The Classic Stromboli Recipe is a delicious crowd-pleaser that brings together melty mozzarella, savory Italian meats, and a golden, flaky crust all rolled into one irresistible dish. Whether you’re craving a hearty weeknight dinner or a show-stopping appetizer for your next gathering, this stromboli is a fantastic way to enjoy familiar flavors wrapped up in an easy-to-make package. Every bite offers the perfect balance of cheesy, meaty goodness wrapped in a crisp, golden crust that simply melts in your mouth.
Ingredients You’ll Need
These ingredients are simple, yet each plays a crucial role in building the flavors, textures, and colors that make the Classic Stromboli Recipe truly special. From the tender and stretchy pizza dough to the mix of savory meats and cheeses, every component works together like a delicious symphony.
- Pizza dough: The foundation of your stromboli, providing a crispy outside and soft, chewy inside after baking.
- Pizza sauce: Adds a tangy and herbaceous tomato base that brings moisture and flavor inside the roll.
- Mozzarella cheese: Melts beautifully for that gooey, stretchy texture that makes each bite satisfying.
- Salami slices: Introduce a smoky, slightly spicy bite to complement the milder cheeses.
- Deli ham slices: Provide a tender, salty contrast that balances the stronger meats.
- Pepperoni slices: Add a bit of zest and a classic Italian flavor that everyone loves.
- Egg, beaten: Acts as a glue to seal the stromboli and gives the crust a shiny golden finish.
- Garlic powder: Sprinkled on top, it gives a subtle savory note enhancing the overall aroma.
- Grated Parmesan cheese: Adds a salty, nutty crust when baked for an extra layer of flavor.
- Additional pizza sauce for dipping: Perfect for dunking and adding even more saucy goodness.
- Fresh parsley: Garnishes the finished stromboli, lending a pop of fresh color and mild herbaceousness.
How to Make Classic Stromboli Recipe
Step 1: Prepare the Dough
Start by rolling your room-temperature pizza dough into a generous rectangle—roughly 12 by 14 inches. Using parchment paper makes transferring it to your baking sheet a breeze and helps prevent sticking during baking. The dough forms the sturdy but tender casing that holds all your favorite fillings together.
Step 2: Add Sauce and Cheese
Next, spread the pizza sauce evenly across the dough, but remember to leave about a 2-inch border around the edges. This border is important for sealing the stromboli later without sauce oozing out. Sprinkle the shredded mozzarella cheese evenly, ensuring every bite will have that irresistible cheesy melt.
Step 3: Layer the Meats
Now it’s time to build flavor by layering the salami, ham, and pepperoni slices uniformly on top of the cheese. Each meat brings a unique taste and texture that elevates the stromboli beyond a simple cheese roll—think salty, smoky, and slightly spicy all working together harmoniously.
Step 4: Roll and Seal the Stromboli
Brush the edges of the dough with the beaten egg; this acts like glue when you roll everything up tightly from one long edge. Pinch the edges to seal the dough completely, then tuck the seam underneath the stromboli to keep it closed during baking. This step keeps the fillings neatly inside and ensures a beautiful spiral of flavors when sliced.
Step 5: Egg Wash and Seasoning
Brush the entire top of your rolled stromboli with the remaining beaten egg for that gorgeous golden shine once baked. Sprinkle garlic powder and grated Parmesan cheese over the surface—these little touches add savory depth and a delightful crisp crust texture.
Step 6: Score and Bake
Make shallow diagonal cuts about every 2 inches on the stromboli’s top to help steam escape during baking and give your stromboli that signature look. Bake at 375°F (190°C) for 25 to 30 minutes until the crust turns golden brown and the bottom shows a perfect crisp, indicating it’s cooked through.
Step 7: Cool and Serve
Once baked, let the stromboli rest for a few minutes—you want it warm but not so hot that the cheese spills out too quickly. Using a sharp serrated knife, slice it into 8 to 10 generous pieces. Garnish with fresh parsley and serve alongside warm pizza sauce for dipping, making every bite a joyous experience.
How to Serve Classic Stromboli Recipe
Garnishes
Adding bright, fresh parsley as a garnish creates a lovely contrast against the golden crust and rich fillings. It not only makes the dish more visually appealing but also adds a light, fresh note that helps balance the richness of the cheese and meats. Sprinkle just before serving for that vibrant touch.
Side Dishes
Classic Stromboli pairs beautifully with crisp, refreshing sides like a simple green salad with a tangy vinaigrette or roasted vegetables seasoned with olive oil and herbs. For an indulgent twist, garlic bread or a cup of hearty minestrone soup are perfect complements that round out the meal.
Creative Ways to Present
For gatherings, slice your Classic Stromboli Recipe into bite-sized pinwheels and arrange them on a platter with bowls of dipping sauces such as marinara, ranch, or spicy mustard. This finger-friendly presentation makes it an instant party favorite and encourages sharing.
Make Ahead and Storage
Storing Leftovers
Wrap leftover stromboli tightly in plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, making for quick and delicious next-day lunches or snacks. Keep the dipping sauce separate until ready to serve to prevent sogginess.
Freezing
You can freeze the stromboli either before or after baking. If freezing before baking, wrap tightly and freeze for up to 1 month; bake directly from frozen, adding additional baking time as needed. Baked stromboli also freezes well—wrap in foil and place in a freezer-safe bag to enjoy within 2 months.
Reheating
For the best texture, reheat your stromboli slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes until warmed through and the crust crisps back up. Avoid microwaving if possible, as this can make the crust soggy and the cheese rubbery.
FAQs
Can I use store-bought pizza dough for this recipe?
Absolutely! Store-bought pizza dough works perfectly and saves time. Just make sure it’s thawed and at room temperature before rolling it out to get the best texture.
What if I don’t like one of the meats in the recipe?
The Classic Stromboli Recipe is flexible—feel free to swap or omit meats according to your preference. Turkey, chicken, or even veggies like roasted peppers and mushrooms make excellent substitutes or additions.
Is it necessary to use the egg wash?
While not mandatory, the egg wash gives the stromboli a beautiful golden color and helps seal the dough edges. If you prefer, you can brush with olive oil for a different finish.
Can I make this recipe gluten-free?
Yes! Using a gluten-free pizza dough alternative will allow you to enjoy stromboli without gluten. Just keep in mind that baking times may vary slightly, so monitor closely.
How do I know when the stromboli is done baking?
Look for a crust that’s golden brown and crisp on top and bottom. You can gently lift the stromboli to check the bottom color. The baking time of 25-30 minutes at 375°F generally works well for a perfectly cooked stromboli.
Final Thoughts
There’s something so satisfying about the Classic Stromboli Recipe that makes it a treasured meal for any occasion. It combines hearty ingredients in a way that’s both comforting and exciting, inviting you to share and savor each slice with friends or family. Give this recipe a try—you’ll soon find it’s a delicious staple you’ll want to make again and again.
Print
Classic Stromboli Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Classic Stromboli recipe delivers a delicious Italian-inspired rolled pizza filled with layers of savory salami, ham, pepperoni, and melted mozzarella cheese, all wrapped in a crispy golden-baked pizza dough. Perfect for a hearty appetizer or a satisfying main dish, it’s easy to prepare and sure to delight your family and friends.
Ingredients
Dough and Sauce
- 1 pizza dough (room temperature)
- ½ cup pizza sauce, plus additional for dipping
Cheese
- 1 ½ cups mozzarella cheese, shredded
- 2 tbsp grated Parmesan cheese
Meats
- 10–12 slices of salami
- 12 thin slices of deli ham
- 12–13 slices of pepperoni
Other
- 1 egg, beaten
- ¼ tsp garlic powder
- Fresh parsley, for garnish
Instructions
- Prepare Dough: Roll the room-temperature pizza dough out into a large rectangle about 12 by 14 inches on parchment paper placed on a baking sheet.
- Add Sauce and Cheese: Spread ½ cup of pizza sauce evenly over the dough, leaving a 2-inch border around the edges. Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the sauce.
- Add Meats: Layer the salami, deli ham, and pepperoni evenly over the cheese ensuring full coverage.
- Roll and Seal: Brush the edges of the dough with the beaten egg to help seal. Starting from one long side, roll the dough tightly like a jelly roll, pinch the edges to seal, and tuck the ends under the stromboli to hold its shape.
- Egg Wash and Season: Brush the top of the stromboli with the remaining beaten egg. Sprinkle grated Parmesan cheese and garlic powder evenly over the top to add flavor and help browning.
- Score and Bake: Make gentle shallow diagonal cuts about every 2 inches across the top of the stromboli to allow steam to escape while baking. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the top is golden brown and the bottom is crisp.
- Cool and Serve: Allow the stromboli to rest for a few minutes after baking. Slice into 8-10 pieces using a sharp serrated knife. Garnish with fresh parsley and serve warm with additional pizza sauce for dipping.
Notes
- Ensure dough is at room temperature before rolling to prevent tearing.
- Use a sharp serrated knife for clean slices.
- You can customize the meats and cheese to your preference.
- Allowing the stromboli to rest after baking helps retain juices and makes slicing easier.
- Store leftovers wrapped tightly in the refrigerator and reheat in an oven or air fryer for best texture.
