Embracing the spirit of comfort food, Italian Stromboli is a delightful twist on classic Italian-American favorites, wrapping savory meats, gooey cheeses, and bright herbs in a golden crisp crust. This stromboli evokes the best parts of a pizza night—only with more crunch, perfect ooze, and endless room for creativity. Whether you’re snacking with friends, planning a weeknight dinner, or wowing guests at game day, this satisfying Italian stromboli recipe promises a feast of flavors in every bite.

Ingredients You’ll Need

While Italian Stromboli looks impressive, the secret lies in a handful of simple, high-quality ingredients that work harmoniously together. Each element shines—contributing texture, color, and plenty of bold flavor to this show-stopping roll.

Pizza dough: Fresh, store-bought, or homemade dough forms the sturdy, tender base to wrap all the good stuff inside.
Thinly sliced deli meats (such as salami, pepperoni, ham): These add juicy, salty richness and classic Italian character.
Shredded mozzarella cheese: Melts beautifully and provides that signature stretchy, creamy interior.
Provolone cheese slices: Lends a hint of sharpness and a melty texture that couples nicely with the mozzarella.
Roasted red peppers: Bright pops of sweet-savoriness and color—drained well for best results.
Italian seasoning: A ready-made blend of herbs delivers deep, homestyle flavor in every bite.
Fresh parsley (optional): Adds color and freshness when sprinkled inside or on top.
Olive oil: Brushed outside the dough, it helps bake up a golden, crisp crust.
Egg (for egg wash): A quick brush creates irresistible sheen and deeper color.
Marinara sauce (for serving): The perfect classic dip to finish every slice.

How to Make Italian Stromboli

Step 1: Prep Your Workspace and Preheat the Oven

Begin by clearing a large, clean surface so you’ll have plenty of room to roll out your pizza dough. Preheat the oven to 400°F (200°C) so it’s perfectly hot and ready when your stromboli goes in. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Roll Out the Dough

Take your pizza dough and roll it into a large rectangle, about 10 by 14 inches, on a lightly floured surface. Try to keep the thickness even for uniform baking, and don’t worry if the edges aren’t perfectly straight—rustic shapes taste just as delicious!

Step 3: Layer the Fillings

Now comes the fun part! Arrange your sliced deli meats in an even layer, leaving about an inch border on all sides. Sprinkle the shredded mozzarella and lay down the provolone slices over the meats, then scatter roasted red peppers and a generous pinch of Italian seasoning. If you love a fresh herbal note, dot the inside with chopped parsley too.

Step 4: Roll and Seal the Stromboli

Starting from one long side, carefully roll up the dough like a jelly roll, keeping the fillings tucked in as you go. Pinch the seam tightly and tuck in the sides to seal. Place the rolled stromboli seam-side down on your prepared baking sheet.

Step 5: Brush and Score

Brush the outside with olive oil or an egg wash for glossy color. Use a sharp knife to make a few shallow diagonal slashes along the top. This simple step lets steam escape and gives your Italian Stromboli its signature artisan look.

Step 6: Bake to Golden Perfection

Slide the stromboli into the oven and bake for 25-30 minutes until the crust is golden brown and crisp. Allow it to cool for about 10 minutes before slicing—this helps the cheese set and makes for cleaner slices. Serve hot with marinara on the side for dipping!

How to Serve Italian Stromboli

Garnishes

A final flourish of fresh parsley, a sprinkle of grated parmesan, or crushed chili flakes over the top takes your Italian Stromboli from everyday to memorable. These little extras boost both flavor and visual appeal, inviting everyone to grab a slice.

Side Dishes

For a balanced meal, serve your stromboli with a crisp green salad dressed simply, or roasted vegetables tossed in olive oil, garlic, and lemon. It also pairs nicely with antipasto platters, marinated olives, or a bowl of creamy tomato soup.

Creative Ways to Present

Set out your sliced Italian Stromboli on a wooden board with extra marinara, pesto, or garlic butter for dipping. For parties, offer a variety of mini strombolis with different fillings so guests can sample them all—fun, interactive, and irresistible!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Italian Stromboli, wrap slices tightly in foil or plastic wrap and tuck them into an airtight container. Store in the refrigerator for up to 3 days—the flavors just keep getting better!

Freezing

To freeze, let the stromboli cool completely, then wrap it (whole or sliced) in a layer of plastic and then foil. Pop it in the freezer for up to 2 months. This makes Italian Stromboli a fantastic make-ahead option for busy weeks or surprise guests.

Reheating

Reheat chilled or thawed stromboli slices in an oven at 350°F wrapped loosely in foil until warmed through, about 10-15 minutes. This keeps the crust crisp. The microwave works in a pinch, but the oven truly preserves that golden exterior.

FAQs

Can I use different fillings in my Italian Stromboli?

Absolutely! Italian Stromboli is endlessly customizable. Swap in turkey, roast beef, sautéed mushrooms, spinach, artichokes, or whatever cheeses you love. Just avoid overly wet ingredients, which can make the dough soggy.

Do I need to let the dough rise before using?

If you’re using store-bought pizza dough, take it out of the fridge 30 minutes before shaping to let it relax—this makes rolling easier and improves the final texture. Homemade dough should be doubled in size from its initial rise before assembling.

What’s the difference between stromboli and calzone?

Great question! Calzone is a folded half-moon pocket sealed on the edge, while Italian Stromboli is rolled into a log and baked seam-side down, then sliced. Both are delicious, but stromboli delivers that gorgeous swirl of fillings in every slice.

Can I make Italian Stromboli ahead of time?

Yes! You can assemble the stromboli up to 8 hours ahead, cover it in the fridge, then bake just before serving. Alternatively, bake it, then reheat just before your meal for ultimate convenience.

How do I prevent the stromboli from splitting or leaking?

Be sure not to overfill, and leave a border around the edges for a tight seal. Pinch the dough closed firmly, and always score the top to allow steam to vent. This way your Italian stromboli bakes up golden, not soggy!

Final Thoughts

Don’t let the stunning look of Italian Stromboli intimidate you—this is one recipe that rewards every effort with cheesy, savory, crave-worthy results. Whether you stick to the classics or invent your own fillings, it’s bound to become a family favorite and a go-to dish for any gathering. So roll up your sleeves, grab your favorite ingredients, and start making Italian Stromboli a delicious new tradition!

Italian Stromboli Recipe