Craving a delicious, crowd-pleasing meal that’s incredibly easy to assemble? This Stromboli Recipe With Pizza Dough is your answer. Using store-bought pizza dough takes all the stress out of the process, letting you focus on the fun part: the fillings! Imagine a golden-brown, crispy crust wrapped around layers of savory Italian meats and melted, gooey mozzarella cheese. It’s the perfect weeknight dinner, party appetizer, or game-day snack. This recipe is designed to be foolproof, delivering a perfect Italian-American classic every single time.
We’ll walk through every step, from layering the ingredients to getting that perfect seal so none of the cheesy goodness escapes. Get ready to make the best stromboli of your life!
Why This Stromboli Recipe Works
What makes this the ultimate stromboli recipe? It’s all about the combination of simplicity and flavor. Using refrigerated pizza dough is a fantastic shortcut that doesn’t compromise on quality. The crust bakes up beautifully crisp on the outside while staying soft and chewy inside.
This recipe is also incredibly versatile. While we provide a classic filling combination, you can easily customize it with your favorite meats, cheeses, and vegetables. It’s a great way to use up leftover ingredients and create a meal tailored exactly to your tastes.
The Key Ingredients for Stromboli
The beauty of this recipe lies in its simple, high-impact ingredients. Here’s what you’ll need to create a classic, mouthwatering stromboli.
- Refrigerated Pizza Dough: One tube of store-bought pizza dough is the secret to making this recipe quick and easy. Choose a quality brand for the best results.
- Italian Meats: A combination of thinly sliced pepperoni and salami provides that classic, savory flavor.
- Cheese: We use sliced provolone as a base and shredded mozzarella for that irresistible cheese pull.
- Egg: A simple egg wash is the key to achieving a deep, golden-brown, and shiny crust.
- Seasoning: A sprinkle of Italian seasoning and garlic powder adds an extra layer of flavor to every bite.
- Marinara Sauce: For dipping, of course! Use your favorite store-bought or homemade sauce. We love this with our White Garlic Pizza Sauce for a change of pace.
How to Make This Stromboli Recipe With Pizza Dough
Making stromboli at home is surprisingly simple. Just follow these key steps for a perfect result.
Step 1: Prepare Your Dough and Oven
First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking. Unroll the pizza dough onto the prepared baking sheet and gently press it into a large rectangle, about 10×15 inches.
Step 2: Layer the Fillings
Now for the best part! Start by arranging the provolone slices over the dough, leaving about a 1-inch border around the edges. Next, evenly layer the salami and pepperoni over the cheese. Finish by sprinkling the shredded mozzarella cheese over the meats. A final dusting of Italian seasoning and garlic powder on top of the cheese adds a perfect touch.
Step 3: Roll and Seal the Stromboli
Starting from one of the long sides, tightly roll the dough into a log. It’s important to keep the roll snug to ensure the fillings stay in place. Once rolled, pinch the seam firmly to seal it shut. Then, fold the ends of the dough under the log and pinch them to seal as well. This is the most critical step to prevent the cheese from leaking out while baking.
Step 4: Bake to Golden Perfection
In a small bowl, whisk the egg with a splash of water to create an egg wash. Brush this mixture evenly over the entire surface of the stromboli log. This will give it a beautiful, glossy, golden-brown finish. Using a sharp knife, cut 4-5 diagonal slits across the top of the dough to allow steam to escape. Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is bubbly. Let it cool for 10 minutes before slicing and serving. This resting period is important, just like with our Amish White Bread recipe.
Expert Tips for the Perfect Stromboli
Want to take your stromboli from great to absolutely amazing? Here are a few pro-tips.
- Don’t Overfill: It can be tempting to pack your stromboli with fillings, but this can make it difficult to roll and cause it to burst open while baking. Less is more!
- Seal It Tight: A proper seal is non-negotiable. Double-check that the main seam and the ends are completely sealed to keep all that deliciousness inside.
- Vent the Dough: The slits on top are essential. They allow steam to escape, which prevents the inside from getting soggy and helps the crust get crispy.
- Let It Rest: Allowing the stromboli to cool for at least 10 minutes before slicing is crucial. This gives the melted cheese time to set, ensuring clean, beautiful slices. If you love cheesy recipes, you have to try our Pizza Sliders.
Storing, Freezing, and Reheating Instructions
Stromboli is a fantastic make-ahead meal. To store leftovers, wrap them tightly in foil or place them in an airtight container in the refrigerator for up to 3 days. To reheat, place the stromboli on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.
You can also freeze stromboli. After baking and cooling completely, wrap the whole stromboli or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Reheat directly from frozen in a 350°F oven for 20-25 minutes.
Frequently Asked Questions
Yes! You can assemble the stromboli, wrap it tightly in plastic wrap (before the egg wash and baking), and refrigerate it for up to 24 hours. When ready to bake, apply the egg wash, cut the slits, and bake as directed, adding a few extra minutes to the cook time.
To prevent a soggy bottom, ensure your ingredients are not overly wet. If using vegetables, cook them first to release moisture. Also, make sure your oven is fully preheated, and bake the stromboli on parchment paper for even heat distribution.
The main difference is in how they are sealed. A stromboli is rolled into a log and sealed, then often has slits cut in the top to vent. A calzone is folded into a half-moon shape and crimped along the edges. Strombolis typically contain mozzarella, while calzones often include ricotta cheese.
A standard can of refrigerated classic or thin-crust pizza dough works perfectly for this recipe. It’s convenient and bakes up with a wonderfully crisp texture. You can use homemade pizza dough as well if you prefer.
Stromboli is fantastic served with a side of marinara sauce for dipping. It also pairs well with a simple green salad, roasted vegetables, or a light soup to make it a complete meal.
Enjoy Your Homemade Stromboli!
This Stromboli Recipe With Pizza Dough is a guaranteed hit for any occasion. It’s delicious, easy to make, and endlessly customizable. We know you’ll love it as much as we do! If you make this recipe, we’d love to see it. Share your creation and tag us on Pinterest!
Stromboli Recipe With Pizza Dough
Stromboli Recipe With Pizza Dough (Easy & Customizable)
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the pizza dough onto the parchment paper and gently stretch or roll it into a rectangle approximately 10x15 inches.
- Layer the provolone cheese slices over the dough, leaving a 1-inch border on all sides. Evenly distribute the salami and pepperoni over the provolone. Sprinkle the shredded mozzarella over the meats, followed by the Italian seasoning and garlic powder.
- Starting from a long edge, roll the dough up tightly into a log. Pinch the seam together firmly to seal it. Tuck the ends under the roll and pinch them tightly to seal, ensuring no fillings can escape.
- Carefully place the stromboli seam-side down on the baking sheet. In a small bowl, whisk the egg and water. Brush the egg wash over the top and sides of the stromboli. Cut 4-5 diagonal slits across the top to allow steam to vent. Bake for 20-25 minutes, until the crust is a deep golden brown.
- Remove the stromboli from the oven and let it cool on the baking sheet for at least 10 minutes before slicing. Serve warm with marinara sauce for dipping.
Notes
Tip 2: Ensure all seams are pinched very tightly to prevent cheese from leaking out.
Tip 3: The egg wash is crucial for achieving a beautiful, golden, and glossy crust.
