring the top is essential to prevent trapped steam, which can cause the dough to burst or become gummy inside.
Resting improves slicing and texture
Cutting too soon can cause cheese to spill out. A short rest helps the Stromboli hold its shape.
Best enjoyed fresh
Stromboli tastes best the day it’s baked, when the crust is crisp and the filling is melty.
Leftovers reheat well with care
Reheat in the oven or air fryer to restore crispness. Microwaving may soften the crust.
Great base for variations
This recipe is flexible—vegetables, different meats, or sauces can be added, but balance is key to avoid overfilling.
How to Enjoy Italian Stromboli After Cooking
Let it rest for best texture
Allow the Stromboli to cool for 5–10 minutes after baking. This brief rest lets the cheese set slightly, making slicing cleaner and keeping the layers intact.
Slice with a serrated knife
Use a gentle sawing motion to cut thick slices. This preserves the crisp crust and reveals the beautiful spiral of meats and cheese inside.
Serve warm, not piping hot
Stromboli is at its best when warm—hot enough for melty cheese, but cool enough to fully taste the meats and garlic butter topping.
Pair with dipping sauces
Offer warm marinara or red sauce for classic flavor. Garlic sauce, spicy arrabbiata, or even ranch dressing can add variety and personalization.
Balance with fresh sides
Serve alongside a crisp green salad, Caesar salad, or roasted vegetables to balance the richness and add freshness to the meal.
Enhance with finishing touches
Sprinkle extra grated Parmesan, a pinch of red pepper flakes, or fresh parsley over the slices just before serving for added flavor and presentation.
Make it a shareable centerpiece
Arrange sliced Stromboli on a platter and let guests help themselves—perfect for parties, game nights, or family-style dinners.
Enjoy leftovers creatively
Reheat slices in the oven or air fryer to restore crispness. Leftover Stromboli also works well sliced thinner and served as an appetizer or snack.
Turn it into a full meal
Pair with soup (like tomato basil or minestrone) for a comforting Italian-inspired dinner.
Savor the next-day flavors
Stromboli often tastes even better the next day as the flavors meld—just reheat gently to bring it back to life.
Nutrition Information
Per serving (based on 1 slice out of ~8 servings, using standard deli meats, cheese, and refrigerated pizza dough).
Calories: 380–430 kcal | Total Fat: 22–26 g | Saturated Fat: 9–11 g | Monounsaturated Fat: 8–10 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 65–80 mg | Sodium: 850–1,050 mg (depending on meats, cheese, and dough) | Total Carbohydrates: 28–32 g | Dietary Fiber: 1–2 g | Sugars: 2–4 g | Protein: 18–22 g
Frequently Asked Questions:
Can I prepare the Stromboli ahead of time?
Yes. You can assemble the Stromboli, wrap it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 10–15 minutes, then bake as directed.
What’s the best cheese to use for Stromboli?
Provolone and mozzarella are ideal because they melt smoothly and evenly. You can also mix them for a balance of mild creaminess and savory depth.
Why did my Stromboli split open while baking?
This usually happens if it’s overfilled, not sealed tightly, or not vented. Rolling snugly, pinching seams well, and scoring the top help prevent splitting.
Can I freeze Stromboli?
Yes. Bake it fully, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven to restore crispness.
Is Stromboli served with sauce inside or on the side?
Traditionally, the sauce is served on the side for dipping. This keeps the crust crisp and lets each person control how much sauce they want.
How do I prevent the dough from tearing while rolling?
Let the pizza dough come to room temperature before stretching. Cold dough is tight and prone to tearing, while relaxed dough rolls smoothly and evenly.
What’s the best way to avoid a soggy bottom?
Keep fillings evenly layered, avoid excess moisture from meats or cheese, and bake on parchment or a preheated baking sheet so the bottom crust crisps properly.
Should I overlap the meats and cheese or keep them flat?
Lay fillings in thin, even layers without stacking too thickly. This ensures even baking and helps the Stromboli roll tightly without bulging.
Why is scoring the top important?
Shallow cuts allow steam to escape during baking, preventing the dough from bursting and helping the interior cook evenly.
How do I know when the Stromboli is fully cooked inside?
The crust should be deeply golden, and the center should feel firm (not doughy) when gently pressed. If unsure, an internal temperature of about 190–200°F indicates doneness.