Meet the Stromboli: the rolled-up, stuffed-to-the-brim cousin of pizza that deserves a permanent spot on your dinner rotation. Imagine a crisp, golden-brown crust giving way to layer after layer of spicy Italian meats and a catastrophic amount of melted cheese. It’s pizza night, but make it an adventure.
The best part? It’s deceptively simple. With store-bought or homemade dough, you can roll this beauty up in minutes and have a crowd-pleasing meal on the table fast. No pizza stone, no special skills—just pure, carb-loaded satisfaction.
Serves 4.
Step-by-Step Instructions
Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a rough 10×12-inch rectangle, about ¼-inch thick.
Layer the Fillings
- Spread the pizza sauce in a thin layer over the dough, leaving a 1-inch border around the edges. Going too heavy on sauce will make it soggy.
- Lay the mozzarella slices evenly over the sauce.
- Layer the salami and ham over the cheese. Don’t overstuff, or it will burst!
- Sprinkle with grated Parmesan.
Roll It Up
- Starting from one of the long sides, tightly roll the dough into a log, tucking in the fillings as you go. Pinch the seam firmly to seal.
- Fold the ends under the log and pinch to seal, so the cheese doesn’t escape during baking.
Score and Egg Wash
- Place the Stromboli seam-side down on the prepared baking sheet.
- Brush the entire surface with the beaten egg wash—this is the secret to that gorgeous golden crust.
- Cut 3-4 small slits across the top with a sharp knife to let steam escape.
- Sprinkle with sesame seeds, flaky salt, and dried oregano for a pizzeria-style finish.
Bake to Golden Perfection
- Bake for 20-25 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits.
- Let it rest on the baking sheet for at least 5-10 minutes before slicing. This is crucial—cutting too early turns it into a cheese explosion.
Slice and Serve
- Use a serrated knife to slice the Stromboli into 2-inch thick pieces. The gentle sawing motion prevents squishing.
- Serve warm with extra pizza sauce and maybe some ranch dressing on the side for dipping. Watch it disappear.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Leftovers:
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to bring back the crunch. The microwave works, but the crust will be sad and chewy.
Freezer-Friendly:
You can freeze an unbaked Stromboli! Assemble it, wrap tightly in plastic wrap, and freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cook time. Alternatively, bake first, then freeze leftovers for a quick future lunch.
