Italian Stromboli
This Italian Stromboli is a golden-baked roll of savory deli meats and melty cheese wrapped in pizza dough and brushed with a garlic-Parmesan butter.
It’s like a handheld pizza roll stuffed with all your favorite Italian flavors—perfect for game day, party platters, or an easy weeknight meal.
Why You’ll Love This Recipe
Easy Yet Impressive: Uses store-bought pizza dough for a no-fuss prep with bakery-level results.
Bold, Classic Flavors: Layers of ham, salami, pepperoni, and melty provolone or mozzarella bring an authentic Italian deli vibe.
Crowd-Pleaser: Great for feeding a hungry crowd or slicing up for appetizers.
Customizable: Change the meats, cheeses, or add veggies to make it your own.
Perfect for Dipping: Pairs beautifully with marinara or your favorite red sauce.
Key Ingredients
Pillsbury Pizza Crust: Soft and pliable, making it easy to roll and bake.
Deli Meats (Ham, Salami, Pepperoni): Layered for maximum flavor and a variety of textures.
Provolone or Mozzarella Cheese: Melts beautifully to bind everything together.
Garlic Butter with Parmesan and Parsley: Adds richness and a crisp, flavorful crust.
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.
Notes for Italian Stromboli
Don’t Overfill: Too much meat or cheese can make the dough tear or leak while baking. Keep layers even and leave space at the edges for easier sealing.
Use Room-Temperature Dough: Let the refrigerated pizza dough sit at room temperature for about 15–20 minutes before rolling. It’ll be more pliable and easier to stretch without tearing.
Freshly Grate Cheese for Best Melt: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting. For best texture, grate cheese fresh if possible.
Seal the Edges Tightly: Press the seam and ends firmly to avoid leaks during baking. Tucking the seam underneath helps hold its shape and keeps it sealed.
Score the Top: A few shallow slits on top allow steam to escape, helping the crust stay crisp and preventing sogginess.
Watch the Bake Time: Oven temperatures vary, so check the Stromboli a couple of minutes early. It’s done when golden brown and slightly crisp to the touch.
Rest Before Slicing: Let the Stromboli cool for 5–10 minutes after baking. This helps the cheese set slightly and prevents it from oozing out.
Nutrition Information
(Estimated per serving – serves 6)
Calories: 420 | Protein: 18g | Carbohydrates: 28g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 960mg | Sugar: 3g | Fiber: 1g
Kitchen Equipment Needed
Baking sheet
Parchment paper
Mixing bowl (for butter mixture)
Serrated knife
Pastry brush
Oven mitts
Recipe Swaps and Variations
Cheese Swap: Try fontina, smoked mozzarella, or an Italian blend.
Meat Alternatives: Use turkey, capicola, or spicy soppressata.
Add Veggies: Roasted red peppers, sautéed mushrooms, or spinach go great inside.
Spicy Version: Add red pepper flakes or use hot salami/pepperoni.
Crust Upgrade: Swap store-bought dough for homemade or use crescent dough for a buttery finish.
How to Store Leftovers
Refrigerate: Wrap tightly or store in an airtight container for up to 3 days.
Reheat: Bake at 350°F for 10–15 minutes or microwave in short bursts.
Freeze: Wrap in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Food and Drink Pairings
Dips: Marinara, garlic butter, ranch, or creamy Italian dressing.
Sides: Caesar salad, roasted vegetables, or garlic knots.
Drinks: Chianti, Pinot Grigio, a cold beer (like Peroni or a pale ale), or sparkling water with lemon.
Frequently Asked Questions:
What’s the difference between Stromboli and a calzone?
A calzone is folded like a turnover and sealed, while Stromboli is rolled up like a jelly roll and sliced after baking.
Can I make this ahead of time?
Yes! Assemble it and refrigerate it unbaked for up to 8 hours. Brush with garlic butter just before baking.
Is there a vegetarian version?
Absolutely—just use roasted vegetables and swap meats for plant-based alternatives or more cheese.
Can I use crescent roll dough instead of pizza dough?
Yes! It will have a buttery, flakier texture, but it still works well.
How do I know when it’s done baking?
The crust should be golden brown and firm, and the inside should be hot and melted—usually 12–15 minutes at 400°F.
How do I roll the Stromboli without it falling apart?
Start at the long edge and roll tightly, pressing as you go. Don’t overfill or stretch the dough too thin.
What if my dough tears while rolling?
Patch it gently and make sure the seam is on the bottom. It’ll seal as it bakes.
Can I skip the garlic butter topping?
You can, but it adds a ton of flavor and gives the crust a nice golden finish. Optional—but highly recommended.
Should I pre-cook the deli meats?
No need—these are cured and ready to eat. They’ll warm through and release flavor during baking.
Can I double this recipe?
Definitely. Just use two baking sheets or bake in batches.