Warm, cheesy, and perfectly golden, this homemade Stromboli brings that cozy pizzeria feeling right into your kitchen. It’s the kind of recipe that feels fun to make, whether you’re feeding family on a weeknight or pulling together something comforting for game day.
The dough wraps around layers of melty cheese and savory fillings, creating a sliceable roll that disappears fast. Anyone who loves easy, hands-on recipes will enjoy this one, and it fits beautifully into relaxed gatherings or simple weekend meals.
Overview of the Recipe
Stromboli is like a rolled-up, handheld version of your favorite pizza, filled with gooey cheese, flavorful meats, and a soft, golden crust. Each slice has a warm aroma and a satisfying mix of textures—soft interior, crisp edges, and stretchy cheese.
This recipe works because it keeps things simple while delivering huge flavor. Readers love it for how customizable and beginner-friendly it is.
Ingredients With Purpose
Good dough gives Stromboli its soft, chewy base, while mozzarella melts smoothly and ties everything together. A touch of olive oil helps the crust bake evenly, keeping it tender with just enough crispness. Pepperoni or ham brings salty richness, and a bit of seasoning boosts flavor without effort.
A light brush of egg wash adds that shiny bakery-style finish. Italian seasoning brings warmth, and shredded cheese creates that melty, pull-apart center everyone loves.
Variations
Add spinach for a veggie-filled version.
Use cooked sausage instead of pepperoni.
Swap mozzarella for provolone.
Add jalapeños for mild heat.
Try mushrooms for a savory twist.
Preparation Steps
Start by rolling out your pizza dough into a large rectangle, keeping the edges roughly even. If it snaps back, let it relax for a few minutes; the dough softens as it sits. Spread a light layer of sauce if using, though the recipe works beautifully without it.
Scatter cheese across the dough, leaving a small border. Add your fillings in an even layer so the Stromboli rolls tightly. If things look crowded, remove a little—it will be easier to roll and bake.
Gently roll the dough from the long side, tucking as you go. Pinch the seam so it stays closed during baking. If it feels loose, reshape it gently. Brush on egg wash for a glossy finish.
Transfer to a baking sheet and slice small vents on top. The steam escapes so it won’t burst. Bake until golden and bubbling. If the top browns too quickly, tent lightly with foil. Let it cool a bit before slicing; the cheese sets and the slices hold together better.
Serving Suggestions
Serve warm with marinara for dipping. Pair it with a fresh green salad for a simple meal. Add roasted veggies on the side for something cozier. It also works well as a game-day centerpiece. Leftovers make a great quick lunch with a small cup of soup.
Storage & Leftovers
Store cooled slices in an airtight container in the fridge for up to three days. Reheat in the oven so the crust stays crisp and the cheese melts evenly. For longer storage, freeze wrapped slices and warm them straight from frozen at a low oven temperature until heated through.
Delicious Homemade Stromboli
Cozy, melty, and packed with flavor, this homemade Stromboli makes dinner feel easy and fun.
Perfect for busy nights, sharing with friends, or slicing for stress-free lunches.
Recipe Card
Quick Details
| Prep Time: | Cook Time: | Total Time: | Servings: |
|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 4–6 |
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Pizza dough | 1 pound | Softens as it rests |
| Mozzarella | 1–1½ cups | Melts smoothly |
| Pepperoni or ham | 1 cup | Any mix works |
| Olive oil or egg wash | 1 tbsp | For browning |
| Italian seasoning | 1 tsp | Adds warmth |
Instructions
- Roll dough into a rectangle.
- Add cheese and fillings evenly.
- Roll tightly and pinch seams.
- Brush with egg wash.
- Cut vents on top.
- Bake at 400°F until golden.
- Cool slightly before slicing.
Nutrition (Approximate)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 410 | 20g | 34g | 22g |
FAQs
How do I keep my Stromboli from getting soggy?
Avoid too much sauce inside and let steam escape through vents.
Can I use store-bought dough?
Yes, it works great and saves time.
What fillings taste best in Stromboli?
Mozzarella, pepperoni, ham, sausage, and simple veggies.
Why did my Stromboli burst open?
It likely needed more vents or a tighter seam.
Can I make Stromboli ahead of time?
Yes, assemble it and refrigerate up to 8 hours before baking.
